Suburban steakhouses offer more options than ever

It's safe to say that the steak business remains a juicy one.

These days, steakhouses are more popular than ever, with plenty of new restaurants popping up and existing eateries offering more options than ever to suit consumer tastes, dining experts say.

Steakhouses, like many restaurants, were hit hard when the recession began in 2008.

But with the economy rebounding, people are starting to dine out more — and steakhouses are among their first choices, experts say.

Customers previously attracted to lower-price restaurants are stepping up to mid-value steakhouses, and those frequenting mid-value options are moving up to fine-dining eateries, says Andy-John Kalkounos, managing partner at Chicago Prime Steakhouse and Chicago Prime Italian in Schaumburg.

“People flew for value,” he says, “and now the pendulum's swinging, and they're flying to quality.”

To that end, it's not surprising to see the emergence of more fine-dining steakhouses, with chains like Del Frisco's rapidly expanding nationwide, restaurant experts say.

But now, the steak scene looks a little different from it did before the recession — it's more diverse than ever, with chefs committed to customized service in an entirely new way, industry leaders say. Consumers are seeking unique twists, a new buzz, and restaurants are responding accordingly. “Steakhouses have gotten smarter,” Kalkounos says.

“The whole restaurant scene is changing,” says Steven Hartenstein, spokesman for the Illinois Restaurant Association and the CFO/COO of Phil Stefani Signature Restaurants. “It's not just about great food and great service anymore. It's no longer straight forward Frank Sinatra music, dark wood and leather seats. People like the twist. They're changing up uniforms, the sides, the ambience, the music. What worked yesterday doesn't work today.”

For the price-minded consumer, specials still abound. But now, upscale restaurants are also offering varying price points, with great values on dishes, sides and drinks. “The days of having to order a $50 piece of meat at a steakhouse are over,” Kalkounos says.

Broader menus with new items and sides are another way restaurants are luring customers. Phil Stefani's 437 Rush offers Italian cold cuts and antipasto platters. And it's not uncommon to see steakhouses offer burgers, many with a twist, like a fried egg on top. There's an increasing importance placed on seafood offerings, experts say.

With people more educated than ever on their meat, some chefs are experimenting with new types of cuts and cooking techniques. “You cannot compromise on quality. People pay attention. They are looking for that sizzle, looking to see what you bring to the table,” Kalkounos said.

A focus on drinks is another trend, with bars managing their signature cocktails and nostalgic drinks in a new way, even customizing ice shape, says Darren Tristano with Technomic, a Chicago-based restaurant industry tracker. Wine remains a go-to, but spirits have become increasingly popular, with bourbon in particular a favorite. “There's a nostalgia around older drinks,” he says.

Another way restaurants are mixing it up is by offering special events, like wine nights. Morton's partners with ESPN to offer “Lunch with a Legend,” and Chicago Prime offers a midnight dinner and movie, geared toward men and complete with local radio celebrities. “What we're finding is that people want a connection to the restaurant,” Kalkounos says. “That's what sets us apart; we have a personal relationship with our guests. I don't want their business; I want their friendship.”

Consumers are increasingly demanding that kind of specialized service. The smart chef wants to know why you're out to eat — for business, celebration or something else, Kalkounos said. Overall, all restaurants are looking to create excitement. “It's the whole package that's important, it's not just about great food,” says Hartenstein.

And experts don't expect the popularity of steak and steakhouses to wane anytime soon. “Chicago will always be a steak town,” Hartenstein says.