Supper Clubs are a Midwestern tradition and our Supper Club is named after chef Achatz’s home town in Michigan. Just below Roister we’ve created a comfortable spot to enjoy first class Prime Rib, Sweet Brandy Old Fashioned’s, Spicy Shrimp Cocktails, and delicious dishes and daily specials. This is a meat & potatoes spot, so if you prefer veggies as a main please visit one of our other establishments. But if you love Prime Rib, you’ll want to stop in. We can’t wait to see you.
Throwback to Wisconsin-style clubs with hearty fare & classic cocktails inside another restaurant. Based on 79 reviews, the restaurant has received a rating of 4.1 stars. Price
✔️ Dine-in ✔️ No delivery
Address:
951 W Fulton Market, Chicago, IL 60607
Phone: (312) 789-4896
Website: http://stclairsupperclub.com/
Social Profile: 
Hours
| Sunday | 5–9:30 PM |
| Monday
(Labor Day)
|
Closed |
| Tuesday | Closed |
| Wednesday | 5–9:30 PM |
| Thursday | 5–9:30 PM |
| Friday | 5–10 PM |
| Saturday | 5–10 PM |
Menu Photos
Photo Gallery
Order and Reservations
Reservations: exploretock.com
Reviews
Shena Mohan
Been here twice now. My husband really enjoys their prime rib but the second time was not as good however it was still very tasty. The chicken wasn’t too bad. The mashed potatoes are very tasty. The oysters are fresh. The Cesar salad was good but maybe could use a little less dressing. All in all not bad 🙂 the service was very good but it wasn’t that busy when we went which was nice because the first time we went it was so very crowded. We had the dark chocolate cake which was decent but a little on the dry side for me. I really enjoyed the grasshopper pie and would recommend that instead
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Daniël
St. Clair Supper Club, located in the basement of Roister and The Aviary is Alinea Group’s supper club.
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Jordan Gary
It’s not often you get a West Loop restaurant to yourself, so to say our experience was unique is a little loaded. We got there in time for happy hour and the place was empty except for the staff who doted on us.
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Andrew Curic
This is a great hidden gem below Roister (all owned by the Alinea Group) and really captures the feel of driving through Wisconsin and pulling over to a bar-style supper club. The kitchen table seating is AWESOME and highly recommended for solo visitors or couples (more than that and you can’t all talk to one another since you sit side-by-side). Be sure to avoid sitting in front of the stove area where it can get very hot.
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Joseph Fink
First impression was a little weird. It definitely feels like eating in a basement and it took quite awhile to get anyone to take our order. However, once the food started coming out it was absolutely delicious, and the chefs were very friendly in chatting with us and talking us through everything. Would recommend
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Adam Flickinger
Considering this restaurant groups’ reputation for quality, as a supper club fan, I was disappointed. When you arrive, you are ushered down from Roister. It has a speakeasy vibe, with a small dark dining room tucked into the back of the basement past the restrooms. It consists of a long bar (that is for making food not drinks) and about seven or so tables. The kitchen is open and everything is in close quarters. It seemed a little austere for a supper club, but the paper placemats were a nice touch. I found the chefs carrying large prep pots and baking trays back and fourth over our heads distracting, and the glare from the utility lights in the kitchen when you sat down was an oversight. We had the cheese curds, oysters rockefeller, chicken cordon bleu, and whitefish. The cheese curds were an ok bar snack, but mostly breading. The ranch sauce was over salted and too rich, needing acidity, but the hot sauce was good. The oysters mostly tasted like bacon, and needed something crunchy. The martinis we ordered arrived after what seemed like a long wait because the bar was upstairs. The whitefish was an excellent quality of fish, but the bread topping was under seasoned, mushy, and slightly burned. The fish was plated in a pool of clarified butter (which would have been good on the side for dunking ala supper club). The chicken cordon bleu seemed like it had been precooked and then rewarmed, it was dry and also placed in a deep pond of a oily cream sauce. Everything was very rich. There were a couple of regulars who seemed to be having a better time than us and our fellow other unknowns, getting all the attention of the staff including freebies. Feeling disappointed, we skipped dessert and opted for Levain Bakery down the street instead.
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Christian Löfvall
Really chill, old-fashioned ambiance. The kitchen is wide open, so you can appreciate the attention to detail they put into every plate. The menu is simple: Prime rib, always medium rare. Good apps and sides. Everything has a shareable size, including the meat. We were too full to try the desserts, I guess we have an excuse to go back!
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Ryan Hoff
The restaurant is tucked away downstairs from Roister Restaurant. Talk to the Roister host to add your name to the list, or if you have reservations. St. Clair’s is a small, cozy place, with a few booths and seating along the bar. If you’re seated at the bar, you can observe them carefully preparing the food. The menu is very simple, with entrées consisting of prime rib (various sized cuts) and a single special. The day we visited, the special was cod fish & chips. They only serve their prime rib medium rare. As the menu says: if you want your steak well-done (why would you??), then go to any other restaurant in Chicago.
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John Lee
Alright. I see what they are trying to do here. Basically turn a basement into something they can use to seat guests and make money. But without using any of the above Roisters menu or kitchen resources. I get it. This supper club is what Alinea group came up with.
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Jason Chi
If you love prime rib, you’ll need to try this place out. I’ve had a lot of prime ribs all over the country and this place probably has one of the better ones. It’s a bit pricey but it is what it is. This isn’t the type of restaurant you eat every Sunday. You come here for special occasions and pay for the experience.
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