Everything of consequence on the menu passes through that fire — Wagyu NY strip, tira de asado, coal-roasted prawns, even the polenta gets a wood-smoke edge most Chicago steakhouses don't bother with. The wine program backs up the concept rather than defaulting to the usual Napa-and-Bordeaux steakhouse playbook: it's billed as the largest South American wine list in the country, which gives the whole room a genuine point of view instead of generic steakhouse polish. The daily happy hour (5-6pm) is the easy way in — signature cocktails, bar bites with real heat, and a glass from that wine list, all at the bar rather than requiring a full dinner commitment.
For anyone who wants the full experience, a $200-per-person prepaid chef's-counter tasting menu puts you right at the grill for the real show. It's one of the more distinctive steakhouse concepts in the West Loop precisely because it refuses to be a generic chophouse.
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