Steak + Vine

Sure, there’s a lot of red meat and wine varietals here. But Steak + Vine goes well beyond the ranch and vineyard with its wide-ranging menu.

Take, for example, the French onion soup. Like, really take it and try it, because it’s a worthy signature item at this La Grange restaurant. Bubbling, perfectly browned provolone and smoked gouda cheeses top the crock of rich onion-laced broth in a recipe that originated in owner Nick Gangas’ previous restaurant in town, In Kahoots.

Gangas and business partner Mike Wilson opened Steak + Vine in 2016 in a prime storefront location on La Grange Road, an area increasingly known for its vibrant dining scene. The namesake steaks are well-marbled and accordingly sumptuous, including the Certified Angus New York strip, prime ribeye, prime New York strip, wagyu hangar steak and filet.

For a boost of flavor, diners can add a "crust" of blue cheese, horseradish or Parmesan, or a sauce of peppercorn, mushroom or red wine demi-glace. If you’re in the mood for some decadence on top of indulgence, you can go for the S+V topping of shrimp and bacon with lobster butter. Other beef selections include braised short ribs, burgers and an appetizer "shot" of roasted bone marrow.

Those who prefer poultry, pork, seafood or vegetable-based dishes can choose from other entrées, sandwiches and salads. In a restaurant that prides itself on the sourcing of proteins, the Duroc pork chop is a hearty dish, as is the Slagel Farm Greek Chicken.

Seafood items, including shrimp and grits and cedar plank salmon, round out the menu along with bright meatless dishes like penne pesto and a salad layered with beets, butternut squash, frisée, arugula, toasted almonds and peppered ricotta, all under a drizzle of almond butter.

Side dishes here aren’t just a side show. The chef serves up generous portions of Lyonnaise potatoes, bacon-studded roasted brussels sprouts and sautéed spinach and mushrooms, along with comfort food classics like mashed potatoes, French fries, baked potatoes and cheesy grits, which are just the right amount of creamy.

The wine list, sourced from vines all over the world, ranges in price from $26 to the triple digits. The drinks menu is eclectic and broad, including house-made cocktails like the "La Grange IL," a stone sour made with bourbon and a hint of habanero, and the "Secret Agent Man," a blood orange margarita that evokes a summer sunset.

Stick around for dessert. The flourless chocolate cake and carrot cake are made by Sugar Sisters, a bakery business started by two high-school-aged siblings from nearby Riverside. The vanilla, salted caramel and Buffalo Trace bourbon ice cream is made at Tate’s, an independent ice cream shop a couple of blocks away.

If several menu items have a local flavor, so too does the ambiance. Photos and artwork from area artists adorn the walls, and entertainment is provided by local artists and musicians. 

QUICK FACTS

37 S. La Grange Rd., La Grange

708 579-0520

www.steakandvine.com

Recommended Dishes

Prime steaks with flavorful toppings; Duroc pork chop; French onion soup

Cost

Appetizers: $7 – $13

Entrées: $20 – $48

Desserts: $5 – $14

Hours

M - Thur: 5 – 9 p.m.;

F – Sat: 4 – 10 p.m.;

Sun: 10 a.m. –  2 p.m. and 4 –  9 p.m.

Extras

Sunday brunch; supper club dinners; and delivery