By Brian Thalhammer | Photo courtesy Grand Geneva
Ribeye, porterhouse, New York strip, filet … when it comes to the steakhouse experience, the cuts, the preparation and toppings provide endless personalization options, and that’s even before you choose from the delectable menu of traditional steakhouse sides: mashed potatoes, mac and cheese, creamed spinach, wedge salad, Caesar salad and more. The hardest part is narrowing down your favorites. Whether you’re looking for an upscale dining experience or a casual, nostalgic vibe, the Lake Geneva area boasts several restaurants where you can enjoy a great steak.
GENEVA CHOPHOUSE AT GRAND GENEVA, LAKE GENEVA
Nestled in the AAA Four-Diamond Grand Geneva Resort & Spa, Geneva ChopHouse is a timeless, upscale steakhouse experience, where indulgence starts with hand- selected, custom-seasoned steaks grilled over an open hearth for rich, smoky flavor. Geneva Chophouse is the only steakhouse in the area where you’ll find unique butcher’s prime cuts like the Delmonico ribeye and the Tomahawk ribeye, in addition to classics like the bone-in ribeye and filet mignon. Executive Chef Jonathan Gutierrez says their preparation methods further enhance the flavor. “By seasoning and broiling our steak, we are able to get an amazing sear on the steak,” he explains. “This seals all the juices inside, creating a tender, full-of-flavor steak.”
And it’s not just that every cut is cooked to perfection; Gutierrez says presentation is important as well. “I am a firm believer that you eat with your eyes first, then your nose and then your mouth, so presentation is one of the most important steps in our dishes,” he explains. And then, of course, there are the delicious extras: Geneva Chophouse also offers a wide array of enhancements, including chimichurri sauce, bordelaise sauce and even foie gras, to delight the most refined palates. Sides include king crab and lobster mac, marble potatoes and fire- roasted mushrooms, among others.
Further elevating the menu are the restaurant’s masterful wine pairings. Wines, handpicked from world-class wine-making regions, are selected to complement each cut. Relish a perfectly seared, center-cut filet with a robust cabernet, or pair a tender New York strip with a velvety Syrah. Every pairing is meticulously crafted to enhance both the steak and the wine.
THE HUNT CLUB STEAKHOUSE, LAKE COMO
For a refined yet rustic experience, The Hunt Club Steakhouse at Geneva National is the perfect spot. Nestled among cedar, maple and pine trees, this historic mansion- turned-restaurant offers top-tier steaks with spectacular views of the property’s scenic, Gary Player- designed golf course. With dark pine paneling, a stone fireplace and a cozy ambiance, dining at The Hunt Club feels like stepping back in time — without sacrificing modern culinary excellence.
Known for its quality steaks, The Hunt Club serves USDA Prime cuts of Sterling Silver and Linz Heritage Angus beef, wet- or dry-aged for at least 28 days, ensuring tenderness and flavor. All steaks are served with a shallot and thyme confit rendered in beef fat, and available enhancements include bone marrow truffle butter, a pinot noir demi- glace and Wisconsin bleu cheese, among others.
For a perfect meal pairing, ask your server for a wine recommendation. The wine cellar at The Hunt Club Steakhouse has been recognized by the renowned Wine Spectator magazine for over 14 years, receiving a coveted Wine Spectator Award of Excellence. The Hunt Club’s menu also features standout appetizers — ahi tuna tartare, jumbo lump crab cakes and fresh oysters. And don’t miss the tempting desserts: the crème brûlée makes an exceptional finish to any meal!
THE VILLAGE SUPPER CLUB, DELAVAN
While not a traditional steak house, the Village Supper Club on Delavan Lake is newly invigorated following a major rebuild, and, under the new ownership, steaks are a prominent menu staple. This beloved spot has been a highlight of the dining scene for decades and the new building, with its floor-to-ceiling windows offering unobstructed lake views and a modern-yet-cozy atmosphere, offers locals and visitors alike a great environment to enjoy a delicious steak and sides.
This restaurant still keeps the supper club tradition alive with staples like Friday night fish fry and prime rib on Saturdays, but don’t overlook their nightly steak offerings. The menu features everything from boneless ribeye, New York strip and filet mignon, which can be served with everything from bearnaise sauce to a lobster tail enhancement. Sides include fresh-cut fries (regular, truffle or honey habanero), tater tots, Boursin whipped potatoes, wood-fired tomato risotto, hot honey-glazed baby carrots, roasted asparagus and honey-butter roasted green beans, among other options. When it comes to the main attraction, “our most popularly ordered steak dish is the 16-ounce boneless ribeye,” says General Manager Rob Johnson.
SEASIDE PRIME STEAK AND SEAFOOD, RICHMOND, ILLINOIS
Just a short drive from Lake Geneva, Seaside Prime Steak and Seafood in Richmond, Illinois, offers a blend of classic steakhouse dishes and fresh seafood. The restaurant’s roots in fine dining extend from its sister restaurant, Paisano’s, and the menu reflects this legacy of excellence.
Enticing aromas, cozy booths and beautifully adorned walls welcome diners into a space that feels like a coastal getaway. Start your evening with a complimentary warm, buttered roll and attentive, friendly service, faultlessly flattering the delicious meals. It’s this kind of experience that will make Seaside Prime a routine spot for a Saturday night date.
Diners looking for the best of both worlds — steak and seafood — will find top-quality options here. From certified Prime Black Angus Beef to fresh fish flown in daily, Seaside Prime offers an exclusive, welcoming atmosphere for foodies and inquisitive eaters alike. “This might just be at the top of my index for the most pleasing steaks I’ve ever enjoyed,” said Daniel Rzeznik, a Chicago-based gourmand who just happened to be trying Seaside for the first time on our recent visit. “Five stars — and the Old Fashioned cocktail was the cherry on top of a superb meal.”
