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22 iconic steakhouse classics and new classics

Where there’s grill marks, there’s fire. And when your steak nights are fire, your customers will become rabid fans.

Tara Fitzpatrick, Senior Editor

March 14, 2023

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We discovered absolutely sizzlin’ onsite versions of steakhouse chic with steak nights sizzling all over the country, and the cuts of beef, iconic side dishes, must-have extras and global flavors bring that special steakhouse experience to your guests. The events include chef’s table events, hospital events to recruit new physicians, monotony breakers any time there’s a dull moment, even a saloon scavenger hunt for lucky horseshoes (here’s looking at you, George Mason University!)

The best thing about steakhouse chic is the special feeling it gives those who feast on ribeyes, NY strips, T-bones, filets and more, then load up the plate with baked potato, green beans and maybe a pineapple-cream cheese jalapeno popper or three (that idea comes courtesy of HHS Culinary Director Kayla Martinez of Methodist Hospital Atascosa). Read on to turn up the sizzle and get some ideas to make your next steak night spectacular, sizzling and something your guests will look forward to.

 

About the Author

Tara Fitzpatrick

Senior Editor, Informa Restaurant & Food Group

Tara Fitzpatrick is Food Management’s senior editor and a contributor to Restaurant Hospitality and Nation’s Restaurant News, creating editorial content for digital, print and events. Tara holds a bachelor of science degree from the School of Journalism and Mass Communications at Kent State University. Before joining Food Management in 2008, Tara was associate editor at National Association of College Stores in Oberlin, Ohio. Prior to that, Tara worked as a newspaper reporter in her hometown of Lorain, Ohio, where she lives now. Tara is a fan of food history, legends, lore, ghost stories, urban farming and old cookbooks. 

Tara Fitzpatrick’s areas of expertise include the onsite foodservice industry (K-12 schools, colleges and universities, healthcare and B&I), menu trends, sustainability in foodservice, senior dining, farm-to-table and innovation.

Tara Fitzpatrick is a frequent webinar and podcast host and has served on the board of directors for IFEC (International Food Editors Consortium).

Tara Fitzpatrick’s experience:

Senior Editor, Food Management (Feb 2008-present)

Associate Editor, National Association of College Stores (2005-2008)

Reporter, The Morning Journal (2002-2005)

LinkedIn: https://www.linkedin.com/in/tara-fitzpatrick-4a08451/

Twitter: https://twitter.com/Tara_Fitzie

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