At the WEG, we’ve been ahead of the curve in offering dishes meant for sharing long before it became a widespread practice.
In the article “Culinary Aspects of the New American Steakhouse,” the traditional chophouse menu undergoes a transformation to appeal to a fresh wave of patrons. Embracing the trend of communal dining, there’s now a notable emphasis on sharing plates. This shift reflects one of the most prominent dining trends of the past decade, which has gradually infiltrated even the most steadfast steakhouse establishments.
Here are some of dishes designed for communal enjoyment:
STEAKS & CHOPS
(Butchered in-house)
Prime Rib, Fri., Sat. & Sun. ONLY
BONE-IN PRIME RIB (18oz)
1 1/2 CUT bone-in PRIME RIB (24oz)
CHATEAUBRIAND for 1 or 2
KING T-BONE STEAK (24oz) or (36oz)
PORTERHOUSE STEAK (24oz) or (48oz)
NY STRIP STEAK (7oz) or (12oz)
KING VEAL CHOP (14oz) or (24oz)
LOIN LAMB CHOP single or 2
WE LOOK FORWARD TO SEEING YOU SOON
“Culinary Aspects of the New American Steakhouse”, Gordon Food Service, https://gfs.com/en-us/ideas/culinary-aspects-new-american-steakhouse/, Updated Nov 17, 2023