In the wake of a 3-11 fire at Roy’s furniture store, the steak night group decided to burn another one down at one of Chicago’s finer establishments, The Chicago Firehouse.   The last time the group set foot in the Chicago Firehouse as a whole, was July 2009 so it seemed this was within reason for a repeat visit.

The cocktail hour was thinly attended.  Brad Ray was first to arrive shortly after my prompt seating at the bar with Crenshaw and Fedderke following afterward.  Holinger made it from Delaware to the Firehouse before a few other members of the group could make it.  However, the interstate commute is still easier than that from Hoffman Estates.  I was a little disappointed at the turnout after a full boat for cocktails for May’s steak night, but did get a chance for a little catchup as we enjoyed a quality open air atmosphere at the bar.

We were seated at a busy part of the restaurant.  The atmosphere, as many like to note, was bustling.  The rectangular table was ideal for our group and I was pleased the staff payed attention to my request.  Contrary to that request, they do not pay attention to people’s written names as I was referred to as Mr. Zerbo and Crenshaw was referred to I believe Joey Crensheal.  Some of the talent in the room wasn’t top notch, but it was lively, and I think this played into the general mood of the group.  It felt like the energy level of the group was at a higher level than some of the other steak nights I have attended.  Although come to think of it, the energy probably wasn’t quite as lively as the last visit here when Scotty flipped backwards in his chair, so the story goes.

Oysters Rockefeller started the line of appetizers.  The oysters were all shell and little oyster, pretty disappointing.  The Calamari I thought was prepared well although certainly nothing in line with a Capital Grille calamari.  The Baby octopus I thought was easily the best of the bunch.   Of course it took a second order for me to get an opportunity to taste it as the apps went quickly with our group.  I do scratch my head with the naming of baby octopus.  They don’t call veal baby cow, do they?  Perhaps the culinary world needs to sharpen up their naming a bit.

I ordered the bone in 18 oz prime dry-aged bone in ribeye with a Cajun rub and it was the best steak I’ve had on a steak night.  The temp was cooked to my specification of medium-rare.  I didn’t hear a negative word about anyone’s steak, although someone could have ordered a filet of sole for all I knew as I was far too focused on the perfection sitting before me.

The sides were terribly underwhelming.  Garlic mashy p’s, creamed spinach, three cheese mac &n cheese, au gratin potatoes, and Brussels sprouts.  The only good one of the group were the Brussels sprouts.  All other sides were mediocre and I’ll let the rest of the group define their reactions.

It was Holingwa’s birthday, which coincided with a return from the other side of the world and first steak night in many months.  It was great to have him back at the table again.  Fedderke walked.  To put a stark contrast to the pre dinner cocktails, post dinner cocktails was a full boat.

One notion of business was discussed at the dinner table.  While we didn’t have the whole crew in attendance, we walked away with one addition to the rule book.  Perhaps it could be coined the Glick Act, to keep up the steady verbal barrage typically directed at the aforementioned individual.  The rule is as follows: If you are not in attendance for the cocktail hour, and are deemed tardy by the group to the 8 PM dinner reservation, you may not participate in credit card roulette.  To quote a steak night member’s reaction to Glick’s defense of his tardiness, “Suck it”- you will pay full price.  Perhaps our attorney could work on verbiage.

This will probably be my last steak night for quite some time as losing an income and building up student loans will only financially permit me to eat gristle and pork hocks.

Lastly, a happy Father’s Day to the father’s in the group.  I wish nothing but the best steak knives and fine scotch for your future from your children on father’s day.

Filed under: General | 8 Comments »