About Steak 48 Chicago
OUR RIVER NORTH DISTRICT LOCATION
Located in River North, on bustling Wabash Avenue, Steak 48 brings a contemporary atmosphere to Chicago’s dining scene. Visitors will be welcomed in the entryway with a view of our 3,000-bottle wine vault and decor that features natural wood materials and contrasting white, grey and brown tones. Interior decorations have been carefully designed by Testani Design Group, and our dining rooms display original artwork, antique cleavers, and unique light fixtures.
Vibrant Ambiance
All of our furniture from dining room tables to barstools have been carefully selected to add to the vibrant ambiance of each dining area. With over 12,000 square feet available, our two-level dining space has been intricately planned to provide an aesthetic for any occasion. Quiet nooks offer intimate and romantic settings and larger dining areas give large groups and parties a chance to engage in an energetic experience. It’s perfect for a night out or a special occasion.
Lively Bar
The lower floor features a lively bar where guests can enjoy a taste of something from our extensive wine and Scotch list. The first floor also offers a collection of semi-private suites with a view of our distinctive floor-to-ceiling glassed-in open kitchen. Diners with a view of the kitchen get a rare opportunity not available in most steakhouses. Chef Brian Key’s culinary team can be seen preparing selections from our expansive raw bar and prime-grade steak menu, turning a night out into an unforgettable performance.
Outdoor Patio
Our second floor is home to an outdoor patio full of lush greenery and multiple dining areas with a birds-eye view of Wabash Avenue in the River North area. The upper level offers dining on the patio near one of two fireplaces with a view of the hustle and bustle of the city below, or in one of many seating areas in a cozy and intimate dining space.
Music Selection
Background music will enhance your experience without becoming a distraction as an engaging classically inspired soundtrack has been personally selected by Michael Mastro.
OUR PROMISE
After years of learning from our guests we chose to build Steak 48 on the core foundation of kindness, consideration and true hospitality. Our guests can go anywhere they want for dinner and when they choose us that is a compliment that we do not take for granted.
We focus strongly on the totality of the experience, taking care of our guests from start to finish to make sure everyone enjoys the best quality food with top-notch service that is always genuine and sincere.
Before indulging in one of our perfectly prepared steaks, whet your appetite with a generous selection from our appetizer menu. Try our Fried Deviled Eggs, Prime Steakhouse Meatballs or fresh Poke for starters. While we pride ourselves on serving the best steaks in the city, we also feature many other common staples of American Steakhouse cuisine. Our open kitchen features a raw bar which is on display for all of our guests to view. Ample selections of fresh seafood are instantly available on top of a giant bed of ice. We serve fresh shucked oysters from the West and East Coasts, colossal jumbo shrimp, Maine lobster and succulent Alaskan king crab.
It’s impossible to discuss Steak 48 without delving into the best steaks available in Chicago. Executive Chef Brian Key and Corporate Executive Chef Marc Lupino, source as many local ingredients as possible. If any ingredient does not meet their rigid quality standards it never makes its way onto the menu.
Many patrons come to Steak 48 for choice cuts of prime beef. In an effort to serve the finest steaks, we operate an on-site butcher shop which is kept at 40-degrees. In our in-house butcher shop, steaks undergo our wet-aging process for 28 days before being expertly cut by masters of their craft.
The benefits of our in-house butcher shop are enormous and it contributes to the high-quality cuisine we serve. We custom cut steaks to meet any individual preference, and the steaks featured on our menu are cut on a daily basis to produce incredible results.
Once cutting is complete, our prime steaks are delivered to our kitchen’s 1800-degree broiler for our culinary team to cook to perfection. We serve other locally sourced meat items on our menu such as tender pork from White Marble Farms and succulent veal from Markham Farm.
Compliment any entree with our traditionally inspired sides like our Whipped Potatoes, Asparagus Fries, Alaskan King Crab and Rock Shrimp Mac and Cheese or one of many other sharable side-dish options.
Once the plates from the main course have been cleared out of the way by our attentive service staff, our decadent dessert menu will cap off an extraordinary evening. Chef Brian Key has carefully prepared signature items including our tantalizing Red Velvet Bread Pudding with white chocolate, sweet cream cheese and vanilla gelato.
With core elements of a classically imagined steakhouse, Steak 48 turns things up to a new level in steakhouse dining experiences with our luxury service that is focused on engaging and valuing our guests beyond all else in an intimate and exciting setting that is instantly surprising yet approachable and comfortable for any occasion ranging from romantic one-on-one encounters to celebrating special events.
ESTABLISHED BY THE MASTRO FAMILY IN 2017
“We are incredibly grateful and truly humbled to bring our Steak 48 concept to Chicago, the steakhouse capital of the world. Our Steak 48 locations have done very well in Arizona and Texas and we’re excited to introduce it to discerning Chicagoans who certainly know their steak.”
– Jeffrey Mastro
When brothers Jeffrey and Michael Mastro, their father Dennis and partner Scott Trolio established Steak 48 in 2014, they sought to create a unique steakhouse that went beyond the traditional stereotype. The group currently owns several fine-dining steakhouses including, Dominick’s Steakhouse and Steak 44 in Phoenix, AZ, and Steak 48 in Houston, TX.
The name Steak 48 is chosen in homage to the Mastro family’s home state of Arizona in recognition of it being the 48th state to join the Union.
The group has already established a track record of developing successful steakhouse franchises with the operation of Mastro Steakhouses and Ocean Club restaurants in Arizona and California before selling the brand in 2007.
With their new offerings in the culinary landscape, the Mastro’s seek to bring a new concept that is not only refreshing and interesting, but an approachable adaptation as to what an American steakhouse should be.
