About Chicago Cut Steakhouse

Chicago Cut Steakhouse redefines Chicago’s steak-centric dining scene with signature USDA-certified prime beef, which is hand cut and dry aged on site. A variety of made-to-order cuts are joined by eight different fish options, shellfish, chops, an array of hearty side dishes and more on the extensive dinner menu. The restaurant also serves the city’s best “power breakfast”.

Chicago Cut’s expansive surroundings feature a lively bar area framed by dramatic wine display cases; vibrant red velvet banquettes and spacious dining tables; and sweeping views of the Chicago River. A sprawling outdoor patio lining the riverside attracts diners throughout the day and well into the evening. Special touches abound, such as the restaurant’s global wine list, which is presented to the guest via an interactive iPad program.

about the owners

David Flom-Managing Partner
David Flom has more than 20 years of experience in the restaurant industry, serving as General Manager of some of the area’s best-known restaurant establishments, including Rosebud Steakhouse and Gabriel’s Restaurant. Under his direction, Gabriel’s earned the title of Chicago’s #1 Italian restaurant in a Zagat Survey and went on to earn the Wine Spectator Award of Excellence. David also spent time as the Vice President of Operations for the Aqua Restaurant Group (now called the Michael Mina Restaurant Group) in San Francisco.

Matthew Moore – Managing Partner
Matthew Moore has more than 25 years of experience in the restaurant and hospitality industry in his native Ireland as well as in England and the United States. Significantly, he has helped to helm some of the most successful steakhouse establishments in Chicago, including Smith & Wollensky and Rosebud Prime. For Moore, hospitality may be in his DNA: for more than a century his family has owned and operated the Mannions Pub in Balla, County Mayo, Ireland.