Smoque Steak

Steaks Get Smoked, Sous Vide Then Seared Most steakhouses in Chicago are downtown or River North, but this neighborhood spot - in Avondale - comes from the guys behind Smoque BBQ, one of the best Texas-style smokers in town. Steaks are smoked for 20 minutes in a Southern Pride, then cry-o-vac’d and cooked sous vide until service, when they’re seared in cast iron. Hearty sides are a must; you can skip the starters, because you’ll want to have a little room left for the budino or housemade sorbet. Its a steakhouse with zero pretense, serving its neighbors, not conventioneers on expense accounts.