Quick impressions of Hugo's:
Very busy, very crowded at 7pm on a Friday night. Tried opentable for reservations about two weeks ago which only showed 530 and 930 available. Simply called the place and got a res. for two at seven. We arrived about ten minutes early and were seated about 60 seconds later.
Our server, Daniel, was extremely knowledgeable about the menu and the various preparations. My wife has a strong aversion to onions and asked about the various soups how they were prepared. Daniel thought the bisque was onion free, but returned a few minutes later having spoken to the chef to inform her that there was, in fact, onion in the bisque----a touch I certainly appreciated.
We ordered a stone crab claw as an appetizer---very tasty and extremely fresh. I had the bookbinder soup prior to my entree and it was filled with delicious seafood including many nice size chunks of fish that I guess were cod. My wife got the macadamia encrusted tilapia; thumbs up from her----again, very fresh and well executed. I had the CW cut bone-in ribeye from Gibson's next door. It is now on my list of top five steaks of all-time, right behind an incredible ribeye at 1500 Ocean at the Hotel Del Coronado in San Diego and a 40-day dry-aged ribeye at Harry Caray's last summer. I've had other nice steaks around town (David Burke's at lunch, Stetson's at the Hyatt, Morton's), but this was a superior steak.
Overall, very pleasant experience, not anywhere as 'clubby' as I expected and was very impressed by the service....we'll definitely be back.
Harry Caray's Restaurant
33 W Kinzie St, Chicago, IL 60654
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