While the menu at the forthcoming Michael’s on the Alley skews High Steakhouse Classical, meaty developments from the century’s first decade haven’t been lost on head chef Aaron Lemieux: When the restaurant opens next Wednesday, diners will be able to saturate their steaks with house-cured bacon butter, or pair them with truffle fries and lobster mac-and-cheese.
More interesting, though, are the nods to current trends: Michael’s — one of three new John Street restaurants from Holy City Hospitality – is offering a side dish of cauliflower gratin and a horseradish beetroot crust for folks who are serious about wanting their beef cooked pink.
Other menu options include oysters Rockefeller, shrimp cocktail, bone marrow, beef tartare, crab gratinee and a pair of salads prepared tableside. The steak selection features a ribeye, tenderloin, Kansas City strip and petite filet; prime rib is identified as “our signature entrée.” (Prices have not yet been determined.)
As the Holy City team is quick to point out, the beef comes from Meats by Linz, a Calumet City, Ill. meat purveyor that supplies the steaks for Mike Ditka’s mail-order steak service and Michael Jordan’s Steakhouse, among other restaurants.
“That was a huge decision, and something we’re very excited about,” spokesperson Whittney Prasek says of the sourcing.
Michael’s décor matches the food: The two-level, wooden-walled dining room is done up in dark brown leather. Cut-out interior windows on the second floor provide a glimpse of the adjoining Victor Social Club, which is set to serve drinks and small plates. The airy room is decorated with stylized Art Deco-ish images of an action-packed fishing trip.
With 50 seats, Victor Social Club has one-third the capacity of Michael’s. Like Michael’s, The Social Club is scheduled to open next Wednesday.