RPM Steak, sister to the trendy celebrity magnet, RPM Italian opened their chic contemporary doors Tuesday in the River North Neighborhood at 66 W. Kinzie.
If RPM Steak follows the lead of other ventures put together by the Lettuce team of R.J., Jerrod and Molly Melman and celebrity couple Giuliana and Bill Rancic, it looks like the latest be-and-be-seen Chicago hotspot.
Acclaimed chef/partner Doug Psaltis (also Paris Club and Bub City) will head-up what is being called a chef-driven approach to a traditional steakhouse seasoned with an “ageless cosmopolitan glamour.”
When asked about the new venture, Psaltis commented, “We were determined not to rest on old steakhouse laurels, so the first thing we did was source great product.”
The product, Psaltis lauds includes more than a dozen different cuts of steak “handpicked” from around the globe.
Highlights of the menu feature: A 20-ounce grass-fed ribeye from Slagel Farm in downstate Illinois; a 60-day aged cote de boeuf; a 28-day-aged New York strip from great dry-age houses around the country; a five-ounce Japanese kobe A5 strip steak; an eight-ounce prime ribeye cap and “The Duke,” a center-cut prime ribeye filet that is butchered and hand-cut in house. For big eaters and wallets, diners can splurge on the 42-ounce Tomahawk, for $155.
Cooking methods vary, depending upon the cut of meat. The steaks may be prepared over hardwood, coal, or under a high-temperature broiler. “Each cut of steak is unique,” says Psaltis. “I wanted to respect that by using the cooking methods that will bring out its special quality.”
Not in the mood for steak, no worries, the menu has a healthy selection of other items from bison and lamb to coal-roasted chicken, and an extensive line-up of seafood that you don’t ordinarily expect to find in a typical Chicago steakhouse.
Seafood lovers can sink their teeth into colossal tiger prawns, spicy miso-roasted Maine lobster, or a citrus-tinged halibut T-bone.
Vegetarians can select from a rotating list of mushrooms, including hand-forged chanterelles and roasted hen of the woods—an assortment that also pairs well with steak for the carnivores.
Still hungry, check out the dessert menu for soufflés and classic desserts like baked Alaska and the “14-Carat Chocolate Cake,” a chocolate-layer cake topped with edible gold leaf.
The wine menu features 350 wines, hand-selected from around the globe by wine director Richard Hanauer, formerly of two-Michelin star restaurant, L2O. Those into spirits can choose from approximately 50 scotch whiskeys, focusing on small-batch and independent bottlers.
Diners will experience a hint of vintage British elegance in the 8,500 square foot, 350-seat space outfitted in rich, creamy leathers offset by mahogany wood paneling. The space also includes interesting details such as theatrical lighting, a bowler hat sculpture and a Victorian-style train station clock.
RPM Steak is open daily for dinner, Monday-Thursday and Sunday 4 p.m. – 12 a.m., Friday 4 p.m. – 1 a.m., and Saturday 4 p.m. – 1 a.m. Lunch service will launch in the coming months. at 66 W. Kinzie St, 312-284-4990.
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