Best upscale chain steakhouse?
Jan 29, 2014, 10:27 am
#62
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Jan 29, 2014, 12:50 pm
#63
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Actually We ended up at my favorite tapas place, the Mercat in the Blackstone.......funny thing was when I announced where I was going, I had a car full and everyone was pleased with the place, except the IT guy......... He thought I said a Topless place
Last edited by Ceres; Jan 29, 2014 at 12:59 pm
Jan 29, 2014, 2:05 pm
#64
Join Date: Mar 2007
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Mortons is definitely off the list as is any self proclaimed high end "Steak House" that will serve you ten different versions of "Tuna Tar Tar" but does not even have 'Steak Tar Tar" on the menu.
My vote is for Abe and Louies Boston
Problem is all these high end steak joints don't make their steaks any better than the Texas Roadhouse. Is ambience worth an extra few hundred bucks added to the tab??????
My vote is for Abe and Louies Boston
Problem is all these high end steak joints don't make their steaks any better than the Texas Roadhouse. Is ambience worth an extra few hundred bucks added to the tab??????
Last edited by wordsew; Jan 29, 2014 at 2:25 pm
Jan 29, 2014, 3:04 pm
#65
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+1masses also support McDonald's, Red Lobster, etc.I'm going to guess "lacks culture" was not the correct term the poster you quoted was looking for. I'd say the poster was attempting to describe a more a vanilla or unimaginative/unadventurous diner, but this isn't just a symptom of the suburbs, most diners are not adventurous.
So as stated, a steakhouse is vanilla/chocolate, it pleases most because it isn't offensive, a steakhouse serves items that most diners are familiar with which is very important to a lot of diners.
I'll enjoy a steakhouse dinner a couple times per year, usually business dinners, and if I have to provide a vote for a National steakhouse chain, I'll vote for Flemings.
So as stated, a steakhouse is vanilla/chocolate, it pleases most because it isn't offensive, a steakhouse serves items that most diners are familiar with which is very important to a lot of diners.
I'll enjoy a steakhouse dinner a couple times per year, usually business dinners, and if I have to provide a vote for a National steakhouse chain, I'll vote for Flemings.
Jan 29, 2014, 4:18 pm
#66
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I do equate most folks who go to steakhouses for a high % of their dining are like the kid that won't eat anything but chicken nuggets. I've had plenty of clients like this. Nothing wrong with it if one has tried other cuisines, but to not try other cuisines that are out there is a crime. (& most haven't tried other cuisines or ordered the wrong item from the wrong restaurant)
Like you, I sometimes want a well cooked (medium rare for me) hunk of dead cow in a nice atmosphere, but only sometimes as there is sooooooo much more out there in the dining world.
Last edited by Sweet Willie; Jan 29, 2014 at 4:24 pm
Jan 30, 2014, 10:38 am
#68
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a sous vide steak is an interesting thought, however according to this URL link, "Unfortunately, sous-vide cooking is deficient in one key category: it doesn't brown your meat."
Having a steak not browned or charred would be missing a very important taste/texture component IMO, but the article also goes on to state that a chef can do a post sous vide searing of the steak.
Jan 30, 2014, 11:54 am
#69
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Perhaps an independent, I would be amazed if a chain did.
a sous vide steak is an interesting thought, however according to this URL link, "Unfortunately, sous-vide cooking is deficient in one key category: it doesn't brown your meat."
Having a steak not browned or charred would be missing a very important taste/texture component IMO, but the article also goes on to state that a chef can do a post sous vide searing of the steak.
a sous vide steak is an interesting thought, however according to this URL link, "Unfortunately, sous-vide cooking is deficient in one key category: it doesn't brown your meat."
Having a steak not browned or charred would be missing a very important taste/texture component IMO, but the article also goes on to state that a chef can do a post sous vide searing of the steak.
Cheers,
T.
Feb 1, 2014, 2:38 pm
#70
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My favorites are Del Frisco's and Capital Grille. I also like Ruth's Chris and go to them in cities that do not have a Capital Grille or Del Frisco's. BLT Steak is also very good.
I have been to Morton's, Palm and Flemings and do not like them as much. The best steak I have ever had though was from Craft Steak in the MGM Grand in Las Vegas.
I have been to Morton's, Palm and Flemings and do not like them as much. The best steak I have ever had though was from Craft Steak in the MGM Grand in Las Vegas.
Feb 1, 2014, 3:40 pm
#71
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Right you are. Mastro's just bought The Chart House in Malibu and will focus on seafood.
Feb 3, 2014, 9:20 am
#72
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Not a chain and not even a steakhouse but Momofuku Ko in NYC does. One course they do is a steak they sous vide then deep fry. Not a big steak but enough to enjoy. Very crispy on the outside but nice and tender on the inside. I know im not doing it any justice by describing it but they truly do a great job on the steak.
Feb 6, 2014, 3:25 pm
#73
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Bob's Steak and Chop
I have to give a thumbs-up for Bob's. The original location in Dallas on Lemmon is that classic old-school steakhouse: dark wood paneling, jar of pickles and peppers on every table. Shrimp cocktails. And perfectly cooked prime beef.
And as a bonus, everything isn't ala carte, so no $10 baked potatoes!
And as a bonus, everything isn't ala carte, so no $10 baked potatoes!
Feb 7, 2014, 10:47 pm
#74
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Not a chain and not even a steakhouse but Momofuku Ko in NYC does. One course they do is a steak they sous vide then deep fry. Not a big steak but enough to enjoy. Very crispy on the outside but nice and tender on the inside. I know im not doing it any justice by describing it but they truly do a great job on the steak.
Give me the 1800 degree broiler every time!
Feb 9, 2014, 6:45 am
#75
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