St. Clair Supper Club - Chicago
Chef Grant Achatz grew up in Saint Clair, Mich. That inspired him to open this supper club based on his experiences growing up in a state that revered them. His is as classic as they come: You'll find taxidermy on the walls, a brandy Old Fashioned for imbibing and prime rib on the menu.
Situated underneath Roister--another one of his popular restaurants--St. Clair Supper Club offers 30 seats in the dining room. That includes "bar" seats where guests may watch all the culinary magic unfold right in front of their eyes.
That magic happens seven days a week with daily specials such as the Friday fish fry, king crab on Saturdays and Italian on Sundays.
Prime rib is the only meat at St. Clair Supper Club. It arrives to the table medium rare and cut to order. No exceptions. It may be accompanied by sides like steak fries, English creamed corn, green beans or mashed potatoes. A dessert favorite is the frozen Grasshopper pie.
Situated underneath Roister--another one of his popular restaurants--St. Clair Supper Club offers 30 seats in the dining room. That includes "bar" seats where guests may watch all the culinary magic unfold right in front of their eyes.
That magic happens seven days a week with daily specials such as the Friday fish fry, king crab on Saturdays and Italian on Sundays.
Prime rib is the only meat at St. Clair Supper Club. It arrives to the table medium rare and cut to order. No exceptions. It may be accompanied by sides like steak fries, English creamed corn, green beans or mashed potatoes. A dessert favorite is the frozen Grasshopper pie.
