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

Chef Rick Gresh reviews  at post.venue.name
"Enjoying a slice of the black truffle studded cheese leftover from #trufflegeddon. Mmmmmmm"
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Chef Rick Gresh reviews  at post.venue.name
"Time to cook the 14 day dry aged spiced sweet soy dipped duck. Legs will be confit with ginger, scallion, chilies. Breasts cooked separately later and a stock made from the roasted bones. #steaklocker #rgmeats"
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Chef Rick Gresh reviews  at post.venue.name
"Fresh baked orange Madeline’s & morning coffee. Mmmmm"
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Chef Rick Gresh reviews  at post.venue.name
"Most people have food like lasagna as leftovers. This is my kind of leftovers... homemade brioche, citrus and chive creme fraiche, caviar. Mmmmmmm! #leftovers"
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Chef Rick Gresh reviews  at post.venue.name
"Some needed to go to sleep. Dishes are being washed. I’m left alone with this line up of tasty treats. #trufflegeddon #aftermath #alonetime hmmm maybe I’ll watch the ranger game I missed today and enjoy these wines!"
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From My Menu