Are the last of the Great Steakhouses going into the Culinary warehouse for the elder restaurants?

While it is true, I love a high temperature seared steak, I have always been bothered by paying $45-$60.00 for a steak on a plate. Sizzling as the plate may be, the old classic style of “Prime” meats has changed over to some serving choice, just no name change, leading guests to wonder- is it Prime or not.  Is a baked potato the size of a semi-truck worth $12.00 and is a glass of Meomi Pinot Noir worth $14.00? The past several years some steakhouses have been dropping by the wayside while others are offering lighter fare and wonderful happy hour and bar plates at a more reasonable price.

Certainly, the cocktail culture has arrived, even to those with 100 wines by the glass and chained wine lists that offer over 40 pages from the vintage cellars below.

Now, steakhouses are offering cocktail dinners pairing bourbon and scotch creations  and gin dinners, with craft spirits makers mixing juniper berries both in glass and in sauces. The bar menus offering steak flat breads and cheeseburgers adorned with candied bacon. And lighter ahi tuna tartar, salads if you chose to belly up to the bar. Several higher end spots are offering lower alcohol cocktails. Sip and enjoy and go ahead and order the second cocktail. Or shake it up at home, turn on your grill and sear a thick cut rib eye for $20.00.

Oceans’ Prime launched a new national cocktail while similar bistros and bar focused spots are trending with lighter fare and more than just a skinny cocktail. These sip with both food or a cheese plate or just sitting back with friends sharing appetizers at the bar. Here are just a few that made our MYcookingmagazine top lists. 

 

Lower Alcohol cocktails  

Cocktail: Aloe, It’s Me   (Del Mar SoCal Kitchen, Columbus)

Alo it’s me

Prep Glass: Mixing Tin    Service Glass: Nick & Nora

Garnish: None

Ingredients:

1 ½ oz. Lillet Blanc

½ oz. Chareau Aloe Liqueur

¼ oz. Lemon Juice

2 drops Saline

3 drops Crude “Apothecary” Persimmon & Apple

Preparation Procedures:

1) Combine all ingredients in smaller mixing tin.

2) Fill larger mixing tin to the top with ice.

3) Shake vigorously for ten seconds.

4) Strain into chilled service glass.

 

Cocktail: First Day of Summer (Ocean Prime nationwide)

Prep Glass: Mixing Tin    Service Glass: Coupe

Garnish: Chocolate Mint Leaf

Ingredients:

1 oz. Melon Water

½ oz. Cucumber Water

½ oz. Giffard Gomme Syrup

½ oz. Sipsmith Gin

¼ oz. Fresh-squeezed Lime

Soda Float

Preparation Procedures:

1) Combine all ingredients in smaller mixing tin.

2) Fill larger mixing tin to the top with ice.

3) Shake vigorously for ten seconds.

4) Strain into chilled service glass.

 

Cocktail: You Had Me at Hello (Lincoln Social Rooftop Bar, Columbus)

You Had Me at Hello

Prep Glass: Mixing Tin Service Glass: Nick & Nora

Garnish: Lipstick Print

Ingredients:

1 ½ oz. Lillet Blanc

¼ oz. Chareau Aloe Liqueur

¼ oz. Peach-infused Ancho Reyes Verde Liqueur

¼ oz. Fresh-squeezed Lemon Juice

¼ oz. Fresh-squeezed Orange Juice

5 drops Saline Solution

Preparation Procedures:

1) Combine all ingredients in smaller mixing tin.

2) Fill larger mixing tin to the top with ice.

3) Shake vigorously for ten seconds.

4) Strain into chilled service glass.

 

Cocktail: AHA! (served at M in Columbus)

Aha!

Prep Glass: Mixing tin  Service Glass : Lightbulb

Garnish: Edible flower

Ingredients:

1 oz Giffard Pineapple

3 oz Coconut water

2 oz Sparkling wine

Preparation:

1) Add Giffard Pineapple and Coconut water to mixing tin with ice

2) Stir well until cold

3) Strain and funnel into lightbulb

4) Strain in sparkling wine

5)At mouth of lightbulb add one fresh flower and metal straw

 

 

A graduate of Johnson & Wales, Judi has managed restaurants and owned restaurants in the northeast and was the founder of a successful dessert company. Today, she is a sought-after restaurant consultant, TV cook on the ABC affiliate in her hometown, and culinary editor of a city magazine. Her personal passions are culinary travel to exotic places and holiday cooking in her home for huge gatherings of friends and relatives. Her guilty pleasure? Bruce Springsteen concerts. “I follow him around the country and have for years,” she admits. “But, in every city where Bruce sings, I do check out new restaurants and talk to up and coming chefs. I want all the food news I can get.”

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