The holy grail of prime rib lives here. No prime rib I’ve ever tasted could match the flavor, texture and beauty of the enormous, plate-size slab of bone-in perfection that I had at Chicago Cut. It’s very expensive ($59), but the steakhouse uses USDA prime beef, hits it with just the right touch of salt and serves it with a little horseradish on the side.

No sides or salad are included, but there is a very good bread basket that arrives unbidden. Kick in another $7 for a vegetable if you like. Beautiful surroundings, terrific service and a deep wine list that’s more than worthy of this fabulous beef are all bonuses. A relative pup among these veterans — the restaurant opened in 2010 — Chicago Cut is a big dog where it counts.