Steakhouse Prices https://www.steakhouseprices.com Find all of the latest Steakhouse Prices in one Place! Sun, 21 May 2017 12:26:12 +0000 en-US hourly 1 https://wordpress.org/?v=4.7.5 The Five Best Restaurants In Las Vegas For Foodies https://www.steakhouseprices.com/the-five-best-restaurants-in-las-vegas-for-foodies/ Sun, 05 Feb 2017 15:11:54 +0000 https://www.steakhouseprices.com/?p=2447 Las Vegas isn’t known as the Sin City for nothing! You will find plenty of five-star restaurants with sinful yet heavenly dishes and desserts. Your foodie side will love being in the city because of these five restaurants. Of course, we will likely disagree about the restaurants in this list. But therein lies the beauty […]

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Las Vegas isn’t known as the Sin City for nothing! You will find plenty of five-star restaurants with sinful yet heavenly dishes and desserts. Your foodie side will love being in the city because of these five restaurants.

Of course, we will likely disagree about the restaurants in this list. But therein lies the beauty of the Sin City – everybody will find one or two things that will satisfy his love for food and drinks, whatever it may be.

Bellagio Buffet

The number of casino- and hotel-based buffets in Las Vegas means that you’ll never go hungry at any time of the night or day. But of all these buffets, the best one is the Bellagio buffet.

Your inner foodie will love the huge selection of delicious dishes and desserts, which are offered at reasonable prices. You can get almost everything here from breakfast items to king crabs, sushi, and sandwiches.

Yellowtail

This is also at The Bellagio, which only goes to prove that this is one of the best hotels in town. The Yellowtail serves the best plate of sushi in Las Vegas, too, which isn’t surprising as it’s a great Japanese fusion restaurant.  

Keep in mind that you’re coming to Yellowtail because of its sushi, first and foremost. Even when you’re in Japan, you will still find the sushi here to be among the best of its kind. You can also order non-sushi entrées and dishes but it’s the sushi that’s king of the table.

Lemongrass

Located at the Aria Resort and Casino, the Lemongrass offers authentic Thai cuisine. You will not just get Thai fusion cuisine, which can be nothing but Americanized dishes with little Thai authenticity. You will get truly authentic Thai cuisine because the cooks are actually Thai!

Nobu

The Nobu in Las Vegas is arguably the best location in the franchise. Of course, the chain is known for being one of the most outstanding sushi restaurants in the world, thanks to the topnotch fish served here. You will love the exotic and standard array of fishes available on the menu.  

Firefly

Located at 3900 Paradise Road, Firefly has the best dates wrapped in bacon in Las Vegas, perhaps even the world. You will find plenty of locals here, especially as it’s considered as a cool happy hour and after-work dinner spot.  You should order the bacon-wrapped dates with blue cheese – and if it sounds decadent, that’s because it is.

When you visit Las Vegas, you should set aside money for these places. You will find that it’s worth every dollar.

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Of Eating Lobsters and Shrimp https://www.steakhouseprices.com/of-eating-lobsters-and-shrimp/ Tue, 31 Jan 2017 15:01:44 +0000 https://www.steakhouseprices.com/?p=2442 When it comes to buffets, such as in The Bellagio, the seafood dishes take center stage for good reasons. Beef, pork and chicken dishes can easily be ordered from restaurants but seafood dishes require a certain finesse in preparation.   For this reason, you may want to brush up on your table manners when eating […]

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When it comes to buffets, such as in The Bellagio, the seafood dishes take center stage for good reasons. Beef, pork and chicken dishes can easily be ordered from restaurants but seafood dishes require a certain finesse in preparation.  

For this reason, you may want to brush up on your table manners when eating lobsters and shrimp in restaurant. In your home, you can eat them any which way you want but dining out has its own set of rules.

Eating Lobsters the Right Way

Keep these tips in mind when eating possibly the most luxurious seafood in town.

  • Twist the large claws first before opening them with a nutcracker. This will prevent the lobster’s juice from squirting out of the shell and onto your shirt.
  • Use the small lobster fork to extract the meat.
  • Twist the smaller claws using your fingers. Just quietly suck the meat from its cavity in the shell.
  • Remove the tail from the body by using twisting motions with your fingers. Follow with breaking off the flippers.
  • Use the small lobster fork to pull the meat from the tail. The small fork should also be used from lifting the meat after the tail has been split apart.
  • Dip the large tail pieces into the sauce. Use your knife instead of fingers.
  • Crack the back shell and extract its meat before eating. Again, use your fork.
  • Eat the roe and tomalley directly from the body using your fork.  

You should rinse your fingers in the bowl for this purpose. You must also place the discarded shells in another bowl.  

Eating lobsters can be an art in itself. Don’t worry if you can’t get it right the first time. There’s always the second and third and so on and so forth to master it.  

Eating Shrimp the Right Way

You can eat shrimp either with your fingers or with a small seafood fork. This depends on the method of service – use your fingers for a casual service and your fork for a formal one.

Keep these tips in mind as well.

  • When the tail’s attached, hold the shrimp by its tail and eat it with your fingers. Place the discarded tails on a plate.  
  • When the shrimp’s served on a toothpick, just dunk it into the sauce using the toothpick. After dunking, immediately place the shrimp into your mouth. Don’t re-dip your shrimp into a shared sauce.
  • When the shrimp is fried, eat it with a knife and fork.

Both lobsters and shrimp can be messy to eat in certain circumstances. You shouldn’t stuff them into your mouth or hurry up with its preparation for this reason.  

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Ahoy! Mind Your Oyster-eating Manners https://www.steakhouseprices.com/ahoy-mind-your-oyster-eating-manners/ Fri, 27 Jan 2017 18:32:53 +0000 https://www.steakhouseprices.com/?p=2439 Oysters are likely to be the king of buffets, such as the ones at the Bellagio or Caesar’s Palace, for good reasons. The seafood has a tasty, sweet and succulent flavor that makes it such a joy to pair with wine, preferably champagne. But oysters can be such tricky food to eat. Their thick, rough […]

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Oysters are likely to be the king of buffets, such as the ones at the Bellagio or Caesar’s Palace, for good reasons. The seafood has a tasty, sweet and succulent flavor that makes it such a joy to pair with wine, preferably champagne.

But oysters can be such tricky food to eat. Their thick, rough and irregular shells can be challenge to deal with, especially when you’re so hungry eating everything becomes tempting. Never fear because we have you covered.  

Oysters can be served raw or cooked. In both instances, you should be careful about the sharp edges of the shell. There’s no sense in getting hurt when you can enjoy their aphrodisiac qualities,  

Raw Oysters

When served raw, oysters are usually served on their half shells. These are then placed on a bed of cracked ice to preserve their freshness without freezing them.

While fresh oysters can be eaten as is, you will get more flavors when these are paired with lemons or pepper. You can even pair it with a little hot sauce, if you’re into it.

There are two methods of eating raw oysters from their half shells. First, the more formal method:

  • Hold the shell in your left hand.
  • Detach the oyster from its shell with a small knife.
  • Remove it from the shell using a small oyster fork.
  • Eat the oyster using the fork.
  • Lay the used shells to the side of your plate.

Second, the more casual method:

  • Detach the oyster from its shell first.
  • Bring the shell to your mouth.
  • Suck the loosened flesh off the shell.

Be as quiet as possible when sucking the oyster from its shell. You may want to express your happiness with the oyster’s fresh taste but that’s not the way we do things in America.

Loudly slurping on your soup is acceptable in many Asian countries as a sign of your pleasure in the food. But this isn’t the case with oysters here, especially not in gourmet restaurants.

Be careful about slurping the loosened flesh from its shell, too. Getting your gums hurt by the ragged shell isn’t a walk in the park, not even when oysters have aphrodisiac qualities.

Cooked Oysters

Eat cooked oysters with either a fork or a spoon. This is easy since the seafood has been removed from their shells before cooking. The food can be served in a soup or with sauce.

And enjoy the oysters! Life’s too short not to enjoy these pearls of seafood cuisine.  

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Steak And Its Various Accompaniments Explained https://www.steakhouseprices.com/steak-and-its-various-accompaniments-explained/ Fri, 13 Jan 2017 20:56:31 +0000 https://www.steakhouseprices.com/?p=2434 While a perfectly cooked steak is a joy unto itself, you can elevate its tender, juicy and flavorful bite with the right accompaniment. Think of the entire steak-based dish as an orchestra – each component builds on the others’ strengths. You will find that even the best steakhouses in the United States, such as Morton’s […]

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While a perfectly cooked steak is a joy unto itself, you can elevate its tender, juicy and flavorful bite with the right accompaniment. Think of the entire steak-based dish as an orchestra – each component builds on the others’ strengths.

You will find that even the best steakhouses in the United States, such as Morton’s or Peter Luger, offer sides to their steaks. The trick is in choosing which side will complement your steak and appetite. Here’s a quick guide.

Potatoes, Oh, Potatoes  

Every other vegetable will fade away as nothing but trends in steak pairings but potatoes are here to stay. This isn’t surprising as the buttery soft texture of potatoes provide a pleasurable contrast to the juicy tenderness of steak. Plus, there’s something great about the carbohydrate and protein pairings of the two ingredients.

When served with steaks, potatoes usually come in two forms – cubed or mashed. Your personal preference has likely been shaped by your own childhood but both work well. You can enjoy mashed potatoes with mustard, garlic, or horseradish, too.

But there are plenty of other ways to enjoy potatoes with steaks including:

  • Chunky oven chips
  • Traditional chips with a side of onion rings
  • Shoestring fries
  • Matchstick chips
  • Potato salad
  • Hasselback roast potatoes

If you’re feeling fancy, you can order steak with sweet fries Dauphinoise.

Gallery of Sauces

When perfectly cooked, steak will stand on its own without sauces. But if you’re the type who likes sauce on your steak, you can choose from among these favorites:

  • Pesto sauce, a blend of chili, watercress and hazelnuts instead of the basil-based sauce
  • Béarnaise sauce, a classic French sauce with a delightful combination of fresh tarragon and vinegar
  • Mushroom sauce,  a blend of white wine, crème fraiche, soft herbs, Parmesan, and white wine resulting in an earthy yet heavenly accompaniment to steak
  • Flavored butter sauce, a blend of several main ingredients like chili, lime and coriander; garlic and parsley; and chive and horseradish
  • Chimichurri sauce, a blend of chopped parsley shallots, garlic and chili from South America

You can also go the classic American route by ordering barbecue sauce with your steak. You should also match your steak with peppercorn because it’s a classic.  

Steak also blends well with many other extra sides. Creamy cheese and macaroni may seem childish but it works. Grilled tomatoes with a splash of vinegar complement the juicy steak. Cheese and chive slaw with mustard add more flavor to the classic meat dish.  

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Why Not Short Ribs For The Holidays? https://www.steakhouseprices.com/why-not-short-ribs-for-the-holidays/ Fri, 06 Jan 2017 00:46:33 +0000 https://www.steakhouseprices.com/?p=2431 When Christmas Day’s Eve and New Year’s Eve comes around, the American family typically share a feast with a giant beef roast as the centerpiece. The standing rib roast, after all, represents abundance! But to welcome the 2017 New Year, perhaps you should consider the humbler braised short ribs. Unlike the grand yet one-dimensional beef […]

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When Christmas Day’s Eve and New Year’s Eve comes around, the American family typically share a feast with a giant beef roast as the centerpiece. The standing rib roast, after all, represents abundance!

But to welcome the 2017 New Year, perhaps you should consider the humbler braised short ribs. Unlike the grand yet one-dimensional beef roast, the braised short ribs has a more complex medley of flavors – more aromatic and succulent and, thus, more celebratory.

More Versions to Choose From

Beef short ribs are the best cuts for braising – or at least, it’s one of the best. This is because the meat has a well-marbled quality that lends itself to slow-cooking for two hour or so. The result: An incredibly juicy and tender dish that complements the holiday celebration dishes and desserts!  

Keep in mind that beef short ribs are rarely packaged for your grab-and-go style of shopping for meat. You have to ask the butler for them and, if you’re a regular patron, you’ll likely be given the best cuts.

And speaking of cuts, you can choose from three versions, namely:

  • English style, a cut consisting of a six-inch meaty rib weighing  a pound or so
  • Flanken style, a cut similar to the English style but cut in a crosswise manner (i.e., each piece has bones still attached)
  • Boneless short ribs

The first two cuts are better since the bones add flavor. You can also use a blade steak or a bone-in-chuck steak, if short ribs aren’t available.

Many Ways to Cook Short Ribs

The best way to cook beef short ribs is in the French style of cooking. Known as boeuf aux carottes, the name may sound elegant but the French know that it’s a slow-cooking Sunday stew. Think of it as comfort food that your grandmother likes to cook for the family on lazy weekends.

There really aren’t many ingredients in boeuf aux carottes – beef and carrots, the main ingredients, as well as onions, a bundle of herbs, and a splash of wine. You can add a few varieties of carrots from bright orange to pale yellow. You will love the mouthwatering aromas that speak of heart and home emanating from the dish as it bubbles happily.

You can also make a horseradish sauce as accompaniment to the boeuf aux carottes. Your choice in wine can be anything so long as it’s red, thanks to the versatility of the dish.  Your choices include Bandol, Languedoc, and Priorat.

And if you’re too lazy to wait for the boeuf aux carottes to cook, you can always enjoy it in a restaurant. You may try it at Morton’s perhaps.

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Don’t Miss Out On The Joys Of Tiramisu https://www.steakhouseprices.com/dont-miss-out-on-the-joys-of-tiramisu/ Tue, 20 Dec 2016 13:27:16 +0000 https://www.steakhouseprices.com/?p=2425 When it comes to an iconic status, tiramisu is one of the most iconic Italian desserts. Such is its popularity that every chef worth his toque will have his own version of it and every Italian restaurant, in and out of Italy, will likely offer it. Pick Me Up Dessert Tiramisu means “pick me up” […]

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When it comes to an iconic status, tiramisu is one of the most iconic Italian desserts. Such is its popularity that every chef worth his toque will have his own version of it and every Italian restaurant, in and out of Italy, will likely offer it.

Pick Me Up Dessert

Tiramisu means “pick me up” in Italian and it lives up to its name. Made from a combination of ladyfingers dipped in coffee, a whipped mixture of sugar, mascarpone cheese, and eggs, and topped with cocoa, it will really perk up your senses! The interplay between the sweetness of the sugar, the creaminess of the mascarpone cheese, and the melt-in-mouth texture of the coffee-dipped ladyfingers is a symphony in itself.

The coffee-and-cheese dessert is also the subject of debates among foodies. The source of contention: What restaurant has the best tiramisu?

Your taste will understandably differ from your fellow foodies. You may think, for example, that it’s your grandmother’s tiramisu but your friends may vote for Café Tiramisu’s fare. You can just as easily agree, too, that the tiramisu at the Bellagio is heavenly.

Perfection in Layers

Since there are dozens of versions, we have to admit that there’s no such thing as a perfect tiramisu. But we can agree that there are basic qualities common to all great tiramisu versions.

  • The mascarpone, a type of cream cheese, should be creamy yet light. You shouldn’t feel like it’s leaving a heavy feeling on your tongue.
  • The biscuits should be damp not wet. Too wet and these will crumble, fall apart, and leave an unpleasant texture on the mouth. Ladyfingers are the traditional biscuits used by versions made from sponge cake and graham crackers are also available. The biscuits, whatever these may be, should blend in well with the rest of the ingredients to create good harmony in flavors and textures.
  • The sugar level should be balanced with coffee. Otherwise, the tiramisu can be too sweet from the sugar or too bitter from the coffee. A balance between the two ingredients is a must.
  • The layers should also be well-balanced. Too much ladyfingers, for example, and the creaminess of the cheese and richness of the coffee will be overwhelmed.
  • The tiramisu should have been placed in the fridge for several hours for its ingredients to blend in harmony.

Tiramisu can be a polarizing food, indeed. But when you find the right tiramisu for your taste buds, you will miss it whenever you cannot eat it for prolonged stretches of time.

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Wine And Cake: The Best Things In Life, Indeed https://www.steakhouseprices.com/wine-and-cake-the-best-things-in-life-indeed/ Thu, 15 Dec 2016 12:29:59 +0000 https://www.steakhouseprices.com/?p=2422 The tartness of wine coupled with the sweetness of cake – this is a pairing made in dessert heaven! Like all food and drink pairings, you can experiment with wines and cakes until you find a few pairings according to your preferences. Better yet, you have to be open about new flavor pairings since it’s […]

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The tartness of wine coupled with the sweetness of cake – this is a pairing made in dessert heaven! Like all food and drink pairings, you can experiment with wines and cakes until you find a few pairings according to your preferences. Better yet, you have to be open about new flavor pairings since it’s the stuff of a foodie’s life.

Flourless Chocolate Cake + Fortified Wine

When you pair flourless chocolate cake with fortified wine, you get an explosion of nutty flavors in your mouth. The nutty flavor of the cake enhances the caramel-like flavor of madeira.

Strawberry Shortcake + Sparkling Rosé

Strawberry shortcake has a dense texture complemented by the scrumptious flavors of fresh berries and milky cream. When sparkling rosé is added to the mix, the fruity dance in your mouth will make you moan with pleasure.

Cheesecake + Aromatic Wines

Cheesecakes are dense, rich and creamy treats that can swing from tart to sweet and back again with each bite. Such an indulgent treat is best paired with an aromatic wine, such as a glass of gewürztraminer. The wine’s heavier mouth feel will not be overwhelmed by the cheesecake’s richness – truly, a heavy dessert that makes you feel light-headed with pleasure.

Tres Leches + 2013 Greenhill Seyval Blanc

The vanilla sponge cake is soaked in a milk before being layered in whipped cream and fresh berries, a delightful dessert at any time of the day. Your best bet in pairing is a 2013 Greenhill Seyval Blanc, an off-dry yet fresh, crisp and fruits wine made from French-American hybrid grapes. The berries in tres leches blend so well with the combination of fruity flavors in the wine – mandarin, peach, lychee, apricot and peach with the subtleness of plumeria and almonds.

Carrot Cake + Ice Cider

Carrot cake combines the spiciness of carrots with the richness of cream cheese. Such a combo can be difficult to pair with wines but the ice cider beautifully rises to the occasion. Ice cider is actually made from frozen apples fermented to perfection.

Caramel Apple + 2013 Greenhill Chardonnay

Caramel apple is made from layers of apple spice cake, cinnamon buttercream, and sea salt caramel. The richness of the layers is complemented well by chardonnay, which has flavors of fig, apple and pineapple, as well as light buttery notes coupled with aromas of brioche toast and hazelnut.

Don’t hesitate to ask for the chef’s recommended wine and dessert pairings, especially when in fine dining establishments like the French Laundry.

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To Eat Or Not To Eat Undercooked Pork https://www.steakhouseprices.com/to-eat-or-not-to-eat-undercooked-pork/ Wed, 07 Dec 2016 12:24:55 +0000 https://www.steakhouseprices.com/?p=2419 Most Americans will recoil at the thought of eating undercooked pork. This is true even when it’s in fine dining steakhouses like Peter Luger. But is there a valid reason to avoid undercooked pork? Yes and no – and we explain in the next sections. Cause for Concern Yes, undercooked pork shouldn’t be eaten under […]

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Most Americans will recoil at the thought of eating undercooked pork. This is true even when it’s in fine dining steakhouses like Peter Luger. But is there a valid reason to avoid undercooked pork?

Yes and no – and we explain in the next sections.

Cause for Concern

Yes, undercooked pork shouldn’t be eaten under a few circumstances. If you’re eating pork from questionable sources, then you should be worried. You’re at risk for contracting Trichinella spiralis, a parasitic worm responsible for trichinosis.

This isn’t just a worm-related disease either. Trichinosis can be fatal because the worms cause intense muscular pain, weak pulse and blood pressure, and damage to the heart, kidney, and lungs, among others. The first symptoms, such as diarrhea, vomiting and sweating, can be dismissed as a stomach bug but after 10 days, these will worsen.

The parasitic worm usually enters the pig’s body when it eats scraps of meat with the larval cysts in it. For this reason, domestically-reared pigs have the highest risks of contracting the worm and, subsequently, passing it to humans when their meat are undercooked.

Commercial Production

This isn’t the case when pigs raised in industrial pig farms for several reasons. First, the pigs are fed with a controlled diet of fodder, among others in a modern swine nutrition system. These animals are fed with just about anything, thus, virtually eliminating the risk of feeding them with scraps containing the parasitic worm.

Second, the pigs are raised in controlled environments where rigorous control measures are implemented. These measures apply from the breeding of the pigs to their slaughter, including the testing of the pigs’ diaphragm to detect the presence of the parasitic worm.

Steps to Take

With that being said, you can eat undercooked pork! But there are steps that must be followed to enjoy your pork tartare without putting yourself at risk.

  • Be sure that the pork comes from reliable sources particularly from certified and licensed industrial pig farms. You can ask the butcher for a certificate of traceability so that you can trace it to the main source (i.e., pig farm), if necessary.
  • Cook the pork slightly less than you normally do. For example, you can cook a kilo of pork for just 40 minutes at 200°C instead of the usual hour. Better yet, you can ask a professional chef to do it.
  • Experiment with other cuts. You may even come to a point when raw sausage meat becomes your new delicacy

Why eat undercooked pork, anyway? You will find that it has more flavor than your usual pork – think of it as medium-rare steak and you get the idea.

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The Marvelous Mangalista On The Menu https://www.steakhouseprices.com/the-marvelous-mangalista-on-the-menu/ Tue, 29 Nov 2016 18:42:04 +0000 https://www.steakhouseprices.com/?p=2413 If Kobe is the king of beef, then Mangalista is the king of pork – or at least, as close as the best pork can be today. You will not yet find it in your favorite steakhouses like Rodizio Grill, Morton’s, and Peter Luger but we can always dream. Rare Breed The Mangalista pig isn’t […]

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If Kobe is the king of beef, then Mangalista is the king of pork – or at least, as close as the best pork can be today. You will not yet find it in your favorite steakhouses like Rodizio Grill, Morton’s, and Peter Luger but we can always dream.

Rare Breed

The Mangalista pig isn’t your standard commercially-raised pig. For one thing, it looks like a pig that has been wrapped in wooly fleece, a curly-coated delight to look at. You will think of it as such a whimsical animal that butchering it for its flesh seem like a sin.

For another thing, it’s a rare breed with a heritage stretching back to 200 hundred years in Hungary. Pig breeders aren’t inclined to breed it on commercial basis because of the stringent requirements for success.

The Mangalista pig is a descendant of the European wild boar as well as the cousin of the black-footed Iberian pig. The result: Its meat combines the desirable qualities of both types.

Buttery Pork, Indeed, with Superior Flavors

When Mangalista pig is breed the right way, its meat has been described as the Kobe of pork. Think of these qualities and imagine the flavors and textures on your mouth: High fat content, beautiful marbling, and concentrated flavor unlike any pork in a butcher’s shop and steakhouse.

When cooked by the finest chefs, Mangalista pork is creamier and softer, akin to the experience of dining on Kobe beef. You don’t even need accompaniments to enjoy it!

Before its resurgence in popularity, Mangalista pork was rejected for these qualities, too. The low-fat white pork was preferred because of its supposed healthier content even at the expense of less flavor.

Today, chefs are becoming fans of one of Hungary’s best-known food products. The United States and United Kingdom markets are awakening to its beauty on the plate and palate.

The meat is versatile, too. Due to its high mono-saturated fat content, it has the ideal composition for curing and charcuterie including salami and pancetta. It can also be cooked in various ways, thanks to its tender juicy meat requiring minimal seasoning, from grilling to smoking.

In the United States, you can ask for it in Michelin-starred restaurants like French Laundry, the fine dining restaurant under Thomas Keller’s helm. You may even have tasted of its fat in pastries since it has been called as the best pastry fat – flaky easy to roll out, and with a lovely flavor.

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When In a Michelin-starred Restaurant: Dos and Don’ts For The Uninitiated https://www.steakhouseprices.com/when-in-a-michelin-starred-restaurant-dos-and-donts-for-the-uninitiated/ Mon, 28 Nov 2016 20:18:23 +0000 https://www.steakhouseprices.com/?p=2410 When it’s your first time in Michelin-starred restaurant, such as French Laundry (3 stars), your dining experience isn’t just about the food and drinks. You have to experience the entirety of it all from the food and drinks to the ambiance, facilities, and service. But you will also be understandably nervous because fine dining in […]

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When it’s your first time in Michelin-starred restaurant, such as French Laundry (3 stars), your dining experience isn’t just about the food and drinks. You have to experience the entirety of it all from the food and drinks to the ambiance, facilities, and service.

But you will also be understandably nervous because fine dining in a gourmet restaurant is a far cry from your everyday fast-food experience. You can avoid making one too many faux pas by keeping these tips in mind.

The Dos

Let’s start with the positive steps so that you will be more encouraged to proceed on your fine dining experience.

  • Be informed about the restaurant first.

The more informed you are, the more enjoyable your experience can be. For example, you will know that the French Laundry serves two distinct nine-course tasting menus instead of the standard listed menu. Your research will also result to the knowledge that it’s a French restaurant with a menu influenced by contemporary American touches.

  • Always reserve your table.

Unless you’re in the league of Bill Gates or Warren Buffett, Michelin-starred restaurants will not accept walk-in clients. You have to book your reservations and arrive at least 15 minutes before the appointed time. Your tardiness is as much an insult to the staff as a testament of your ignorance about proper manners.

  • Inform the restaurant about your special dietary needs.

You may be allergic to lactose, gluten or peanuts, a fact that the restaurant should be informed during the reservation process. Otherwise, you cannot blame the chefs about overlooking such an important matter.

  • Know the extras

You don’t have to pay for most of the extras included in the meal. These can include the glass of sparkling wine, the breads and its condiments, the amuse bouche, and the petit fours with coffee. But keep in mind that you may be charged for every other extra.

Of course, you should brush up on your proper table manners including which fork, spoon and knife to use on which course. You must also dress appropriately for the occasion because, after all, fine dining requires fine dressing, too.

The Don’ts

Let’s proceed with the big no-nos in fine dining restaurants.

  • Don’t hesitate to ask questions about the menu, especially when there are unfamiliar terms.
  • Don’t be rude to your waiters. Don’t forget to leave a tip, too, except when the bill already covers the gratuity.
  • Don’t say, “I’m still hungry”. You’re not in a fine dining restaurant to satisfy your gluttonous tendencies – you’re here to enjoy gourmet food!

Are you ready for your French Laundry experience? Book a table now!

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