Log In / Join Now

Magazine Archives: Aug. 31, 2007

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.

To continue reading this page, become a WineSpectator.com member today!

Do you have a Wine Spectator magazine subscription? Save 50% on your Online Membership right now!

Already a member?

WineRatings+ app: Download now for 300,000+ ratings.