Author name: jenniferb1d95a68a0

A Wine Program Decades in the Making For many guests, the first thing that comes to mind when they think of Kinzie Chophouse is steak. But for nearly as long as we’ve been serving prime cuts in River North, we’ve also been building something else: one of Chicago’s most respected wine programs. Since 2001, Wine Spectator has recognized Kinzie Chophouse for the strength of its wine list, a distinction awarded to restaurants whose selections demonstrate depth, quality, and a clear point of view. In 2022, that recognition was elevated to Wine Spectator’s Best of Award of Excellence, honoring restaurants with wine programs that go beyond the expected and offer guests a truly exceptional experience. Today, Kinzie’s wine program is a joint effort between owner Andreas Tksakonas and Sommelier Edy Orozco, whose passion for both classic wine regions and emerging producers helps shape a collection that feels approachable, thoughtful, and unique. Recognized by Wine Spectator Since 2001 Wine Spectator’s Restaurant Awards are among the most respected honors in the hospitality industry, celebrating restaurants that make wine an integral part of the dining experience. For more than two decades, Kinzie has remained committed to building a collection that serves both seasoned collectors and curious newcomers. The goal has never been to create a wine list for wine experts alone. Instead, it’s about helping guests find the right bottle for the moment, whether they’re celebrating a milestone, entertaining clients, or simply enjoying dinner with friends. A Steakhouse Wine List Built for Discovery A great steakhouse wine list should offer more than Cabernet Sauvignon, and Kinzie’s collection reflects that belief. Guests will find iconic producers from Napa Valley alongside benchmark wines from Bordeaux, Burgundy, Piedmont, Tuscany, Champagne, and the Rhône Valley. The list features celebrated names including Opus One, Silver Oak, Joseph Phelps, Caymus, Dom Pérignon, Ruinart, Laurent-Perrier, and Cristal, while also creating space for lesser-known producers and emerging regions. Whether pairing a dry-aged ribeye with a bold Napa Cabernet, exploring Barolo alongside a porterhouse, or beginning the evening with Champagne and oysters, the list is designed to complement the full Kinzie experience. For guests looking to celebrate, the reserve collection includes highly sought-after bottles such as Opus One, Cardinale, Quintessa, Lokoya, Ornellaia, and Gaja. A Distinctive Collection with Greek Roots Part of what sets Kinzie’s wine program apart is the heritage of the restaurant’s owners.Under owners Nicole Flevaris and Andreas Tsakonas, the list has expanded to include a thoughtful collection of Greek wines that offer guests something unexpected within a classic steakhouse setting. Selections include Assyrtiko from Santorini, Malagouzia from Thrace, Xinomavro from Macedonia, and bottles from acclaimed producers including Sigalas, Gai’a, Skouras, Alpha Estate, and Papagiannakos. For many guests, these wines become an introduction to one of the world’s oldest winemaking traditions. For others, they’re a reminder that some of the most exciting discoveries happen when you step outside the familiar. More Than an Award Awards matter, but they aren’t the reason Kinzie has spent decades building its wine program. The real reward is watching a guest discover a new favorite producer, find the perfect pairing, or celebrate a special occasion with a bottle they’ll remember long after the last glass is poured. More than two decades after receiving its first Wine Spectator recognition, that commitment remains unchanged. The labels may evolve and the cellar may grow. But the goal is the same as it’s always been: bringing people together around the table, one great bottle at a time.

Patio season has officially arrived at Kinzie Chophouse. Join us outside at the corner of Kinzie and Wells for happy hour, lunch or dinner in the heart of River North. Outdoor Dining in River North Our patio offers a relaxed way to enjoy Kinzie Chophouse while taking in the energy of downtown Chicago. Whether you are stopping by for a weekday lunch, meeting friends for happy hour or settling in for dinner, the full Kinzie menu is available outside. Guests can order from our complete selection of steaks, seafood, salads, sides, cocktails and wine. Lunch and Dinner on the Kinzie Chophouse Patio Lunch and dinner are served on the patio during regular Kinzie Chophouse hours. Patio seating is available for both full meals or a quick drink and bite. Patio Reservations and Walk-Ins Reservations are accepted for patio dining, and walk-ins are welcome based on availability. Summer Patio Events at Kinzie Chophouse Stay tuned for special patio events, including raw bar features, oyster shucking, live music and other seasonal programming.

Kinzie After Hours: Hosting Chicago’s Event Planners Bringing the right people into the room. Last week, we hosted a group we care deeply about: Chicago’s event planners. From corporate teams at BCG and Salesforce to independent planners shaping some of the city’s most thoughtful gatherings, the room was filled with people who know what makes an event work. We welcomed this talented group of professionals to take a look at the updated spaces and everything we can offer for private dining and events. A look at how events come to life at Kinzie Rather than a traditional walkthrough, the night was designed to be experienced. Guests moved through the restaurant, stopping at different food and drink moments along the way: A chef-carved prime rib station A chef-carved jamon iberico station Shrimp cocktail shooters A dessert spread from Chef Daniel, including a bombolini station with choose-your-own fillings and sugar coatings A martini station and Old Fashioned station Wines presented by our sommelier, Edy The details that make an event memorable Artist Victor Carlesi joined us to hand-monogram notebooks for guests to take home. A reminder that not everything needs to be digital to feel thoughtful. That balance, classic and current, is what we aim to bring to every event at Kinzie. Looking ahead We’re grateful to everyone who spent the evening with us. More importantly, we’re excited about what comes next. The ideas, the conversations, and events that are already starting to take shape. Explore Kinzie’s Private Dining Spaces Whether you’re planning a corporate dinner, celebration, or full buyout, Kinzie offers a range of flexible spaces designed to host with ease. Main Dining Room Capacity: 60 seated | 80 reception Expanded: Up to 80 seated / 120 reception with West Dining Room Best for: Corporate dinners, large celebrations, full buyouts Feel: Classic steakhouse setting with booth seating, tables, and warm lighting; opens onto the patio Bar & Lounge Capacity: 50 reception | 25 semi-private Best for: Mixers, networking events, corporate happy hours Feel: Lively, built for cocktails and conversation West Dining Room Capacity: 36 seated | 40 reception Best for: Team dinners, anniversaries, milestone celebrations Feel: Semi-private and intimate, with access to the energy of the main room; can combine with other spaces Wine Rooms Capacity: 60 seated | 80 reception Best for: Mixers, networking events, corporate gatherings Feel: Reception-friendly with access to a private bar, ideal for a cocktail hour that flows into dinner North Dining Room Capacity: 25 seated | 40 reception Best for: Executive dinners, VIP events, smaller group gatherings Feel: More intimate and designed for conversation Planning your event at Kinzie From chef-driven menus to interactive stations and wine pairings, events at Kinzie are designed to feel seamless, personal, and well run from start to finish. If you’re planning something this year, we’d love to hear what you have in mind. Get in touch at [email protected].

Why Now? Kinzie Chophouse opened its doors in 1991. For nearly three decades, it built a reputation as a classic Chicago steakhouse in River North, led by its original female owner and supported by a loyal base of regulars. When Nicole Flevaris and Andreas Tsakonas took ownership in 2019, they stepped into that legacy with care. The goal was never to erase what came before. It was to build on it. As Kinzie approached its 35th year, it felt like the right moment to pause and ask a simple question. Does the way we look reflect both where we started and where we are headed? The answer led to a thoughtful rebrand. Honoring a Chicago Steakhouse Legacy Kinzie’s foundation is Chicago. Prime steaks. A strong wine program. A sense of familiarity that keeps guests returning year after year. That history matters. It shaped the restaurant long before Nicole and Andreas arrived. The rebrand was not about changing that identity. It was about honoring it more intentionally. Bringing clarity to the independence, the woman-owned roots, and the decades of consistency that built trust with guests. Thirty-five years in, that legacy deserves to feel visible. From 1991 to 2026: The Next Chapter Since 2019, Kinzie has evolved – the space has been refreshed, the menu has expanded, Mediterranean warmth has become more woven into the experience. That influence came naturally through Nicole and Andreas and shows up in subtle ways (hospitality, ingredients, the rhythm of service). The brand needed to reflect that evolution without losing its history. Refining the Visual Identity We partnered with Chariot Studios to guide the visual evolution. Who were we? Who are we now? What does Kinzie mean to the staff and patrons who have been coming here for 35 years? From there, the focus was refinement. Strong typography. A confident color palette. A look that feels rooted but current. Something that honors tradition without feeling stuck to it. A New Digital Home With the identity clarified, Ad Maiora Visuals brought the new website to life. The goal was elegance and usability – a digital space that feels aligned with the in-person experience. Guests can now seamlessly explore menus, private dining spaces, and get in touch, while also reading more of the stories behind the restaurant. Capturing the Kinzie Spirit Photographer Kim Kovacik worked with the Kinzie team to capture a library of imagery that reflects the spirit of the Kinzie Chophouse of today. The focus was real moments – the bar in motion, the dining room mid-service. Team members who have been here for decades alongside those who joined more recently. The goal was to show what guests feel when they walk in. Warmth. Energy. Familiar faces. The quiet confidence that comes from 35 years of experience. These images now live across the website and brand materials, grounding the refreshed identity in the people who make Kinzie what it is.

A Lunch You Can Actually Sit Down For Weekday lunches tend to fall into two categories: grab something fast at your desk, or skip it entirely. We want to offer a third option at Kinzie Chophouse. The Lunch Break Special is served Monday through Friday and includes three courses for $35 per person. In a city where stepping out for lunch can easily cost that much for one entrée alone, this menu is designed to feel generous without stretching your schedule or your budget. Three Courses for $35 For $35, guests choose: First Course Vichyssoise Velouté or Caesar Salad Second Course Butcher’s Steak SandwichSea Bass FilletChicken Milanese Third Course Signature Carrot Cake The menu reflects what Kinzie does best. Classic steakhouse foundations with subtle Mediterranean influence. It’s familiar, satisfying, and built for the middle of the day. Built for the Workday This special works whether you’re hosting a client, meeting a colleague, or simply giving yourself an hour away from your inbox. Service is paced with the workday in mind. You can enjoy all three courses comfortably without losing your afternoon. And if you have a little extra time, it’s a reminder that lunch does not have to feel rushed. At $35 for three courses, the Lunch Break Special is one of the best weekday dining values in River North. It proves that you can still sit down, order properly, and enjoy the experience without it turning into an event. Because sometimes the best reset in a busy day is a good meal.

The Story Behind Kinzie’s Olive Oil There’s a story unfolding at the Kinzie Chophouse table that most guests don’t immediately see. For owner Nicole Flevaris, that story begins in Greece, where her family has spent generations tending olive trees in the valley surrounding their village. The olive oil used at Kinzie comes from her father’s cooperative, Achla Co., made from those same trees. It carries years of memory, work, and tradition that still shape how she thinks about food and hospitality today. The photos shared here offer a glimpse into that history. They are family photos taken decades ago, showing the land, the people, and the everyday work behind the olive oil that still finds its way to the Kinzie kitchen. Together, they tell the story of a village coming together to protect something lasting. A family legacy in Greece Achla Co. was formed over many years as the older generation in the village began to age. The cooperative created a way for first generation family members living in the U.S. to stay connected, while ensuring the olive trees continued to be cared for. Just as importantly, it helped keep jobs in the village and people rooted there at a time when many rural villages across Greece have slowly emptied. As Nicole puts it, “The cooperative was a way to keep the trees cared for, people working, and the village alive. It helps us stay connected to where we come from, even when we’re far away.” Greece is defined by mountains, with very few wide valleys suitable for farming. Nicole often jokes that the terrain pushed Greeks toward philosophy rather than agriculture. That same geography helps explain why Greeks historically built lives elsewhere across the Mediterranean and southern Italy, still known as Magna Graecia. In some mountain villages, traditions endured simply because the land made them hard to reach. The Village and the Cooperative One of the final photos looks out from the family home across the valley, offering a wider view of the olive groves below. The village name is often understood by the family to translate to “oh valley of the olive tree,” a reminder of how closely daily life is tied to the land. This is not a symbolic origin story. It is a real one, shaped by soil, water, and time. That olive oil now makes its way into the kitchen at Kinzie Chophouse. It finishes dishes, adds depth, and quietly connects Nicole’s Greek roots to a classic Chicago steakhouse. It is about carrying forward a family tradition, and respecting where ingredients come from.

Thirty-five years ago, Kinzie Chophouse opened its doors on a quiet stretch of River North – long before the neighborhood became the dining powerhouse it is today. What hasn’t changed is why people continue to walk through those doors. They come for a perfectly cooked steak, a familiar face behind the host stand, and the unmistakable feeling that they’re being genuinely cared for. From day one, that sense of welcome has been the heart of Kinzie. Over the decades, the dining room has become a backdrop for countless Chicago stories. Business lunches that grew into partnerships and lifelong friendships. Anniversary dinners where couples shared the same booth year after year. Regulars who know exactly when their favorite server starts their shift. A loyal team that has celebrated milestones, raised families, and built careers within these walls. Through every season, Kinzie remained independent, woman-owned, and deeply connected to the city it calls home. When ownership transitioned to Nicole Flevaris and Andreas Tsakonas in 2019, Kinzie Chophouse stepped confidently into a new era, one that honored its legacy while embracing thoughtful change. Nicole and Andreas preserved the integrity and warmth the restaurant is known for while bringing fresh energy, subtle Mediterranean influences, and a modern perspective to the menu and experience. Under their leadership, the dining room was elevated with a contemporary Chicago aesthetic, the hospitality became even more intentional, and the kitchen expanded its approach without losing the soul of a true chophouse. Now, as Kinzie approaches its 35th anniversary in 2026, the restaurant is preparing for its most exciting chapter yet. A refreshed brand identity will honor three decades of history while looking clearly toward the future. The dining room will receive a refined new look designed to feel both timeless and distinctly Chicago. The wine and cocktail programs are deepening to highlight global selections, rare finds, and expertly crafted, chef-driven pairings. Kinzie is also expanding its private dining and networking experiences – creating more seamless options for corporate events, celebrations, and community gatherings in the heart of River North. The years ahead hold tremendous promise, but the compass remains the same one Kinzie set in 1991: serve exceptional food, treat people with genuine hospitality, and make every guest feel like they belong. Thirty-five years later, that promise feels more meaningful, and more inspiring, than ever.

Before Kinzie Chophouse became known for its signature wet- and dry-aged steaks, a partnership was taking shape behind the scenes. In the early nineties, Kinzie connected with Meats by Linz, a family-run purveyor respected across the Midwest for its aging program and uncompromising approach to quality. What started as a supplier relationship quickly became one of the most defining parts of the Kinzie menu. For more than thirty years, Meats by Linz has been the source of the prime cuts that arrive at Kinzie each morning. Their team hand-selects beef specifically for the restaurant, aging it with the same level of care Kinzie brings to the plate. Guests may not see the craft happening in the Linz aging rooms, but they taste it in every steak – the deep, developed flavor of a ribeye, the tenderness of a New York strip, the richness of a perfectly seared filet. It’s a partnership built on mutual trust. Kinzie relies on Linz for consistent quality and a standard that never wavers. Linz trusts Kinzie to showcase their product with technique, respect, and just the right amount of flourish, whether that’s a classic tableside presentation or the first slice that reveals a perfect medium-rare center. Three decades later, this relationship continues to shape the Kinzie experience. It’s part of what makes the restaurant unmistakably Chicago. Independent. Quality-driven. Rooted in long-standing relationships. And always aiming higher. As the restaurant heads toward its 35th anniversary, the Kinzie and Linz partnership remains one of its strongest anchors. A great steak doesn’t start in the kitchen. It starts with who you trust to raise it, age it, and deliver it. For Kinzie, that trust has belonged to Meats by Linz since the beginning – and it’s not going anywhere.

If you’ve dined at Kinzie Chophouse in the past two decades, there’s a good chance you’ve met Rafa – one of our longest-tenured team members and a cornerstone of the dining room. Rafa has been with Kinzie for more than 20 years, and his presence is part of what gives the restaurant its steady, familiar rhythm. Guests ask for him by name. Teammates look to him for guidance. And the culture we’re so proud of is, in many ways, shaped by the warmth and consistency he brings every single day. In this Q+A, we get ask Rafa how he got his start here, what he’s seen over the years, the moments that have stayed with him, and why Kinzie still feels like home after all this time.  Q: How long have you been at Kinzie, and what first brought you here?A: I started in the summer of 2002. The restaurant I was working at before went out of business, and I was looking for a job. Kinzie was hiring, and that was that. I didn’t know it at the time, but it turned into a 20-plus-year run. Q: What do you remember about your early days at the restaurant?A: It felt like a true old-school steakhouse. Dark, classic, almost like a 1940s movie set. I remember meeting the manager on my first day and jumping right into a busy service. There was no easing in. You learned fast. Q: What positions have you held over the years?A: I started as a busser. Then I moved into a back waiter role, and once I turned 21, I became a server. Over the years, there were wine programs, food tastings, quizzes, and tests. Constant learning. About two years ago, I stepped into more of a management and service lead role to help support the team. Q: How has Kinzie changed over the past 20+ years?A: Honestly, it’s gotten better in every way–the menu has become more elevated, the decor has been updated, and the staff is stronger and more knowledgeable than ever. I think the quality of the product today is the best it’s ever been. Q: What has stayed the same?A: The relationships. Guests still come in who I’ve been serving for 20 years. That doesn’t happen everywhere. Kinzie has always felt personal. Q: Do you have a favorite memory with guests or the team?A. Ah, there are a lot. We’ve served everyone from AC/DC three or four times, to Dwyane Wade, Derrick Rose, Rahm Emanuel, and Mayor Johnson. One that really stands out was a private party during the day that turned into a full-on family fight. The father threw a glass of wine at the son-in-law, who happened to be the CEO of the company. You can’t make that stuff up. Q: What do you remember about the start of COVID?A: We had a meeting right as everything was unfolding. Andrea and Andreas laid out two options. Close and wait it out, or stay open and do our best to make it work. Those early days were scary. The looting was intense, and there were moments where we had to make fast decisions about closing mid-service. It was a lot. I also got COVID three times. The service industry really carried a heavy load during that period. Q: What part of your job still brings you joy after all these years?A: Every night is a new challenge. What we did yesterday doesn’t matter today. We’ll make mistakes, but by the end of the night, we leave it behind. New day. Fresh start. That mindset keeps it exciting. Q: Where do you feel most in your element?A: Wine tastings. That’s my comfort zone. Q: Is there a dish or menu element that feels especially “classic Kinzie” to you?A: Our relationship with Meats by Linz. I used to serve Fred Linz’s dad. That partnership goes way back, and it represents what Kinzie is about. Long-term relationships built on trust and quality. Q: What makes Kinzie feel different from other restaurants you’ve worked in or visited?A: The loyalty. I have guests who’ve been coming here for decades and still ask for me by name. That kind of connection is rare. Q: If someone is walking into Kinzie for the first time, what should they know?A: It’s a family-owned, woman-owned restaurant. That matters. It always has. Q: What keeps you excited about what’s ahead as the restaurant evolves?A: Even after all this time, there’s still so much to learn. As Kinzie evolves, there’s a big opportunity for education, for staff and for guests. The product is stronger than ever, and now the brand is catching up to that. I’m excited to be part of that process. Q: Anything else you’re especially proud of?A: The wine program. We’ve held onto the Wine Spectator Award for years, and that doesn’t happen by accident. The quality of the list is incredible, and we get to meet winemakers directly. Learning from the source is special. Right now, Andreas is even on the hunt for a 1991 vintage to mark the year Kinzie opened. That kind of detail says a lot about how much history matters here.

An Eight-Course Winter Tasting Experience Kinzie Chophouse’s Odyssey Tasting Menu feels especially at home in winter, when the restaurant leans into flavors that are warm, layered, and generous. Offered every weekend, the eight-course experience moves with an easy rhythm, beginning with lighter expressions of the season and building toward deeper, more indulgent notes. It opens with a fresh grilled oyster finished with hollandaise, a quiet nod to classic steakhouse comfort that sets the tone without weighing the palate down. From there, a vichyssoise velouté of leek and potato brings a softer, wintry richness, followed by Kinzie’s housemade herb brioche served with butter and a seasonal spread. The menu shifts briefly back to the sea with a grilled tiger prawn dressed in extra-virgin olive oil and what the kitchen describes as an Ionian sea breeze, offering a bright, saline lift before the heartier courses arrive. Signature Steakhouse Cuts at Kinzie Chophouse The center of the meal is defined by two signature cuts: a wet-aged New York strip with asparagus and béarnaise, and a Rossini filet layered with fresh truffle, foie gras escalope, and a port wine sauce. These are the dishes that anchor the winter menu – their depth, texture, and balance speak directly to Kinzie’s long partnership with Meats by Linz and to the kind of steakhouse experience guests have returned to for decades. As the meal winds down, the shift from savory to sweet begins with aged Gruyère and honeycomb, a small but expressive pairing that bridges the richness of the steaks with the smoothness of dessert. The tasting concludes with milk chocolate mousse topped with macadamia and salted caramel, a finish that feels nostalgic and thoroughly seasonal without being heavy. Altogether, the Winter Odyssey is Kinzie’s way of embracing the colder months: thoughtful pacing, familiar ingredients shown with care, and a sense of warmth that builds course by course. It’s an evening meant to be lingered over, a reminder of why winter dining in Chicago can feel so special.