A Case-Owned Steakhouse? Idea Number One: The Whole Family

Every so often, I get these wild thoughts about specialty restaurants and wonder just what I'd do with them. Previously, I did a blog on what specific type of eatery I would run if an opportunity came about. And, of course, I picked a barbecue joint and gave you my menu choices.

Well, now, let's look at this with another perspective and another idea. What if I were to do a steakhouse? Different concept from barbecue, and with a few more choices, perhaps. Here is a model below in the event of a family-oriented steakhouse where families and kids would come out, but also an opportunity for dates, church gatherings, and business lunches and dinners for different clientele. It will have a Texas and western theme to it, not too rustic, but definitely not formal, either. Suits and ties are just as welcome as those in T-shirts and jeans. Prices will mostly be reasonable and shouldn't give your pocketbook a huge hit. Let's speculate for a moment:

Case's Western Steak House (not a real name or the final name, by all means, but very tentative)

Appetizers

Western Steak Tips (your choice of BBQ or steak sauce)
Chicken Fingers
Onion Rings
Jalapeno Poppers (cheese-filled)
Fried Mushrooms
Fried Zucchini
Fried Baked Potato Patties (potatoes breaded and fried, filled with cheddar, bacon bits, and chives, ranch dressing for dipping)
Pork Riblets

Steaks (done on open-flame mesquite wood)

Sirloin - 8 oz, 10 oz, 14 oz, and 40-ounce Big Bubba
Filet - 6 oz, 8 oz, 14 oz tenderloin
Ribeye - 14 oz, 16 oz, 20 oz, bone-in 24-oz
Kansas City Strip - 12 oz, 16 oz
T-Bone - 18 oz, 24 oz
Porterhouse - 32 oz (We don't do it small here)
Hamburger Steak - 8 oz, 12 oz, 16 oz Pound of Ground Round
{All steaks have option of topped mushrooms or sauteed onions}
Chicken-Fried Steak (cream gravy) - small or large cut

Other Meat Choices

Wood-grilled Chicken Breast
Pork chop - 10 oz boneless, 14 oz bone-in
Broiled Catfish (two large boneless filets)
Broiled Salmon
Buffalo Steak (from ground buffalo) - 8 oz, 12 oz

Dinners usually come with a choice of salad, two sides and Texas toast.

Sandwiches (served on homemade buns, condiments to the side)

Broiled Sirloin Sandwich
Broiled Ribeye Sandwich
Hamburger
Buffalo Burger
Broiled Chicken Sandwich
Broiled Pork Sandwich

All sandwiches served with french fries.

Salads (Ranch, Thousand Island, French, Italian, Caesar dressings)

House Salad
Grilled Chicken Salad
Cobb Salad

Sides

Baked Potato (sour cream or ranch, whipped butter, chives, bacon bits, cheddar cheese)
Pinto Beans
Green Beans
Fried Okra
French Fries (big, crinkle-cut)
Sliced tomatoes

NOTE: Each meal choice will be garnished with a single jalapeno pepper.

Desserts

Cobblers (apple, pecan, peanut butter, cherry, peach)
Ice Cream (Blue Bell)
Chocolate Cake

Kids Menu (hamburgers, chicken strips, fish nuggets, grilled hot dog)

Drinks

Iced Tea (we will offer sweet or unsweet)
Lemonade
Coffee
Soda (Coke gets pouring rights, Orange Crush, Mountain Dew, Big Red, IBC root beer, Dr Pepper)
Choice of Beer (numerous)


Of course, customers can also drink water. So, here's just one thing to look at when going out casually or when you have a business meeting. If you crave good Texas food, this would be a place to go if I were to run a casual steakhouse. Whichever way you slice it, you'll be in good company and will get taken care of with a big smile, or I'll give you your money back.

Next time, I'm going to write about what to expect if I did a fine dining steakhouse. Stay tuned right here, and I'll be bringing it.