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 134 of 152

132 • FOODSERVICE EQUIPMENT & SUPPLIES • MAY 2017 e&s segment spotlight Gruyere and truffle Italian cheese topped with bacon. The Carpetbagger appetizer also is popular, featuring oyster shells piled with filet mignon, fried oysters, bacon, blue cheese dressing, hot sauce and crumbled blue cheese. The kitchen connects to both the restaurant and butcher shop. Its cook line includes two double broilers, a double fryer and an open grill. Staff broil all steaks, except the Wagyu, which they prepare on the open grill. "Due to the fat content, we've found this meat shrinks too much when cooked with the intense heat of a broiler," says Berg. The separate equipment also ensures the correct meat types are served, since the different types vary a great deal in price but not so much in appearance. This line also utilizes two ovens, one with two burners and a flat top and the other with four burners; a steamer; and a baking oven for bacon that marks the most recent addition. Other main equipment includes a tilt skillet, tilt kettle, fryers and mixers. A 26-foot-long walk-in with three chambers houses vegetables, sauces, filet mignon and fish. The butcher shop utilizes a band saw and vacuum sealer as well as a walk-in for dry aging. The restaurant offers Sunday brunch on weekends, utiliz- ing the flattop for pancakes. Popular dishes include roast beef hash with bacon and poached eggs; chicken and waffles; and the Carpetbagger Eggs Benedict. "Appetizers are really where a steakhouse can get stale, but chefs can have fun and be creative with these," says Berg. "Also, fish doesn't have to be an afterthought." Chef-driven Inspiration Created in the same vein as flagship BLT Steak, Marc Forgione's American Cut Tribeca in New York City is described Above right: American Cut sets its offerings apart with presenta- tions, such as old fashioned smoked cocktails. Above left: The ambi- ance at American Cut evokes a traditional steakhouse feel, with big leather ban- quettes, dark woods and an orange-and- black color scheme. Right: American Cut Tribeca's garde manger area includes pullout drawers for oysters and cold seafood, along with a tabletop for pans.

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