Keeping It Classic

Major chain steak houses rely on tradition, focusing on red meat and red wines
Mitch Frank
Issue: August 31, 2007

Tuna tartare popovers? Grass-fed beef? Not at the classic steak houses. They're sticking with tradition, because that's the way their customers like it. "They're not really in the steak-house business," says Wally Ganzi, CEO of the Palm, referring to the new chef-driven steak restaurants.

For the full article, check out the new issue of Wine Spectator, on newsstands July 19, 2007.

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