Saloon Steakhouse

Often overlooked in the classic Chicago steakhouse scene, this spot hits every element with consistency—white coats on the waiters, autographed baseballs along the walls and butter-soft steaks. The bone-in filet is as flavorful as any we’ve ever had, and the house specialty, the Wagyu (the American version of Kobe beef) filet, while definitely not cheap, was incredibly tender. The lobster-tail appetizer was a smidge underwhelming, and the ahi tuna nachos (sounds bad, tastes good) had a welcome, surprising kick. But the beef is really where it’s at on this menu, and sometimes you just want a nice, juicy steak minus Fergie sightings.