A steakhouse classic executed with expertise. The beef tenderloin is perfectly cooked to a warm center, the mushroom duxelles adds umami depth, and the puff pastry provides a crispy exterior. The tableside slicing is part of the theatrical experience that defines dining here.
Tips from diners
Order the Beef Wellington and watch the tableside preparation—it's a showstopper.
Pair this with a bold Bordeaux or California Cabernet.
A theatrical finale that harks back to classic steakhouse tradition. The dessert trolley rolls through the dining room nightly, featuring rotating selections of house-made offerings. This is part of the show at Swift & Sons.
Tips from diners
The dessert trolley rolls nightly—a perfect final touch for special occasions.
A pasta course that proves this steakhouse has range. The tagliatelle is delicate and perfectly cooked, the sauce is balanced and flavorful, and the execution is as polished as any standalone pasta restaurant. This course surprises diners expecting only steaks.
Tips from diners
Request a vegetable-focused pasta course if available—the kitchen can accommodate.
A lighter seafood option that showcases the kitchen's range. The cedar plank infuses subtle smoke, the salmon is cooked gently to preserve delicate texture, and the seasonal vegetables add color and nutrition. A smart choice for non-steak diners.
Tips from diners
Order a mix of steaks and salmon to accommodate different preferences at your table.
A signature steak showcasing the restaurant's dry-aging program. The extended aging concentrates flavors and tenderness, the herb crust adds aroma, and the compound butter provides richness. Multiple reviewers highlight this as their favorite steak on the menu.
Tips from diners
Ask your server about the dry-aging timeline—longer aging means richer, more concentrated beef flavor.
Swift & Sons opened in Fulton Market, led by Chef Chris Pandel and the Boka Restaurant Group. Designed by world-renowned firm AvroKO, the space occupies a former Cold Storage facility in Chicago's historic meatpacking center. High ceilings, stained glass lighting, mosaic marble floors, and raw concrete columns showcase the building's heritage. The restaurant offers premium meat cuts, handmade pastas, fresh seafood, and signature specialties like Beef Wellington, with dazzling tableside magic shows Tuesday through Saturday.
Book 30 days in advance for weekend dining. Tuesday through Thursday are easier to access.
The tableside magic shows run Tuesday through Saturday, subject to availability. Ask when booking if you want to experience the magic.
The bar is a prime spot to watch bartenders work. Arrive early or book a bar reservation.
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