RPM Steak

The menu, created by Chef / Partner Doug Psaltis, features more than a dozen different cuts of steak sourced from hand-picked purveyors from across the globe. In addition to beef, there is a wide selection of fresh seafood, seasonal vegetables and various preparations of mushrooms. Highlights include: 20-ounce Grass-Fed Ribeye from Slagel Family Farm in downstate Illinois; 28-day Dry-aged New York Strip from great ageing houses around the country; and the 5-ounce Japanese Wagyu A5 Strip Steak. A selection of elegant soufflés, as well as Chef Psaltis’s interpretations of classic desserts like Baked Alaska and the 14-Carat Gold Chocolate Cake, provides a sweet ending to any meal. RPM Steak is also the perfect power lunch spot in River North, offering favorite dinner items alongside lunch classics with a twist, including the Mediterranean Chicken Salad and the RPM Truffle Burger with foie gras butter and truffle aioli.  

 

The wine menu, curated by wine director Richard Hanauer, highlights the best steak-friendly wines from regions across the globe with a special emphasis on American producers. The well-curated cocktail program is inspired by iconic steakhouse bar favorites with elevated twists and includes an extensive list of approximately 50 handpicked Scotch whiskeys, focusing on small-batch and independent bottlers. 

 

Designed by Lettuce Entertain You, the 8,500 square foot space evokes the feeling of a classic and timeless steakhouse. The sunken dining room is outfitted in rich, creamy leathers and offset by mahogany wood paneling. Stylish design elements—including a bowler hat sculpture and a Victorian-style train station clock above the room—add hints of vintage British elegance. Semi-circular booths lining the perimeter of the dining room maximize each guest’s vantage point, making RPM Steak a see-and-be-seen social destination. The chic and lively bar area allows for guests to enjoy a meal, cocktail or late night fare.

 

The upper-level Mezzanine seats 80 guests and provides a panoramic view of the restaurant. It can be divided into three separate rooms or combined to accommodate parties from 20–50.The main dining room seats 350 guests; the bar area seats 100; the outdoor patio seats 20 (weather-permitting). Full menu is served at both the bar and on the patio.

 

For more information visit: www.rpmsteak.com