That said, I give Gary at Coast props for turning out a very nice piece of beef last week. My recollection of the Bamboo steak is that it is always very good. And then of course there’s the steak frites at Can Can — and steak frites is among the happiest comfort foods out there when it’s done well.

As for the chain joints, I’d only drop the coin if it was coming out of someone else’s pocket.

Steakhouses here (and in most cities)are about atmosphere, not the beef.

From what I understand, only 2 or 3 of the places that I listed actually use USDA Prime.

Shula’s says that they use the Shula’s Cut. which is “The SHULA CUT ® is more discriminating and selective than USDA prime or choice.The SHULA CUT ® is an exclusive beef program for Angus type cattle, that has to meet eight (8) science based qualifying specifications in marbling, maturity, consistency, flavor, leanness, appearance and tenderness.”

certified angus beef is entirely different. cab is a organization formed specifically for that breed of cattle. it promotes “an impression” that its beef is of higher standards. in order for this type of beef to be labeled such by the usda, it has 10 characteristics it must follow.

things to keep in mind: if you do NOT see the seal that says prime, it is not being served at the restaurant ( saying it is prime-aged is a bunch of bunk). if you do not see the seal that labels the beef c.a.b., it is not. variations often used to confuse such as “black angus, angus, etc. a little under 8% of all beef fits into this category. A LITTLE under 1% of all beef fits into a certified angus beef USDA brand prime distinction.

nice write up, sadler.

Also, correction – Shula’s serves CERTIFIED Angus Steaks. Morton’s, Shula’s and Ruth Chris are some of the best chain Steakhouses Ive been to.
I like Copper Grill inside.

Well, if only Richmond serves better food and have more variety to choose from or at least have these so called local restaurants vary up their menus.
Ive been to Tobacco or Havana or Europa or Sensi or Sticky Rice or Caliente or these other so called local places so many times in my 8 years of stay in Richmond – the menus are the same over and over again… In the long run, it becomes boring…
And it’s so hard to make a good recommendation for people who comes from foodie places like NY or CA… Argggghhhh….

That’s like saying that pasta is hard to cook at home, except in a pot full of water. Cooking a good steak at home isn’t rocket science, and good instructions can be found in books or online (Alton Brown can show you how to sear a good steak). Room temp meat, salt 15-20 min before, pan must be hot as fuck, don’t move the steak until it’s time to flip. The melted butter is more about buying good butter rather than technique. The sides can be a little more work but for the most part aren’t too difficult. These high-end steakhouses are only worth it when it’s not your money. I live across the street from Ruth Chris and am amazed that their lot is packed every damn night of the week.

With all that said, I don’t get the proliferation of what basically amount to interchangeable places. Part of it might be that there’s more a market for it than there ever was in richmond before, since the city is growing at a good clip.

As far as why they stay in business, I think the expense account angle is a good one, but i also think it’s a thing that people like eating places that are familiar, or at least have familiar names. I love trying new places and new dishes, but let’s face it, folks discussing food on this blog are more the “early adopter” types than the laggards.

I think Richmond will get to more of an artisinal cuisine city like Portland OR in a few years (there’s not a lot of distractions with sports or whatever) but I think that for the masses, it’s gotta be baby steps first. As a Jets fan, I’ll probably never step inside a Shula’s but it’s presence validates a burgeoning community of people who enjoy dining. Hopefully, they’ll graduate to more cross-cultrual/creative/artisinal places soon.