For over three decades, Kinzie Chophouse (400 N. Wells) has endured as one of Chicago’s most beloved steakhouses and in July of 2019 when husband and wife duo Nicole Flevaris and Andreas Tsakonas acquired ownership, they were determined to continue this legacy.
Their reinvention of the Kinzie Chophouse menu reframed their iconic steakhouse experience through a newly focused lens.
Guests can still enjoy all the steaks, chops, and ambiance they expect from Kinzie’s history-filled identity, but with the addition of elegant Greek and Mediterranean flavors and preparations.
Their refined neighborhood setting and dedication to exceptional service are all in lockstep with the superb culinary, wine, and beverage programs at this legendary Mediterranean steakhouse destination.
The unique and artful way that Tsakonas worked with the restaurant’s talented culinary team to bring Kinzie Chophouse to “Mediterranean Steakhouse” status, is worthy of applause.
To start, they only use Extra Virgin Olive Oil from their family’s olive groves in Achladokampos, to help root the flavors of dishes in something undeniably superior and native to Greece.
Next, he looked to Mediterranean traditions, flavors, and techniques to enhance and expand Kinzie’s stellar selection of menu items.
Here are a handful of dishes that exemplify what the Kinzie Chophouse menu offers:
Olive-Fed Wagyu Beef: there’s a new type of Wagyu on the scene here in Chicago. Peloponnese Olives are fed to these cattle, providing a sweeter, more unctuous cut of Wagyu that is unlike any other.
Increased tenderness and buttery flavor are just one of the benefits of this style of beef.
Olive feed also improves the nutritional profile and the process of utilizing the olive by-products for nutritious feed helps to cut down on olive waste in a significant way.
One of the many high-quality cuts that Kinzie gets from Meats by Linz (ALL of their steaks are provided by Linz, in fact), this is the newest specialty on the menu – Every bite is worth the splurge, and it’s offered in both Ribeye and Filet Mignon form.
Whole Ionian Sea Bass: this extra salty and cold Mediterranean water makes for some of the highest quality sea bass in the world. Whole roasted to perfection, this is a dish that all seafood lovers need to experience.
Mediterranean flavors meet steakhouse preparations: dishes like Crab Tartare (with cucumber, tomato, citrus, and red chilis) and Extra Virgin Olive Oil Sashimi (King scallops and salmon dressed with a generous drizzle of Greek olive oil, yuzu pearls, and pickled cucumbers) take dishes you might expect on a steakhouse menu and make them unexpected.
Baked Alaska… but make it Karydopita. This traditional Greek walnut dessert (Karydopita) native to Constantinople, is transformed to resemble one of everyone’s favorite and most retro steakhouse desserts – The Baked Alaska.
Beverage Program: the bar program at Kinzie Chophouse has always been top tier in quality and execution, however since teaming up with expert Peter Vestinos (owner of Sparrow), the innovation factor has leveled up and Kinzie Chophouse now produces some of the city’s most memorable cocktails. Specifically, loyal diners and first-time visitors alike will tell you that their Signature Martini is one of the best in the city.
A blend of gin, citrus vodka, and vermouth is finished with the simple, aromatic garnish of Santorini capers and olives. These are some of the bests of their kind in the world and lend a delicate acidity and whisper of brininess to the finished product.
Happy Hour at Kinzie Chophouse: a delicious and undeniably great value, Kinzie offers an incredible Happy Hour selection on Monday – Friday from 2 p.m. – 6 p.m. $7 select wines by the glass, $6 select bottles of beer, and $10 dirty gin martinis can be accompanied by a wide variety of luxurious bites including items like:
- $2 Oysters
- $5 Greek Salad Skewers
- $6 Baby Potatoes with Salmon Roe
- $7 Beef Tataki
Kinzie Chophouse is located at 400 N. Wells, Chicago.