The Bull Moose sits on the second floor above Beaumont's, in a room carved out of a Chicago building from the 1890s: two fireplaces, tufted booths, a small bar, low light. The kitchen dry-ages and butchers whole sides of beef in-house, and the steaks are built for sharing — a 23-ounce bone-in New York strip, a 26-ounce bone-in ribeye, and the house specialty, a 32-ounce porterhouse. A ribeye off the menu has been finished with a double-beef-stock reduction. Every steak or chop comes with a choice of soup or salad and the restaurant's signature Robouchon potatoes; french onion soup, a crabcake, and honey-glazed Parker House rolls round out the starters.
The bar program runs on classic cocktails, paired with a wine list weighted toward French and Italian bottles. Compared with Chicago's bigger beef houses, the room stays small and wood-paneled rather than grand, with a menu that keeps to straightforward cuts over showier options.
The bar program runs on classic cocktails, paired with a wine list weighted toward French and Italian bottles. Compared with Chicago's bigger beef houses, the room stays small and wood-paneled rather than grand, with a menu that keeps to straightforward cuts over showier options.