Buff Bouef

Staple.
Some folk only choose one thing when they dine out – schteak.
You pretty much have to have it to please a large section of your audience, something to woo the business crowd, the father-in-law, Larry from Longford and those that need to choose the most expensive thing on the a la carte. Over familiarity can be a curse, but that’s often the challenge. Doing something simple, often and exquisitely well.
Sealed in pan to get the brown amino acid sweetness of the flesh, doused in buttery dreams and accompanied by fresh crisp veggie crunch delight. Treat it right and treat it well the restaurant will do well, cover it margins and if you can produce a memorable schteak that will feature in conversation and make grown men cry – then you’ll have a full restaurant. All as happy as Larry.

Tweet about this on TwitterShare on Google+Share on TumblrShare on StumbleUponShare on LinkedInShare on FacebookPin on PinterestEmail this to someone