Twas in 2008 that Cornichon published a piece about the state of the American steakhouse. What has changed? Well, prices, for one thing. Wasn't that long ago, a main course might occasionally bump up against the $30 mark; now it's more like $100.
Here are some of the prices we found for steaks at top-end eateries around town:
- Chop Shop, bone-in rib-eye, $62 (includes vegetables; most of the others on this list did not)
- El Gaucho, NY steak, $65; bone-in rib-eye, $74
- Jak's, Issaquah (horrific website, by the way), porterhouse, $70
- Metropolitan Grill, 12-ounce filet, $79; longbone rib-eye, $120
- Bateau, five-course tasting menu (including steak), $75; (on the old à la carte menu, the Côte de Boeuf for 2 was $125)
- Seven Beef, bone-in rib-eye, $60; 48-ounce Côte de Boeuf $135
- Daniel's Broiler, NY Delmonico, $69; bone-in rib-eye, $79
- John Howie Steak, 40-ounce porterhouse (for 2), $112; Japanese Wagyu zabuton, $140
- Canlis, 4-course dinner $100; add Wagyu filet, $20
- Miller's Guild, Wagyu rib-eye, $73; daily blackboard presents prices for more substantial cuts.
Two national chains, Capital Grille and Sullivans, were more modestly priced than the local restaurants. Two other chains, Ruth's Chris and Morton's, did not post their prices at all.
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