CheekyChicago

I have had the pleasure of dining at many delicious steakhouses in my time and I like to consider myself fairly knowledgeable on the topic of meat. I know Filet Mignon is taken from the smaller end of the tenderloin, a New York Strip is a piece of the short loin, and a rump roast… well, you can figure that one out. But after enjoying the “Meet Your Meat” menu at Fulton’s on the River, I realized that I still have a lot to learn.

We all know Fulton’s on the River has some satisfying food. But the “Meet Your Meat” special prix fixe meal at Fulton’s has the added benefit of teaching you about the food you’re eating, both satiating your palate and developing your culinary chops.

The meal began with a refreshing oyster on a half shell, topped with steak tartar and caviar. To give the oyster a fun, beach-y feel, Executive Chef Kevin Schulz placed the oyster on a bed of salt that mimicked the look of sand (speaking of – how we long for Fulton’s outdoor space on the river in the summer, too).

Kevin then reappeared with a platter of raw meat – the very meat we were preparing to consume shortly. He gave my date and I insight into the origins, type of cut and preparation of three distinct meats – veal, beef short rib and American Wagyu.

Mere minutes later, Kevin reappeared and placed our fully cooked dinner in front of us. I will admit that initially I was a little wary about the idea of a meat flight – and by wary I mean I was concerned it would not be enough food for me and my (very hungry) male date. Seeing as I was still full the next morning, my worry was unfounded.

My personal favorite of the three meats was the grilled veal ribeye served with an orange squash puree and a spinach croquette. The slightly sweet flavors of the squash perfectly complemented the light and tender veal. My date on the other hand was partial to the “melt in your mouth” braised beef short rib, which marinated for 12 hours in a rich stock containing red wine, mushrooms and other spices. The third, but certainly not to be overlooked, meat was the sautéed Wagyu flat iron. I was, admittedly, skeptical about the fact that this final meat was cooked quickly and served rare, but it truly contributed to the flight, balancing out the other more marinated meats with its simple yet intricate flavor.

I couldn’t finish this ode to Fulton’s on the River without giving some Cheeky love to the side dishes. Our meat flight was served with three classic sides: pan-roasted mushrooms, Yukon Gold mashed potatoes and sautéed Brussels sprouts. While I am a sucker for some good ole mashed potatoes, I could not stop putting more Brussels sprouts on my plate. Sautéed with a bit of butter, some olive oil and pancetta, these sprouts were a far cry from those I was forced to consume as a child. The crunch of the pancetta gave the Brussels sprouts a unique and unexpected texture. We then topped off our meal with a delightfully tender carrot cake – one of Fulton’s many excellent dessert choices.

Yes, Chicago has plenty of great ­steakhouses. But in a world of perfectly prepared filets, ribeyes and strips, it’s easy to get lost; one piece of meat begins to blend into the next. With Fulton’s “Meet Your Meat” menu, that is simply not the case. The educational and meaty meal is truly a unique and standout steakhouse dinner, outside the realm of the customary Filet Mignon. There’s a world of meat out there; “meat” it at Fulton’s!