Comments on A Tuscan foodie in America: Steakhouses of Chicago

Hi JK, welcome. Yes, you are right. It still has a...

2011-12-19T22:34:27.864-06:00

Hi JK, welcome. Yes, you are right. It still has a large meat processing and distribution industry, or so I am told.

Chicago was once the main center of the American m...

2011-12-19T22:27:06.150-06:00

Chicago was once the main center of the American meat packing industry.

http://en.wikipedia.org/wiki/Union_Stock_Yards

Hi Wendy, thank you for your comment. Dry aging vs...

2011-12-12T12:40:36.384-06:00

Hi Wendy, thank you for your comment. Dry aging vs wet aging for me is not a main issue: Smith & Wollenski (which,if I am not wrong, is dry), is one of the steakhouses I like the most, whereas Burke, which is also dry age, is one of those I like the least!

But I will admit that that I really know very little about NY steakhouses.

Nice write-up, but you don't mention dry-aging...

2011-12-12T12:20:48.134-06:00

Nice write-up, but you don't mention dry-aging v. wet-aging. Chicago-based steakhouses wet-age steaks. NY (most notably, Peter Luger) has a tradition of dry-aging. As much as I hate to say this, IMO, the NY-based steakhouses (i.e., Burke & Smith & Wollensky) have the best steaks assuming you like the tang of a dry-aged steak.