For many, leaving a steakhouse feeling sated means they've gotten their money's worth. According to the Technomic Foodservice Digest , while the fine-dining market has been flat, the upscale steakhouses experienced a healthy growth in sales. Diners may be eating less beef at home, but when they want to go out for a steak, they are willing to pay top dollar for the very best. You can buy very good beef from a specialty butcher, but it rarely matches the quality of that served at a top steakhouse. Whole loins of beef aged under refrigeration become tender because of the breakdown of connective tissue, and a richer flavor develops.
Links refer to most recent review of the restaurant.