When there are 4 of Chicago’s finest…
In a blatant rejection of bro code in which one must put bros before hoes, a scheduling snafu left Chicago’s finest gentlemen with a total of 4 for September steak night. Anytime there is a total of 4, there is but one destination – Bavette’s. Due to both their outstanding service and cuisine they limit reservations to 4 people. I was fortunate to secure a table at 8:45pm after some negotiations with the reservationist Lisa. I believe I promised Rick Ray’s first born. Arriving at the bar, I was greeted by an open stool and chilled sazerac that was perfectly made. Rick and Crenshaw strolled in shortly thereafter to join in the cocktail hour. Glick arrived right on Glick time – half past delinquent, but in time to still order up a male model. Bavette’s does have a narrow bar area which we have criticized in other establishments but somehow they manage to make this feel comfortable. The bar staff is also incredibly attentive and knowledgeable which helps compared to some of the semi gelatinous morons that have dispensed drinks to us in the past, but I digress. (Author’s note – Jevon in no way am I referring to your bride and mother of your child as a ho, its just how the saying goes)
We were guided to our table located in The Salon, which is french for the basement apparently. In previous visits we have been seated both upstairs and in The Salon. I honestly see the merits in both and don’t mind the subterranean at all. Wait staff is on par with the bar staff and very good. We opened up the evening with the salmon tartare, peppered duck & goat cheese terrine, and of course the garlic shrimp de jonghe. I am not sure which was the winner as all were excellent. The terrine was a nice change of pace from our standards and had a perfect combination of meaty flavor and creamy mild cheese. The salmon tartare was prepared perfectly with a creme fraiche top. The shrimp was probably the inferior of the lot in my opinion but I certainly wouldn’t throw it out of bed. A classic cut ribeye was calling my name like the siren’s song, which as a side note at a price of $54.95 is a steal for the quality and size. At Chicago Chop House the same steak would cost $189.99 and most likely smell like a gym sock. The meat was a perfect reddish pink with the salt crust seared beautifully. The mere fact that you can order thick cut bacon as a side dish is reason enough to go for it, but it also delivers. Carmelized with a sweet crust and just the right thickness, I stack this up there with any of the other bacon we have had in the city. The elote and mashy p’s were good accompanying sides. Conversation covered a number of pertinent topics such as the migrant crisis in Europe, the Chinese economy, global warming, and most importantly the beginning of the 2015 NFL season. The evening ran long given the late start so I opted to adjourn as did Glick which left Crenshaw and Rick to stroll out into the night air. Bavettes always delivers, this evening was no different. 9.5, as close to perfection as we have had, I am reserving my 10 for the future.
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You can tell we are short staffed when I’m the first one to post. I generally don’t comment on the host’s comment, but I wonder is hoes the appropriate plural of ho or the garden tool? But honestly when it comes to Charlottes – I don’t caaaare.
(Author’s note: I love everyone’s Charlottes)
Bavette’s is a bit of a continuation of the recent Chicago -hipster -restaurant enigma to me. The food is fantastic the service is patronizing. We’ve created a universe of over qualified waiters and bartenders who relieve their frustrations at patrons. I’m confused by the constant push of single barrel twice aged wood fermented bourbon for $20 that tastes like cat piss instead of Makers Mark. Well I’ve had enough. I just want to enjoy my Male Model’s in peace.
Dinner was great. Our server was the same as before but he clearly was having an off night. No fire. Rick wore an amazing blue and orange 3 piece suit with a zebra striped pocket square in honor of the upcoming NFL season.
Apps were great and I may have overindulged on the pate. I had the princess cut of steak and finished off a side of broccoli by my lonesome.
Desert lacked something, that may be because with 4 people we decided to skip it (or may because Bubby couldn’t find a carrot cake).
bill was not as bad as some of the recent ones and would certainly head back anytime.
Overall 8.5 – 1/2 point off for the Male Model hate.
Bad form by Thoresen scheduling a dinner the first Thursday of the month that includes so many steak night members. However his questionable scheduling was our gain; because the smaller crew made us eligible for Bavette’s and Bavette’s is awesome.
I arrived with Cizzle to find Hans at the bar, he had already established a rapport with the bartender. At places like this I generally will ditch the Tito’s and soda and get something different or dare I say fancier or more sophisticated. There is a bit of a craft to the cocktail prep here, I started with a mint julep to pretend I was at the Kentucky Derby and then had Old Fashions for the rest of the night. They have good old fashions, just enough sweet to compliment the drink. While I agree on one level with Glick’s assessment of the hipster restaurant enigma, I also get how ordering a standard cocktail like a Maker’s and diet irks the bartender a bit. None the less I thoroughly enjoyed the bartender busting his balls for ordering a Maker’s & diet and the bartenders loved that we had christened it a “Male Model”. Just a good vibe at the bar here.
Headed downstairs for dinner. The shrimp de jonghe was great and had the added bonus of protecting me from vampires for the rest of the evening. The crab cake receives high marks as well. I got the rib eye and what can I say, the steak is like Don Larsen in the 1956 World Series-perfect. Top of the line marks on flavor, temperature, seasoning, char and any other thing deemed important for a great steak. Sides included thick cut bacon which is unbelievable, mashed potatoes, steamed broccoli (wait why did we order that) and elote corn. The elote corn is one of the best sides out there at any steak place especially in the quasi vegetable category.
The one minor complaint I have about Bavette’s is the tables. Even with just 4 people they feel kind of cramped and don’t have much leg room. However given the food and the service it becomes a minor issue.
Afterward dinner Glick and Hans called it a night while Cizzle and I headed off into the night. We stopped at Sienna and then somehow ended up at the Kerryman for a while too.
Bavette’s is not only one of the best places for steak in the city it’s one of my favorite restaurants in Chicago period. Good times as always.
Bavette’s…..what’s there to say that hasn’t been said already? It’s my personal favorite steakhouse in Chicago. Being a small, shunned group this month, it was the perfect opportunity to revisit Chicago’s best. Bubbe, Joe Predicto, Ron Glick and myself were delighted to sample the various Sazeracs, scotches, and other diet cola infused cheap liquors. After some lively conversation with the bar maid about proper steak temperatures (thanks hun, we got it) we were off to the parlor.
Zee German started us off with some nice Oregon wine; always a staple for pre-dinner libations. It paired well with the Duck Terrine. I could also pair it well with potato chips so lets not get too fancy pants here. Moving on, the Shrimp De Jonghe is always a winner regardless of the garlic intensity that permeates your entire existence for a whole day after. Yeah, I just ended that sentence with a preposition. Doooooooooon’t caaaaaaaare. Salmon Tartare rounded out the apps, and was spot on.
A quick remark on the service. The waiter asked if we had been there before. We said yes and he may have even remembered us and taken a mental note. I can never remember a waiter who seemed so non-existent, yet always right on top of everything, with never an empty glass, or dirty plate left. I think that’s the mark of a good waiter. He read the group, saw we knew our way around the menu, and just let us be. Good job Carl. Not sure if that was actually his name but that’s what I call pretty much any unknown person in a story.
Le Boeuf……Bone In Dry Aged Ribeye. As close to perfection as a steak can be for me. T’was a perfect rare+ temperature, with the proper amount of char and salt. This is the kind of steak you bring home to mom and dad. If you were to bring it home for the early bird special at their 5PM dinnertime that is. As I’m writing this, it’s 6PM, and I just had lunch two hours ago. Pretty sure my dad just turned in for the night.
Sides were Elote style corn, which has got to be the best corn going right? Also bacon. Does that seem strange for a side? Oh it does? Well it was nice being friends with you but I guess this is where we part. Don’t let the door hit you were the good lord split you. (Said in my best Mikhail Prokhorov voice) I’m pretty sure we had some sort of green vegetable too but whatever.
So for the record, the best steakhouse in Chicago cost us $150/person and we did not skimp at all on ordering. This is the benchmark for all steakhouses now. I don’t know where these $200+ bills come from but there is no better deal in the city as far as I’m concerned.
Hans and Glick retired for the evening, as Rick and I made our way across the city from classy, to trashy, Sienna to Stanleys. A great restaurant, great dudes, and great night. Can’t ask for too much more….well, maybe a Bears win this Sunday.