Bavette's Bar & Boeuf

"Nearly every major steakhouse in Chicago has a signature dessert and Bavette’s is no exception. The standout chocolate cream pie features a silky, fudgy filling in a crumbly Oreo crust with a giant dollop of whipped cream on top for good measure. Book a table through Resy." - Serena Maria Daniels

"Hogsalt, the owners of Au Cheval, are known for dimly lit restaurants. And Bavette’s seductive lighting, marble-topped tables, cozy red-leather booths, and gilt-edged mirrors are an entire mood. That vibe calls for rich bone marrow, dry-aged steaks, and one of the extravagant seafood towers, all washed down by a bottle or two from the extensive wine list. Finish the decadent evening with an Old Fashioned and a giant slice of carrot cake." - Lisa Shames, Samantha Nelson

"Hogsalt Hospitality’s sultry French-inspired spot is at the forefront of a new wave of steakhouses in Chicago. There are traditional entrees, such as roasted chicken and lamb chops, along with contemporary choices like fried chicken and a French dip sandwich. The beef is predictably top-notch, especially the 42-day dry-aged ribeye that’s complemented by béarnaise sauce." - Ashok Selvam, Eater Staff

"A steakhouse stalwart that’s served River North for over a decade, Bavette’s has earned a loyal following for its moody French bistro vibes and ample chop house menu. It’s the kind of restaurant where it’s easy to fill up before dessert, but those who arrive with a plan in mind will be rewarded with silky slices of chocolate cream pie and tangy lemon meringue." - Naomi Waxman, Ashok Selvam

"Bavette’s is our favorite steakhouse in Chicago. First, because the actual steak is delicious. Second, groups can come here, not order a steak (entrees like the fried chicken and the pork chop are outstanding), and still have a fantastic meal. Third, the 1920s jazz music playing in the windowless dining room makes this place feel like it exists outside of the normal space/time continuum. Just know that everyone also seems to love this place, so for a table that’s not at 3:00pm or 10:00pm, you’ll need to jump on a reservation when they’re available 21 days in advance." - sam faye, adrian kane, john ringor, veda kilaru, nick allen