In Defense of the Corporate Steakhouse

• 1:03:20The corporate chain steakhouse is all that's left after chefs became commodities and fine dining died.
• 1:03:56He wants a meal so absurd he has to explain it to others—tartare, shellfish platters, creamed spinach, au gratin potatoes all on one plate.
• 1:04:44The dish shouldn't even make sense; it should be something he has to justify to anyone watching him eat it.
• 1:05:22Fusion cuisine and young chefs with dreams are over; fusion took French techniques and Asian flavors and nobody can do that anymore.
• 1:06:15Don't let perfect be the enemy of good—skip the trendy restaurants and don't go looking for a view.
• 1:06:30Tim went to a Malibu restaurant with amazing views but terrible food, and the bathroom had naked children for reasons nobody explained.
• 1:07:00The ideal steakhouse should be a dark corner with wine barrels, brick walls, dark carpets, and leather placemats.
• 1:07:50Even if you're broke and wondering if your debit card will work, a corporate steakhouse makes you feel special for that moment.
• 1:09:20It's nice to avoid experimental chefs and just eat a creamy lobster bisque without suffering through some chef's failed next big thing.
• 1:09:53Dallas resonated with him because it was chain steakhouse after chain steakhouse where real estate guys and prostitutes operated.
• 1:10:51Corporate steakhouses are proven, and when your body goes to hell and you can't dance in clubs anymore, you need a dark serene place to fill yourself with bisque.
• 1:12:17He'd open a small six-table restaurant styled as a corporate steakhouse with one chandelier and a spiral staircase to nowhere.

corporate steakhousesChick-fil-ADallasMalibu