• Restaurant Recommendation: 'Meat' and Eat at Steak 48

     
    POSTED December 4, 2017
     

    Mastro Brothers’ new steakhouse serves Chicago.

  • Restaurant Recommendation: 'Meat' and Eat at Steak 48

     
    POSTED December 4, 2017
     

    Mastro Brothers’ new steakhouse serves Chicago.

  • Restaurant Recommendation: 'Meat' and Eat at Steak 48

     
    POSTED December 4, 2017
     

    Mastro Brothers’ new steakhouse serves Chicago.

As winter approaches, a new prime-cut steakhouse is heating up the grills, providing guests with filling meals and an upscale spot for meetings. Steak 48 is now open in the River North neighborhood, the latest venture from the famed Mastro family. The bi-level space encompasses 12,000 square feet and offers 450 seats in total, accommodating both full restaurant buyouts and more intimate group settings. Options include an 800-square-foot outdoor patio with two fireplaces, a bar on each level and multiple dining room “suites” that offer semiprivate space. Executive chef Brian Key (Gibson’s, Weber Grill) prepares USDA prime steaks with eight unique toppings, as well as chops, seafood and shellfish and unique appetizers and side dishes that are sourced locally when possible. 

California’s Sonoma County is dedicated to sustainability and rooted in the land that results in organic wine grapes, produce, artisan cheeses and meats and the bountiful Pacific Ocean that offers up freshly caught seafood. Sonoma County stretches from the Pacific Coast in the west to the Mayacamas Mountains in the east and is home to almost 60,000 acres of vineyards and more than 425 wineries.

 

We've all been there: You’re heading out to lunch with a group of people when someone asks, “What are you hungry for?” Everyone responds at once: “Italian!” “Chinese!” “Sushi!” “I could go for a burger!” Well, now what? Thanks to food halls, you no longer have to choose just one. Here are five food halls across the North- east that will satisfy everyone’s cravings (and possibly serve as your next meeting venue!).

 

Green salad, chicken, two veggies and a starch—that might have been a reasonable meal to serve group attendees in the last century, but it won’t cut it in 2020. Today, guests expect that a growing range of dietary needs will be accommodated, whether they’re eating keto, vegan, paleo, gluten free or some combination of all four. And, in a time when tech employees enjoy gourmet in-house commissaries on the job, it takes some serious culinary pyrotechnics to impress them.