Butcher and the Bear — Restaurant in Lake View Township

The Butcher & The Bear — Where Swank Meets Soul in the Heart of Chicago

We’ve eaten Wagyu from New Orleans to Florence, dry-aged cuts that could pass for ancient artifacts, and indulged in truffle-scented clouds on rooftops across Europe. But nothing — and I mean nothing — captured the spirit of fine dining with a side of authenticity like The Butcher & The Bear.

After a long Sunday of running errands (because life doesn’t pause just because you have great taste), my daughter and I, two self-proclaimed world-traveling foodies who proudly call Chicago home, popped in — clad in yoga pants, sneakers, and my trusty White Sox visor. One look around and we realized this was no grab-and-go grill: the lighting was sultry, the ambiance upscale, and the mood straight out of a swanky speakeasy.

Cue the panic… Were we underdressed for Wagyu royalty? Yes.

But Chicago — at its best — doesn’t gatekeep greatness.

The hostess welcomed us with a warmth only a true Midwestern fine-dining gem can offer. The manager, calm and gracious, reassured us: “If it’s Wagyu you’re craving, then Wagyu you shall have.” And just like that, we knew we were in for something special.

Our server Katherine was a revelation — part culinary guide, part mind reader. Her recommendations? Flawless. Her timing? Impeccable. Her vibe? Effortlessly cool.

We started with a branzino cream crostini, tangy and smooth, kissed with vinaigrette — a dainty amuse-bouche that set the tone. Then came the zero-proof cocktails: • The Haley (Lyre’s N/A gin, lemon, pomegranate, hibiscus ginger beer) — vibrant and floral with a zesty kick • La Marga (Ritual N/A tequila, mint, lime soda) — refreshingly bright and clean

Then, the main event: The Wagyu Tasting Board — a flight of four expertly seared 2.5 oz cuts, including the buttery, rich Japanese A5 NY Strip from Kagoshima that practically melted with a glance.

My daughter devoured the 16 oz Black Onyx Ribeye with the reverence of a seasoned carnivore. Each bite — bold, juicy, deeply flavorful.

The sides elevated the experience even further: • Whipped potatoes so creamy they could be served by angels • Brussels sprouts that defied childhood trauma • Mac & cheese that could start a fan club

But the most unforgettable moment? The rosemary focaccia served with a Wagyu beef tallow candle. That’s right — a literal edible candle that melted into the most decadent dip imaginable. Who knew wax could whisper sweet, savory nothings?

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This wasn’t just dinner. It was a reminder that luxury doesn’t mean exclusion, and excellence doesn’t have to come in heels. At The Butcher & The Bear, you don’t need to dress the part — the food plays the lead.

⭐️⭐️⭐️⭐️⭐️ Chicago’s culinary scene has a new star.

Michelin, are...

We went to Butcher & The Bear last night with friends and had a really good experience. We had 6pm reservations and walked in at about 5pm or a few mins after to sit at the bar. It was almost full, but just as we were getting there another party was getting up for their early dinner, so we snagged 4 stools. It was obvious that the staff (especially a guy I think was the FOH Mgr, maybe GM) wanted to make us feel welcome and find us a spot to hang out. The bar staff was great. Good cocktails, engaging to just the right degree, proactive to see if we had questions (including about the dinner menu for later), etc.

At 6pm we were seated and the great service continued. Our server was engaging, friendly, and helped us with the correct amount of food to order. We knew we wanted to slightly over order so we could try more things and she helped us hit exactly that. They recommend ordering for the table, which is what we already had in mind, so it was a great fit. We got the Nonna's Meatball, and two King Crab Legs (which was an off-menu choices for the night) for apps. We went big on the mains, Wagyu Beef Cheek (amazing), 16oz Black Onyz Ribeye (highly recommend), and the Wagyu Steak Tasting Board. Everything was really good, but the big hits were the Black Onyx Ribeye and the Australian Full Blood Wagyu Flat Iron. For sides we did the Mac&Cheese (awesome), Gigante Beans&Kale, and Honey Glazed Carrots. Everyone loved the sides they tried (not everyone did every side). Then we finished with the Dessert Sampler and a shot of Malort (lol!). Two of us are generally not huge Carrot Cake fans, but LOVED the Carrot Cake.

All in all it was a great time. As we left we walked past the manager referred to earlier and a couple other folks who assisted at the bar or our table, and all smiled and asked how it was like they sincerely wanted feedback. It's hard to put into words, or accurately describe, the little nuances between "good service" and seeing they are actively trying to engage on even small things. There were several times I noticed the small things they did, just that little 'extra', without being asked or before it came up. I guess the tl;dr is that they did all the little tiny things just right that became the icing on the cake to an already great meal/experience. It was a really, really good experience, great food, great service, and definitely would...

We had to visit this restaurant twice within 4 days because of how great it is, and we already made a 3rd reservation to return soon! To start, our waitress, Rachel, was so personable and had fantastic energy. She made us feel welcome and excited for the evening. She walked us through the entire menu and it felt like a prologue to a show. She gave us tips on what to order and what to pair with and helped us not over-order too much.

The service was impeccable. Drinks were always full, our plates and cutlery were consistently replaced, and the table was scraped of crumbs between courses. The kind of service you only receive at Michelin restaurants.

The ambiance was romantic, dark, and full of guests who seemed to be really enjoying their evening. Next time we need to make a point to have a drink at their stylish bar.

Now the food. The food was above any other restaurant I have been to, just barely beating out Asador Bastian. The squid with Nduja was perfectly cooked. The wagyu tasting board was one of the very few wagyu options in Chicago I have found well worth the price. The Mac n cheese made me want to be selfish and not share. And the wine pairings were perfect. On our second visit, the ribeye and beans were ridiculously delicious. And the steak enhancements are fantastic. The peppercorn sauce goes so well with the mashed potatoes.

Now I know this sounds silly, and I can’t believe I’m saying this, but one of the most shockingly good things here is the vanilla gelato, it genuinely has no business being as flavorful and delicious as it is. Not to mention they have bananas foster gelato and the biggest chocolate cake slice I’ve ever seen. You can’t go wrong with dessert. Rachel told us that when we came back we had to try the vanilla gelato as an affogato, so when we returned, we asked her if we could actually do it as a affogato espresso martini - she asked the bartender and chef and they did it for us!! It was exactly as good as it sounds. Easily one of my favorite restaurants across all the states and countries I’ve been too, and excited to return. (If they still have the table side bananas foster dessert when you go -...