Julie Chernoff

"The big showstopper is a throwback: the 12-ounce Beef Wellington for two. When combined with the Tartiflette Potato, a gratin with country ham and caramelized onions, it might also be a heart stopper, but what a way to go!"

PureWow

"There are too many steak houses in Chicago to pick just one, but this is the steak of the moment. Served with mushrooms, foie gras and spinach in a puff pastry."

Bill Addison

"The kitchen's precise execution gives the old saw new life. Tenderloin stays rosy under its layers of crisp-tender pastry, and the deft addition of spinach lightens the duxelles filling of mushroom and foie gras."

Phil Vettel

"The restaurant's savory, pastry and service elements come together in one superb dish, and that's the beef Wellington. I've never had a better version of this dish."

Annie Fenn

"Incredible steakhouse fare like this Beef Wellington stuffed with creamed spinach and foie gras."