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Thank you for your patience and trust in Lettuce Entertain You. As RPM Steak begins to reopen for dine-in service, and continues delivery and carry out services, we are taking precautions to ensure you remain confident in dining with us and feel safe in how we operate our restaurant. Your health is our top priority in everything that we do.

Dine-in services will remain at 50% capacity, with tables seating up to 6 guests. Masks are worn by all employees at all times. We’re introducing disposable and digital menus and will maintain thorough sanitation procedures and continuous hand washing.

For your health and safety, our policy is that all guests must wear a mask when entering, moving around, and exiting the restaurant. This includes when you leave the table to go to the restroom. Masks are not required once you are seated at your table.

All guests will have their temperatures taken prior to entering the restaurant. Any guest with a temperature over 100.0 Degrees Fahrenheit will not be allowed to dine with us.

All guests must confirm they have not traveled to any restricted state within the last 14 days

To help offset restrictions on our business resulting from the COVID-19 crisis, a 4% surcharge has been added to all guest checks. If you would like this removed, please let us know.

We look forward to you joining us soon!

To view our health and safety guidelines for Lettuce Entertain You, click here.

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Raw steaks and ingredients like truffles, rosemary and salt

Menus

RPM Steak’s menu features more than a dozen different cuts of beef sourced from hand-picked purveyors across the globe. The diverse selection—ranging from prime dry-aged and Japanese-style wagyu to bison and local grass-fed—proves there is no shortage of premium steaks from which to choose. Menu highlights include such items as the 20-ounce Grass-fed Ribeye from Slagel Family Farm in downstate Illinois, the 28-day Prime Dry-aged New York Strip from great ageing houses around the country, and the 5-ounce Japanese Wagyu A5 Strip Steak from Japan.

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