Benny Siddu of Volare is behind this spacious River North spot with a menu of American steakhouse classics (prime beef and seafood) and a few Italian touches (think pasta), as well as some more modern, chef-driven dishes from Jonathan Lane, a former Four Seasons executive sous chef. Siddu?s working an old-school vibe in the 200-seat restaurant, emphasizing elegance throughout?even the waitstaff dresses to the nines. An expansive cocktail program and a value-driven global wine list complements the classic fare. The front lounge is a smart pick for after-work snacks and cocktails.
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