The next time our family takes a trip to Walt Disney World we just might have to hit this place for lunch or dinner at Disney Springs.
Seafood would seem an exceptional choice at this nautical place but their beef looks amazing.
You’ve decided on beef. Now, how to order? Just a refresher…
That last one is pretty obvious. No wonder many restaurant menus declare if you order well done the establishment is no way, no how responsible for your totally ruined entree.
I mean, seriously. Hasn’t it always been that way? Well done buyers beware? Who orders prime steak that way anyway? Turns out a lot of diners, and they’re conceding this blasphemy thanks to…
“It would rock on the plate, it was so well done.”
Love this from the Wall Street Journal, subscription necessary to access online article:
On a recent visit to a steakhouse in Omaha, Neb., Caroline Zaayer Kaufman went through a song and dance that may be familiar to anyone who always orders their steak well-done.
The server, incredulous, asked if she was sure. (She was.) “So that means it’ll be cooked all the way through.” (Yes.) “No pink in the middle?” (Correct.) “The chef will probably need to butterfly it.” (That’s fine.) “Your entrees will take longer to come out.” (That’s OK.) “You know, you could just eat a hockey puck covered in blue cheese instead of wasting a steak.”
More from the Wall Street Journal:
About 19% of diners prefer their meat well-done or very well-done, according to a 2014 study by the Cattlemen’s Beef Board. (That’s compared with the 30% who prefer medium-rare, the most popular preparation.)
Chefs often resent when customers order steak well-done.
“It’s true. I cry on the inside,” says executive chef Victor Chavez, who spent 38 years at New York’s Smith & Wollensky and recently opened his own restaurant, Greenwich Steakhouse. “It takes me three to 12 weeks to age our beef, and I also butcher it myself into these beautiful little steaks,” he says. “It hurts to see all that work wasted.”
Well-doners have various reasons for their choice: Some say they’re concerned about possible bacteria in what they see as undercooked meat, or that red beef juice makes them squeamish. Others say they prefer a firm texture or the flavor of char—despite studies linking burned meat with increased cancer risk. And some shrug it off as a generational thing.
There is, of course, the crowd that says “I can eat what I want and what I like.”
CULINARY NO-NO BONUSES|