RPM Steak, hidden behind curtain-covered windows on 66 W. Kinzie, has been a work in progress for more than two years. But tonight, the public can finally see what's behind those curtains for the first time.
Inside, the Melmans and Rancics have created a restaurant of understated glitz, a place where an air of old-school exclusivity with a Vegas-esque lack of windows combine with modern sourcing and menus in hopes of creating an updated take on the classic steakhouse. Mahogany paneling surrounds the elevated marble-topped main bar on the west end, which steps down into a main dining room of circular leather booths and four-tops without tablecloths. A 100-seat balcony on the east end overlooks the entire 350-seat restaurant, which a press release even describes as a "see-and-to-be-seen social destination."
Chef Doug Psaltis' menu, which you can read below, includes classic steakhouse dishes in addition to some steakhouse twists. There's 15 types of steaks sourced from a variety of places, running from $29 for a sliced hangar to a $155 42-ounce tomahawk, cooked using either hardwood, coal, or a high-temperature broiler. Two chops, a coal-roasted chicken, and a ravioli bolognese round out the meat entrees.
Psaltis' desire for RPM Steak to be pescatarian- and vegetarian-friendly is manifested in six seafaring entrees, including a halibut T-bone and a whole grilled dorade, as well as a shellfish and mollusk cold bar, six salads, and a variety of appetizers. Five types of mushrooms mingle among the seasonal vegetable and potato sides, which are the main draw for those that are vegetable-only.
The beverage menu is
unavailable at press time below and expect a 350-bottle selection of global wines from wine director Richard Hanauer, along with classic cocktails and more than 40 scotches from Paul McGee. Read the full food menu below, and finally head inside 66 W. Kinzie tonight at 4 p.m.