Up a flight of stairs in Chicago, The Bull Moose reveals itself not as a grand dining hall, but as an intimate steakhouse that feels intentionally tucked away from the street below. Occupying the second floor of a late 19th-century building, the space was conceived as a cozy retreat, a room that feels like a discovery with its dim lighting, tufted booths, and fireplaces. The ambition is to feel like a setting “stuck in the past,” offering a distinct alternative to the city’s larger downtown beef houses. The heart of the operation is a serious commitment to steak. The culinary team dry-ages and butchers whole sides of beef in-house, a practice that defines the offerings. The focus is on substantial, shareable cuts, with the kitchen having become known for its large-format porterhouse and bone-in ribeye. These are charcoal-grilled and presented with classic accompaniments, including the signature Robouchon potatoes, an essential pairing for every steak and chop. While beef is the main draw, dishes like the crab cake and Parker House rolls have also earned their place as part of the restaurant’s identity. This is an establishment with a specific point of view, extending to a beverage program anchored by classic cocktails and a wine list that favors French and Italian selections. Named for a grandfather who liked his steak rare and his bourbon neat, The Bull Moose is built around a clear, personal vision of what a neighborhood chophouse can be. From its secluded, second-floor perch, the restaurant exudes a quiet confidence, a commitment to doing more with less.
