When you hear the words “hot plate,” followed by the sound of sizzling butter, it’s best to take
heed.
Why? So glad you fake-asked.
Because that means you’ve got a USDA prime steak coming at you on a 500-degree ceramic surface. It’s just the way they do things at Steak 48, the new steakhouse from the Mastro’s family that’s now open in River North and looks like this.
This place takes a new-school approached to seared beef. Once you make it past the cleaver wall, you’ll find two floors of glass-encased dining rooms dotted with white-clothed tables, an open kitchen with an oyster-filled raw bar and a live edge wood bar just to show off.
While it might not look like your dad’s steakhouse, it definitely tastes like it. Bone-in filets are seared under an 1800-degree broiler before arriving at your table, perhaps covered in black truffle-sautéed Maine lobster. Sides range from your classic creamed spinach to your straight-up extravagant king crab and shrimp mac and cheese. To say nothing of the daily Wagyu selection.
And like any steakhouse worth its Maldon salt, the wine list includes big merlots and buttery chardonnays. But you’re drinking a martini and following it with a glass of Napa Cab.
Some steakhouse traditions are sacred.
Why? So glad you fake-asked.
Because that means you’ve got a USDA prime steak coming at you on a 500-degree ceramic surface. It’s just the way they do things at Steak 48, the new steakhouse from the Mastro’s family that’s now open in River North and looks like this.
This place takes a new-school approached to seared beef. Once you make it past the cleaver wall, you’ll find two floors of glass-encased dining rooms dotted with white-clothed tables, an open kitchen with an oyster-filled raw bar and a live edge wood bar just to show off.
While it might not look like your dad’s steakhouse, it definitely tastes like it. Bone-in filets are seared under an 1800-degree broiler before arriving at your table, perhaps covered in black truffle-sautéed Maine lobster. Sides range from your classic creamed spinach to your straight-up extravagant king crab and shrimp mac and cheese. To say nothing of the daily Wagyu selection.
And like any steakhouse worth its Maldon salt, the wine list includes big merlots and buttery chardonnays. But you’re drinking a martini and following it with a glass of Napa Cab.
Some steakhouse traditions are sacred.
