A restaurant on the river.

Carlyle Club takes the ground floor of the Reid Murdoch Building, which has stood on the Chicago River since 1914 and has been a city landmark since 1975. The dining room looks straight out at the water. The patio sits on the Riverwalk.

It is a steakhouse and a sushi bar sharing one room, with a cellar of more than two thousand bottles and a long marble bar. Lunch every day, happy hour at the bar, and dinners built for the long evening: the second bottle, the corner booth, the conversation that outlasts the kitchen.

A table set with steaks, nigiri, handmade pasta, roast chicken, lobster pie, and cocktails

The Kitchen

Two kitchens, one room.

Prime steaks over an open flame at one end, a sushi counter at the other, and pasta made in the building. American classics with global influence, plus caviar and whatever came in fresh.

The Menu →

The Cellar

Two thousand bottles.

The wine program is run by two Master Sommeliers, Ken Fredrickson and Fernando Beteta. Fewer than three hundred people in the world hold the credential. Champagne and sake alongside it.

The wine room, bottles behind glass beside a brass stair

Happy Hour · 3–6pm

Happy hour at the bar.

The marble bar at night under globe lights

The Bar

After dark.

A long marble bar under globes of light, with the sushi counter at one end. Later in the evening the lights come down and the volume comes up.

What’s On →

The private dining room: one long marble table under a glass chandelier

Private Events

A room with a door.

One long table under a chandelier, a screen for presentations, and a door that closes. For bigger nights there is the bar, the patio, or the whole floor.

See the Spaces

In the Press