GETTING THERE AS A STEAK HOUSE

GETTING THERE AS A STEAK HOUSE

If you’ve had the good fortune of tasting dry-aged beef, then you know that it has a remarkable depth of flavor.  ONLY serious steakhouse KNOW THIS , dry-aged beef can be hard to come by without involving HIGH-END AGING CABINET. But the good news is that AT WOOD AND COAL WE GOT YOU COVERED.

A steakhouse, steak house, or chophouse is a restaurant that specializes in steaks and chops. Modern steakhouses may also carry other cuts of meat including, roast prime ribs, and veal, as well as fish and other seafood.

History

Chophouses started in London in the 1690s and served individual portions of meat, known as chops. The traditional nature of the food served was zealously maintained through the later 19th century despite the new cooking styles from the continent, which were becoming fashionable. The houses were normally only open for men.

The steakhouse started in the United States in the mid-19th century as a development from traditional inns and bars. Steakhouses can be casual or formal fine dining restaurants.

Our friendly and knowledgeable staff  will be on hand to give you advice on the best way to eat your meat – we always take into account the personal preferences of the client while giving our own suggestion.