Top Cut Steak House

Expect an elevated experience in every aspect of dining at this oh-so-chic Paxos Restaurant, from stepping from the private lift into the classic-meets-modern rooftop sanctuary to savoring exquisite fare and spirits. Just don’t expect the environment to feel stuffy. Just as Chicago steak houses are known for their high-spirited vibes, guests of Top Cut arrive here to enjoy their best lives – and to do so out loud. And although business casual is the requested attire, and not all that difficult to find in your closet, a setting this stylish does inspire natty attire. Inventive cocktails keep the spacious wrap-around bar scene bustling. The recipe for an enticing new seasonal refreshment, Marcy’s Playground, appears on page 80. Sadly, though, you’ll miss out on the ambience.   

Kick off a multi-course meal at Top Cut with a premium raw bar specialty, choose an appealing seafood or meat starter, dive into an indulgent soup, or crunch a gorgeously composed salad. Of course, the main event here is all about the beef. Working exclusively with a famed specialty butcher in Chicago who hand-selects each superbly marbled USDA Prime steak from their own herd of Heritage Black Angus cattle, the restaurant presents six cuts ranging in size from a 10-ounce Filet Mignon to a 32-ounce Porterhouse. Although this caliber of juicy meat doesn’t demand enhancement, the sauces and additions are just so darn tempting. In addition, unusual offerings include two cuts of intense, umami-rich Dry Aged steak.

Other seasonally changing entrées include fish, poultry and lamb. However, meltingly tender Veal Rib Chop is always in demand. A family-owned-and-operated company, Plume de Veau, sources veal from 50 independent growers in New York, Ohio, and other nearby states, providing control of animal care and more. Dish accompaniments include butternut squash and mushroom – royal trumpets, shiitake and cremini – and rosemary white wine sauce. With a monster 4,000-bottle wine list, your choice may feel a bit overwhelming. That said, consider an acidic Chardonnay – or the staff will always be happy to guide you.