While there’s still a place for a good “retro” steakhouse experience, today’s diner is looking for something different, even from a place that defines itself as a steakhouse. Especially with younger demographics, a casual atmosphere and top-quality food are the order of the day.
What’s winning out there is a totally different vibe — open kitchens, even open butchery cases right in front to show patrons the quality. Most important, an array of options, including wagyu, grassfed and other steak choices in a range of sizes, cuts and price points. Witness what a few cutting-edge operators are doing to keep ahead of the herd:
Gibson’s Italia (Chicago) – From the iconic steakhouse group, this Italian take on steak was a bit of a departure. But they hit the bullseye with a range of options, from Japanese Kobe by the ounce to an array of USDA prime cuts, with the best seller being the grassfed Australian New York Strip and bone-in filet. Since it’s Italian in theme, there are crudo selections, pastas and other items that differentiate it from a typical steakhouse experience.
Wolfgang Puck’s Cut (Las Vegas, Beverly Hills, New York) – Perhaps no-one has gone all-in on steak options like Wolfgang’s steakhouse concept, now open in Vegas. Two kinds of wagyu, Aussie grassfed beef from Tasmania, cornfed beef from two different states, the list goes on. There is even a “flight” of small sirloin portions from three different sources.
Edge Steak & Bar (Miami) – We’ve had our eye on our mate Chef Aaron Brooks at Edge for a while, and not just because he’s a good-looking Aussie bloke. Attached to the Four Seasons Miami, his Edge Steak & Bar is intentionally a sexy, casual spot with appeal to both men and women. Steak choices go from 6-oz. to 24-oz., and include grassfed Aussie, Aussie wagyu, and domestic grain-fed. Yes, there’s béarnaise, but also tamarind BBQ and Chimichurri. Good onya Chef!
