Michael Jordan's Steak House, 505 N. Michigan Ave., Chicago

( Nuccio DiNuzzo/Tribune / February 22, 2013 )

Who eats: Business folks, Intercontinental Hotel guests Why eat: Hearty food in servings fit for a six-time NBA champ. Ambience: MJ's has been reincarnated on Michigan Avenue. Dinner is served on the mezzanine, up a sweeping staircase; lunch in the street-level bar. Not as grand but cozy and comfortable, with dark wood, white tablecloths and plenty of atmosphere. A mix of traditional tables, settees and large booths. Food also is served at the bar. Our table was right off the Intercontinental lobby, but rather than being a distraction, it was fascinating to watch changing views of the Boul Mich on the webcam behind the front desk. Dress code: Business casual. Noise factor: Soft background music and the murmur of conversation. Overheard: French-speaking diners are at the next table. Service: Prompt and enthusiastic. Our waiter was funny and warm. He knew the menu well, including specials, and offered tips for appetizers and sides. He even sensed our dismay that no small size mac 'n' cheese was available at lunch and suggested we share the entree. Coincidentally, or not, Old No. 23's place puts up a 23 on the Zagat-o-meter, a 30-point scale rating a restaurant's food, decor, service and cost. Cellphone reception/Wi-Fi: Full cell/hotel's Wi-Fi. Reservations: Accepted. Menu: Chicago steakhouse chic. Reliable options: Meat is a mainstay of the menu ¿ with MJ's prime Delmonico steak weighing in at 16 ounces and $47. We were more modest: a couple of cheeseburgers and a roasted chicken salad. The salad ($14), a pile of shredded roast chicken ¿ watch out for the odd bone ¿ greens, olives, grape tomatoes and pita chips is kissed with a cool, creamy cucumber dressing. The cheeseburger ($15) is a tasty mix of chuck, brisket and short rib. It's thick, too, standing more than 6 inches with all the toppings. The artisan cheddar cheese had an odd texture when melted, but that's a nitpick on a sandwich that comes with a generous arugula salad or fries seasoned in cayenne and brown sugar. Start with the garlic bread drizzled with Wisconsin Roth Kase buttermilk blue cheese fondue ($8) and split an order of macaroni and cheese ($14), creamy with Prairie Breeze cheddar cheese and crumb topping reminiscent of Juanita's recipe. Expect to pay: $20-$30 per person ¿ if you eat the way we did. Contacts: www.mjshchicago.com; 312-321-8823. -- Mary Jane Grandinetti