The scent of woodsmoke offers the first introduction to El Che Steakhouse & Bar, a Chicago restaurant that channels the spirit of Argentina’s backyard grilling traditions. At the center of the kitchen is a custom 12-foot hearth where most of the food is cooked over a live fire. This commitment to cooking with open flame sets El Che apart in a city known for its steakhouses, trading the typical chophouse format for a South American tradition where fire is a central ingredient.\nThe live-fire technique shapes everything from beef and seafood to seasonal vegetables. Rather than relying on heavy sauces, the kitchen uses wood and charcoal to create intense flavor and a distinct crust on its cuts of meat. This philosophy extends to the entire dining room, with select tables offering a direct view of the open hearth, making the cooking process an integral part of the meal. The focus on authentic methods has made the restaurant a destination for those seeking a different kind of steak preparation in the city’s West Loop.\nThe kitchen has become known for dishes like wood-fired sweetbreads and empanadas with assorted fillings. The steak offerings, from filet mignon to larger bone-in ribeyes, are often served with classic Argentinian accompaniments like chimichurri. The beverage program complements the food, featuring a wine list dedicated entirely to South American producers and a cocktail list centered on the spirits of the Americas. This creates a cohesive narrative that runs from the hearth to the glass, offering a modern interpretation of a classic grilling tradition. Recognized by the Michelin Guide for its quality, the establishment provides a warm and energetic setting that feels both primal and contemporary.