1. Apertif at the bar such as a martini (very slightly dirty), or champagne

DINNER:

1. Continue with your apertif from beforehand, or order a second.

2. Plate of raw oysters for the table, or, if feeling decadent, a chilled seafood tower

3. Order wine, red only.

4. Caesar Salad prepared tableside.

5. Order one of the following steaks medium rare: Porterhouse, Ribeye (bone-in preferred), New York Strip (bone-in preferred)

6. Order sides. They should include creamed spinach and a crispy potato dish at a minimum. Mushrooms can be a nice addition.

7. Order more wine BEFORE the steak comes.

8. Eat steak and sides. Take long enough that you order wine one final time.

AFTER-DINNER:

1. Espresso.

2. Dessert for the table, NOT individually. Something classic, such as key lime pie, pecan pie, cheesecake, or bread pudding.

3. 1-2 rounds of digestif.

Fin.

(http://www.autoadmit.com/thread.php?thread_id=3041127&forum_id=2#29152521)

If you are full up by the time of dessert you can get the ice cream option

(http://www.autoadmit.com/thread.php?thread_id=3041127&forum_id=2#29152722)

2. Waiter

(http://www.autoadmit.com/thread.php?thread_id=3041127&forum_id=2#29152577)

See what I did there. they go together bro.

(http://www.autoadmit.com/thread.php?thread_id=3041127&forum_id=2#29152792)

MAYBE could do a beer as a pre-dinner drink.

(http://www.autoadmit.com/thread.php?thread_id=3041127&forum_id=2#29152902)

Morton's is a chain, nothing wrong with it but no reason to go there vs other Chicago-only places. As far as chains go, I'd still pick Del Frisco's, Ruth's Chris, and Capital Grille over Morton's (either location).

Mastro's (also a chain albeit fewer locations) is too tryhard in my opinion and, like Del Frisco's, seems like someplace a rich immigrant would go because he's heard rich Americans go to BIG STEAKHOUSE and order BIG CAB and BIG STEAK.

(http://www.autoadmit.com/thread.php?thread_id=3041127&forum_id=2#29153082)

(http://www.autoadmit.com/thread.php?thread_id=3041127&forum_id=2#29152727)

this weird trend of not using ketchup or steak sauce is very recent as well. why do you think it was invented? ketchup especially is the perfect compliment to really bring out the flavors in the steak. the idea that you shouldn't use ketchup or steak sauce is some weird remnant of the 90's when you had the simple, organic, local food trend out of SF (led by Alice Waters and Chez Panisse) displacing french novelle cuisine (Bocuse and his culinary heirs) and its technically complex dishes. ketchup and steak sauce were seen as needlessly complex sauces, and the simple food trend was encouraging people to dishes with as few ingredients as possible. while steakhouses remained traditional with their side dishes, serving au gratin and creamed spinach and the like, somehow people got it in their head that a steak should be eaten with only simply salt and pepper to season it.

boiling as opposed to grilling is difficult to do properly with steak, but is the proper way to prepare a good steak because it allows for more even cooking throughout the cut while keeping the moisture spread evenly throughout. on the grill, the edges of the meat get charred and burned, and the first 1/4" to 1/2" of the meat ends up overcooked to raise the center of the cut to proper temperature. the reason only the really nice places offer boiling is because it requires a ton of kitchen space because each steak needs its own pot, and the water must be changed between each steak before cooking. it's much more labor and equipment intensive than the traditional grill, but is absolutely a superior method.

you probably think Applebees makes a good steak, so this will all be lost on you.

(http://www.autoadmit.com/thread.php?thread_id=3041127&forum_id=2#29152746)

180

(http://www.autoadmit.com/thread.php?thread_id=3041127&forum_id=2#29157569)

Limoncello is disgusting and I have no idea when that became a thing.

(http://www.autoadmit.com/thread.php?thread_id=3041127&forum_id=2#29153438)

Negronis to start

Seafood tower

Another Negroni

Classic Wedge Salad

Bottle of Cabernet

Wagyu longbone/tomahawk bone-in ribeye for two (medium rare), sides: potatoes au gratin, onion rings, asparagus, creamed spinach, lobster Mac and cheese

Another bottle of Cabernet

No dessert

Black Sambuca

(http://www.autoadmit.com/thread.php?thread_id=3041127&forum_id=2#29152774)

agreed wedge is kinda TTT though

(http://www.autoadmit.com/thread.php?thread_id=3041127&forum_id=2#29152938)

also dessert should have some more flexibility since key lime is TTT and cheese cake isnt the greatest after an already rich meal. creme brulee, souffle/baked good with ice cream, are all top notch

(http://www.autoadmit.com/thread.php?thread_id=3041127&forum_id=2#29152816)

regarding the starch: i like it to be a crispy potato for the texture aspect

(http://www.autoadmit.com/thread.php?thread_id=3041127&forum_id=2#29152892)

2. Drink a couple natty bohs beforehand. Don't want to get too full.

3. Everyone piles in to the lyft

4. Arrive at Fogo de chao

5. Order rail drinks and slaughter plate after plate of steak.

6. Throw up in the bathroom to keep eating (optional)

7. Head back to Clarendon, hit the bars

(http://www.autoadmit.com/thread.php?thread_id=3041127&forum_id=2#29153145)

raw oysters as starter

wedge salad

A nice central coast Cabernet if they have it

medium-rare ribeye or ny strip (meat with fat is good)

cheesecake

Lagavulin (double)

(http://www.autoadmit.com/thread.php?thread_id=3041127&forum_id=2#29157412)

Would you like a pickle juice chaser with that, classy guy?

A martini should be served with a twist, not a bunch of olives polluting the gin.

(http://www.autoadmit.com/thread.php?thread_id=3041127&forum_id=2#29158386)

if i'm just going out for a martini with a chick, i agree with you.

(http://www.autoadmit.com/thread.php?thread_id=3041127&forum_id=2#29158400)

(http://www.autoadmit.com/thread.php?thread_id=3041127&forum_id=2#29158389)