You'd think a place named after Mike Ditka, a man who built his career on blue collar fans with middle-class cash, wouldn't be (far) too expensive for those fans to dine at, but that's exactly the case at Ditka's. Still, if you do have the cash and you love to eat steak, the restaurant's juicy, succulent, so-good-you'll-groan meat is almost worth the hefty price-tag.

And the restaurant doesn't look too shabby, either, with two floors of pure Ditka on the walls, in the food, and on the steak sauce—yes, even the steak sauce, not much different from A-1, has the name and face of that legendary ex-Bears coach. Sports photos and memorabilia, autographs included, line every yellow wall and spare space, but the only TVs are located in the upstairs bar (which you'll likely stumble across when looking for the bathroom; good luck finding it, it's a maze up there).

Appetizers are typical, if tasty, including fresh Rhode Island calamari, mini cheese burgers and trophy shrimp cocktail ($9-$15), and the sandwiches are much the same. But you come to Ditka's for the steak, plain and simple. Cuts include fullback-size filet mignon (get it? it's football-themed), bone-in filet mignon, the New York strip, the kick-ass paddle steak (bone-in rib-eye) and, hands down the primest of the meats, the appropriately titled prime rib—blackened or not, your choice. Trust us; even though it looks weird (the top of it's red for some reason), it tastes better than the fruit from the tree of knowledge. Steaks range from $17 (not too bad) to $40 (okay, that's pushing it) and the dinner menu changes daily, so don't count on this information being one hundred percent correct one hundred percent of the time.

Centerstage Reviewer: Benjamin Andrew Moore