Dēliz took over the former Etta space in Chicago, building an Italian steakhouse around wood-fired cooking on custom Argentinian-style grills. The menu runs from premium Midwest steaks to Australian Wagyu, alongside handmade pastas, a chilled seafood selection, and caviar service. Restaurateur Steve Gogolab and chef/partner Jake Peterson lead the kitchen.
The two-level room leans hard into atmosphere — velvet banquettes, warm wood tables, and fringed red pendant lighting set a mood that's as much a draw as the food. Regulars point specifically to the steaks and meat quality, the seafood and appetizer program, and an owner presence that keeps hospitality front and center.
The Infatuation scored Dēliz 8.1/10, part of a run of early Chicago press attention the restaurant has drawn since opening.
The two-level room leans hard into atmosphere — velvet banquettes, warm wood tables, and fringed red pendant lighting set a mood that's as much a draw as the food. Regulars point specifically to the steaks and meat quality, the seafood and appetizer program, and an owner presence that keeps hospitality front and center.
The Infatuation scored Dēliz 8.1/10, part of a run of early Chicago press attention the restaurant has drawn since opening.