"One of the latest arrivals is Trino, a Latin spot in West Loop from chef Stephen Sandoval (Diego, Sueños). While most steakhouses these days stick to the tried-and-true formula, Trino breaks from tradition. Case in point: The exceptional beef tartare, which I almost skipped. It arrives in a tin over a bowl of ice, echoing the elegance of caviar service. The wagyu beef is mixed with tallow aioli, mustard, machaca, rosemary, and a cured yolk, and served alongside house-made chips."
"My beef-filled week also included a visit to El Che Steakhouse and Bar, chef John Manion's ode to Argentina's traditional asados. Opened in 2016, the restaurant recently underwent an interior renovation, but the menu - thankfully - remains as stellar as ever. A wood-burning hearth powers the kitchen, cooking steaks as well as a variety of other offerings. The grilled prawns were a particular standout of the meal. Served halved, they were simply dressed with olive oil, cumin, and a hit of citrus."
Chicago's steakhouse scene continues to expand with newcomers offering fresh approaches to classics. Trino, a Latin spot in West Loop from chef Stephen Sandoval, presents a wagyu beef tartare served in a tin over ice like caviar, mixed with tallow aioli, mustard, machaca, rosemary, and a cured yolk, accompanied by house-made chips. The tartare delivers layered flavors and playful reinvention of a steakhouse staple. El Che Steakhouse and Bar, led by chef John Manion, relies on a wood-burning hearth to cook steaks and other dishes; its halved grilled prawns dressed with olive oil, cumin, and citrus exemplify precise cooking and restraint.
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