The menu features premium cuts like filet mignon, porterhouse, Chicago-cut classic ribeye and New York strip. Additionally, ...

and cut out at least 3 tablespoons of butter. For tips on cooking a restaurant-quality ribeye, Chowhound spoke with Michael Taus, chef at La Grande Boucherie in Chicago. His preferred skillet for ...

"From our signature stuffed mushrooms to the premium butcher-cut bone-in ribeye, every bite is crafted with care, and we're eager for everyone to experience it in our beautiful new space," Carmine ...