The steakhouse restaurants are a classic American eatery that ranges from sublime to uninspired. Following are five signs that you just might be in one of the great ones.
Laminated menus are a sign that entrees, side dishes, desserts, and beverage rarely change—and this indicates that the restaurant is using a food service distribution company that features frozen and canned products rather than taking advantage of locally grown and raised options. While every restaurant has its staples and old favorites, the better ones offer as many locally sourced items as possible. The best restaurants print their menus out daily.
Steak should definitely be the main focus in a steakhouse, but the menu should be rounded out with other items to accommodate the tastes of those who do not care for red meat. Offering at least one or two well-prepared chicken dishes, seafood dishes, and vegetarian provides choices for those who are joining their steak-loving friends and family for dinner. However, a menu that tries to be everything to everyone is a sign of a restaurant that specializes in nothing. It's not a true steakhouse if the main concentration isn't on steaks.
Desserts Prepared Onsite
Many modern restaurant outsource dessert preparation to commercial bakeries, and even though many of these products are quite good, onsite dessert preparation shows an optimal commitment to quality. If a restaurant cares enough to hire a skilled pastry chef to provide their guests with an exquisite grand finale to their meals, chances are that they're fully committed to entries and side dishes as well.
If front-of-the-house staff can't answer simple questions about how menu items are prepared or sourced, that may simply mean that the particular person you asked is new on the job. However, even new servers should ask for help from their more experienced counterparts if they can't answer a question from a customer.
Although new restaurants frequently offer fabulous fare in stunning surroundings, there's nothing quite like an established eatery that's ironed out its kinks and perfected its repertoire. The chefs know what works and what doesn't, they've got their sources down, and the business has weathered bad times as well as good. The front of the house is well-trained and responsive. These are the places that usually function as community icons, with an ambiance rich in history and local lore and a fiercely loyal customer base.