Foodies are aghast at reports that President Donald Trump went out this weekend to a high-end Washington steakhouse he owns and ordered his 30-day dry-aged strip steak cooked well-done, with ketchup.
"As if the entree would be accompanied by a sippy cup," sneered the Washington Post of the president’s faux pas, suggesting "a moment of silence for the cow."
Rare or medium-rare steaks may be a more traditionally sound choice, but Chicago steakhouse employees who make a living serving choice cuts in one of the nation’s finest steak cities can’t afford to be so judgmental — at least, not publicly.
Between 10 and 20 percent of Chicago diners order their steaks well-done, an informal survey of steakhouses conducted by Chicago Inc. on Tuesday suggests.
"Look, it’s your food," said Joe Neis, general manager at Rosebud in the Gold Coast neighborhood. "We’ll put your cellphone in the deep fryer if you want."
While Rosebud (tag line: "A rare steakhouse, well done"), like other top steakhouses, takes pride in its steaks, it’s more important that guests get their dinner the way they like it, Neis said. Trump’s willingness to indulge his own preference over what is generally considered good taste "makes me happy," he added.
Ketchup is provided to diners shameless enough to ask for it at all of the restaurants Inc. called. All of them serve it in a dainty ramekin, sparing the diner from further blushes and the room’s decor.
Steakhouse 2.0: How 6 Chicago restaurants have changed the game Phil Vettel
One of the reasons Chicago steakhouses are so popular, I believe, is that when you say “steakhouse,” there are no follow-up questions.
You know what you’re getting: top-quality beef, and plenty of it, in doorstop-weight portions. Big cocktails, bigger desserts and a huge wine list heavy on marquee…
One of the reasons Chicago steakhouses are so popular, I believe, is that when you say “steakhouse,” there are no follow-up questions.
You know what you’re getting: top-quality beef, and plenty of it, in doorstop-weight portions. Big cocktails, bigger desserts and a huge wine list heavy on marquee…
(Phil Vettel)
"We certainly don’t put a bottle of ketchup on the table!" a Chicago Cut hostess noted, tartly.
Craig Couper, chef at Michael Jordan’s Steakhouse, also chose his words carefully.
"It’s not my place to have an opinion," he said. "It’s my job to ensure everyone who eats here enjoys their food, even if its a well-cooked steak, with ketchup."
kjanssen@chicagotribune.com
Twitter @kimjnews
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