# Any Difference Between High-End Steak Houses? **URL:** \ **Category:** Cafe Society\ **Created:** [December 17, 2015, 1:05pm UTC](https://boards.straightdope.com/t/any-difference-between-high-end-steak-houses/740681 "2015-12-17T13:05:56Z")\ **Posts on this page:** 20\ **Page:** 3
**Author:** ![botsgotme](https://avatars.discourse-cdn.com/v4/letter/b/91b2a8/32.png) [@botsgotme](https://boards.straightdope.com/u/botsgotme)\ **Post date:** [December 20, 2015, 2:29pm UTC](https://boards.straightdope.com/t/any-difference-between-high-end-steak-houses/740681/41 "2015-12-20T14:29:42Z")
> [@Reepicheep](#): > > [Berns](http://www.bernssteakhouse.com/) in Tampa is the best steakhouse I have ever been to. Even though they have the Onion Soup in 80 gallon tubs it always tastes fresh and delicious. However, what I enjoy the most is Châteaubriand as a single serving (not having to have other people want that cut too). > > One of the things I enjoy is the presentation of the food – the baked potatoes are broken open at tableside and butter sour cream added then, as an example. I admit the I get a thrill touring the wine cellar and seeing the 30K bottle of wine. It is extra things like that, that make Berns an experience not just a meal. Breaking open a baked potato is a big thing?? Frankly, the idea of paying $10 for a baked potato is a bit much to me. ---
**Author:** ![JRDelirious](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/jrdelirious/32/9531_2.png) [@JRDelirious](https://boards.straightdope.com/u/JRDelirious)\ **Post date:** [December 20, 2015, 4:50pm UTC](https://boards.straightdope.com/t/any-difference-between-high-end-steak-houses/740681/42 "2015-12-20T16:50:02Z")
Oh, yes, tableside ritual whether with the salad, or the sides, or the tartare, is often big with the high-end places. After a certain point it becomes an “experience” thing, after all, what more can you do to a piece of dry-aged meat? As mentioned, serious upscale steakhouses have an edge when it comes to in-house butchering and aging – I would say those would be category markers for comparison purposes, i.e. you compare within the tier that has those and within the tier that doesn’t and it’s unfair to go across. Of course the more established ones will often provide superior levels of service. Me, I usually have someone else and better yet someone else’s government, be paying for dining at this price point. Because, egads how much for a &^%$# side of creamed spinach??? ---
**Author:** ![jnglmassiv](https://avatars.discourse-cdn.com/v4/letter/j/f07891/32.png) [@jnglmassiv](https://boards.straightdope.com/u/jnglmassiv)\ **Post date:** [December 20, 2015, 6:47pm UTC](https://boards.straightdope.com/t/any-difference-between-high-end-steak-houses/740681/43 "2015-12-20T18:47:11Z")
> [@adhemar](#): > > I ate at David Burkes restaurant in Chicago and had a 40day dry aged ribeye. it was pretty yummy. I didn’t much like the side dish I got (vegetable medley of mostly crunchy root vegetables with the leaves still attached) not really worth the $10.00 for the dish. The steak was much better than say Lonestar or Colton’s but not twice as good since it was about twice the price. The service was excellent. My biggest complaint is the low lighting and tiny print on the menu I literally could not see the prices even with holding the candle up near the menu. A friend owed me big this last summer and treated me to a no-expense-spared dinner at David Burke Primehouse at the James Hotel in Chicago. I’ve been there a few times before but we took the opportunity to try both the 55 day and the 75 day dry aged ribeye. These [two steaks were $147 alone](http://www.davidburkesprimehouse.com/menus/James-Primehouse-dinner.pdf?d=20150716)! I must say, trying them at the same time was quite enlightening. I wouldn’t have believed it otherwise but difference was significant with the older steak was indeed more tender and deeper in flavor. For lack of a better term, it was more mushroom-y…in a good way! However, this is not something I’d care to do if paying the bill myself. We were over $300 with sides & drinks. If you go again, ask to see the dry aging room. It is really interesting. One wall is made up of pink Himalayan salt blocks and there are racks and racks of primal cuts. Here’s a [link.](http://chicago.seriouseats.com/2014/02/rick-gresh-shows-us-the-dry-aging-facility-at-david-burkes-primehouse.html) ---
**Author:** ![silenus](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/silenus/32/166_2.png) [@silenus](https://boards.straightdope.com/u/silenus)\ **Post date:** [December 20, 2015, 8:18pm UTC](https://boards.straightdope.com/t/any-difference-between-high-end-steak-houses/740681/44 "2015-12-20T20:18:59Z")
Wolfgang Puck’s CUT Steakhouse has a plate that has genuine Kobe, domestic Wagyu, and Nebraska corn-fed 35 day rib eye side by side by side. The taste differences are striking. The Kobe came in dead last by far. ---
**Author:** ![Chronos](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chronos/32/134_2.png) [@Chronos](https://boards.straightdope.com/u/Chronos)\ **Post date:** [December 20, 2015, 8:36pm UTC](https://boards.straightdope.com/t/any-difference-between-high-end-steak-houses/740681/45 "2015-12-20T20:36:44Z")
I had understood that genuine Kobe beef wasn’t available at all, anywhere in the US. ---
**Author:** ![silenus](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/silenus/32/166_2.png) [@silenus](https://boards.straightdope.com/u/silenus)\ **Post date:** [December 20, 2015, 8:44pm UTC](https://boards.straightdope.com/t/any-difference-between-high-end-steak-houses/740681/46 "2015-12-20T20:44:44Z")
It was restricted for a while, but is available today if you want to pay premium prices for sub-standard beef. Per Wiki: _In 2009, the USDA placed a ban on the import of Kobe beef to prevent the Japan foot-and-mouth outbreak from reaching US shores. The ban was eventually relaxed in August, 2012 to allow limited amounts of Kobe Beef into the country but regular shipments didn’t resume until March, 2013.[9]_ ---
**Author:** ![guizot](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/guizot/32/3636_2.png) [@guizot](https://boards.straightdope.com/u/guizot)\ **Post date:** [December 20, 2015, 9:13pm UTC](https://boards.straightdope.com/t/any-difference-between-high-end-steak-houses/740681/47 "2015-12-20T21:13:21Z")
> [@botsgotme](#): > > Breaking open a baked potato is a big thing?? Frankly, the idea of paying $10 for a baked potato is a bit much to me. Yeah–I’ve only been to one of these places (Morton’s). I was required to be there as part of a work-related meeting, but it just felt foolish that someone was paying so much on my behalf for something that was 85% pretentiousness. Personally I just don’t get any enjoyment out of it. Yes, a premium steak is really good–no doubt about it–(if you’re into steak), but all the other stuff, to me is essentially ordinary food that can be had just as good for much less (if you know where to go), and in a more enjoyable atmosphere (for me). ---
**Author:** ![harmonicamoon](https://avatars.discourse-cdn.com/v4/letter/h/65b543/32.png) [@harmonicamoon](https://boards.straightdope.com/u/harmonicamoon)\ **Post date:** [December 20, 2015, 9:22pm UTC](https://boards.straightdope.com/t/any-difference-between-high-end-steak-houses/740681/48 "2015-12-20T21:22:06Z")
One of them old, dry aged cuts is on my bucket list! I loves me a steak! Well, with wine, of course. ---
**Author:** ![LH75](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/lh75/32/4438_2.png) [@LH75](https://boards.straightdope.com/u/LH75)\ **Post date:** [December 20, 2015, 9:38pm UTC](https://boards.straightdope.com/t/any-difference-between-high-end-steak-houses/740681/49 "2015-12-20T21:38:01Z")
> [@silenus](#): > > Wolfgang Puck’s CUT Steakhouse has a plate that has genuine Kobe, domestic Wagyu, and Nebraska corn-fed 35 day rib eye side by side by side. The taste differences are striking. The Kobe came in dead last by far. I can buy Nebraska Corn Fed USDA Prime ribeye, dry aged for 30 days at my grocery store for $16.99 a pound… Sometimes it is good to live in Omaha ---
**Author:** ![Chronos](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chronos/32/134_2.png) [@Chronos](https://boards.straightdope.com/u/Chronos)\ **Post date:** [December 20, 2015, 10:31pm UTC](https://boards.straightdope.com/t/any-difference-between-high-end-steak-houses/740681/50 "2015-12-20T22:31:57Z")
Wait, corn-fed is supposed to be a good thing now? If I’m going to be paying that much for a cut of beef, I’m going to insist on grass-fed. ---
**Author:** ![LH75](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/lh75/32/4438_2.png) [@LH75](https://boards.straightdope.com/u/LH75)\ **Post date:** [December 20, 2015, 11:01pm UTC](https://boards.straightdope.com/t/any-difference-between-high-end-steak-houses/740681/51 "2015-12-20T23:01:31Z")
**Chronos** , my friend Corn fed was always a good thing. ---
**Author:** ![Count\_Blucher](https://avatars.discourse-cdn.com/v4/letter/c/c5a1d2/32.png) [@Count\_Blucher](https://boards.straightdope.com/u/Count_Blucher)\ **Post date:** [December 20, 2015, 11:18pm UTC](https://boards.straightdope.com/t/any-difference-between-high-end-steak-houses/740681/52 "2015-12-20T23:18:29Z")
Walpack Inn gets my money on the 1-2 times a year I save up for it. Perfect steaks, amazing appetizers, and fresh bread you’ll want the recipe for. Oh, and deer eat corn two feet beyond the window by your table. “Well, you start with a large National Park. Then you put a great steakhouse right in the middle of it…” 😉 ---
**Author:** ![Spud](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/spud/32/347_2.png) [@Spud](https://boards.straightdope.com/u/Spud)\ **Post date:** [December 20, 2015, 11:28pm UTC](https://boards.straightdope.com/t/any-difference-between-high-end-steak-houses/740681/53 "2015-12-20T23:28:06Z")
> [@LH75](#): > > **Chronos** , my friend > > Corn fed was always a good thing. Corn is cheap and fattens them up before slaughter… grass fed is the much more flavorful cut. ---
**Author:** ![ivylass](https://avatars.discourse-cdn.com/v4/letter/i/9de053/32.png) [@ivylass](https://boards.straightdope.com/u/ivylass)\ **Post date:** [December 20, 2015, 11:36pm UTC](https://boards.straightdope.com/t/any-difference-between-high-end-steak-houses/740681/54 "2015-12-20T23:36:51Z")
> [@Reepicheep](#): > > [Berns](http://www.bernssteakhouse.com/) in Tampa is the best steakhouse I have ever been to. Even though they have the Onion Soup in 80 gallon tubs it always tastes fresh and delicious. However, what I enjoy the most is Châteaubriand as a single serving (not having to have other people want that cut too). > > One of the things I enjoy is the presentation of the food – the baked potatoes are broken open at tableside and butter sour cream added then, as an example. I admit the I get a thrill touring the wine cellar and seeing the 30K bottle of wine. It is extra things like that, that make Berns an experience not just a meal. I want to try Berns too. I’ve also heard dessert is an event too…you “retire” to another room and sit in leather lounge chairs with endtables. ---
**Author:** ![Orwell](https://avatars.discourse-cdn.com/v4/letter/o/dfb087/32.png) [@Orwell](https://boards.straightdope.com/u/Orwell)\ **Post date:** [December 20, 2015, 11:46pm UTC](https://boards.straightdope.com/t/any-difference-between-high-end-steak-houses/740681/55 "2015-12-20T23:46:37Z")
Well, grass fed is now considered healthier, and it’s quite a bit more expensive, but I don’t know that most steak eaters would say that grass fed tastes better. Grass fed steaks and roasts tend to be leaner, which isn’t really all that good as far as taste goes. Grass fed is trendy, but it oversimplifies things to say it is better. ---
**Author:** ![LH75](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/lh75/32/4438_2.png) [@LH75](https://boards.straightdope.com/u/LH75)\ **Post date:** [December 21, 2015, 12:02am UTC](https://boards.straightdope.com/t/any-difference-between-high-end-steak-houses/740681/56 "2015-12-21T00:02:53Z")
Grass fed beef is dry and stringy. ---
**Author:** ![BrotherCadfael](https://avatars.discourse-cdn.com/v4/letter/b/977dab/32.png) [@BrotherCadfael](https://boards.straightdope.com/u/BrotherCadfael)\ **Post date:** [December 21, 2015, 12:15am UTC](https://boards.straightdope.com/t/any-difference-between-high-end-steak-houses/740681/57 "2015-12-21T00:15:58Z")
I’ve raised grass-fed, and I’ve raised corn-fed. Corn-fed is better. (A tip of the hat to the late Duchess of Windsor.) ---
**Author:** ![fisha](https://avatars.discourse-cdn.com/v4/letter/f/da6949/32.png) [@fisha](https://boards.straightdope.com/u/fisha)\ **Post date:** [December 21, 2015, 12:43am UTC](https://boards.straightdope.com/t/any-difference-between-high-end-steak-houses/740681/58 "2015-12-21T00:43:42Z")
Shout out to Lindey’s in MN, St Elmo’s in Indianapolis, Harry Carey’s in Chicago. St Elmo’s has 1920/1930 steakhouse vibe, impeccable service and a shrimp cocktail appetizer to die for. I don’t like shrimp, and I don’t like horseradish, but I order it every time because it’s so awesome. ---
**Author:** ![snfaulkner](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/snfaulkner/32/433_2.png) [@snfaulkner](https://boards.straightdope.com/u/snfaulkner)\ **Post date:** [December 21, 2015, 2:26am UTC](https://boards.straightdope.com/t/any-difference-between-high-end-steak-houses/740681/59 "2015-12-21T02:26:11Z")
> [@botsgotme](#): > > Frankly, the idea of paying $10 for a baked potato is a bit much to me. There’s a little, tiny, club in Studio City/North Hollywood called The Baked Potato that sells huge assed taters topped with all sorts of deliciousnesses costing upwards of $30. Not sure if it was worth it, but it was still very very good. Also, the entertainment that night was fan-fucking-tastic. Comedy by Tom Papa, And music by Brendan Small (of Metalocalypse fame). Yes, they played The Duel from Doomstar Requiem, but they played a lot of other, non Dethklok stuff too. The place has an occupancy of less than 50 ppl. ---
**Author:** ![crypto](https://avatars.discourse-cdn.com/v4/letter/c/b3f665/32.png) [@crypto](https://boards.straightdope.com/u/crypto)\ **Post date:** [December 21, 2015, 3:32am UTC](https://boards.straightdope.com/t/any-difference-between-high-end-steak-houses/740681/60 "2015-12-21T03:32:04Z")
Best steak I had will sadly never be repeated. Windows of the World, July, 2001. That was an expensive meal. And it was delicious, too. [Previous page](https://boards.straightdope.com/t/any-difference-between-high-end-steak-houses/740681.md?page=2) [Next page](https://boards.straightdope.com/t/any-difference-between-high-end-steak-houses/740681.md?page=4)