Chicago Cut is a steakhouse perfectly suited for the City of the Big Shoulders. This finely tailored locale bustles day and night, thanks to wraparound windows along the riverfront, sumptuous red leather furnishings, warm wood trim and a crackerjack service team cementing its steakhouse vibe. Non-meat entrées include cedar-planked salmon with a sriracha-honey glaze, but make no mistake: beef is boss here. Prime steaks, butchered and dry-aged in-house for 35 days, get just the right amount of time under the flame, as is the case with the perfectly cooked-to-order Porterhouse—pre-sliced and plated for each guest. Sides are a must and should include the dome of hashbrowns, creamed spinach redolent of nutmeg or tender stalks of grilled asparagus.