New Steakhouse in Chicago Steak 48

Chicago is the mecca of steakhouses and there’s definitely a plethora of them. When I heard there was a new steak house on the scene I (like many others) wondered how this one would set itself apart. Then I heard Marc Lupino, the executive chef of Prime Steak Concepts (also behind the Mastro’s brand) was at the helm and was going to make sure Steak 48 stands out from the rest. That he did!

When I walked in I was impressed with the interior design. The eye grabbing artwork on the wall, the bright lighting fixtures hanging from the bar area, the open space, the completely enclosed glass kitchen, and it was a PACKED House! I have to note the diversity in the restaurant was awesome! This is definitely an all ages place. The 4 women behind us were celebrating a birthday. The table kitty corner from us we’re on a date. The table behind us was a family. All ages and races were present and it was wonderful! I was with my fellow blogger and friend and we had a ball!

The staff here is super friendly. No stuffy steak house atmosphere at all. Our server Juan did a great job explaining the menu items to us and offering suggestions. We started off our meal with the fresh sea food tower which we let the chef pick the items of the tower for us. It included Oysters, King Crab legs, and the biggest jumbo shrimp I have ever seen. We also went with the Roasted Beet Salad, which will be a favorite for beet lovers! It has goat cheese and pistachios that add to the flavor. My FAVORITE appetizer we tried was the Avocado Crab Wonton Salad. The combination together is mouthwatering. Of Course we had to order a couple of cocktails as well. If you like refreshing and sweet I would recommend the Pineapple Mezcal.

Fresh Seafood Tower

Roasted Beet Salad

Avocado Crab Wonton Stacked

Pineapple Mezcal

Ginger Peach

Best Bread Ever!

For my main course I got the filet mignon topped with truffle lobster! OMG sooooo good! The steak rub is a gluten-free mix of more than 120 herbs that takes months to perfect. They serve the steak on a 500-degree, German China Plate. Now that’s HOT!!!

Filet Mignon with Truffle Lobster Topper

All the sides sounded yummy, so it was so hard to choose. We ended up going with the Alaskan King Crab and & Rock Shrimp Mac & Cheese, Roasted Sweet Potatos, Corn Cream Brulee, Sauteed wild mushroom, Roasted Brussel Sprouts, and the Truffle Fries (not pictured below because I ate them too fast. LOL). The sides certainly did not disappoint. Portion sizes were decent as well.

: Alaskan King Crab and Rock Shrimp Mac & Cheese

: Sauteed Wild Mushroom

: Roasted Sweet Potato

: Roasted Brussel Sprouts

: Corn Creme Brulee

Whenever I think of desserts at steakhouses I always compare them to the Maesto’s Steakhouse Butter Cake. Well guess what?!?! They have a version of dessert that is very similar to the butter cake. Make sure to order the Ultimate Warm Vanilla Carmel Cake. In my opinion it tastes just like the butter cake, but with caramel. We also decided to try the small version of the beignet tree, which was also delicious. The Dessert wine Grahams Six Grates Porto paired nicely with the desserts.

Ultimate Warm Vanilla Caramel Cake

Small Beignet Donut Tree

Grahams Six Grapes Porto

A picture is worth a thousand words…..and I think you can tell I enjoyed myself and will be heading back soon! 🙂 The place was packed so I suggest you make reservations and head on over NOW.