Amateurs inspire most kitchens to put a steak on the menu, and if you order the steak, those kitchens might make a statistical assumption that you don’t know what you’re doing when you order.
Now, you are not one of them, but if you go out to a nice restaurant, they are out there and you will reap their sowing. In professional kitchen lingo, these diners are known as amateurs. They want something familiar, something comforting, something that says fine dining and high class without involving too much risk. They’re not likely to order the Chef’s roast duck leg with parsnip ragout and orange-flower water raspberry gastrique. Such customers aren’t usually the adventurous type. Chances are if they usually go out, it’s not to a fine-dining establishment, and when they arrive at one they might feel uncomfortable with the menu. And why not? If you’re going to a fancy restaurant, why not order the most expensive piece of meat on the card?īut there is a problem with so many people eating steak only for special occasions, and that problem is that many of those people only go out to eat for those special occasions. Whether at a mega-chain steakhouse or a high-end, gourmet restaurant, people often reach for a big, juicy steak when they have a reason to splurge. When Americans go out to celebrate, there’s usually one thing on their minds: Steak.