CUT 158: Ostrich Meat, Elk Osso Buca Being Added To New Menu

JOLIET, IL — If you are thinking of driving to downtown Joliet on one of the coming weekends, expecting to find a table at CUT 158 Chophouse, that's probably not a wise idea.

"We were sold out all last weekend, and during this week we've stayed fairly busy," owner Bill Dimitroulas told Joliet Patch during Thursday's interview.

"We thank everybody who came, all of Joliet and Will County. We had people from Plainfield, Aurora, Kendall County. We were packed all weekend."

Dimitroulas stressed that people should call ahead to make reservations on the weekends.

"Friday and Saturday, it's highly recommended," he said. "Weekdays (for walk-ins) can be OK."

Last weekend marked the introduction of CUT 158's new three-level upscale restaurant. The indoor dining facility has a 240-person seating capacity, at 110 N. Chicago St., more commonly known as the John Bays Rialto Building.

The six-story, 1900s-era building includes 20 new luxury apartments on the top two floors.

CUT 158 now seats four times as many people as it could before. After three years at 158 N. Chicago St., CUT 158 has moved a block down the street, right next door to the world-famous Rialto Square Theatre.

Dimitroulas said the new CUT 158 includes new delicacies such as wild boar, venison and bison.

"Bison is the biggest (hit) by far," Dimitroulas said Thursday. "But next is the wild boar."

And in the next week or so, CUT 158 will be introducing Elk Osso Buco, which is made in a tomato-based sauce.

In another month, perhaps, CUT 158 plans to unveil ostrich meat for its menu.

Dimitroulas said his vision for Joliet is to have a high-class, elegant fine-dining restaurant worthy of anything people can find in downtown Chicago.

Executive chef is Jeremy Kenyon has been with CUT 158 three years, and his general manager is Sophia Barros.

"It was a huge investment. You are always up on your toes, but we were well-prepared. We are getting a lot of new people from the surrounding areas," Dimitroulas remarked. "The word is out. We are very proud with the way this restaurant came together.

"I strongly believe that it can stand next to any Chicago steakhouse as far as atmosphere, quality of food and quality of service."

On March 30, CUT 158 hosted its soft opening party, an event that drew several hundred people to downtown Joliet on a Wednesday night to see the new restaurant for the first time.

So what was the reaction from customers who tried the wild boar?

"Everybody loved it," Dimitroulas said. "We had people who never had it before. They were skeptical, but after the first bite, they were all in 100 percent."

The wild boar arrives at your table with three bones per order.

"It's a very lean meat," he said. "It's roughly about 12 ounces."

The bar is one of the main draws for CUT 158, Dimitroulas said. He has about 200 different wine selections available and nine different CUT 158 wine bottles.

The most expensive wine bottles at CUT 158 sell for $400 to $450, he said.

For now, CUT 158 opens at 4 p.m. Tuesday through Saturday, closing Sunday and Monday.

"In the summer, there is some thought to open for lunch as well," Dimitroulas said.

And with wild boar, bison and venison becoming new crowd favorites, Dimitroulas isn't ready to pat himself on the back.

He's focused on making ostrich meat one of his next big pleasers for CUT 158.

"We will try to get ostrich (soon)," he said. "It's not available yet."

On a positive note, he has found a supplier.

So when will it be ready to eat at CUT 158?

"About a month from now," he predicted.

As far as the menu goes, fillets and rib eyes are the most popular steaks at CUT 158.

"And we have started aging our own meats," Dimitroulas explained. "The first batch comes out with 30-day aging."

So what prompted Dimitroulas to branch out into exotic meats, adding wild boar, elk, venison, bison and ostrich to his new CUT 158 menu?

"Number one is because people are looking for other options and healthier meat," he explained. "The bison and the elk and wild boar are way leaner meat than traditional beef. So, if someone is looking for leaner meats, it can be a great choice."

The new phone number at downtown Joliet's CUT 158 Chophouse is 815-630-4219.

To learn more about the restaurant, visit the CUT 158 website.

Related Joliet Patch coverage: CUT 158 New Restaurant: 'This Is a Game Changer For Joliet'