Chef Jenner Tomaska — Michelin-starred at Esme, a few miles north — runs the kitchen with Scott Weiner and Greg Mohr of the Fifty/50 Group, leaning hard into open-fire cooking and Midwest-sourced ingredients rather than importing the steakhouse formula wholesale. The third-floor Gold Coast room backs that ambition with a Champagne bar, a year-round terrace, and a members-only club tier for regulars.
It's not a cheap night out — OpenTable lists mains starting around $51 — but happy hour runs weekdays from 4:30 to 5:30pm for anyone who wants a lower-stakes first look before committing to the full tableside show.
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