"steakhouse" news and stories

We all know that Sarah loves the wedge, but she's not the only one. The cool, refreshing 1/4 head of iceberg lettuce slathered in creamy dressing is a favorite of many, but Lisa, of Restaurant Widow, was not a fan of the salad at all. Until recently, that is. She had this simply divine looking one while dining at the Brio Tuscan Grille in Columbus, OH. While the standard will often include nothing more than the lettuce and bleu cheese dressing, you can see that this one is dressed up with a bit of tomato, extra cheese and a generous serving of crispy, diced bacon. I don't think you'll need a recipe to try your hand at making this one at home, but you'll probably be able to track one down at a local steakhouse if you can't be bothered to put it together yourself.

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Steak is awesome. There is no arguing that. But I will say that often, I judge a steakhouse by the quality of their side dishes. The quality of the meat is attributable to Mother Nature and the cattle rancher, and of course, the butcher, but it is the side dishes that really determine whether a steakhouse's kitchen has skills. Yes, most of the side dishes revolve around potatoes, but there are some unique vegetbales out there, too.

1. The Wedge - If I get no other side, I must at least have the Iceberg wedge. If the steakhouse does not have an Iceberg wedge, I cannot eat there. In fact, I wouldn't even mind if it were a single Iceberg leaf, filled with Blue cheese.
2. French fries - naturally. I prefer the skinny ones, you know, just as a reminder of what I will no longer be once the meal is over. 
3. Onion rings - I am torn. Sometimes I want French fries. Sometimes I want onions rings. Wouldn't it be grand if we could have Frings?!? But of course, the greater question is, should they be breaded in a beer batter, or in breadcrumbs?
4. Garlic mashed potatoes - I love them smashed, with the pink potato peels mixed in and the potatoes left chunky, not smooth and creamy.
5. Sauteed mushrooms - It doesn't have to be fancy. They can be plain old button mushrooms. It doesn't have to be a fancy sauce either, like balsamic vinegar or a wine reduction. Just mushrooms sauteed in lots and lots of butter.
6. Creamed spinach - Some like the simplicity of spinach lightly sauteed in olive oil with chopped garlic. I'm not saying that's a bad thing. I love that stuff, but who doesn't love creamed spinach?!?
7. Macaroni and cheese - This is a tough one, because though macaroni and cheese is never a bad thing, it's hard to find a macaroni and cheese that knocks your socks off. Big fat curvy noodles oozing with cheese and cream, and topped off with an oven-broiled crust.  
8. This one's for you. Did I miss one of your favorites? Do you think one of the 1-7 deserve to be mentionde twice? (Personally, I'd pick the Wedge seven times.) Do you disagree with any of the choices? Tell us! 

The Steakhouse of My Dreams is a special place -- but you can't go get a reservation.   It is my secret sanctuary. I repair there when the world is too much. Let the buxom belles of Avenue B ignore me; let editors repulse my pitches, and copy crones mangle my best phrases. I see what my life is like. I know that my Cadillac has a broken grill, and a big crack in the windshield. Indian boys pelt my windows with durian. I don't care. I just close my eyes, and I see that place of my most fevered meat-dreams.

Here is what it is like.

Steakhouses, as a rule, all used to market themselves the same way. The place was presented as a sanctum sanctorum, an all-male preserve where men could drink whiskey, eat charred beef, and revel in their temporary liberation from the tyranny of women.

But times have changed; and the New York steakhouse has changed with them, giving yesteryear's cultural baggage the heave-ho. A few classic exemplars of the old school persist, and are rightly celebrated as temples of meat-worship; but now they compete with a new generation of steakhouses, all of whom bring a new, metrosexual take to the most primal of all restaurant concepts.

Typical of this breed is Quality Meats, a tarted-up meatery from the corporate group that brought you 78 different Smith and Wollensky restaurants, not to mention Cite, Maloney and Porcelli, and the Post House.

Forbes Top 100 Celebrities list includes 3 celebrity chefs this year, Emeril Lagasse, Wolfgang Puck and Charlie Palmer, in spots 85, 86 and 100, respectively.

Emeril Lagasse rose in the ranks from spot 90 to 85 this year. The top rated chef on the Food Network is on more than one channel now that he has signed a deal with Crest toothpaste to appear, using one of his signature phrases, "Bam!", in their ads. Emeril made over $9 million dollars this year, but this could increase during 2006, as his line of signature produce is scheduled to hit the shelves.

Wolfgang Puck was ranked number 85 last year, but his pay of over $12 million dollars eases the pain of being bumped out of position by Emeril. Puck is expanding his line of gourmet take-away offerings and "express" restaurants at airports all over the country, which should do well as airlines cut back on inflight meals.

Charlie Palmer does not have a TV show, but he does have 11 restaurants on both coasts and over $4.7 million dollars in the last year for his efforts. Working with only one major investor, this driven but low-key culinary player's roster of restaurants includes the Charlie Palmer Steakhouse, Aureole, Astra, Astra West, Metrazur and Kitchen 82, with a chain of high-end grocery stores in the works. Jean-George Vongerichten held the 100th spot last year.

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