During our interior demolition phase of this historic, 1890’s Chicago building, it became clear that the second floor of the building that previously housed two apartments would make for an exceptionally cozy steakhouse: one with two fireplaces and big tufted booths, a little bar, and dim lighting — a tucked away nook above the bustle of Halsted. A second concept made sense to us… The Bull Moose was born.

The Bull Moose is a restaurant we’ve been imagining for as long as we can remember: an intimate Chicago steakhouse, stuck in the past. It is a Manhattan of a room – dark, brooding, rich, and comforting. The name is borrowed from our Grandfather, who earned the nickname “The Bull Moose” through a long series of fortunate events. He was a Chicago guy - a man that stood a little taller, liked his steak rare, and drank his bourbon neat.

We proudly dry age and butcher whole sides of beef in house. All dry aged steaks are large cuts intended to be shared for two - from our 23-oz bone in new york strip, to our beautifully marbled 26-oz bone-in ribeye, to our house specialty: the 32 oz porterhouse. All steaks & chops are served with your choice of soup or salad along with our signature Robouchon potatoes.

The beverage program is anchored by classic cocktails and a wine list that leans French, Italian, and value-centric.

We look forward to welcoming you upstairs.