I had to get back to G&G after my first visit during their 70th anniversary meal a few months back for $15 and six courses. This time Erica and I went for a real steak dinner - sharing a filet and some creamed spinach and pasta. For those unaware, G&G must be one of the oldest steak houses in Chicago with great celebrity photos and old murals on the wall. The layout is goofy - with a tiny first floor, large bar and more seating up the narrow carpeted stairs. But the services remains old school classic and extremely attentive with multiple people taking care of your table and doing so in a choreographed manner. The food is somewhat middle of the road though, and the prices are more high road.
We only needed one filet to satisfy our needs but supplemented our meal with some pasta and meatballs, spinach and the included salads and cottage fries. It was more than enough food for the two of us, particularly the huge dish of angle hair and meatballs. Erica did most of the damage on the filet but the few bites I had did not inspire me to ask for more. Maybe it's a sign of the times (and G&G lives in the old world) but I thought a steak was supposed to be good enough to not need sauce. Without asking our server presented both ketchup (I hope for the potatoes) and A1 steak sauce. However, I appreciated him doing so because the steak needed some A1 to register great flavors.
We only needed one filet to satisfy our needs but supplemented our meal with some pasta and meatballs, spinach and the included salads and cottage fries. It was more than enough food for the two of us, particularly the huge dish of angle hair and meatballs. Erica did most of the damage on the filet but the few bites I had did not inspire me to ask for more. Maybe it's a sign of the times (and G&G lives in the old world) but I thought a steak was supposed to be good enough to not need sauce. Without asking our server presented both ketchup (I hope for the potatoes) and A1 steak sauce. However, I appreciated him doing so because the steak needed some A1 to register great flavors.