Trend Alert: Modern Steakhouses


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While the American steakhouse has been around for centuries, over the last few years we’ve seen restaurants take a decidedly modern approach–less shrimp cocktail appetizers and stiff white tablecloths, more culinary innovation and personality. Here are 5 modern steakhouses to know across the country.

Costata, NYC:
Michael White’s steakhouse has a strong Italian bent, with fabulous pastas (and an intriguing martini list) that proceed equally impressive steaks.

Quality Meats, NYC:
This elegantly styled Midtown restaurant has an extensive oyster menu alongside cooked starters, with meat options including the “Seared Three Filets” and baby back ribs.

Mooo… Restaurant, Boston:
While the name may sound like a bit of a joke, this steakhouse adjacent to the XV Beacon Hotel is anything but. Start off with Kobe dumplings, and continue your meal with an entree chosen from a range of a la carte steaks, with roasted garlic and bone marrow butter.

5A5 Steak Lounge, San Francisco:
There’s a distinct Asian influence at this San Francisco “steak lounge,” with appetizers including shishito peppers and hamachi with avocado, ginger, and yuzu tobiko. Steak preparations range from the classic to the more ornate, such as a dry-aged bone-in New York strip with bacon jam, and a sous vide “perfect” egg.

David Burke’s Primehouse, Chicago: 
No one takes steak more seriously than chef David Burke, who actually owns his own bull, from which he breeds the cattle that end up as steaks in his aging room. Start with a Pretzel Crusted Crab Cake or Kobe Beef Sashimi before moving on to the main event: steaks that reach incredible ages of up to 75 days.