Boeufhaus
Chicago
レビュー
By far my favorite place for a burger or steaks and fabulous drinks!!!! I been here numerous times and the service is top notch!! I’m a huge burger guy and this burger never disappoints. It literally melts in your mouth!!! The steak here is on another level no matter which cut you get the flavors are there every bite til the last piece. It’s was cooked plated and served perfectly. So if you haven’t been here in my opinion it’s the best steak house in Chicago!! Props guys keep up the amazing job your doin! See you guys soon!!
Second visit here, stopped by for a quiet Monday dinner. Reservations were easy, and the overall vibe was calm and intimate. We went straight for the 55-day dry-aged porterhouse. It was a solid steak, but honestly, it didn’t quite justify the price point. For a dry-aged cut, I was expecting something more standout. The steak tartare was exceptional easily one of the highlights of the meal. We also had the house salad, which was fresh and well done. The steak comes with three sauces the béarnaise was the clear winner for us. On the sides, the grilled mushrooms and Boeufhaus fat fries were both good and complemented the meal well. For dessert, the hazelnut sundae was excellent smooth, creamy, and a great way to end the meal. Service was great — shoutout to Marissa for taking good care of us. The only downside for me was the automatic 22% service fee, even for a party of two. While service was good, this felt a bit unexpected and not clearly communicated upfront. It’s more of a management decision, but definitely something to be aware of. Overall, a good experience with some standout dishes, but not sure it fully matches the price point
If you take a steakhouse and strip away all the pretense - the white tablecloths, the servers in black bowties, the tufted banquettes, the oversized booths, all the fussy displays of money and power whirling through the air like cigar smoke - I would imagine you would get something like Boeufhaus. The space is humble and closely resembles a cozy little pub. Yet, the flavors coming out of this 35-seat room are anything but. At the time of its opening, Bouefhaus was a refreshing change from a prototypical steakhouse. The building had been a butcher shop since early 1900 before becoming the restaurant in 2015. Since then, Boeufhaus has become a Chicago institution, consistently appearing in many best steakhouses list. We started the meal with what is touted by many as one of the best appetizers in Chicago, the short rib beignets. Think pillowy fried dough stuffed with hearty, flavorful braised shortrib and served with a side of savory beef jus for dipping. What's not to love? The steak tartare, though also delicious, didn't quite reach the same high as the beignets. Now onto the main event: the steak. Our 55-day dry-aged Kansas city strip was seared to a firm crust with perfect crimson centers, carved into thick slices, and topped with flaky salt and chives. It checked all the boxes: deep, tender, impressively juicy, with a slight funk from a good dry age. The aging brought out such distinct savory, nutty flavors, almost like buttered popcorn. Accompanying sauces here, both the bordelaise and the au poivre, had a viscosity suggesting much time and devotion. Both were so good I could drink them. As if the steak needed any help but somehow these made it even better. Lately, I am hitting steakhouse fatigue as all these uninspiring new spots with menus full of buzzwords or over-the-top decor are popping up like mushrooms. A visit to Bouefhaus was much needed to remind me that simplicity still goes a long way.
Went to Boeufhaus for an early dinner with my kids and ended up having one of those meals that resets your expectations a bit. We caught the tail end of happy hour, which felt like finding a hidden bonus level, and then transitioned into what was easily some of the best beef I’ve had in Chicago. And that’s saying something, because I’ve made a pretty intentional effort to work through most of the major steakhouses here. This felt different. Less “production,” more precision. Like the difference between a big concert and a perfectly tuned jazz set. The vibe is what I’d call a modern speakeasy--dim, intimate, but not stuffy. Comfortable enough to bring kids (which we did), but still feels like a place you’d go for a date or a serious food night. My kids loved it too--especially the burger, which honestly held its own next to everything else on the table. Service was smooth and genuine. Not overbearing, not transactional, just dialed in. You could tell the team knew what they were doing without needing to prove it. Cocktails were excellent...balanced, thoughtful, and clearly not an afterthought. The highlight for me was meeting the chef/owner at the end of the meal. I shared how much we enjoyed everything, and he couldn’t have been more gracious. Took the time, listened, appreciated it, and even handed me his card. That kind of interaction says a lot. It’s one thing to execute at a high level, it’s another to care about the experience start to finish. Boeufhaus feels like a place that’s confident in what it is, no gimmicks, just really well-executed food and hospitality. We’ll absolutely be back.
If you're heading to Boeufhaus, come hungry. The aged steaks are delicious and live up to every bit of the hype, but the Lamb Chops are equally impressive—perfectly seasoned and cooked to a precise, tender finish. We also loved the Smoked Whitefish, but the Butternut Squash Spätzle is the absolute star—it's my favorite side and a total "must" for the table. Highly recommend!
