RPM Steak

The story

Crafted with passion, served with love

The People Behind the Restaurant

RPM Steak sits at 66 W. Kinzie Street in Chicago's River North neighborhood, part of a restaurant group built by celebrity couple Bill and Giuliana Rancic alongside siblings R.J., Jerrod, and Molly Melman of Lettuce Entertain You Enterprises. The partnership combines the Rancics' media reach with the Melmans' deep Chicago hospitality roots — together responsible for some of the city's most enduring dining destinations.

Overseeing the kitchen is Executive Chef Christopher Gawronski, whose approach blends modern technique with a menu designed for shared enjoyment. Originally from West Bloomfield, Michigan, Gawronski's path to cooking began during travels in Spain, was refined in Los Angeles, and took shape in Chicago at establishments including Henri and Gage Hospitality Group. He has led the RPM Steak kitchen since 2021. Above him in the organization sits Executive Chef Partner Bob Broskey, a Pittsburgh native who sharpened his skills at Michelin-starred Chicago restaurants Ria and L2O before becoming a partner across all RPM concepts.

A Steakhouse Built on Sourcing

What distinguishes RPM Steak as a steakhouse is the deliberate, documented attention to where the beef comes from. The restaurant's Japanese Wagyu program features Sendai Beef from Kawaguchi Farm in Miyagi prefecture — one of only two farms in the region exclusively dedicated to producing this breed, with cattle raised on top-grade rice straw beside Lake Izunuma. Kawaguchi's Sendai Wagyu achieves an 80% 10+ BMS score, among the strictest grading criteria of any Japanese Wagyu brand.

Australian beef comes from Westholme Wagyu, raised in northern Australia and prized for its marbling and rich texture. For American Wagyu, RPM Steak works with HeartBrand Ranch in Texas, which breeds Akaushi bulls — Japanese Red Wagyu — with Angus cattle, producing beef with a high ratio of monounsaturated fats.

The Wine Program and Bar

The beverage side of the steakhouse carries its own credentials. Partner Richard Hanauer steers the wine program across all RPM restaurants. Hanauer became Tru Restaurant's youngest sommelier at 25, spent time at Michelin-starred L2O, and joined RPM in 2014. His work has earned him a "Sommelier of the Year" title and recognition as one of Wine Enthusiast's 40 Under 40 Tastemakers. The wine list at RPM Steak earned Wine Spectator's Best of Award of Excellence — a recognition that reflects both the depth of the cellar and the seriousness with which the program is managed.

Beyond wine, the bar maintains a curated single barrel whiskey collection — currently 12 RPM-selected barrels spanning bourbons, ryes, and tequilas — sourced from small-batch and independent distillers.

Sustainability Commitment

Since late 2023, RPM Steak has participated in a comprehensive composting program through Chicago-based WasteNot Compost, covering food waste, glass, and cardboard. The restaurant holds Gold Partner status in the Illinois Food Scrap & Composting Coalition's We Compost Recognition Program, meaning 100% of organics and food scraps are kept out of landfills. The group has also moved to glass-only bottles to ensure full recyclability.