Two weeks after opening, ownership is pulling back the curtain on the mysterious Boeufhaus. The meat-centric brasserie with German influences on Western is an upscale neighborhood bistro-style space, complete with lots of exposed brick, a classic Chicago wooden bar, a stool-lined front counter with casual front tables up front, and banquette-lined tables in rear.
Chef Brian Ahern's full dinner menu, which you can read in full below, is creative and meat-focused, including black currant and chicken liver stuffed fried onion, pastrami croquettes, boeuf fat fries, short rib beignets, lardo-wrapped veal loin with marrow gnocchi, and steaks ranging from $24-60. Boeufhaus will begin retail charcuterie sales and lunch service in May, but for now is open Tuesday through Sunday from 6 p.m. until midnight.
