The Ives — Menu Guide

Hours

Per OpenTable (2026) and Chicago Magazine (May 2026): dinner only — Monday–Thursday 5:00–10:00 PM; Friday–Saturday 5:00–11:00 PM; closed Sunday. Dress code: Smart Casual. Private events: [email protected].

The signature: tableside wagyu prime rib

The centerpiece of the room is wagyu prime rib carved tableside — A4 wagyu, cured for days, slow-cooked with a peppercorn crust, served with a jus seasoned with star anise, cinnamon, and chiles (Chicago Magazine, May 2026). Price: the menu said $82; an OpenTable reviewer dined August 29, 2026 reported a bill of $84. The same reviewer notes sides are extra — "forcing patrons to buy side dishes" — with the potato side at $14 and wilted greens at $12, and a 4% surcharge on the bill (one reviewer's report, not stated official policy).

The roving carts

• Relish cart — $38 per person (NRN, May 2026): a roving cart of rotating small bites — mini sandwiches, deviled eggs, spring onion tea sandwiches, chicken liver mousse.
• Champagne cart and chocolate trolley also work the room; the chocolate trolley is finished by executive pastry chef Kristine Antonian (NRN / OpenTable blog, May–Aug 2026).
• Baked Alaska flamed tableside and chocolate toast — crispy bread with chocolate shaved tableside (Chicago Magazine, May 2026; OpenTable blog).
• Other desserts (no prices): key lime tart, banana crème brûlée.

The rest of the menu

• Starters (no prices): beef tartare with celery and mustard; baked Jonah crab dip with artichoke and potato chips; "1909 salad" with frisée, cress, and deviled ham.
• Mains (no prices): burger; French dip; roast half chicken; pork chop schnitzel with dill, caper, and horseradish; strip steak with black truffle jus; filet mignon au poivre.
• Bar snacks: crispy smelts with tartar sauce, smoked whitefish dip, housemade ranch crudités, housemade chicken nuggets (Chicago Magazine, May 2026).
• Cocktails: Old Fashioned, Hemingway Daiquiri, New York Sour, Dirty Martini; beverage manager Javaughn Marshall (NRN, May 2026).

What we'd order

If we had one dinner here, this is how we'd play it:

• The whole point of the room: the tableside wagyu prime rib (~$82–84 per the August 2026 report) — the signature.
• The supper-club experience: the $38-per-person relish cart (NRN, May 2026) for the roaming-bite ritual.
• To finish: the tableside-flamed baked Alaska or the chocolate toast.
• To drink: a Hemingway Daiquiri or a Dirty Martini — the supper-club move.

Planning your visit

• Dinner only, closed Sunday — plan around that.
• Budget for the theater: the experience pricing (relish cart, tableside prime rib, surcharge reported by one diner) stacks up — OpenTable's "$50 and over" band is the floor, not the ceiling.
• Same bones, new green: Boka kept the room's iconic giant wrap-around bar and architectural bones — more green accents, less carpet — a nod of continuity to the Cherry Circle Room era (Chicago Magazine, May 2026).
• The name: "The Ives" honors Henry Ives Cobb, the original architect of the 1893 Chicago Athletic Association building (official bokagrp.com page, 2026).

Official links

• Official restaurant page — Boka Restaurant Group
• Reservations — OpenTable