707 N. Wells Street, Chicago
(312) 600-6305
The title of this post is in honor of Ted Foxman. All-around nice guy and classmate of ours
from HPHS.
Bloom came back to town with a vengeance, pre-emptively
switching the venue from a chain steakhouse (Shula’s) to a local boutique (GT
Prime). It turned out to be the right
call - two points for Bloom.
We looked at the menu and quickly noticed that this was not
the typical sort of steakhouse that we were used to: only 6 cuts of meat offered in 4-ounce or
8-ounce options, hot and cold tapas-style plates and no seafood selection
except for a 1-lb. Alaskan King crab offering – served warm. The $80 gamble on the crab didn’t pay off and the
horseradish that it was served with reminded Levy and Adelman of their bubbe’s Passover
gefilte fish.
The hot and cold plates turned out to be full of comestible indulgences.
The beef tartare with malt vinegar chips was a clear table
favorite as Adelman led the charge for extra chips post tartare. Levy and Goodman agreed on the rabbit leg
confit with the potato puree to which they licked the plate clean. Bloom’s call on the grilled octopus was a
solid ‘amuse bouche’ as he phrased to the rest of the Meets.
Most notable were the ‘finishing salts’ that came with our
cuts of meat, as we were looking for more sodium with our meal to this
point. There were three salts to choose from: a fragrant hibiscus, Icelandic sea salt, or
Murray River (Australia). Goodman opted
for all three in a medley atop his 8-ounce beef strip.
Levy’s bison tenderloin was arguably the most tender of the
cuts chosen at the table, as confirmed by Goodman.
Unlike any steakhouse we’ve been to since RMC’s inception,
our cuts came to the table pre-sliced. Above
everything, this is what made GT Prime unique and primed for a return by the
Meets.
