Bavette's Steakhouse Menu 2026: Full Menu Guide, Signature Dishes & Chicago Location

Bavette's Bar and Boeuf is an upscale Chicago steakhouse with a distinctive vintage French brasserie atmosphere. It opened in the River North neighborhood and is known for its intimate, dimly-lit dining room, USDA prime steaks, a strong raw bar program featuring oysters, charcuterie boards, and classic cocktails. The restaurant takes its name from the bavette, a French butcher's cut (flap steak) that features on the menu as a signature item.

Bavette's original location is in Chicago's River North neighborhood at 218 W Kinzie Street, Chicago, IL 60654. A second Bavette's Bar and Boeuf location opened in Las Vegas, Nevada. For current hours and reservations at either location, visit bavetteschicago.com.

Bavette's is known for its USDA prime cuts across the board, but regulars point to a few standouts: the namesake bavette (flap steak) for its intense beefy grain and lower price point compared to the bone-in cuts; the bone-in ribeye for maximum marbling and flavor; and the dry-aged ribeye when available for a more complex, nutty profile. The filet mignon is the most tender option and suits those who prefer a milder, buttery steak.

Bavette's is a fine-dining steakhouse and does not publish a standard price list publicly. As a general guide, expect the experience to fall in the upscale steakhouse range typical of Chicago's top steakhouse tier — comparable in pricing to other prominent Chicago steakhouses. For current menu pricing, visit bavetteschicago.com or call the restaurant directly. Reservations are recommended.

Yes. Bavette's is a reservations-recommended restaurant. Walk-ins may be accommodated at the bar or for early-evening seatings, but for a guaranteed table — especially on weekends — reservations are strongly advised. Book through the official website at bavetteschicago.com or via popular reservation platforms.

Bavette's is known for one of the most distinctive atmospheres of any Chicago steakhouse: a dimly-lit, vintage French brasserie feel with red banquettes, dark wood, and a moody, intimate energy. It leans visually romantic and slightly theatrical compared to the bright, corporate feel of national chain steakhouses. The bar area is lively and well-regarded for cocktails; the dining room is quieter and suited for occasion dining.

The raw bar is a highlight — oysters on the half shell (both East and West Coast) are frequently cited as among the best in Chicago. The steak tartare, French onion soup, and charcuterie board are classic French brasserie starters that suit the concept well. The wedge salad and Caesar are reliable steakhouse classics. For a more indulgent opener, the seared foie gras (when available) is a French brasserie signature.

Bavette's occupies a specific niche: it combines the prime-beef focus of a classic steakhouse with the atmosphere and menu sensibility of a Parisian brasserie. Compared to steakhouses like Gibson's or Mastro's, Bavette's skews more intimate and theatrical; compared to a nationally recognized prime-steakhouse chain, it offers a more curated, single-concept experience. The raw bar, charcuterie and classic cocktail program distinguish it from pure beef-forward concepts.

Bavette's is primarily a steakhouse and is not positioned as a vegetarian-friendly restaurant. However, the menu typically includes several non-meat options: a strong raw bar, salads, burrata, cheese boards, and vegetable sides such as creamed spinach, crispy Brussels sprouts, gratin dauphinois, and roasted asparagus. For current vegetarian availability and to discuss dietary needs, contact the restaurant directly before booking.