The Future of the Steakhouse Has Arrived, and It’s in Chicago – Eater

EaterThe Future of the Steakhouse Has Arrived, and It’s in ChicagoEaterThe ribeye at Boeufhaus in Chicago, dry-aged for 55 days and weighing in at 22 ounces, arrived carved into thick tiles with crimson centers. The slices toppled neatly over one another like fallen dominoes, the last beefy brick leaning against the bone … …read more

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