Chicago, a city situated at America’s crossroads, has a historic reputation for their stockyards, slaughterhouses, meatpacking facilities, and butcher shops. Thankfully, we’re over a century removed from Upton Sinclair’s disturbing vision of the meat industry circa 1905 in his novel, “The Jungle.” Chicago is now a far less treacherous steak destination. Boeufhaus is a modern vision for a beef-focused business on the Ukrainian Village/Humboldt Park border that includes a well-curated butcher shop up front and a restaurant that serves some stupendous meat dishes further back.

Chef Brian Ahern and co-owner Jamie Finnegan debuted Boeufhaus in April 2015. During a recent lunch with my long-time friend Matthew Kang, the marble counter, brick walls, and wood tables were impressive, but Creekstone Farms grass-fed, corn-finished beef was clearly the star, particularly the ribeye.

Boeufhaus dry-aged their Ribeye ($54) for 35 days, forming deep flavor. The beef’s seared in a cast-iron pan, finished in the oven and rested before getting drizzled with sticky haus jus (aka Bordelaise). This steak would be a dream meal on its own. To help your lunch (or dinner) reach the stratosphere, you might as well match the rosy slices with fantastic skin-on Boeuf Fat Fries ($5) boosted with sea salt and malt vinegar aioli.