This is Boeufhaus's signature appetizer and proof of concept. Short rib is braised until it falls apart, then stuffed into a light fried beignet pastry and served with a cup of rich au jus for dipping. It's indulgent, clever, and distinctly Boeufhaus. One reviewer called them "awesome" and they're on every table that orders them.
Tips from diners
Order the short rib beignets as your appetizer—they're creative and memorable.
Dip every bite in the au jus—that's the point of the sauce.
This is the anchor of the menu. A massive bone-in ribeye that's dry-aged for 55 days, which concentrates the flavor and tenderizes the meat. At 22 oz, it comes pre-sliced at the table for ease. The crust is deeply seared, the interior is perfectly cooked medium-rare. Choose from bordelaise, béarnaise, or au poivre sauce to complement the meat.
Tips from diners
The 22 oz bone-in ribeye is the signature—order it and share if you're two people.
béarnaise sauce is the traditional French pairing—go with that if you're unsure.
The meat is perfectly cooked—don't request well-done or medium, it ruins the 55-day aging investment.
The fries are cut thick and fried in beef fat rendered from the restaurant's butchery—they taste deeply of beef and are crispy outside, creamy inside. They're seasoned with just salt and fleur de sel. A simple, perfectly executed side.
Tips from diners
Beef-fat fries are the only way to order fries—they're the steakhouse standard done right.
A vegetable side that tastes anything but light. Roasted cauliflower is folded into a rich béchamel sauce with gruyère cheese and braised leeks, then gratinéed until golden. It's substantial enough to be a main course but works as a side to steak.
Tips from diners
Order the cauliflower gratin as a side with steak—it's rich and complements the meat.
A luxurious vegetable-leaning appetizer. Creamy polenta made with butter and cheese, topped with escargot tapenade—a French touch that adds brine and richness. It's bold but pairs well with wine and beer.
Tips from diners
The creamy polenta is a great alternative appetizer if you want something lighter than the beignets.
A larger alternative to the ribeye for those with a hearty appetite. The bone-in strip is aged the same way as the ribeye and comes out with a deep crust and perfect interior. The strip is slightly leaner than the ribeye but still rich from the aging process. Also served with sauce options.
Tips from diners
The 28 oz strip is enormous—order it if you're sharing or have serious appetite.
Boeufhaus opened in April 2015 in a converted butcher shop at 1012 North Western Avenue, owned by Chef Brian Ahern and Jamie Finnegan. The restaurant earned a New York Times travel writeup and a Bon Appétit Best New Restaurants nod in 2016. The focus is on premium dry-aged beef and thoughtfully sourced ingredients, with a French-German brasserie aesthetic and an intimate, cozy vibe perfect for date nights.
Closed Mondays. Reservations are essential for Friday and Saturday, recommended for weeknights. Book online or call ahead.
This is a date night restaurant—intimate tables, candlelit, thoughtful service, and no rush. Plan 2-3 hours.
Full bar with wine and cocktails. Ask the server for wine pairing recommendations with your steak.
Great for anniversaries and celebrations. The staff recognizes special occasions and handles them gracefully.
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