Chuck Eats KC - Steak Restaurants Still Have to Get Veggie Entrees Right
Restaurants and vegetarian portions. Restaurant closings and openings. NFL Draft Boon or Bust?
NFL Draft Boon or Bust?
Chuck Eats KC is interested in hearing from restaurant owners, chefs, and restaurant workers about your experiences with the recent NFL Draft. Was the event a positive or negative experience for your restaurant? Were you as a host or server busy with more customers? How were tips? Did your restaurant add extra staff and food?
We’ve heard that the event was a mixed bag for local restaurants, even those close to the venue. Some restaurants reported that business was even quieter than similar weekends, because locals stayed away from restaurants, assuming that there would be traffic and no parking. We’ve also heard that some restaurants were very busy and that others picked up extra catering business in conjunction with the NFL Draft.
Steak Restaurants Still Have to Get Veggie Entrees Right - Vegetarian Portions
I recently got together with my family and relatives visiting from out of town for a dinner at a prominent Kansas City area steakhouse. While Kansas City is known for its outstanding barbecue, KC is also known for steaks, especially the KC Strip Steak. If you are looking for a steak dinner with friends, family, dates, co-workers, or client, you will probably take them to The Bristol, Jess & Jim’s, or the Hereford House. Kansas City has many local steak houses too.
I have been an ovo-lacto vegetarian for 30+ years and I have found that I can usually find vegetarian options on steakhouse menus. Most steakhouses these days have a specific vegetarian entree on their menus. Back in the 1990s, I could still find vegetarian options on steak house menus, sometimes even asking if the restaurant could cook something off menu.
One time in the mid 90s, I was traveling with a friend (or maybe even my father) to Frostburg, Maryland. This is a city up in the mountains. We stopped at a roadside mom-and-pop steak restaurant. Nothing vegetarian on the menu other than the usual Cobb salad. I asked if the chef cook make me an off menu vegetarian entree. They responded with the usual quick answer: a delicious pasta primavera. Chefs like the challenge of making something off menu, if it isn’t too complicated or fussy.
Last weekend, as I mentioned earlier, we met with relatives at a popular steakhouse. Two of us ordered the vegetarian entree, which was a good idea, but needed some help and more. Steakhouses do need to get vegetarian entrees right, like they do for any dish on the menu.
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