CHIReview
Smoque is one of the best BBQ restaurants in Chicago, and Smoque Steak is their foray into the already-crowded Chicago steakhouseverse. And just like how Michael Jordan wasn’t very good at baseball, Smoque isn’t very good at steak. Their strategy is to smoke and then sous vide the meat, which makes everything—from the ribeye to the filet—taste like ham. The meat is also underseasoned, making the long list of toppings (like chipotle butter or red chimichurri) a necessity. Everything else ranges from fine (the rosemary gratin) to bad (the shrimp scampi pasta). The giant warehouse space also has a display of cooking equipment, serving dishes, and meat for sale, making it feel like you’re spending your night at Restaurant Depot. And maybe you should, because you can probably make a better steak.
photo credit: Chris Peters
photo credit: Chris Peters
photo credit: Chris Peters
photo credit: Chris Peters
photo credit: Chris Peters
