Carlyle Club opens with steaks and sushi in River North’s Reid Murdoch Building

Restaurateur Steve Gogolab opened Carlyle Club on Thursday, October 1, 2026, on the ground floor of the Reid Murdoch Building at 316 N. Clark St. in River North. The new restaurant puts a steakhouse and a sushi counter in one long room on the north bank of the Chicago River, from the team behind Dēliz Italian Steakhouse, which Gogolab opened in Bucktown last December.

October 1 was the opening date posted on the restaurant’s website, where reservations are listed as open for October and beyond. The restaurant takes over the riverfront space that held Kimbal Musk’s The Kitchen American Bistro, according to WTTW, and What Now Chicago reported that The Kitchen closed earlier this year.

Here are the basics on the new restaurant.

• Carlyle Club is at 316 N. Clark St., on the ground floor of the Reid Murdoch Building along the Chicago River.
• The restaurant serves lunch and dinner every day, with a happy hour at the bar in between.
• The kitchen pairs steaks cooked over an open flame with a sushi counter and pasta made in house.
• Two Master Sommeliers, Ken Fredrickson and Fernando Beteta, run a wine program of more than 2,000 bottles.
• The waterfront patio seats 72 on the building’s rebuilt riverwalk.

Steaks, sushi and pasta on the menu

The restaurant’s website describes the concept as “a steakhouse and a sushi bar sharing one room,” with the grill at one end and the sushi counter at the other. The dinner steak list runs from a 10-ounce wagyu flat iron and an 8-ounce center-cut filet to a 22-ounce prime bone-in ribeye dry-aged for 40 days and a 42-ounce Australian wagyu tomahawk. Japanese A5 wagyu from the Yamaguchi, Miyazaki and Kagoshima prefectures comes grilled in four-ounce portions.

The sushi side sells nigiri by the piece and sashimi in orders of six, including madai, yellowtail, king salmon toro and three cuts of bluefin tuna: akami, chutoro and otoro. There is A5 wagyu nigiri with caviar, too. Rolls include a snow crab roll with brown butter ponzu and caviar and a hamachi roll with miso reduction and fried shallot. Chicago Planner Magazine reported that the sushi counter has six seats.

Beyond steak and fish, the dinner menu lists handmade pastas such as ricotta pillows with black pepper and truffle, lobster tagliatelle and orecchiette with spicy pork sugo. There is a lobster “pie” with bone marrow potato purée, Galician turbot with manila clams and a 16-ounce double-cut pork chop, plus tuna tartare cannoli, oysters and caviar service.

The lunch menu has salads, sandwiches, steak frites au poivre and the same nigiri and rolls. The Carlyle Burger stacks two four-ounce wagyu patties, and the French dip uses thinly sliced medium-rare ribeye with French onion au jus. From 3 p.m. to close, a bar menu adds hand rolls, onion rings and pizza pockets filled with pepperoni and ‘nduja. The menu posted online lists no prices; the restaurant’s OpenTable listing puts Carlyle Club in the $31 to $50 price range.

Several house cocktails nod to the address. The Murdoch mixes butter-washed whiskey with Barolo chinato, and the Reid Carré starts with black walnut-infused rye and cognac. The Bronzeville, a tequila drink with grapefruit and lavender honey, is listed on the menu as a riff on the Southside.

Two Master Sommeliers on the wine list

Ken Fredrickson and Fernando Beteta, both Master Sommeliers, run the wine program, according to the restaurant, and the cellar holds more than 2,000 bottles along with Champagne and sake. Chicago Planner Magazine reported that the program is expected to include monthly wine dinners. The same report said the restaurant has 35 temperature-controlled wine lockers where guests can store their own bottles.

Inside the room

The main dining room seats 92, according to the restaurant’s private events page. Chandeliers run the length of the room, banquettes sit between the building’s original concrete columns, and a wall of glass doors opens onto the patio. The open kitchen is at the far end. The long marble bar seats 32 and has the sushi counter built into one end, and the restaurant says a DJ takes over the bar later in the evening.

A private dining room seats 20 at one long marble table and has a screen for presentations. The patio, which the restaurant lists as seasonal, seats 72 under umbrellas along the riverwalk. Chicago Planner Magazine reported that the interiors keep the original Chicago brick alongside warm woods, burgundy accents and restored French chandeliers.

Who is behind Carlyle Club

Gogolab opened Dēliz at 1840 W. North Ave. in December 2025. Windy City Times reported that month that the Italian steakhouse had opened with Jakob Peterson as chef partner and Omar Douglas as beverage lead. Appetito described a two-level space built around live-fire cooking, Midwest beef and housemade pasta.

What Now Chicago reported in June that Gogolab was working with Peterson again on Carlyle Club. In an earlier report, the outlet said Peterson had run the kitchen of the restaurant that held the Bucktown space before Dēliz. The Infatuation included Carlyle Club in a September 23 guide to fall openings, describing the restaurant as a “glitzy River North restaurant from the Dēliz team.”

A longer road to opening day

The opening came later than first planned. Crain’s Chicago Business reported the project in June, and What Now Chicago wrote on June 8 that Gogolab was aiming for an August opening. WTTW’s summer restaurant roundup later that month listed an August 28 target.

By August 4, REBusiness Online reported that the building’s owner had signed a lease with Carlyle Club and that the restaurant was scheduled to open in September in an 8,200-square-foot space. Chicago Planner Magazine wrote on September 11 that the restaurant was preparing to open that month, and The Infatuation’s guide later listed an October opening.

A 1914 landmark on the river

The Reid, Murdoch & Co. Building was built in 1914 to a design by architect George C. Nimmons and was designated a Chicago Landmark on November 15, 1976, according to the City of Chicago’s landmark record. The city calls the building “one of the city’s finest examples of industrial design.” The record notes that the design responded to the 1909 Plan of Chicago’s call for riverfront redevelopment, with docking recessed at water level and a promenade at street level.

The building served as the offices, warehouse and manufacturing plant of Reid, Murdoch & Co., one of the country’s largest wholesale grocers, REBusiness Online reported. The City of Chicago bought the property in 1955 and used it for traffic courts and other municipal offices for decades. The current owner bought the eight-story building in 1998 and finished a full redevelopment in 2002, and the property is listed on the National Register of Historic Places.

This summer the owner finished rebuilding the 300-foot riverwalk that runs along the building between Clark Street and LaSalle Drive. The new riverwalk is nearly twice as wide as the old one, with 10-foot-tall double doors on the river side of the building and better access for visitors arriving by boat, Urbanize Chicago reported. Together with the Carlyle Club opening, renovations at the building’s other riverfront restaurant and earlier ground-floor improvements, the owner’s recent investment in the property comes to about $15 million, according to REBusiness Online.

Hours, reservations and getting there

Carlyle Club is open daily, and the restaurant’s phone number is (312) 701-1000. Here is what to know before you go.

• Lunch runs from 11 a.m. to 3 p.m. every day, and happy hour runs from 3 to 6 p.m. in the bar area only.
• Dinner runs from 5 to 10 p.m. Sunday through Thursday and from 5 to 11 p.m. on Friday and Saturday.
• Reservations are taken through SevenRooms, linked from the restaurant’s website, or by phone at (312) 701-1000.
• The CTA’s Clark/Lake station at 124 W. Lake St. is served by the Blue, Brown, Green, Orange, Pink and Purple Line Express trains and is a short walk south of the restaurant across the Clark Street bridge.
• CTA bus routes including the #22 Clark connect at Clark/Lake.
• The restaurant’s OpenTable listing shows no dedicated parking and a business casual dress code.

Private events can take the dining room, the bar, the private dining room, the patio or the whole floor, according to the restaurant, and inquiries go through the same phone number.

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