The A5 Wagyu Worth Every Penny
Dennis Turcinovic, associated with New York’s historic Delmonico’s steakhouse, always splurges on a good cut that’s been prepared well – especially the cream of the crop of all meats, which is the A5 wagyu. This isn’t just about showing off your wallet either.
A5 wagyu beef is carefully selected for its abundant marbling, unmatched tenderness, and exceptional flavor, celebrated for its buttery texture and intense, mouthwatering taste. The ribeye steak is the epitome of indulgence, celebrated for its rich marbling and succulent taste. When cooked to a perfect medium-rare, it offers a melt-in-your-mouth experience that steak enthusiasts cherish. The price might make you wince, but remember you’re paying for something truly extraordinary that most people never get to experience.
Skip the Filet Mignon Trap
Filet mignon can be tasty, but it’s often not the most impressive option at a steakhouse. Unless you’re really craving it, filet mignon isn’t a cut that’s worth splurging on at a steakhouse. This might shock you since filet mignon has this fancy reputation.
If you’re going to a nice steakhouse, seek out the best beef option possible. In my world, that would mean more like a ribeye or larger ribeye, like a Tomahawk steak, what they would call côte de boeuf. Restaurant-goers complained about tough, dry meat that was either overdone or cold, like it had been sitting out for a while. Others indicated their filet was actually full of fat and just terrible. Why settle for bland when you can have bold?
Embrace the Seafood Tower Experience
Manion suggests skipping the appetizers entirely and going right for the chilled seafood, like king crab, oysters, and seafood towers. If you see that there’s a seafood tower situation, take it as an opportunity to remind yourself that we only go this way once, and you can’t take it with you and splurge. This is where steakhouses really shine beyond their meat offerings.
Nick Fine, culinary director of Underbelly Hospitality in Houston, says he always likes to splurge on champagne and oysters. The key to great seafood at a steakhouse is simple prep and steady turnover. If salmon and shrimp are grilled to order, described plainly, and arrive hot with a clean aroma and firm texture, they’re worth it. The freshness and quality at top steakhouses can rival dedicated seafood restaurants.
Avoid the Pasta Pitfall
Turcinovic said that in general, he would never order a pasta dish at a steakhouse, especially if it didn’t have a protein or align with the restaurant or chef’s area of expertise. Think about it – you’re at a place that specializes in grilled meats over open flames.
A fun pasta dish or dessert may not be worth getting at a steakhouse. Some dishes are probably on the menu to appease other people who don’t want steak, not because they taste particularly wonderful. You can probably skip the mac and cheese or pasta dishes, in general. A steakhouse may not be the best place to get tasty mac and cheese. Save room for what they do best instead.
The Kennebec Potato Fries Revelation
Turcinovic said fries made with in-season Kennebec potatoes are also one of his favorite things to order. This isn’t about any old french fries – we’re talking about a specific potato variety that makes all the difference. Kennebec potatoes have the perfect starch content for creating that crispy exterior and fluffy interior that fry lovers dream about.
When these potatoes are in season and prepared properly at a quality steakhouse, they become something transcendent. The timing matters here – out of season means you’re getting storage potatoes that won’t deliver the same magic. It’s one of those simple pleasures that showcases a restaurant’s attention to detail with quality ingredients.
Don’t Fall for the Tomato Salad Scam
Don’t get the tomato-and-onion salad unless tomatoes are in season. Tomato-and-onion salad can be popular at steakhouses, but it’s not worth splurging on unless there’s something stand-out about it and it’s peak tomato season. If it isn’t tomato season, you’re probably ordering a lackluster version of the fruit.
Mooney is always shocked at the salad prices when he looks at a menu, which can run fifteen to twenty dollars and up. A lot of these places, all they are doing is taking some lettuce and already prepared items and throwing them in the bowl and mixing them up with the dressing. You’re paying premium prices for something you could easily make better at home. Unless it’s August and those tomatoes are peak summer perfection, skip it entirely.
Order Something Adventurous Within Reason
Try something new or experimental, so long as it’s within the bounds of a steakhouse. Consider ordering something a bit unique, such as smoked pastrami, if you see it on a steakhouse menu. If there’s something on a menu you don’t often see or get to try, it’s probably worth ordering – as long as it’s within the realm of steakhouses.
A special cut of smoked meat or uniquely prepared vegetable side could be worth trying. This is your chance to experience something you can’t get anywhere else. Maybe it’s a dry-aged cut you’ve never heard of, or a unique preparation method that showcases the chef’s creativity while staying true to the steakhouse tradition.
Skip the Dessert Disappointment
Steakhouses aren’t usually known for having amazing desserts. You could find dessert at many steakhouses but it may not be super special. If you’re looking to save money on your meal, skip the sweets. The harsh reality is most steakhouse kitchens focus their energy on meat and sides.
Steakhouses don’t often have good desserts and a lot of restaurants are buying cakes from a store, cutting them, and putting them on a plate. Dessert is simply not where the staff’s energy is going unless, of course, they have a dedicated pastry chef on staff. Unless you see clear evidence of house-made desserts or a dedicated pastry program, you’re better off ending your meal on the high note of that perfect steak.
The Classic Cocktail Investment
John Manion enthusiastically agrees that if you’ve elected to dine at a steakhouse, that means you’re a grown person, and having a cocktail before dinner is what grown people used to do. If ever there was a time to order a gin martini, up, with olives, this would be it. This isn’t just about the drink – it’s about the entire experience.
If I’m going to a steakhouse, it’s a celebration, so I want to start the night off right. In my opinion, wine or champagne is the way to splurge. You know you’ll get a quality piece of meat cooked perfectly, so make this an opportunity to indulge in a really nice bottle. Quality steakhouses typically have well-trained bartenders and an impressive wine selection that complements their food program.
Avoid the Chicken Mistake
Chicken breast at a steakhouse often feels like an afterthought, lacking the allure of its beef counterparts. It tends to be dry and unremarkable, overshadowed by the more flavorful options. While it can be a healthier choice, the experience usually doesn’t justify the price.
I’d advise against ordering seafood at a steakhouse, especially if it’s not a surf-and-turf specialty restaurant. While many steakhouses offer seafood options, they often don’t hold a candle to what you’d get at a dedicated seafood restaurant. The kitchen’s expertise and equipment are geared towards perfecting steaks, not seafood, so you might find the quality and preparation lacking. You’re at a steakhouse for a reason – embrace it fully.
The Ribeye Excellence Standard
A ribeye steak is the epitome of indulgence, celebrated for its rich marbling and succulent taste. When cooked to a perfect medium-rare, it offers a melt-in-your-mouth experience that steak enthusiasts cherish. Its juiciness is unparalleled, and the flavor is robust, making it a top choice at any steakhouse. Pair it with a simple salt and pepper seasoning to let its natural flavors shine.
Served with a side of creamy mashed potatoes, this dish promises satisfaction. Ribeye’s boldness is only matched by its tenderness, ensuring every bite is a memorable one. A steakhouse favorite for good reason. This is where you want to spend your money – on the cut that showcases everything a great steakhouse can do right.
Skip the Trendy Side Dish Trap
Sit down, lobster mac n’ cheese, it’s the ribeye’s time to shine. Despite what people say, seafood and cheese go together like peanut butter and jelly, but all those fancy, gussied-up side dish combos should maybe sit this one out. I’ve seen menus with sides like truffle mac and cheese or lobster mashed potatoes.
Those items are crafted to catch your eye. But are they too divine to be worth your time? These over-the-top sides often mask poor execution with expensive ingredients. When I go to a steakhouse, I love to get simple things like an Old Fashioned, wedge salad, rib-eye, and creamed corn. All these dishes are not new or inventive but are comfort foods that are cooked and made perfectly. The product is the star of the show.
The truth is, after spending decades in the restaurant business and experiencing countless steakhouse meals, the real magic happens when you focus on what these establishments do best. You’re not just paying for food – you’re investing in an experience that should showcase the pinnacle of American dining tradition. Make every bite count.
