Accolades

  • Men to Watch
    Chicago magazine
  • Finalist
    Bocuse d'Or USA
  • Winner
    Taste of Spain Competition
  • Best Dry Aged Steak; Best Bread
    Chicago magazine
  • Top 10 Steakhouses in America
    Gayot
  • 20 Best Steak Houses
    Chicago magazine
  • ChefsFeed Winner
    One of the Best Things to Eat in Chicago

My Restaurants

Where I Eat

Behind the Scenes

"Pastrami and corned beef cooked 2 ways - sous vide in thermodyne and oven roasted with a water bath. So delish!!!! #rgmeats #thermodyne"
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"Baked focaccia....delish!"
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"Focaccia is proofing..."
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"Reverse sear method at a hold temp of 135f for 7 hours in #thermodyne. Natural pork loin, completely tender, great flavor. With rest period, this loss less juices than a roasted loin with rest at slicing. #impressed"
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From My Menu