Steakhouses

Steakhouses

Emblems of warmth as the weather starts to cool.

Finally, it’s fall. The air is cooling, the leaves are falling and football season is in full swing. This is the time of year that so many of us live for, with the holidays just around the corner and the aromas of sweet cider and squash infused in the air. But for all of its merits, fall can present a unique challenge to many restaurateurs who rely on the enduring summer sunshine and warm, walkable nights to draw in guests.

Steakhouses across the United States, however, can often benefit from the fall months, with menu offerings that pair well with declining temperatures. They’re comfort food havens, featuring staples like warm & juicy beef entrees, decadent side dishes that could be meals themselves, and rich, typically enormous desserts. In short, the classic Steakhouse menu is more than suitable for the season.

In this issue of Restaurant Inc, we’re featuring operators that span the Steakhouse spectrum – from classic American (read: a ribeye and a chilled martini, please) to an imaginative concept in Rhode Island that boasts Japanese-inspired Teppanyaki, to an establishment named as one of the Top 10 restaurants in Iowa, albeit located in a town with a population of 20.

The merit of the restaurants featured throughout the next few pages lies not only in the uncompromising quality of their food and their sky-high ratings, but also in their diverse history. These operators have poured their heart, soul and creativity into their establishments to design the unique ambiances and maintain supreme service levels that keep their valued clientele coming back for more – even when it’s cold.


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