Steak 48 — Restaurant in Chicago

I would like to share that on St. Patrick's Day. My partner and I had dinner reservations at Steak 48. We sat in the bar area on the first floor and our waitress was amazing. We ordered our cocktails and our food and had a great time. We spent well over $450 on our meal. We both had chilean sea bass with a side of sweet potato mash and asparagus. After dinner we went home. At 1 in the morning I wake up with a bad stomach ache, uncomfortable and couldn't sleep. I took some peptobismal and laid down, I didn't think anything of it. At around 2:30-3am my partner was up vomiting, Severe vomiting and diarrhea. That following afternoon after having eaten at Steak 48 we get a call from the restaurant asking if we had dined with them the night prior, I said "wow funny you are calling to ask because both my partner and I are feeling very ill." They said "sorry to hear that I will tell a manager and have them call you back." We got a call back telling us that no one else called to say they were ill that night and than they asked if we ate the same thing, I told them yes everything except the cocktails. We were told that they would call us back, I'm still waiting. Anyways, It got to the point where we had to go to the ER! My partner ended up being admitted for Severe Food Poisoning and was hospitalized for over 4 days!!!!!!!! He ended up with 3 different viruses that all came from someone not washing their hands and serving us food. Once out of the hospital and finally able to contact someone over again, we reached out to Steak 48 and spoke with Joe, who said he was a manager the G. M of the restaurant and that he will look into it and will call us back to see what he can do. This was right before Easter and we never heard back. I told my partner to give him till after Easter to see if we hear back to give them the benefit of the doubt and AGAIN, WE ARE STILL WAITING!!!!! At this point I don't know what else to do and I figured I'd get on here to inform everybody on the type of business that they do. We didn't spend $30 to $50. We spent well over $450 and a hospital bill for FOOD POISONING caused by their establishment and not getting anyone calling us back or trying to do or say something. It's beyond ridiculous for a place that is supposed to be fine dinning. If anyone was looking to get back to us feel free. I doubt that they will, but it is what it is. And at the end of the day, how many people get a call the next day from any restaurant about their dinning experience? That right there was also a big Red...

From start to finish, Steak 48 delivered an exceptional dining experience that hit all the right notes of indulgence, precision, and bold flavor. But before I describe an unforgettable meal, I want to begin by thanking the new GM Jennifer Seitaj for accommodating my request for a private dining booth in the back (pictured), the manager Kris Petrov for the tremendous on-site customer service, and of course my waiter Vincent who ALWAYS provides exceptional service— appropriately attentive without being overbearing.

Having arrived early we started in the warm and friendly bar area — vibrant but not loud — and enjoyed a delicious glass of Croggy Range "Te Muna Rd" Sauvignon Blanc (24 Marl, NZ). When seated knowing we’d have steaks at Chicago’s premier steakhouse restaurant I ordered a bottle of an exceptional and reasonably priced Cabernet Sauvignon - The Calling ('20 Alexander Valley, CA) $94, a bold, well-structured full bodied wine with a long, elegant finish and balance. Sourced from Sonoma’s renowned Alexander Valley - A classic expression of a California Cabernet.

Steak 48 Food — THE BEST!

Appetizers set the tone beautifully. The crispy shrimp—tossed in a sweet Thai chili glaze and paired with a garlic aioli—was the perfect mix of sweet heat and creamy richness. The standout starter, however, was the chicken fried lobster tails. Served three to an order, these were a decadent treat: crisp on the outside with tender lobster inside, seasoned with Chesapeake Bay spices and complemented by a green chili aioli that added just the right kick. Worth every penny.

For the main course, the steaks were grilled to perfection. The New York Strip arrived flawlessly medium rare, with a gorgeous sear and juicy, robust flavor. The filet mignon, also medium rare, was equally impressive—tender, buttery, and full of depth. The sautéed spinach side with sea salt and Parmesan was a simple yet elegant pairing, offering a garlicky, savory counterpoint to the rich meats.

Dessert was no afterthought. The “Ultimate” Vanilla Caramel Cake lives up to its name—layers of moist cake, vanilla gelato, and airy whipped cream, topped with homemade toasted brown sugar cinnamon pecans for the perfect crunch. The red velvet bread pudding was equally show-stopping, melting together warm cake, vanilla gelato, sweet cream cheese, and white chocolate into a luscious finale.

Every dish reflected thoughtful preparation and premium ingredients. Steak 48 nails the upscale steakhouse experience—bold, flavorful, and...

Made a commitment to explore more of Chicago this year, starting with restaurants. First up for the year is Steak 48 Chicago. I made a last minute change to my original plans, and boy am I glad I did!!!! Everything about my experience was AMAZING, but I’ll give a play by play breakdown of each component of my visit.

AMBIENCE Sexy, chic, cool. Upscale bar meets fine dining type of vibe. Perfect for date night or a meal with friends.

CUSTOMER SERVICE I received the best customer service I’ve received in three months from the moment I stepped through the doors. From the hostesses to the server assistants, everyone was extremely pleasant and attentive. My waitress, Alexandria (goes by Aley) was a sweetheart and made thee best recommendations. She checked in several times to ensure I had everything I needed and the warm towel to wash my hands before dessert was the cherry on top (second to the complimentary cookies she brought over AFTER DESSERT).

DRINKS I like to enjoy an adult beverage or two when dining out, but I don’t like to taste the alcohol. Aley recommended the Stone Fruit Martini. I was a little worried that it wouldn’t be sweet enough and the liquor would be overpowering. It was the complete opposite; balanced and delicious, but powerful. I could only handle one (with the shaker left at the table, it was almost a double pour). I also had a glass of the Michele Chiarlo Moscato d’Asti. It paired great with dinner.

FOOD Let me start by saying I tend to judge places based on how good the bread is before I even receive my meal. I know, pretty terrible 🤦🏽‍♀️😩. When it was explained that I had the option to get the bread made half with Garlic Parmesan and half with butter and sea salt, I knew they were on to something. One bite and I was sold…I said this meal is going to be everything my soul needs right now, and it didn’t disappoint!!!!! I ordered the Shetland Island Salmon Oscar (braised) with spinach and whipped potatoes. Everything was seasoned to perfection and the portions were enough for me to have seconds (twice). I had the Very Chocolate Cake for dessert. It was a little too sweet for me (more buttercream than cake), but still pretty good!

To say I had one of thee best dining experiences I’ve had in awhile would be an understatement. Then l I received a phone call to inquire how my experience was; that sealed the deal. This is now a new favorite place to dine! The only thing that would have made it better would’ve...