Gene & Georgetti's NY strip is the benchmark — multiple reviewers describe it as one of the finest in Illinois, with a richness and tenderness that stands out among Chicago steakhouses. The aging process concentrates flavors, and the high-heat grilling creates a flavorful crust. Servers know the cuts intimately and will guide you on thickness and doneness.
Tips from diners
Order it medium-rare — the juice and marbling shine at that temperature.
The prime rib at Gene & Georgetti has earned its own loyal following. One reviewer shared her husband called it 'the BEST he's had in Chicago.' The slow roasting renders the fat into tenderness, and the carving at tableside is a ceremony. Reviewers note the meat-to-fat ratio is ideal — rich but not overwhelming.
Tips from diners
Request the prime rib at the time of booking if possible — it's popular and some nights sell out.
The Vesuvio is a must-order side. The potatoes are fried until golden, then tossed with fresh garlic, parsley, and Mediterranean herbs. The crispness outside and tender interior, combined with the aromatics, make them dangerously easy to overeat. Reviewers consistently mention that the portions are generous — these potatoes are meant to be shared.
Tips from diners
Order two portions of Vesuvio potatoes — one per every two people at the table.
The 'Garbage Salad' is a Gene & Georgetti original — despite the name, it's a carefully composed salad that feels like an Italian-American riff on a proper salad. Fresh romaine, quality tomatoes, crispy pepperoni, anchovies, and the house vinaigrette (which has become legendary) create something that's both casual and refined. The tableside tossing is part of the ceremony.
Tips from diners
Order it — the name is self-deprecating, but the salad is a perfect prelude to steak.
One reviewer wrote that this dish 'reminded me of my nonna's recipe.' The tagliatelle is hand-rolled fresh, and the Bolognese sauce cooks for hours, building layer upon layer of beef, tomato, and aromatic depth. The pasta is served al dente, and cheese is grated fresh over the top. This is Italian comfort food executed with real technique.
Tips from diners
Order extra cheese — it's worth the upcharge and complements the depth of the ragù.
Opened in 1941, Gene & Georgetti is an iconic Tuscan-Italian steakhouse that has served Chicago's power brokers and everyday diners for over 80 years. The restaurant occupies a historic River North location with wood paneling, red leather booths, and a no-nonsense vibe. The kitchen is famous for its NY strip steaks, handmade tagliatelle with Bolognese, and the legendary Garbage Salad invented in-house.
Reservations are required and typically book 2-3 weeks in advance. Call at least a week ahead to secure a table.
Request a red leather booth — the setting is part of the Gene & Georgetti experience, and the booths feel more intimate than open seating.
Monday-Friday lunch service (11am-3:45pm) offers the same quality steaks at a more reasonable price than dinner.
This place is built on repeat customers and relationships — if you become a regular, the staff will remember you and take care of you.
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