Concept
Steadfast, one of the loop's most innovative dining experiences, opened in 2016 with the goal of creating a truly chef-driven experience in a part of Chicago not often known for it. Featuring Midwestern ingredients from valued local purveyors, house-made charcuterie, and two passionate chefs, Steadfast's menu features affordable steaks and seafood with elegant plating and dynamic flavor and aromas. Steadfast has been described as an instant classic in one of Chicago's celebrated historical buildings.
Beyond reflecting the culinary backgrounds of two of Chicago's most up-and-coming chefs, Chris Teixeria and Ender Oktayuren, Steadfast offers a moderately priced wine list that features esoteric wines from hand-picked, small wineries across the world.
Located in the heart of Chicago's Financial District and steps away from Chicago's Theater District, critics rave that Steadfast is elevating the Loop's dining scene - the most ambitious restaurant to open in the area in years. Clients or Coworkers enjoy our comfortable yet bustling lunches or happy hour while appreciating the quality and attention to detail. Dinner is a showcase of true Chicago culinary talent.
Steadfast’s focal point - the exhibition kitchen, invites guests from every seat in the house to personally connect with the culinary team. The exhibition kitchen houses a wood-fired oven, cast-iron plancha, and overlooks the charcuterie room.
A beautiful and original Georgia Grey Marble private dining room, given landmark status by the US Historical Society, offers comfort and elegance to diners as well as a unique private dining experience.
Along with a global wine program helmed by our team of Sommeliers, The Fifty/50 Restaurant Group’s Beverage Director Benjamin Schiller, one of Chicago’s most respected mixologists, incorporates the regional flavors of the cuisine throughout the cocktail program.
"For people looking for an after-work date night spot or a place for a memorable business dinner, Steadfast is rapidly going to rise to the top of the list. And for those of you who don't live or work in the Loop, Steadfast is definitely worth the trip." - Anthony Todd
Learn more about the Fifty/50 Restaurant Group and see our other restaurants by visiting www.thefifty50group.com
Our Team
CHRIS TEIXEIRA
Executive Pastry Chef/ Partner
The Fifty/50 Restaurant Group
Coated in flour for as long as he can remember, The Fifty/50 Restaurant Group’s Executive Pastry Chef, Chris Teixeira, infuses simplicity with intricacy in his delicious pastry programs at Steadfast, West Town Bakery and Homestead on the Roof. Creating innovative desserts made with classic flavors, Teixeira excels at designing items complementing each venue’s tone and atmosphere. Overseeing the growth and development of the restaurant group’s program, Teixeira pairs exceptional food with sincere service.
A James Beard Award semifinalist in the “Rising Star Chef of the Year” category for his work at Homestead on The Roof in 2015, Teixeira believes in keeping it simple and local, letting nature tell him what ingredient is best. Focusing on simple variations without muddling dishes with excess ingredients, Teixeira presents menu items in a new and exciting way, using technology only to enhance natural flavors.
The son of Portuguese immigrants, Teixeira’s first memories of baking were of his mother, who worked in the same bakery for 25 years and sparked his interest in pastry creation. Named one of five "Under-the-radar pastry chefs whose names you ought to know" by Chicago Tribune’s Phil Vettel in 2013 and included on Zagat’s “30 under 30” list in 2014.
ENDER OKTAYUREN
Executive Chef
The Fifty/50 Restaurant Group
Ender Oktayuren has worked his way through the many positions in a
kitchen honing his skills and learning a wide variety of techniques, joining the Fifty/50 Restaurant Group and Steadfast in September of 2017.
Having trained and competed with 5-time Olympic Medalist Chef Tim Bucci, Chef Ender quickly demonstrated his unique passion for cooking and plate presentation bringing a very refined, artistic and precise touch to every plate.
Chef Ender has been through many kitchens most recent being Sixteen Restaurant in the Trump Hotel and Tower in Chicago earning one Michelin Star while being Garde Manger Sous Chef. As the Executive Chef of the World of Whirlpool in Chicago he pushed culinary limits by creating a new menu every day for high profile business guests and clients. Chef Ender’s innovative cooking style combines the detail and qualities of traditional fine dining with his own modern twist and culinary perspective to make a unique experience when journeying through the menu.
