By Jennifer Lunz and Weston Gleffe
Opened in 2017 in River North and created by James Beard-nominated restaurateurs Jeffrey and Michael Mastro, their father Dennis, and business partner Scott Troilo, Steak 48 specializes in the highest quality food, wine and cocktails, with luxury personal service for a unique total fine-dining experience.
It is perfect for any evening in one of our many dining rooms, from the most intimate to more energized. Steak 48 offers the perfect setting for your perfect experience.
Steak 48 is a collection of intimate spaces featuring a variety of dining options including our glass enclosed show kitchen, where guests can observe firsthand as chefs work their culinary magic.
A second floor showcases an outdoor dining patio to enjoy a beautiful summer night in Chicago, including intimate private dining suites that are perfect for a group of four people to one hundred people. Diners can choose between USDA Prime steaks, the highest-grade Wagyu steaks, fresh seafood, and shellfish.
My fiance and I adored our dining at Steak 48. If you dine at this restaurant, you are guaranteed an extra special dining and service experience. When we entered Steak 48, we noticed the more intimate lighting when we were seated in the main dining room, which enhanced our overall experience.
The ambiance was wonderful and had excellent acoustics, so we were able to communicate with our server and each other with no difficulty, which was refreshing versus other restaurants we have dined at in the past. Being able to chat with each other is a very important part of a successful dining experience in my opinion.
The vibe of Steak 48 was fun, elegant, chic, yet cozy, though we could have done without the distracting wall TVs showcasing sports. Seats here were very comfortable and soft, as we sat in plush, orange leather in our booth. In the main dining room where we sat, we admired the walls decorated with fashionable, contemporary photography, which added a dash of alluring energy.
Our service was exceptional, all thanks to our spectacular server, Yazmin, who helped make our dining experience top notch and personalized. She took time to get to know us, our food and drink preferences, all in order to customize our evening. Yazmin provided personal insight and guidance in assisting with picking an unforgettable combination and pairing of food and drinks.
We were presented with hot, lavender scented towels to wash our hands between courses, as well as various side dishes to elevate our meal to a true feast, fit for royalty. Steak 48 clearly put a strong emphasis on next-level customer service, which complemented the rest of the impressive food and drink selections we had that evening.
The cocktail list was impressive. We ordered several creative and delicious cocktails including the Botanist (refreshing, layered, slightly herbaceous, and enjoyable) and the California citrus (vodka-based citrus martini). We also shared a glass of a delightful Cabernet Sauvignon. We were suggested to try the “Caravan” from Napa Valley, which was juicy, with a nice vanilla element and slightly viscous; not bone dry.
As for the food, we felt as if Yazmin had us sample the entire dinner menu! Dish after dish came out for us to eat: appetizers, sides, main courses, dessert. We dined on pull apart bread with parmesan and garlic butter – warm and fresh.
My fiance gorged himself on the Chef’s Cut Hanging Bacon, lavish, ¼” thick slabs of bacon, flavored with truffle honey, and seasoning. The bacon was served from a little hanger to let the fat drip down.
The Torched Scallops were succulent and buttery soft, sliced and rolled into tubes, and then torched and served with ponzu, caviar, and truffle crema. It was a unique and memorable treat that we highly recommend. Then, there was the delicious Hawaiian Poke Ahi Tuna slices, which I devoured.
There was the Pacific Yellowtail Hamachi, consisting of lovely slices of yellowtail highlighted with ponzu, crispy shallot, and truffle oil. A classic with a twist, sure to please sushi lovers.
Another menu highlight was the Chicken Fried Lobster Tails, battered and deep fried, and served with a wonderful green, chili aioli. The tails had a great crunch on the outside, with tender lobster meat inside.
The Seafood Tower was huge! A colossal Shrimp Cocktail, about the size of your hand, was served with cocktail sauce and horseradish sauce.
There were fresh oysters, one from the East Coast and one from the West Coast, both served with lemon and tiny tabasco sauce bottles. The Caviar that was garnished on the tower was served in tiny cones, with generous scoops of European caviar, layered into a mini crispy cone, integrated with a horseradish cream, and topped with gold leaf. A perfect, unique dish.
Our entrees were a large, grilled Branzino with lemon butter sauce. My fiance had the Butcher’s Cut Wagyu, which melted in his mouth with the earthy truffle butter sauce. It was so tender that you could cut it with your fork – a very rich and extravagant treat.
Our sides included Fire Roasted Cauliflower covered in smoked basil aioli and aged pecorino, Chef’s Au Gratin Potatoes, layered with smoked gouda, caramelized onion and mozzarella. The potatoes and melted cheese really stood out in terms of flavor.
We had Kennebec Fries, prepared with white truffle oil, Maldon sea salt, and topped with freshly grated parmesan. The paired goat cheese buttermilk sauce elevated the experience.
There was also mind-blowing Shells + Cheese with boursin cheese, nine month aged sharp cheddar and baked, with garlic seasoned breadcrumbs. A stunningly rich and cheesy side. The pasta was cooked perfectly, too.
Finally, to top off everything, we managed a couple bites of our dessert, a Crispy Banana Split complete with deep fried crunchy-coated banana, salted caramel gelato, chopped pecans, and whipped cream.
As mentioned before, Steak 48 went above and average beyond to make sure our evening was the biggest event. We were given a table scraper because I mentioned how much I liked the one Yazmin used on our table, as well as a mug set to congratulate us on our engagement. We also got to have a tour of the two floor restaurant, which boasted several amazing dining rooms. We met Chefs Pedro, Misael and Peter, the geniuses behind the menu. When you are craving a special, fine dining experience in Chicago, look no further – Steak 48 is a must!
Photos: Jennifer Lunz
To book a reservation at Steak 48, please call 312- 266-4848, or visit the website.
Address: 615 N. Wabash Ave, Chicago, IL 60611
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