Everyone says you need to eat a great steak at one of the steak houses when you visit Chicago. That is what Tim, Denine, and I did last night. Our waiter, Scott, told us that the chef ages the beef with Himalayan salt slabs. We asked about the salt slabs and Scott offered to have the manager show us the meat locker after the meal. How could we turn down that offer?
At the end of a great meal we told Scott we would take the offer of that tour. Rory the manager was at our table soon enough and he led us through the kitchen, down the stairs, past the butcher tables, and into the meat locker. He explained how the beef aging process works. It was fun and he was a nice guy. Next time someone says they had a great steak in Chicago, we can comment "Yes, but did you see the meat locker?".
