Steak News: Steakhouses Serve Up Booze Dinners

Steak and wine go together like expensive peanut butter and jelly. Which is why you'll want to take heed of the new crop of booze-paired dinners taking place at Chicago steakhouses in the coming weeks. 

III Forks Prime Steakhouse
Eat, drink, and be merry at III Forks Prime Steakhouse

Patz & Hall wines step into the spotlight for a special dinner at III Forks Prime Steakhouse on November 18, showcasing the California winery and its lauded vittles. The dinner begins at 7:00 p.m., featuring a five-course degustation prepared by executive chef Billy Caruso matched with wines along the way. The progression will be presided over by Master Sommelier and Director of Wine Education for Southern Wine & Spirits, Serafin Alvarado, along with U.S. Sales Manager for Patz & Hall, Kevin Hinchman. The menu includes baked oysters, sherry-braised frogs' legs, roasted quail, coco nib-crusted venison, and pineapple-Cognac caneles. The cost to attend is $150 per person and reservations 

Wine and steak are a match made in gustatory heaven, but how about fernet and every kind of meat possible with a tinge of debauchery? Dreams come true with a special fernet-themed burlesque dinner on November 19 at SideDoor, the casual little sister to acclaimed Lawry's The Prime Rib. A celebration of SideDoor's partnership with FEW Spirits, which beget a special custom FEWSIDE Fernet, the dinner serves as the launch for the liqueur in the form of various cocktails matched with a slew of dishes. The four-course burlesque-themed feast comes with two FEWSIDE Fernet-infused cocktails, along with some other FEW provisions along the way. The menu includes scallops with bacon béarnaise, roasted pork tenderloin with sweet potato puree, duck confit duo, and key lime pie. FEWSIDE Fernet cocktails include the Hanky Panky made with FEW barrel-aged gin, Carpano Antica, and orange swath, and the Ballyhoo made with Luxardo Liqueur, Green Chartreuse, and lime micro zest. The dinner costs $75 per person and reservations can be made.  


How did the III Forks Steakhouse get it's name?

Well, according to Curtis Osmond the  III Forks Steakhouse Regional Manager this is the story.

I’m proud of how our brand has evolved over the years and find it easy to share in some of the heritage.  Regarding more background, I hope this helps:


  • III Forks second location is the one in Austin which sits astride the Colorado River, flanked by the Brazos and the Guadalupe—forming a historical meeting place for commerce and homesteading. Austin is the seat of civic and cultural life in Texas today, a natural setting for a fine dining steakhouse.


  • With successive III Forks restaurants, special consideration is given to the proximity of rivers – especially three rivers. Rivers are at the heart of many great American cities. Where rivers converge, community and commerce flourish. Chicago is no exception with Calumet, Kankakee and Des Plaines converging with the Illinois River.


We are proud of our team in Chicago and excited about what the future holds. 

- Matt Kirouac