Heck… by the 20’s it was a well established steakhouse that had been open for a few decades… it opened in 1902.
I DO like shrimp, and I DO like horseradish… so you can imagine how I feel about the cocktail.
This is where we take people for the most special of special occasions.
I have never eaten steak at a chain restaurant.
I can’t imagine that any chain of restaurants could be called “High End”. But since I’ve never tried any, I truly just don’t know.
Can the restaurants mentioned in the OP really be “high end” steak houses?
Why not?
I guess it depends… are you a Saudi Prince? If not then most people would probably say yes (do you have this thing called Google? If so plug in one of the names and take a look at what you see). Any of the “chains” mentioned in the OP you will easily drop $300 -$400 for dinner and drinks for two.
I was going to prepare an answer to the question, "Why I don’t think a restaurant chain could be considered “high end”.
But asking me, “do you have this thing called Google”, feels like an insult. At the least, it is sarcastic. I don’t see any reason for you to insult me in this way.
Why would you do that?
I would presume that you would not have made that post unless you were interested in the answer, but after insulting me, I don’t have any inclination to spend much time preparing an answer for you.
You weren’t insulted in this mods opinion, so let’s get back to the topic and not hijack this thread with a possible fight.
There is a local chain in DC called Ray’s the Steaks that provides high-end cuts and sides in a more casual setting for less money. It’s very good, but it turns out I like to pay a little extra for the steak house feel; partly because Ray’s gets incredibly noisy.
Perhaps, sir, you would be willing to answer my question instead, which I believe was posed in a most genteel and inoffensive manner.
To the peeps that have mentioned Bern’s - obviously you’re in Florida Land. I have always wanted to but never really considered going there, as it’s not exactly in my work- a- day budget, but if anyone would consider a mini Doper fest I’d be all over it. (Sorry for the hijack, everyone else).
I’ve eaten at Berns, too, and I agree it’s the best steakhouse I’ve ever eaten in. But it wasn’t just the quality of the meat per se - it was the service. Berns is, unmistakably, a high-end, fancy-dan, tie-and-jacket restaurant. But not froufrou-chichi at all. The waiters are, or seem to be, genuinely friendly, interested in food, and in helping you get a steak you will enjoy. Very unpretentious, very knowledgeable. Our waiter taught me the difference between a Chateaubriand and … some other cut, I can’t remember, now. It was very slight, though - same cut of meat, but one is sliced with the grain of the meat, and the other against it. This apparently produces a subtle difference in the taste of the steak, which he was eager to explain to me.
I’d definitely go back, were I in Tampa with a spare $300 or so.
I offer you a sincere and honest apology… offence or insult was never my intention Yes, sarcasm was used, but that is not the same as an insult… more like a well intended jibe between friends.
The point I was apparently awkwardly trying to make is that if you Google any of these restaurants you will find pictures of white table cloths, waiters in tuxedos, wines that can cost more than most people’s mortgage payments, etc. I would consider that to be upscale, but maybe you do not.
To try to make a comparison… Super 8 is a motel chain… as is Golden Coral. Courtyard by Marriott is a chain as is Outback. The Conrad or JW Marriott are both chains as are Morton’s or Del Frisco.
Being part of a chain doesn’t exclude something from being upscale or high end.
But again, I apologize if I offended you.
I think what Mr. Wayne is saying is, if service is a biggie at these high end joints, then a chain may be hit and miss.
In a steak house with one or two locations, you might find consistent service.
At least that is how interpret it.
That very well be his point although he admitted he has never been to one… I will have to respectively disagree. Many of the high end “chains” stake their reputation almost as much on the service as the food. They are very well trained on how to give amazing service. Your chair will be pulled out, your napkin will be placed in your lap, your water will never get below the 3/4 mark… drop a fork and you will have a new one before you can blink. Casually mention that you love their rolls and you will have more than you can imagine and likely a doggy bag of them for you to take home.
Again, these are not chains on par with something like Applebees.
Being a redneck has its advantages when getting good meat. We basically raise our own beef and use a known butcher. We did our own ham and mutton years ago too.
Anyways I’m too spoiled now to drop big money on a food I’ve got at home.
Best steak I ever had was not at a steak house. It was at a mid-level restaurant (good food with minimal service), where the chef dry-aged the meat himself. You don’t get that as USDA Prime steak, even at a high end butcher shop.
I can make a pretty good steak at home, but restaurants have tools I don’t. Notably, they will have a salamander that can reach temperatures that my broiler or grill can’t hope to match, giving that superior char most steak houses are known for.
Peter Luger’s and Wolfgang’s (and I’m sure others I’m not aware) dry age their own carefully sourced meat. My butcher, before he retired, would only deal with Prime by special order, and he would dry age it if one wanted. But he didn’t keep it in stock because generally people didn’t want to pay Prime and/or dry-aged prices. He would put out dry-aged better Choice cuts around Memorial Day and July 4, because he could move enough stock on those days to make it worthwhile.
I suppose he would do that because most people would find your statement confusing. A restaurant chain can be considered “high end” for the same reason a retail chain like Tifany’s can be considered “high end”. Because they cater to a wealthier clientele and they have more than one location.
Only if you over cook it. Fat keeps the meat moist-it also adds to your waist line. I have had Argentine and Brazilian grass-fed steaks that were delicious…you have to cut it thin and just sear each side. With a bearnais or green peppercorn sauce, it can be fantastic.
Grass fed cattle are happy cattle. Corn fed cattle are sick cattle. Happy cattle produce good beef.
I was just looking online for the benefits of dry aging for different times and came across an article that claims Primehouse is overdoing their dry aging. It says over aging causes oxidation of fats and imparts a gamey, blue cheese taste. I’ve never tried a steak aged that long so I have no opinion but I thought others may find this interesting