But you shouldn't stop at the beef when it comes to these types of restaurants. To appeal to a wide variety of palates, steakhouse chains often offer a variety of delicious non-steak options. Seafood just happens to be one category that a lot of steakhouses out there do particularly well. And what's the seafood counterpart to a steak? Lobster, of course.
A truly good steak means sourcing high-quality meats that are handled, aged, and then cooked perfectly. Add in attention to sides, expertise in wine pairings, and it's easy to see how things might be better left to the professionals. Many of the best steakhouses across the U.S. are independently owned and operated, but we'd like to shine the spotlight on smaller, regional chains that are doing everything right, too.
Located in New Orleans historic Uptown neighborhood, Charlie's Steakhouse is pretty unassuming on the outside, and at first glance on the inside. A generic, windowless brick storefront with a glowing neon "Charlie's" sign gives way to a wood paneled, blue-collar restaurant. But that's part of what makes Charlie's great. In a category increasingly defined by luxury experiences, Charlie's has survived on a simple menu, great service, and an inclusive atmosphere since 1932.
Vibrant Seattle may be celebrated for its cultural landmarks and panoramic viewpoints, but it also boasts an eclectic dining and drinking scene with an emphasis on world-class coffee, craft beers and ciders, and fresh seafood. The Emerald City's mix of upscale and casual eateries also includes a selection of excellent steakhouses that have garnered rave reviews on multiple platforms from local and visiting foodies alike.
When it comes to sweet potatoes, you'll find side dishes on both ends of the spectrum. The sweet spuds have become a mainstay at numerous chain steakhouses. They're often baked, cut into fries, or even served in casserole form. Some delight with their creamy textures and indulgent toppings that range from cinnamon sugar and butter to caramelized pecans and mini marshmallows. Others lack quality, leaving a bad taste in diners' mouths.
For three years, Eric Wareheim ate a lot of steak. We're talking three steakhouse meals a day, complete with sides and sauces. Towers of onion rings stacked high, bone-in rib-eyes, bubbling pots of lobster mac and cheese, fries and meats drowning in au poivre. His mission in traversing the country was, in part, figuring out how to define the "uniquely American" institution at the center of his new cookbook, "Steak House: The People, The Places, The Recipes."
