The big difference, besides the decor, will be fancier side dishes. The competition really comes in with side dishes, and we are going to focus on those. Gene Street, a 29-year restaurateur and a member of the Dallas Restaurant Association Advisory Board, called the trend an upscale steak revolution. He says business is great. Mr. Street exclaimed.
Steakhouses continue to get more and more crowded, even in small towns.
The steakhouse business has never been better. The popularity of steaks waned about 1988, Mr. Street said, when the Food and Drug Administration announced that charred steak might cause cancer. Restaurant people can hardly believe their eyes. Mr. Street agreed with Mr. Longinotti that it isn't enough to offer a good steak. Customers also want fine wines, exceptional service and surroundings to match.