Chicago Chop House Inc   

As the owners tout, this is ''where the city that works eats.'' And, people certainly have good reason to eat here: This is one of the best steak houses in the country. In fact, some diners work up quite an appetite before hand -- one big enough to devour the 64-ounce porterhouse. Don't despair if your work ethic doesn't necessitate eating 64 ounces of anything, though. You'll find a more reasonable 16-ounce New York strip or prime rib, a 10-ounce filet (all USDA Prime, hand-cut on the premise and aged a minimum of three weeks), or, if you're feeling really lazy, items like broiled swordfish with sherry butter or a big bowl of Caesar salad. The name and reputation bring lots of tourists, but Chicagoans flock here as well, as evidenced by the photograph-covered walls -- a veritable who's who of the city's political, social and business communities, gangsters and all. Founder Henry Norton opened the Chicago Chop House in 1986 after nearly 30 years of bar-owning experience. His legacy lives on in the capable hands of three partners: VP of Operations Susan Gayford, General Manager John Pontarelli and Executive Chef William Farrahi. Regardless of the hours you've put in this week, you deserve a visit.