Boeufhaus

"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

"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

"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

"Rochester, New York native Brian Ahern is the chef behind this neighborhood steakhouse the serves sandwiches during the day. The New York connection is important as Western New York is known for beef on weck. It’s thin-sliced roast beef served on a kummelweck roll. Bouefhaus’ version will scratch an Upstater’s cravings with beef sourced in the midwest." - Ashok Selvam, Naomi Waxman, Eater Staff

"There’s no denying that Boeufhaus is a steakhouse experience. Opened in a former butcher shop in early-2015, it’s the only restaurant in the area where you’ll find 55 day dry-aged ribeyes. But it’s a not a rowdy downtown steakhouse full of expense accounts and overpriced baked potatoes – it’s a neighborhood spot with a thoughtfully executed menu. Start off dinner with an order of shortrib beignets and a dozen oysters (you won’t find those anywhere else in Ukrainian Village). Or stop by for lunch, where you can get a sandwich and a draft beer for $15." - Potluck Creative