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Knife’s Steaks Will Beckon Carnivores To Taste The ‘Gentle Breeze Of The Midwest’

Read the menu for Lincoln Square’s new steakhouse

Knife will soon open in Lincoln Square.
Ashok Selvam is the editor of Eater Chicago and a native Chicagoan armed with more than two decades of award-winning journalism. Now covering the world of restaurants and food, his nut graphs are super nutty.

Though they hit an opening snafu, Knife, the Lincoln Square steakhouse with a not-so-unique name, should open in mid-October. Today, executive chef Timothy Cottini and the team that also runs Lincoln Square's Fork, released their new restaurant’s menu. The focal point, of course, is dry-aged beef.

Cottini espoused on the wonders of their beef supplier: Iowa Premium Beef. Cottini was thorough in his vetting process. For example, they sampled 17 suppliers for the tenderloin before picking Iowa Premium. While the beef isn’t considered prime, their ethical farming practices produce better meat, Cottini said.

"You can taste the gentle breeze of the Midwest rolling through the grass in each bite of the beef you have," Cottini said while laughing.

Cottini and owner David Byers touted Knife as a way for Lincoln Square neighbors to dine on a great steak without needing to travel to downtown, home of the old-guard steakhouses. Over at Knife, the most expensive steak is $89—a 28-day, 28-ounce, dry-aged ribeye for two. This steak doesn’t come a la carte, but with two sides: Twice-baked potatoes and green beans. It’s carved tableside. Cottini called a throwback to his days at Lettuce Entertain You Enterprises. The cart presentation of the steak is a show.

Creating a delicious menu while providing value for a neighborhood restaurant presented Cottini with a challenge. Downtown restaurants can charge more, but there are more restrictions away from the city's center. For example, they didn’t put an item like $60 King Crab legs on the menu.

"I just don’t think that people in the neighborhood would respond very positively to it," Cottini said.

Knife's notable appetizers include oxtail doughnut holes. They’ve been doing sweet doughnut holes for years over at Fork, and the chance to do a savory version was also inspired by the short rib beignets over at Boeufhaus.

Problems with equipment have delayed the opening, but Knife will start doing friends and family services next week and it should open up to the general public in mid-October.

Meanwhile, check out the menu below.

The opening menu at Knife, opening soon in Lincoln Square.