Diners have welcomed them. But even in a meat-and-potatoes market like Detroit, the sudden proliferation of so many beefy new places was surprising.
Perhaps it shouldn't have been.
Steakhouse openings are increasing all over the country, says Darren Tristano, executive vice president of Technomic, a top food-service consulting and research firm in Chicago.
One reason is simply the increasing popularity of beef. "As more consumers eat burgers, we want something better, and steak just kind of fits in the crosshairs," he says.
Two types of steakhouses are growing, he says.
High-end places are increasing because the wealthy customers they serve are the most insulated from economic problems. Expensive steak restaurants also cater to expense-account diners, and demand "is still there to take a client out for a nice meal," he says.
The other steakhouse growth area is "in that middle level between Outback and Ruth's Chris. There's a lot of room in there for restaurants to come in with steaks at a value price point in a contemporary setting." Some are featuring lower-priced cuts and using different cooking methods "to make steak more affordable for the middle class," he says. Others are offering less expensive options along with pricey steaks to attract a larger audience.
Andiamo Restaurant Group CEO Joe Vicari, for one, says he didn't know so many other steak places were opening when he decided to turn his top three Italian restaurants into steakhouses this year. But it likely wouldn't have mattered.
"At all of our Andiamos, our No. 1-selling item is our filet," he says, so it made sense to offer more steaks, add more seafood and keep many of the pastas people know.
Betting on beef in Detroit is usually a good call, and so far, it has been for him. "We're seeing more corporate business," he says.
To help you sort out our newest steakhouses, we're profiling each of them with a look at their style, their steaks and what sets them apart.
Meat lovers, sharpen your knives: Metro Detroit just beefed up its dining scene.
