from Conventional to Creative
A classic Steakhouse dinner might consist of a simple salad tossed in creamy dressing, a juicy steak, a fluffy baked potato and a slice of chocolate cake. But not all Steakhouses need follow the norm. In the issue’s Food Fight, we explore variations on the classic Steakhouse menu. We go beyond carrots, creamed spinach and the ever-popular iceberg wedge; we grill Radicchio and Romaine, add littleneck clams and call it Caesar; we infuse homemade caramel with sweet Bourbon and smother bread pudding in it – and we don’t stop there.
he Restaurant Inc team loves to innovate, but traditional steak dinners continue to be popular staples across the country. So, in addition to delivering tempting twists on Steakhouse fare, Reinhart’s team of skillful chefs also delves into various cuts of beef. What makes tenderloin so buttery and succulent? How do you cook a T-bone so that both sides cook properly? What cuts of beef are the most cost-effective? At a Steakhouse, the center-of-plate product is often a major food expense, so our experts have explored ways for operators to make their main courses more lucrative.
Dive into this issue’s Food Fight for meaty inspiration, and see what new and exciting ideas you can garner for your next menu update!
- Posted: September 29, 2016
- Categories: Center of the Plate, Featured, Trending Now, Food & Beverage Spotlight, VOL 4 - ISSUE 4 • FALL 2016