Owner EJ Lenzi runs it with Gia and Luca Lenzi as general managers and a maître d', and the restaurant was picked as one of Chicago Magazine's best new restaurants when it opened. Every entrée comes with a house salad and cottage fries, a baked potato or garlic mashed, which is how a steakhouse should work. The steaks run from a 10-ounce petit filet to a 32-ounce porterhouse and a 34-ounce bone-in rib-eye, with lamb and veal chops alongside, and any of them can go Oscar style with jumbo lump crab.
The house specialties lean Chicago Italian: chicken Vesuvio, chicken Oreganato, bone-in veal Parmigiana and a 20-ounce marinated prime skirt steak, plus homemade ravioli and linguine with clam sauce. Start with shrimp DeJonghe, the garlicky, buttery Chicago original, or a dozen oysters, and finish with key lime pie, a root beer float or Bennison's famous banana or coconut cream pie. It's closed Mondays, opens at 4pm the rest of the week, offers complimentary valet and takes reservations by phone.
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