Big Flavor and Bespoke Cocktails in Bucktown

Great drinks, abundant food and an awesome atmosphere. Let’s assume for a moment that you love these aspects of dining. Then it’s safe to assume that you’ll also love Grass Fed in Bucktown.

The first thing you notice about this steakhouse is that it doesn’t feel like a steakhouse. Swapping out the typical dark wood, deep booths and heavy linen for a white interior with relaxing seating and casual linen, Grass Fed doesn’t look or feel like a traditional steakhouse.

In celebration of “National Meat Week”, my buddy Harrison - a Certified Specialist of Spirits (aka a certified spirit expert and my resident alcohol aficionado) - and I joined the great folks at Grass Fed to eat their food and drink their booze!

Specializing in American cuisine, specifically beef, the menu is simple but superb. The seared top sirloin locks in the full flavor of Wisconsin-raised beef and is prepared with the right amount of sea salt that you'll salivate for more and hesitate to eat anything else for fear of losing the lingering taste.

Replacing the typical heavy steakhouse starches for lighter options, Grass Fed offers an amazing glazed butternut squash with bacon, rosemary and maple and a magnificent brussels sprout salad. Topped with sweet poached raisins, almonds and a vinaigrette dressing, the shredded brussels sprout salad will put a spring in your step compared to the food coma normally experience after a round of steak and potatoes.

Not to be outdone by the chefs, the bar staff will rock your world. Led by their manager Caitlin, the staff brings together cocktail combinations that you wouldn’t expect from a steakhouse. Cinnamon nutmeg brandy, chai infused rye whiskey and jalapeno tequila are just a few of the house made infusions they offer. 

The unique offering continues from the spirits to the bitters and syrups and reductions, giving you the ability to make drinks like Harrison’s chai infused rye with cinnamon-apple brandy reduction and chocolate bitters and the house specialty, a Smoked Black Manhattan. Setting itself further apart from the its peers, the whiskey used in the Smoked Black Manhattan is actually smoked on-site, much like you would smoke salmon or BBQ brisket.

While my attention was drawn towards Caitlin’s description of the house whiskey smoker, Harrison took note of the bar’s back shelf. The results, I desperately want to see the whiskey smoker and the bar has notable scotch selection, which like so much about the restaurant, sets it apart from its peers.

Across the board, Grass Fed breaks the trend of what you would expect from a high-end steakhouse. With great local- / Midwest-sourced food and a bright atmosphere, this is a place you’ll love to visit.