The owners of Smoque BBQ have opened a different kind of steakhouse in the Avondale neighborhood, and Smoque Steak is drawing crowds.
Red chimichurri is drizzled onto a skirt steak with fries at Smoque Steak, 3310 N. Elston Ave., June 28, 2023, in Chicago.
“I think it was filling a void,” Lipe said. “We’ve always had the extravagant leather and velvet steakhouse, or the 1970s wagon wheel thing, but there was just no middle in there.”What’s also different from a downtown steakhouse are your fellow diners. Yes, there was an older white male foursome wearing baseball caps straight out of “Succession,” but a younger Black couple sporting statement sneakers, and a Spanish-speaking family dressed for a celebratory occasion too.
“The muscle name is the teres major,” Sorkin said. He recently talked to two tables one night about the steak. The first had finished eating. “They were curious about this steak that they had never heard of before that seemed bizarrely inexpensive.”“As a business owner, it’s probably the dumbest thing I could have done,” he said, laughing. “Because these guys tasted it and they were like, ‘Oh my god, that’s great!’ And they had just finished their ribeyes.
General manager Rob Brouse developed the cocktail program, having previously worked as a bartender at Gibsons Italia and Terra & Vine.A blackberry basil smash packs a summer vacation’s worth of berries in a refreshingly balanced drink. The nonalcoholic blackberry smash, though, is the one you’ll want any season, with an herbal Seedlip Garden 108 instead of vodka.A Chicago-style cheesecake tops a fluffy, puffy slice with berries, macerated in white wine, plus a touch of lemon curd.
Then there’s the fat. I love the ribeye cap and the wobbly fat around it, but here, it is firm like butter. When charred, it’s an amazing, unpredictable bite, but not necessarily what anyone else wants from a restaurant steak.
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