When you’re a new on the scene, it’s really hard to make waves among the heavy hitters. Somehow Cut managed to do it, earning the approval of Oprah for their dry aging room and slick iPad menus. With on-site butchering to ensure the highest quality meat, Cut has only been open since early fall as the newest venture of the former Rosebud team. Address 300 N. LaSalle, 312.329.1800. http://www.chicagocutsteakhouse.com/

Probably the first steakhouse you think of in Chicago, Gibsons has earned it’s place as one of the city classics. Housed in the space made famous by Mr. Kelley’s, where Streisand and Sinatra performed, and later occupied by 70’s and 80’s hot spot Sweetwater, Gibsons continues the star studded tradition with a nightly procession of the famous and powerful. Address 1028 N. Rush St. 312.266.8999. www.gibsonssteakhouse.com

Known for modern American cuisine, Primsehouse's menu features meats handpicked from Creekstone Farms in Kentucky and dry-aged for 28 to 30 days on-premise in a Himalayan salt-tiled aging room. Highlighted is the award-winning 55-Day Aged Rib Eye, Bone-In, 20 oz; "South Side" Filet Mignon. Address 616 N. Rush St. 312.660.6000. www.davidburkesprimehouse.com/

The Capital Grill is elegant and plush, with dining in a club-like atmosphere that led The Miami Herald to refer to it as a, “culinary theme park full of dark wood, stuffed game heads, cigars, high-end drinks, wines and dry aged steaks.” Address 633 N. Saint Clair St. 312.337.9400. www.thecapitalgrille.com

A delicious Argentinian BYOB on Southport that serves perfect cuts of meat with the house chimichurri sauce set to live Latin guitar. Address 3763 N Southport Ave. 773-477-5466. tangosurchicago.com/