Restaurant Trends

[Varmint]

Several years ago, the hype was grass-fed Argentian beef restaurants. More recently, churrascaria/rodizio!!!! I'd like to hear your thoughs on both of these types of restaurants, their products, and where the new trends will be. Thanks.

[Mister_Cutlets]

Restaurant-business savants have been predicting the emergence of Rodizios as the next big thing for the past two years, but it hasn't happened yet. You would think it would be a natural: Rodizios are cheap, fun, and appeal to everyone from Atkins patients to red-blooded he men and the woman who love them. Plus, there's a whole bossa nova bounce to it as well that should make it attractive. The only thing that might be delaying it is the use of inferior quality of meat (always a temptation where strongly

marinated dishes are concerned) and the palate fatigue that sets in at

rodizios when you've had your fourth meat seasoned exactly the same way.

Other than that, they should be huge! Huge!

As for grass-fed meat, that's a non-starter for two reasons. One, it's a premium commodity, whose comparative rarity and cost make it an unlikely choice for any broad restaurant trend; and two, it's not that great. The next grass-fed steak I eat that tastes as good as the best grain fed steak will be my first. Even the antibiotic-free meat sold in big chains like Wegmans is noticeably inferior, on the whole, to conventional meat. A few places serve great grass-fed meat, but it's never as juicy and tasty as the cheaper, easier alternative.

yrs

Mr. Cutlets