Bavette's refined burger featuring pressed and griddled Snake River Farms wagyu. The beef's marbling means the burger is tender and flavorful despite its simplicity. American cheese melts into the warm beef, pickles and onions add crunch and acidity, dijonnaise adds tanginess. Hand-cut fries come on the side. This is essentially the famous Au Chavel burger but upgraded with wagyu. At $35.99, it's an indulgent burger done right.
Tips from diners
The wagyu burger is worth the premium. The marbling makes it juicy despite the pressed, griddled cooking. Ask for an extra-crispy edge if you like that texture.
Bavette's signature dish: a properly cooked steak served alongside crispy hand-cut fries and rich, silky béarnaise. The simplicity is deceptive—proper steak preparation and an excellent béarnaise recipe are the foundation. Reviewers praise this dish as the quintessential steakhouse experience. The beef is sourced with care and the béarnaise is made fresh daily.
Tips from diners
The steak frites is their calling card—simple, well-executed, and romantic. Ask for medium-rare and let the steak rest before cutting.
For serious beef lovers, the 32 oz wagyu porterhouse offers both strip and tenderloin in a premium package. Wagyu's marbling ensures tenderness and flavor development that surpasses most American beef. At 32 oz, it's built for sharing or for diners with substantial appetites. A showcase of the restaurant's commitment to premium protein sourcing.
Tips from diners
The wagyu porterhouse is Bavette's premium offering. If you're celebrating or want to splurge, this is the order. The marbling does most of the work.
Bavette's cocktail program focuses on classics done well—Martinis, Manhattans, Negronis, and French 75s prepared with quality spirits and fresh ingredients. The barenders are knowledgeable and the program matches the restaurant's commitment to French-American sophistication without pretension.
Tips from diners
Bavette's is excellent for cocktails. Order a Negroni or ask the bartender for their current favorite. The bar seating is inviting and the atmosphere is energetic.
Bavette's distinctive vintage sink serves as a raw bar for fresh oysters. The presentation is theatrical and memorable. The oysters are sourced fresh and served chilled with lemon and hot sauce. A classic raw bar appetizer delivered with Bavette's characteristic charm and moody elegance.
Tips from diners
The oysters served from the vintage sink are a theatrical experience unique to Bavette's. This is worth ordering just for the story and the photo.
Established in 2012, Bavette's Bar & Boeuf embraces French flair without the formality. The restaurant features distinctive retro-modern decor: red leather booths, antiqued mirrors, exposed brick, a zinc-topped bar, and a vintage sink repurposed as a raw bar. The menu delivers steakhouse staples both old and new, paired with classic cocktails and curated wines. Notable signature dishes include steak frites with buttery béarnaise and a 10oz Double Wagyu Cheeseburger made from pressed and griddled Snake River Farms wagyu. The dining room is darkly moody and buzzy without feeling stuffy—a steakhouse that doesn't require a power suit.
Reservations are available up to 21 days in advance, with each new date becoming available at 9 AM. Friday and Saturday dinners book out quickly. Weekday lunches are easier to book.
The moody ambiance and red leather booths make Bavette's romantic and celebratory. Request a booth if available when you book. The vintage sink raw bar is a great conversation starter.
French flair without formality means you can dress up or stay casual. The atmosphere feels elegant but relaxed. The wine list is approachable and the bartenders are knowledgeable.
Similar picks in Chicago
Page last updated: