Swift & Sons

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Head Chef Chris Pandel doesn't want to reinvent the American steak house, he simply wants to elevate it. Pandel only uses beef from small ranches in Illinois and adjacent states spreading business from ranch to ranch. A 36-oz porterhouse and 24-ounce bone in rib eye will be featured.  Pastry Chef Meg Galus will be presenting handcrafted desserts to round out the meal.