We have a local steakhouse that is a little spendy, but not a place offering Miyazaki or other wagyu/over-the-top type beefs. That is fine with me because, as some others have noted, I can make a perfectly acceptable steak at home. But, I think that either you are a steakhouse person or you’re not. If you are a steakhouse person, then the classics are what you are there for - ridiculously large cuts of beef with all the maillard browning you could ever dream of, creamed spinach, your favorite potato, maybe a Caesar or wedge salad, oysters/raw bar situation, a wine list that may or may not rival Infinite Jest in length, and a selection of brown liqueurs of varying proofs and price points, replete with service that is attentive without being overbearing. Are there other kinds of steakhouse experience? Sure. There are all kinds of meat-centric places out there - Rodizio, Korean BBQ, Yakiniku, Hibachi, other joints catering specifically to prime rib, etc., ranging from neighborhood joints to $$$$. Last time I was in San Diego there was a place that was marketing itself as Argentinian, rather than Brazilian. I’m not sure anything needs to “evolve”, at least no more than how restaurants typically do anyway due to local tastes and preferences. Is finding a new marketing niche so that you get a boost, at least initially, in your foot traffic “evolving”?
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