Keefer’s isn’t your “typical steakhouse”. In fact, we really don’t consider ourselves a steakhouse at all. While it is true that our U.S.D.A. prime steaks garner a lot of praise (see reviews from The Food Network and Wine Spectator Magazine); unlike chain restaurants or old-school steakhouses, we actually have a Chef, not just a kitchen manager.

Chef John Hogan is a legend on the Chicago culinary scene (please check out his bio). He is equally adept at preparing mouth-watering fish and seafood dishes, as he is with Chicago Stockyard beef. Because of his connections with East Coast day-boat-fishermen, Chef Hogan can have fresh fish, like Skatewing, Hake, Halibut, Mahi-mahi and Sturgeon, flown here daily. In fact, we have at least six fresh fish entrees on our menu everyday.

The Chef also utilizes local farmers and purveyors to create special dishes using the freshest of ingredients. Dishes such as Charucterie, featuring house-made venison pate, duck prosciutto, chicken liver pate and wild mushroom terrine, is an example of what differentiates Keefer’s from a “typical steakhouse”.

Whether it’s the contemporary décor, featuring 150 ft. of glass windows and steel, our 20 table outdoor patio, a wine list to suit most tastes, or meticulous service, there’s simply nothing typical about what we do.

We look forward to having you experience first-hand what Keefer’s is all about.