Carnivore & The Queen

“The hubby took me here for my birthday, we passed it many times and I didn’t know anything about it. We had reservations for happy hour, we ordered cocktails (I got my Hendrix martini extra dirty and extra olives) and we got Iberico Jamon platter with meats and cheeses. We had such a great time, we ended up staying for dinner. I got the Boeuf Bourguignom, and it was amazing. Their biscuits are super cute and shaped like little crowns. Evening was so good and for dessert, they surprised me with a dessert cake shake and a firework candle. It was a great experience. I think we found our special occasion steak house near our home in Lisle.”

“Came here on a Friday at 6:30. Called ahead of time for a reservation and was able to get on the list. Overall had a real good experience here. Ordered pickle martini (not my taste but still was good). Highly recommend the espresso martini and strawberry chocolate martini. The bisque was great. Walleye fish fry was fresh and came with onion rings/mac and cheese. Would definitely recommend. The shrimp and rigatoni pasta was also good. You can never go wrong with a wedge salad. Service was great; they made a mistake on my order and promptly made me a new dish. Only complaint was the 1.5% Downers Grove Tax and the 8% DuPage county tax (which is a common thing nowadays). Would 100% recommend and would go back.”

“I haven’t had beef Wellington this great since Chef Louis’ The Bakery on Lincoln Ave in Chicago - it was delicious. The cocktails were far superior to any place in the suburbs. All spirits are local. Best gin ever. From the moment we stepped into the door until the moment we left the service was outstanding - warm, hospitable and polite by everyone but mostly our server Brett. The relish tray is a must. A very unique restaurant experience with great food. Everything is fresh and flavorful. We can’t wait to return. Highly recommend. Wish I could give ten stars.”

“I was taken to Carnivor & Queen on 10/11/25 for my 58th birthday. The atmosphere is great. As for the service not so much. Under staffed. From the reviews I have read after going to the restaurant I read many saying the same thing. Three of us had Dinner club off the menu. Every course took way too long. The courses was very good. As for the main courses one had the Beef Wellington the other had the Beef Bourguignon and I the Steak. Their dishes were very good. As for my steak. Not so much. Now having friend who one of the owners of Morton Steak house and Hugo's Frog bar and have eaten at both many times and being from Chicago and going to other steak houses. I was very disappointed with my steak. It was a "aged" fatty steak. Thoes who I came with witnessed what was in front of me. At that point we were ready to leave. We were there for three hours. Our renovation were at 5pm. The server was so slow by 8pm we still not had desert. We paid our bill and took are desert to go. Our experience was a lack luster one.”

“The more I thought about this experience, the more it gnawed at me. This is a supper club, yet for some reason their steaks were the most lackluster thing on the menu. I will cut to the chase - the 70$ steaks all came out grey on the outside. There was no sear, no char, no grill marks, nothing. The steak looked as though it had been boiled or in a sous vide, but they forgot to sear it at the end. The texture was fine, the flavor was ok at best (missed flavor opportunity because of the lack of sear), but for $70 I expected so much more. To be fair, the appetizers were really good, and the service, while kind of slow, was decent. I scored this at a 2 because there is just no excuse for a place such as this to be turning out grey colored steaks, and it wasn't just mine, all the steaks looked like this. Perhaps if they were charging $30 I would be inclined to rate them higher, but you could go to any established area steakhouse, like Gibsons or Ruth's, and pay the same amount or even less, and get a FAR better steak. I wanted to like it, and I enjoyed the atmosphere, but I certainly won't be going back. I can't give money to a supper club that doesn't, as a matter of their own cooking procedures, know how to cook a steak.”