Chicago Steakhouse Showdown 🥩

🥩 Asador Experience (Mid-December) I was treated to Asador for work and initially didn’t plan to post, but after braving the cold for a walk-in at Bavette’s over MLK weekend, I realized — Asador has really stepped up its game! Time to help everyone dodge a potential letdown at Bavette’s. 🌟 Asador Highlights: Appetizers: The lobster-corn-foie gras cake (sounds delicious, right? 😋) and the spider crab “arroz cremoso” (like Spanish risotto — incredibly flavorful!). Steak: We tried two cuts: ✅ Galiciana (leaner, nutty, silky texture — highly recommended! This Spanish breed focuses on cattle selection over just cut, making it truly unique.) ✅ Dry-aged Holstein American Wagyu (good but similar to other U.S. Wagyu elsewhere). Mushrooms were great too, though they might be seasonal. 🥩 Bavette’s Visit (Today) Two fitness-minded people sharing a 20oz dry-aged ribeye… and still leaving hungry 😅 We added a 10oz filet mignon afterward. Both were fine, but just… ordinary. My chef partner said, “I could buy dry-aged at Eataly and cook this well myself 🫤.” For a steakhouse that’s so hard to book, Bavette’s lacks premium meat options (except a 32oz porterhouse). Feels overhyped now. 💡 Tip: If you still want to try, walk in around 3–3:30pm for bar or high-top seating — no reservation needed. Non-alcoholic Ghia Spritz 🍸: great for non-sweet, sober-curious folks. Sides: Brussels sprouts (not too cheesy) 👍. Skip the Mexican-style corn 🌽 if you don’t like tangy flavors. 📈 Asador’s Glow-Up: We first tried Asador two years ago — limited menu, mediocre $90 steak cut, and I even got sick after. When the server asked our favorite dish, my partner bluntly said, “The cake.” 🍰 Now, the menu has evolved (though still has overpriced dishes like red prawns), the steak outshines Bavette’s, and it was even named #1 Steakhouse in North America last year. Looks like they took my partner’s “feedback” to heart! 😂 #ChicagoLife #ChicagoFood #SteakLover #StudentEats #DateNightSpot #WorthRevisiting