The Stock Yard Inn, the Sirloin Room, Chicago, IL Mug
The Stock Yard Inn was located at 42nd and Halsted Streets in Chicago, Illinois. (1912-1976) Although in close proximity to thousands of cattle on the hoof, your ears hear nothing, your eyes see nothing, and your nose smells nothing of cattle when you have luncheon in the dining room of the Stockyards Inn. This South Halsted Street restaurant is near enough to the stockyards to obtain the choicest cuts of fresh meats, and yet far enough away from the cattle-pens to make it one of the important gastronomical locations in Chicago.
Ranchowners and stockmen from the wild west ought to be good judges of meats. To see these big, sun-tanned fellows eating luncheon here every day, and eating it with keen relish, should be proof enough that the foods and meats served in this establishment receive the stamp of their approval. The roast beef is unexcelled for freshness and tenderness; the vegetables seem to have come from the garden directly to you; and the coffee and pastries are on a par with the best coffee and pastries served in the Loop.
The interior is not an artificial log cabin or ranch house, as you might expect with a clientele of cowboys from the prairies. It is quite removed from such, being a replica of an old English inn, with high oaken panelling and hunting prints adorning the walls. The atmosphere is very quiet and comfortable, and the service is beyond reproach.
In the Sirloin Room, one of the Stock Yard Inn`s restaurants, customers could pick their own steaks, branding their initials into the meat with a hot iron. (This way, you could verify that the cooked steak was indeed the one you selected.) The Saddle and Sirloin Club housed a picture gallery of famed agricultural figures. And the Matador Room boasted a huge collection of bull- fighting memorabilia.
$20.85
 Although in close proximity to thousands of cattle on the hoof, your ears hear nothing, your eyes see nothing, and your nose smells nothing of cattle when you have luncheon in the dining room of the Stockyards Inn. This South Halsted Street restaurant is near enough to the stockyards to obtain the choicest cuts of fresh meats, and yet far enough away from the cattle-pens to make it one of the important gastronomical locations in Chicago.
Ranchowners and stockmen from the wild west ought to be good judges of meats. To see these big, sun-tanned fellows eating luncheon here every day, and eating it with keen relish, should be proof enough that the foods and meats served in this establishment receive the stamp of their approval. The roast beef is unexcelled for freshness and tenderness; the vegetables seem to have come from the garden directly to you; and the coffee and pastries are on a par with the best coffee and pastries served in the Loop.
The interior is not an artificial log cabin or ranch house, as you might expect with a clientele of cowboys from the prairies. It is quite removed from such, being a replica of an old English inn, with high oaken panelling and hunting prints adorning the walls. The atmosphere is very quiet and comfortable, and the service is beyond reproach.
In the Sirloin Room, one of the Stock Yard Inn`s restaurants, customers could pick their own steaks, branding their initials into the meat with a hot iron. (This way, you could verify that the cooked steak was indeed the one you selected.) The Saddle and Sirloin Club housed a picture gallery of famed agricultural figures. And the Matador Room boasted a huge collection of bull- fighting memorabilia.)
