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Restaurants & Bars 3

Gene & Georgetti

decayny | Dec 7, 201702:03 PM

A NY Hound here so I'm new to this board ...... in Chicago on business this week. My colleagues took me to Gene & Georgetti's as they wanted to impress with a great Chicago steakhouse.

First thing I noticed was no mention of Dry-Aging or even Prime Grade beef on the menu. That's always a red flag since if a steakhouse goes through the trouble to Dry-Age their Prime steaks, they will want to advertise that. I asked the waiter and he confirmed -- just wet-aging. He said they used to dry age but not any more (said it was too difficult to maintain quality ?!? more likely they figured if their clients don't care/notice then why incur the added costs)

The grilled calamari app was really excellent - nicely charred and in a tasty spicy sauce.
It was a nice touch that the entrees come with salad and potatoes, they don't do that in NY.

The steak (bone-in ribeye, rare) was cooked nicely but pretty tasteless. We also tried the lamb chops; these were really good -- grilled with salt and lemon, ordered rare. Better than the steak.

This place was pretty crowded for a Tuesday night. Was it just me or is this place over-rated?

Gene & Georgetti
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