Diners will appreciate a two-level floor plan that offers quiet nooks for intimate dinners to larger spaces that serve up an energetic vibe. The restaurant’s contemporary aesthetic is stunning within the bi-level 12,000-square-foot space, dressed in high contrasting palates of white, gray and brown and a splash of color with authentic real woods and natural materials. Guests can choose between the vibrant bar on the first floor and the reservation-only dining bar on the second floor, an 800-square-foot outdoor patio with two fire places and lush greenery on the second floor high above the bustling crowds on Wabash Avenue, or sit within multiple dining room areas separated into intimate jewel-box like spaces.
Steak 48’s ground floor houses a unique collection of semi-private dining suites featuring floor to ceiling glass allowing diners a great view into the kitchen to watch all the action. Design signatures include the one-of-a-kind glass expo kitchen, a 3,000-bottle wine vault in the entryway, a display wall of antique cleavers and personal touches hand-tailored by Judith Testani of Scottsdale-based Testani Design Troupe, such as sleek custom-designed furniture, eclectic light fixtures and original irreverent artwork featuring Chicago landmarks. Guests of all ages will also pay attention to the fun and energetic classic playlist personally curated by Michael Mastro.
But what is a restaurant without the food? At the helm of the kitchen is Executive Chef Brian Key (Gibson’s, Weber Grill), with support from Corporate Executive Chef Marc Lupino, who leads Prime Steak Concepts’ culinary program and has been part of the team since the early 2000s. Guests can enjoy a wide variety of high-quality menu items to suit any individual preference, featuring the very best in USDA prime steaks, seafood and shellfish, accompanied by unique appetizers and inventive side dishes. Key and Lupino source locally-grown ingredients whenever possible, going great lengths to ensure all products are the best they can be or they don’t put it on their menu.