Mastro’s – I’m On A Boat
Certainly a fun exercise in planning for a fine Chicago dining event for the 10 best gentlemen in the city happens to surround the circumstances when one must find a locale that fits both in size and expectations, the members of the group. Happily, I think that was close to achievement in the recent selection of Mastro’s River North. Despite some touristy-type requests from the restaurant when planning for a full boat of 10, I think Mastro’s accommodates well with a lively and spacious bar atmosphere which at least on Thursdays features some of the best Coldplay, MGMT, Foster the People knock off crooning via a more than capable live band that money can buy. Special thanks to those guys for playing all my requests after a fistful of dollars hit their tip cup on my arrival.
Speaking of arrival, as a good host looking to make a better impression, I arrived first around 6:45 and began awaiting for the night to begin with the group. A few scotches later and we were all assembled and ready to begin our dining event with a table for 10 put squarely in the entrance to the dining room for all passers by to see. The pole position in the dining room was a little questionable but provided decent access to staff or for some (ET Fingers) the street outside for early transportation home.
Tasked with the enviableness of ordering the grape juice and opening noshes, I went with some old favorite standbys other than the illuminous seafood tower, in sea scallops and shrimp, which each were on point in my opinion. The sauce with the scallops? Yeah, bathe me in it.
Steaks were ordered and service picked up with a double team some decent lass who’s name I don’t remember along with a fine gentlemen named Joesepppppe. While they originally had a little trouble navigating the large table and decently raucous atmosphere in a full dining room, it seems they made it all the way around to the perfect 10 gentlemen and orders were etched in stone. Up for me was a shared rare+ double cut porterhouse with good friend Zee German. It certainly came out rare, and even chilly in spots, but had some good flavor. Embarrassingly it was a little too caveman for this carnivore (see picture above) and was sent back for a little more heat to make sure the animal wasn’t still breathing. Accompanying the fine meat were two easy favorites in cream – corn and spinach. These two veggie partners complimented the steak well from a flavor standpoint and really rounded out the coloring on the plate.
Rounding out the night it was time to sing a very heartfelt happy birthday to Jevon (after a walk outside to a cab with ET to make sure he was on his way home safely), and crown a new entrant into the CC roulette hall of fame in Mason Phelps. Pretty quick win for the poetic debutant from months ago and worth checking if we have a new record for such a quick move into the black (somewhat) on steak night.
All tolled it was a fine night to receive one and all in the group, for most of the steak night at least, and primes us for some momentum heading into the end of the year when a warm steak and even warmer conversation is what cures most of us as we try to get through the unforgiving Chicago winters.
8/10
Filed under: General
Wow – am first to comment after a full boat – clearly some people are not on their A game – or may have had a long weekend celebrating Cizzle getting older.
Let me start off by saying Mastro’s is a Top 3 Chicago steakhouse. There’s Bavette’s, there’s Mastro’s and then I’m not sure what else is in the discussion. So brilliant choice by Scottie.
Night was great, Rick brought out his black snakeskin jacket to complement his black snakeskin boots. It really was quite sharp.
Excellent choice on wine by Mr. Martin, offering 2 selections so the go big or go home boys could be happy while those of us that don’t like to chew our wine can enjoy as well.
Apps were ok – the shrimp cocktail is awesome if not just for the horseradish, the salmon plate may have been a bit out of place with this group.
I split the waygu with BRay – let me be clear – if you go to Mastro’s you either get the Waygu or the bone in filet. Anything else is not their thing. They Waygu was definitely our thing.
Sides were ok – thankfully we all remembered to ask for room temperature plates so the creamed spinach wasn’t a disaster. The picks needed more greens and we went with the normal mashed instead of the lobster mash. Should have gone bigger.
The butter cake is still amongst the best desserts in the city – only a notch below the chocolate banana bread cake at Mia’s.
Overall I give it an 8.5 our of 10.
Usually a split review on Maestros with this group. Some feel it is tops in the city while others think it is woefully overrated. I usually fall in the middle – however this visit I think brought it up a few notches in my book.
The bar area has always been one of the best. After a happenstance sighting of ET fingers prior to happy hour, he and I headed over together. This turned out to be good since he left in the middle of dinner – I got my full fill of Don Cole. Great happy hour, few scotches, some laughs and our host was early and anxiously awaiting all.
Shown into the dining room we didn’t have to go far as our table for ten was right up front. Bypassing the overpriced and average seafood town (well played, host) we got a number of apps all of which were very good. The scallops were delicious and about as rich as a dish can get. I am pretty sure my sinuses are still clear from the horseradish accompanying the shrimp cocktail. The only horseradish I have found to be more powerful is that of the famed St. Elmo’s in Indianapolis.
As we have grown accustomed to doing, I split the Waygu rib eye with Mr. Glick, which is plenty of food for two. It was delicious. I am a fan of all things Waygu. Worth the price? Ehh, maybe not, but provides a different taste and texture that is most welcomed from your standard dry-or wet aged rib eye.
I don’t remember when Don left, but it was somewhere around the halfway point I think. While he was missed, the 9 of us carried on. Good wine selections by Mr. Martin and a nice post dinner outing capped the night in good fashion. We seem to be moving away from the winner of roulette buying the first round of drinks post dinner. I would like to get back to that.
Maestro’s got an upgrade in my book this go around. While I don’t stroke it with the exuberance that Glick does…it is certainly a great place for steak and atmosphere.
8/10
Mastros seems to come up more often than some others that deserve a repeat visit, but nonetheless I was looking forward to it. I am not in full agreement on the bar area, they really pack in the high tops. I’m not talking about Rick’s cankles fitting into his dancing sneakers, but rather the bar tables. Its somewhat claustrophobic with the low ceiling and the very loud craptastic crooners up front. Some bourbon and Christina Aguilera covers soothed my concerns over the layout of the place.
The table was front and center in the main traffic corridor, far from ideal. A group of our size and clear merit deserves the godfather booth looking out over the rest of the peasants, but Glick’s admin wasnt in charge of booking the reservation. Scooter was rapid fire ordering and the dinner was underway. I was a big fan of the smoked salmon app. It was indeed an odd selection but so is Scooter. The shrimp basted in horseradish literally set my sinuses on fire, loved it. The scallops were drenched in some warm artery clogging sauce that was delectable.
A split of the caveman porterhouse with the host seemed like a good idea. They carved off a monster piece and possibly passed it quickly through a luke warm flame, or maybe just let the sous chef get close to it with a Bic lighter I don’t know which. Needless to say it went back for a second trip to the broiler. The second time around it was much better. I don’t think I would recommend this route to other patrons. The wagyu is Mastros strong suit. Sides are okay but nothing to wrote about. Wine paring was masterful indeed.
Mastros should really warn people about the butter cake. This piece of artistry is truly the best dessert I know of in the city. I considered taking the plate with me to the coat closet and making sweet sweet love to it, but that would have been anti social. If anyone other than our esteemed group is reading this, stop reading it and get your ass to Mastros for some butter cake this very moment.
Happy Thanksgiving to all.
In both September and October we had low attendance for steak night, four in September and I think 3 or 4 in October. I don’t have a lot of details on October because Cole never posted. November was a different story, more like a Hawks game at the UC, a sellout. All members in attendance and in fine form.
I like the bar area at Mastro’s: large space, lots of tables and a great band providing the background sounds. This set the tone for us to bust Cole’s balls about not posting and paying for drinks. It netted out that he paid a little extra but not the entire bill and he is on the watch list for future violations.
I never considered Mastro’s a top 3 steak place, I guess I’m somewhere in the middle of the elite and overrated debate. I will say its trending upwards, every time I go is a better experience than the previous visit.
We were seated at a large, long table that was kind of like a smaller version of the one Michael Keaton had in the first Batman. Appetizers included scallops in a sauce that was so good you could drink it with a straw and shrimp cocktail. I enjoyed the kicked up horse radish but did a terrible job of using the proper amount, that stuff will clean out the sinuses. I went with a porter house medium rare and it was tremendous, going sans sizzling plate surely helped. I hate the sizzling plate thing, the only sizzle I want at steak night is Crenshaw. I tried a piece of Brad’s Wagyu, I’m not a wagyu guy I thought my steak was better. The butter cake is a decadent delight and the plate of whip cream (which I actually think was for a different dessert) only added to it. I don’t judge a waitress solely on looks the same way I don’t judge a supermodel on their ability to serve. However all I remember about our waitress is that she was probably the hottest we have ever had, I remember nothing about her serving ability.
After dinner drinks at Sienna with Cizzle, Scotty and Brad was a great night cap. Good times all around.
Last time we had a full boat at steak night might have been my first one……always good to have a full crew to catch up with and boisterously take over a restaurant.
November brought us to Jon Glick’s favorite haunt of Mastro’s. I’ve had my issues with this place in the past but I agreed to come in with an open mind….and I think I may have been rewarded.
Cocktails started on time. Don Cole technically should have been buying since he failed to post the previous month, but since there were only three people in attendance last month, we decided to let them take it up amongst themselves.
On to the dining. Not the greatest table location, but we were well attended by multiple servers. Scotty took charge of the grapes and accoutrements. The Jumbo shrimp was excellent. I’d put it on par with Prime and Provisions as best in the city. And the horseradish? Out of sight. But that wasn’t the talk of the town tonight. Tonight, the scallops in some sort of garlic magic happened. It was one of my favorite apps in recent memory.
While some of the ladies chose to split a steak prior to snuggling up and watching Friends’ re-runs later, I chose the standard bone-in ribeye, medium rare. It was giant. Not sure if that took away from the quality somehow, but I thought it just okay. I did however remember to order sans hot plate which added to the experience as I came away unscathed in the burn department.
Sides were great. Loved the classic take on creamed spinach. A lot of places are getting too fancy. It had the right ratio of spinach to cheese. Potatoes, etc also decent for the most part.
And for dessert, all that matters was the famed butter cake. Well, famous to me anyway. It’s one of the best desserts going.
All in all it was a fine evening. Mason walked free again. This guy must love steak night. Two out of three meals for free so far. On to December!
(Right on time suckers!)
Bottom line up front: Mastro’s has vaulted to my favorite steakhouse in the city.
I used to be a Bavette’s man through and through. Wearing a Bavette’s t-shirt, arriving with a Bavette’s foam finger on my left hand, getting a fake Bavette’s tattoo on my right bicep. Which is ample. However, I’m glad I didn’t get a permanent tattoo because I would have to doctor that tattoo to make it a Mastro’s tattoo. Now I can get a fresh tattoo with Johan Mastro’s grinning face, properly donned with monocle and top hat over my prodigious right bicep.
I arrived at the bar at about 7:30, greeted with cheers and general fanfare by a full boat. An Oban was quickly ordered and finished. We headed to a big table right on time.
Scotty did a great job with the wine beginning with a lighter Pinot and following with a nice Cabernet over dinner.
I ordered the Bone-In Filet Medium Rare+ and it came out perfect. One thing I enjoy is a salty steak and Mastro’s did not disappoint. Cizzle and Confucious have both said “a steak can never be too salty” and I agree with that wisdom.
During dinner, I enjoyed stimulating conversations with Brad Ray and Cizzle. We discussed the issues of the day including ISIS and a lack of Godfather viewings.
All in all, a fantastic night for Mastro’s. 9/10.
I am a convert. I have always been a bit pessimistic of old Mastro’s – too expensive, too high on itself, too much heat on plates, etc… But this was special. Perhaps it is because we set the tone early and let them know we were not on an expense account, perhaps it was the flirtatious servers, or perhaps it was that we remembered to tell them no heat on the plates. Whatever it was, there was a great vibe in the air. A 10 person table is always something special and the group stepped up to the occasion. Having missed the last 3 months, I was glad to be back in friendly company and basking in the bliss of red meat. My NY Strip was delicious, the creamed spinach delightful and the opening scallops devine.
I have no complaints – I celebrated the faux birthday and got to enjoy the fine tones of the 3 man piano band – good stuff all the way around
would also like to note that while Brad Ray raised money for Mo-vember, he is unsure where said funds are going to.
There Can Only Be One?!? (Meh…)
Mastro’s must be feeling the heat, and not just the kind permeating from the kitchen! With three new steakhouses recently opening and looking to steal as much business from the Chicago steakhouse crowd as possible, Mastro’s recent production shows that it isn’t ready to rollover just yet. Instead, Mastro’s game essentially screams at the new comers on the block that their stellar reviews aren’t intimidating it, and that Mastro’s is just gonna shake, shake, shake, shake, shake…shake it off, shake it off.
Mastro’s knows that you can’t be great when you settle for flea bargain, otherwise you might as well wake up, wash ass, go and eat some Rosco’s. So, how does Mastro’s navigate through this steakhouse war without blowing a landmine? First, by reminding me that it doesn’t matter where I thought I’d be, time to relish where I’ve been.
And when you do that, Mastro’s makes you wanna do the boogie
to the hamburger hop cause there just ain’t nothin’ finer, no nothin’s quite so new, man you don’t know how good it feels. It feels good, oh it feels good, it feels good, sure feels good to me.
And while I was in such a way where even the wait staff kept saying to me that the restaurants on a stake-out, so order the food to take out, I just want to say that you really should go because it’s swept the land. now, don’t get me wrong, while no one met the Cavaliers like at the Outback Steakhouse, Mastro’s response each and every time should be, “Let em hate Cause I’m straight.”