Two downtown steakhouses have made changes with their top chefs. At III Forks, part of a dwindling number of Lakeshore East restaurants, Texan Billy Caruso has traveled up from Austin run the kitchen at the Texas-based steakhouse. Caruso is a graduate of the Culinary School of America and a Level II certified sommelier who worked in beverage and events in Austin. He tells Eater Austin that he "missed the kitchen so much" and he "needed a change of pace."
Caruso, who previously worked at III Forks in Texas, says that although he's not making regular menu changes, he's doing "fun stuff with the specials" and is utilizing a lot of local local farms and fisheries. "You don't have this kind of stuff in Texas," he says. "Chicago is a food mecca."
At Chicago Cut, chef Travis Strickland moved over from sister restaurant The Local Chicago. He has retooled breakfast, lunch, and dinner menus, adding dishes like seared Hudson Valley foie gras; sesame crusted ahi tuna; chilled gazpacho; and peach burrata salad. Check out the dinner menu below, all three are available now.