Foodservice Equipment & Supplies

MAY 2017

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

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Page 128 of 152

126 • FOODSERVICE EQUIPMENT & SUPPLIES • MAY 2017 e&s segment spotlight steakhouse chef visited three ranchers to watch the cattle raising process to ensure it was humane and sensitive to the environment." An increasing number of operators now purchase an entire cow to age in house, while larger restaurant compa- nies rely on single sourcing to ensure a consistent supply. "Chef Walter Manzke at Los Angeles' Republique sources beef from a particular ranch, and the restaurant has a dry age locker on-site," says Gilkey. By comparison, mid-scale steakhouses typically feature locally sourced natural and grass-fed beef on the menu. "This also is an industry-wide trend, as more people are concerned about the environment and carbon footprints," says Gilkey. "Consequently, shipping beef from Omaha to the West Coast doesn't cut it for a lot of people, along with the use of growth hormones." As with meat quality, operators use more diverse equipment to prepare steak, which includes new items not typically asso- ciated with the category. "Equipment that's emerged and not prolific across the [steakhouse] industry is plancha grills or flattop griddles," says Gilkey. "The searing process happens, rather than char grilling, which some chefs prefer because this holds in meat juices rather than rendering the fat and juice from the steak." The intention of this approach is to bring out the best quality in the meat during the cooking process, a hallmark of today's steakhouses. A Steakhouse Spinoff It was the popularity of the steak at Chicago restaurant RPM Italian that led to the creation of RPM Steak three years ago. RPM Italian is the brainchild of ce- lebrities Bill and Giuliana Rancic, chef partner Doug Psaltis and the Lettuce Entertain You restaurant group. The idea for RPM Steak was to "respect great steakhouse values using updated ingredients and a different way of cook- ing," says Psaltis. The resulting menu centers on staples and classics reintroduced in a healthier format. RPM Steak, a 9,000-square-foot, 225-seat restaurant, sources its meat from small farms in both Japan and the U.S. The restaurant team works directly with beef aging companies in the Bronx and Chicago, but cuts and trims are done on-site. Signature cuts include The Duke, the eye of the ribeye, which gets trimmed to result in a beef tenderloin-like medal- lion. "This imparts a deeper flavor than expected with this cut of meat," explains Psaltis. Right: Signature cuts at RPM Steak include The Duke, the eye of the ribeye, which re- sembles a filet mignon. Above: RPM Steak's 9,000-square-foot, 225-seat restaurant sources its beef from small farms in the U.S. and Japan.

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