Ranch & Coast Magazine

December 2023

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meat department, plenty of pound-and-over bone-in cuts of beef are carved out by the in-house butcher shop (along with veal and Iberico pork chops). at said, the menu includes a "small" section with a half-dozen steaks that are 8 to 12 ounces (plus 3-ounce portions of that A5). Going that route helps save room for a bevy of sizable desserts, the majority of which are also super-sized and should be taken on by multiple diners or an entire table. (Note: Make room for the ultimate warm vanilla caramel cake, with its butter-crisped edges and soft center cool gelato interplay.) ere are chef 's tables and other upper-class seating options at Steak 48, but no matter where anyone parks themselves for the evening, they will be treated well by energetic, intelligent staffers who know the restaurant's marathon-length bill of fare front-to- back. From greeting to farewell, the wait staff exhibits respect, patience, and genuine interest in making patrons not only feel comfortable but also engaged, buoyantly congratulating them on special occasions and "letting them in" on off-menu items like a luscious, deeply marbled rib cap or a version of the whipped potato side dish studded with shellfish and seven-year-old gouda so they can feel important, cared for, and in-the-know. Steak 48 has spared no expense in bringing its concept for a fit- for-the-times steakhouse that's upscale but different and easy to enjoy even at top-dollar prices. e best investment of all was hiring dedicated staffers and enough of them so they can deliver on the Mastros' lofty goals. So, yes, Steak 48 has all the necessary components to qualify it as the next big thing — sleek design, fine ingredients, hefty proteins, quality sides, a free-pouring bar, and a packed reso list — but at the end of the day it's actually the details that set it apart. 619.901.0048, steak48.com OPPOSITE LEFT The Tomahawk Steak with black truffle sautéed Maine lobster enhancement (center) is surrounded by standout sides including (clockwise from left) Crispy Hasselback Potato, Alaskan King Crab & Rock Shrimp Mac & Cheese, Chef Daniel's Potatoes, and complimentary sharable croissant bread OPPOSITE RIGHT TOP Steak 48 General Manager Stacey Urbin and Chef Daniel Hernandez OPPOSITE RIGHT BOTTOM Steak 48 has spared no expense in creating its fit-for-the-times steakhouse that's both upscale and hip LEFT Beignet Tree, Triple Layer Key Lime Pie, and Peanut Butter Pie BELOW Fresh Seafood Tower with Colossal Shrimp Cocktail, Maine Lobster Tail, Iced Alaskan King Crab Legs, and Chef's Selection of Fresh Oysters, Maine Lobster Escargot, and Pure Osetra Sturgeon Caviar Golden Forks Service: Timeliness: Ambience: Culinary Innovation: Food Quality: Cocktail Program: Wine List: Value: @ranchandcoast RANCH & COAST MAGAZINE DECEMBER 2023 107

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