Legendary | Worth driving from anywhere
Gene & Georgetti
Review by: Michael Stern
When a sharp knife penetrates a sirloin’s crust and plunges into hot, pink beef, the Roadfood carnivore is rapt. Juices ooze and ruddy red-meat perfume fills the air with sure promise of satisfaction.
Gene & Georgetti in Chicago, IL | What to expect
Chicago has no better place to slice into prime aged steak than an old wood-frame house known as Gene & Georgetti, downtown just north of the Loop. In a city with many four-star steak houses, this establishment wins our vote as the best.
It is a clubby restaurant with a manly mien. White-jacketed waiters with decades of experience take care of old friends and newcomers with efficiency in lieu of obsequiousness.
What to eat at Gene & Georgetti
Steaks are served without frills, unadorned and alone on an oval plate – ravishing sirloin strips, T-bones, and filets mignon with charred crust and juice-heavy insides. Thick cottage fried potato chips are the customary side dish, and the cornucopic tossed antipasto known as “garbage salad” (a local passion) is definitive: iceberg lettuce, celery, tomato, radish, slivers of cheese and salami, pepperoncini, and big pink shrimp lightly marinated in an Italian vinaigrette. It could be a meal unto itself.
Also put Gene & Georgetti in your little black book as an opportunity to savor that curious Chicagoland specialty, shrimp de Jonghe. As prepared in this kitchen, it is a broad, deep plate that holds a golden pool of herbed garlic butter laced with bread crumbs so soft they have become supple threads of flavor. In this pool wade a spill of huge pink shrimp. You can cut the shrimp into bite-size pieces with a fork and knife, but you also need a spoon, or plenty of G&G’s stout Italian bread for mopping all that garlic butter.
Also on the menu, at twice the price of a two-pound porterhouse steak, is lobster de Jonghe, which is a veritable seascape of plump white hunks of sweet tail meat cosseted in the luminous pool of juice. For this dish, so rich it is dizzying, we call upon a food-writer adjective we have never once used in all the years we have been describing things to eat: sinful!
|Meals Served||Lunch, Dinner|
|Credit Cards Accepted||Yes|