Steakhouses are sprucing up their menus. No longer is it acceptable just to have dry or wet aged beef. Guests are demanding, and receiving, sustainably raised, grass-fed products prepared with upscale techniques like cold-smoking and sous vide. TravelsinTaste found six steakhouse trends popping up in Las Vegas and spoke with some of the city's top steakhouse chefs about them.
Reported by Forbes.com 12 hours ago.
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