Chef Bill Georgakopoulos of Rae & Jerry’s. Photo by Ian McCausland.
At Rae & Jerry’s, the philosophy has always been “more is more.” With 330 seats in the dining room and lounge, the behemoth steakhouse serves up 200-300 pounds of beef daily, all butchered by chef Bill Georgakopoulos. The restaurant has been a perennial pick for stately steak dinners since 1957, famous for its generously loaded sandwiches, prime cuts of cow, and iconic red décor. This bastion of old school eating has proved the value of finding what works and sticking to it. 1405 Portage Ave, 204‑788‑6155, raeandjerrys.com