Since their establishment, New York City steakhouses have played a significant role in the meat industry. These institutions have created a perennial culture around meat eating, an embrace of tradition, and an intense pride for American born and raised food. Today, these establishments remain embedded in New York City culture, but their role is beginning to change.
We spoke with Chef Craig Koketsu of Quality Meats — a sister restaurant to Smith & Wollensky steakhouse, the quintessential New York City steakhouse. Koketsu gives us insight into how steakhouses hold to their roots, yet have become innovative to appeal to meat eaters of all types.