Originally Posted by thegeneral
All of these American steak houses serve the same stuff. It's a charred hunk of meat that is sized depending upon the cut to keep the price roughly the same for each. They all essentially feature the same side dishes that you order a la carte. I've never been to any that was overly impressive. Having a plate that is plain chunk of meat with a parsley spring just seems an insult to my palette.
I remember having read of Alain Ducasse talking of the pleasure of having a really good steak that he pan sears at his house. But then again, what does he know of food?