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 132 of 152

130 • FOODSERVICE EQUIPMENT & SUPPLIES • MAY 2017 e&s segment spotlight cook line, where 2 grills (for meat and fish), a fryer and a 12-burner stove serve as the work horses. For added efficiency, a bank of upright refrigerators sits nearby. "We have to start off with the highest quality meat to let the beef stand by itself," says Keffer. "We just season it with salt, pepper and olive oil; the natural gas cooking highlights the meat." A back pantry stores salad and cold foods. This area also includes two convection ovens, a six-burner stove, refrigera- tion and a mixer. An extensive wine program supports the menu and encompasses about 500 varieties. Customers can even opt to try different wines in 1-, 2- and 3-ounce pours. Cole's comprehensive whiskey program, including its own blended barrels, represents another standout feature. "In this area, more restaurants are pairing distilled, main- ly brown, spirits with different food components, capitalizing on enhancing the flavor of the meat," says Keffer. "A sweeter style with a rich cut of beef or spicy bourbon paired with a lean filet adds an incredible flavor component." Cole's Chop House offers seasonal side dishes, such as Brussels sprouts with applewood smoked bacon in the winter as well as high-end favorites like shaved truffles tableside, which enhances meat with floral, musky flavors. Educating diners on the differences in meat quality and what goes into the process represents one of the biggest challenges operators face in this segment, according to Keffer. "There are many types of meat, so creating a relation- ship with guests and educating them on prime beef [is a big focus]," he says. A Retail Restaurant Combo With more than a decade working in restaurant kitchens butchering meat, Benjamin Berg thought it only made sense to combine a steakhouse with a butcher shop. What better way to not only remain close to his ingredients, but also pro- vide customers with more of an insider's view to their meal? At roughly two years old, Houston's B&B Butchers & Restaurant includes a butcher shop that connects to a full- scale 70-seat steakhouse. The retail outlet and restaurant are linked by a faux walk-in freezer door and windows that provide a view into the meats' aging room. "We cut all our meat and are proud to display it," says Berg, the operation's proprietor. Both the butcher shop and restaurant have separate entrances, and each features its own distinct ambiance. The steakhouse reflects the character of the old brick building The steakhouse and butcher shop share kitchen space at B&B Butchers.

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