Steakhouse Food Trends

By Joan Lang

As part of my food writer existence I track new restaurant openings obsessively, and lately I’ve been noticing more steakhouses. It’s a sign both of hopefulness in the economy and of Americans’ newly reminted interest in meat, especially pork, beef and other proteins that have been responsibly raised, artisanally butchered and marketed with an eye to what used to be considered the lesser cuts (think short rib and flatiron steak). Read more on steakhouse trends.


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