"The continued cultural cachet of martinis, olives, and shrimp cocktail: steakhouse. The prevalence of tableside carts that turn all kinds of dishes into dinner and a show: steakhouse. The rise of the " swankstaurant": steakhouse, just made more exclusive. Brooklyn dive bars offering $20 steak frites: steakhouse-ish. The splashy new restaurants from José Andrés, Kwame Onwuachi, and Daniel Boulud: steakhouse, steakhouse, and steakhouse. Molly Baz's Thanksgiving spread: steakhouse. Even Cake Zine's next issue is " Steak Zine.""
"This year, the steakhouse continued to expand beyond its traditional lens, the category previously defined by establishments like Musso & Frank Grill in Los Angeles and Keens in New York City. "Can [the steakhouse] evolve?" the New York Times' Ligaya Mishan asked in September, pointing to openings with international influence, like the Korean Gui, with its prime rib crusted with shio kombu, and the Mexican Cuerno, where $38 steak tacos are prepared tableside. Across the country, as once-undersung cuisines reach"
Steakhouses have surged beyond traditional formats, adopting classic elements like martinis, shrimp cocktail, and theatrical tableside service across diverse restaurant types. High-profile chefs and new openings have infused steakhouse techniques with international flavors, such as Korean prime rib with shio kombu and Mexican tableside steak tacos. The steakhouse model now appears in bougie Korean barbecue, glamorous Thai barbecue, and even Filipino American iterations inspired by chain-restaurant nostalgia. Restaurants leverage steakhouse tropes to elevate varied cuisines, while personal histories and cultural interest reshape the category into a luxe, hybrid dining experience.
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