Boeufhaus

"Friday and Saturday lunch service is back at Boeufhaus, one of the city’s best steakhouses. Many clamor for the traditional downtown steakhouse experience. And while that’s fine, Boeufhaus excels with great service, attention to detail, and wonderful wine. The sandwiches are top quality from a cheesesteak, burger, to a beef on weck (which celebrates Upstate New York). This is one of the best lunches in town." - Ashok Selvam, Eater Staff

"There are a lot of steakhouses in Chicago, catering to what Midwesterners are supposed to love. Meat and potatoes are fine, but most steakhouses offer the same offerings and ambiance, catering to the expense account crowd. Boeufhaus is the antidote to that pablum. The menu is tight, but the quality is abundant. Customers will find three to four steaks a day (most are dry-aged, while the New York strip is wet-aged). The wine list stars and matches the dry-aged funk of the meat. Cured seafood, vivacious veggie side dishes, and killer cocktails with welcoming service are all hallmarks. There’s no sous vide meat here and it’s not a cheap meal by any stretch, but unlike most of the downtown steakhouses, customers won’t leave here bloated and bored. The food and service set a new mark for a neighborhood restaurant. The downtown landmarks are great, but Boeufhaus is for a more sophisticated guest, not just the bros who are paying off a bet with a steak dinner." - Ashok Selvam

"Chicago missed Boefhaus during the pandemic, as the intimate West Town steakhouse remained shuttered for an extended period. The energy has returned with a full armada of steak and seafood options. The delicious burger — a thick patty with onions; it will remind diners of French onion soup — is back and should be savored for dinner or lunch." - Eater Staff, Ashok Selvam, Naomi Waxman

"An unassuming French- and German-inspired restaurant, Boeufhaus has been a hit with beef lovers since opening in 2015. It’s a tidy menu; diners won’t find huge pieces of meat, but tasty cuts of dry-aged New York stip and ribeye. For lunch, the kitchen also makes terrific deli sandwiches and dishes like short rib beignets. The wine list is notable, as is the service." - Ashok Selvam, Eater Staff

"Boeufhaus is not a traditional, huge Chicago steakhouse. Think of it as more of a little, steak-centric tavern in West Town. It definitely feels like a neighborhood spot, with its dim lights and exposed brick—it’s the kind of place you’d visit with a small group of friends or a date, not with a client and your corporate card. That being said, a big, fat, delicious piece of meat is still going to be the highlight of your meal here." - adrian kane, john ringor