CheekyChicago

Chicago is known for its steakhouses. And certain staples like Gibson’s, David Burke’s and Ruth’s Chris generally steal all the glory. But let’s not forgo a little place…or rather, a huge place…called Fulton’s on the River. Located right along (duh) the Chicago River with a view that will make your heart skip a beat, Fulton’s can be many things to many people: a sexy after-work destination for the happy hour crowd; a classic space for the holiday party entourage; a romantic dining experience for the loving couple; but most of all, it’s simply an outstanding choice for the Chicago foodie.

The menu encompasses all aspects of a standard steakhouse menu, and then some. With a steep wine list, a tome of a menu and appetizers ranging from deviled eggs with Ostera caviar and white truffle oil to prime steak tartare with quail egg on brioche toast with bone marrow frites, it’s clear from the get-go that Fulton’s is attempting to incorporate fine dining elements into traditional Chicago steak-fare. And it’s even clearer, from the very first few bites, that they are succeeding.

Their prime steaks and chops are presented and explained raw tableside, which for the non-carnivorous types may seem a little abrasive, but this presentation truly showcases Fulton’s bravado. With over ten different cuts, including a 14-oz., bone-in filet and a 24-oz. porterhouse, you can upgrade your steak with crusts (think wild mushroom truffle or Stilton blue cheese) and sauces (Béarnaise or au poivre), which are surprisingly above-and-beyond what you expect from steaks in terms of preparation and overall flavor. The same culinary combo can be made with their fish and seafood section…

Now, allow me to digress for a moment. So many steakhouses miss the fish-boat (pun intended). They allow the grandeur of the cow to outshine the scaly fellows of the sea with their impressive cuts and exotic crusts. But not at Fulton’s. Perhaps they had to justify their water relevant location, but their impressive list including Costa Rica mahi mahi, Lake Superior trout and Wild Alaskan halibut are all freshly caught and de-boned in house. I admit I was pretty full after my deviled eggs, big-as-your-head blue cheese wedge, sweet potato-apple bisque and two and a half glasses of red zinfandel, but the cashew-encrusted tuna filet with a vanilla-rum butter dipping sauce was just too good not to, um, eat the whole thing.

The key lime pie with vanilla mousse and the big as-you-and-your-friend’s-head carrot cake (which is why they call it Carrot Cake for Two) with cream cheese frosting pushed us over the edge in the most decadent, delicious capacity, proving that Fulton’s not only does steaks, seafood and sugar just as good as any of the big-wig steakhouses, but knows how to make us Cheekies very, very happy indeed.