Chicago Cut Steakhouse

David Flom and Matt Moore are old-school steakhouse guys, and their riverside restaurant has all the trappings of a classic: red velvet curtains; red ties on the armies of servers; and the red, juicy, bloody flesh of expensive steaks. It’s the latter we had the most trouble with (well, that, and figuring out the actual purpose of a winelist on an iPad), as the quality of the meat (a butter-tender filet one time, an almost grainy rib-eye another) and consistency of the cooking (on the nose medium rare steak one time, dreadfully overcooked burger another) varied from visit to visit. For a peek at the follies of the highly manicured drunk, take your surf and turf in the rowdy bar area.