Modern US steakhouses feature grass-fed cattle, sustainably sourced products, locally raised animals
When it comes to American cuisine, there are few things more iconic than steakhouses. The slabs of marbled meat, the sizzling grills, the oozing butter, and the dripping bravado, maybe even a cowboy hat or two for ambiance—it’s enough to make even fictional steak-o-phile Ron Swanson misty-eyed.
“The steakhouse is back and will capture our attention in 2017. Not that the classic restaurant style ever disappeared, but a renewal of the model is taking place in response to new sources of beef and new flavorful expressions of the concept that get chefs and diners excited," says David Sprinkle, research director, Packaged Facts.