Chicago has many steakhouses, but none like European–style Boeufhaus in Ukrainian Village. Sit in a snug banquette and carve into dry-aged steaks and appetizers such as the beloved short-rib beignets or cavatelli (small pasta shells) with merguez sausage. Capacity is small, so reserve well ahead. Need more meat? Take some to go from the rustic butcher and deli counter.