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"Bavette's Bar & Boeuf in Chicago will do the seducing for you. The candlelit, wood-paneled steakhouse feels like a sexy speakeasy straight out of the 1920s."
11 Best Steakhouses in the World
"We had a wonderfully decadent dinner of cognac-infused foie gras with a tart blackberry compote, garlicky shrimp de Jonghe, tender lamb T-bone with rosemary and garlic, and flawless filet mignon with savory roasted tomatoes and spicy watercress."
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The Daily Meal
"The steak here is out of this world. Order the prime dry-aged 22-ounce bone-in ribeye, and prepare to be wowed."
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Food & Wine
For a more romantic feel with killer sides and an extensive wine list, look no further than restaurateur Brendan Sodikoff's modern take on an age-old, Chicago culinary classic.
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"The filling’s like the most intense chocolate pudding imaginable, the crumbly crust is a chocolate cookie’s role model, and the orb of whipped cream puts the whole thing over the top. What better way to cap a steak dinner?"
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"Brendan Sodikoff's French-inspired steakhouse takes Chicago's meaty history and adds an array of bone marrow, foie gras, and craft cocktails inside perhaps the sexiest room in Chicago."
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"Chicago’s teeming with quality steakhouses, but there can only be one king of carnivory, and that king is Brendan Sodikoff’s unequivocally great speakeasy-style steakhouse."
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Time Out Chicago
"The appeal of this spot—decked out with jazz-era decor and music—is practically universal. "
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"This swanky steakhouse serves more than just fine cuts of beef. Its roasted chicken is served on the bone with lemon and rosemary over chicken jus."
Bavette’s Bar & Boeuf
"Delicious surprises abound on the menu at Brendan Sodikoff's River North chophouse offering an 'interesting' European-inspired menu that extends well beyond just the 'excellent' steaks."
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"It’s a place that renews our faith in the steak house."
Sunday Dinner: Bavette’s Bar and Boeuf
Chicago Sun-Times - Splash
"As with other Sodikoff spots, a visit to Bavette’s Bar & Boeuf serves up much more than the standard experience."
Steak superfluity at Bavette’s Bar & Boeuf
"But to those who would say we don't need another steak house—and often I'm one of them—it breaks the mold and excels in practically every aspect."
Bavette’s: a new take on the steakhouse
Crain's Chicago Business
"There's a new steakhouse in town that's not like the others, and therein lie its charm and seduction."
Time Out Chicago
"The roast chicken is otherworldly, with skin a very dark amber, delicate and moist flesh and a thick jus on the plate. It’s the steak of roast chicken."