Originally Posted by Hawg Father of Seoul
What items would you include on the menu if you had an upscale restaurant?
If you had to worry about waste and inventory control while being upscale, what would you put on your menu?
My current ideas are obviously brisket, a nice ribeye, and prime rib appearing a regular special.
Some people might argue that this should go in the catering section, but I want to know what you geeks think and this is just theoretical any way.
Prime Rib might be ok, but a lot of eateries have it. You could add a twist by putting in a tri-tip. Done right, it'll go up against any filet (I'd argue it'd compete with a prime rib too!), and it's MUCH less expensive. Cooks relatively fast. Because they're smaller, and cook time is minimal, you have decent waste control. Not to mention they can be nursed back up to deliciousness after they've been refrigerated.