4 Steakhouse Chains Where Chefs Actually Eat


Outback Steakhouse

Yes, the largest steakhouse chain is considered a chef's favorite—and no, it's not just because of the legendary Bloomin' Onion. Outback steaks seem to speak for themselves in terms of taste and quality.

"Personally I've made and tried thousands of steaks during my career, but one particularly stands out. I went to Outback, in Tampa Bay and it was amazing," says Chef Jenna Moran of Whimsy and Spice.

Capital Grille

Although Wes Wright, cook and founder of CookOut News, is constantly grill testing for the perfect steak, he admits that going to Capital Grille is an easy go-to when he wants a quality cut of meat for dinner.

"They've been consistent with the quality of their beef and they dry age it," says Wright. "I currently don't have a dry-aging operation, so I feel like I'm getting something extra by going there.

Mastro's Steakhouse

Although Mastro's is a smaller steakhouse chain with just under two dozen locations, it is critically acclaimed for its "masterful, high-end" experience, continually labeled as one of the "top 10 steakhouses in the world" and continually a celebrity favorite.

Always order the bone-in ribeye. It's very tender and flavorful. If you want to keep it simple, the shrimp cocktail is always a great starter. Make sure you finish with the butter cake!


Compared to Outback, which has hundreds of locations across the globe, Bavette's is a smaller chain with just two humble locations to choose from: Chicago and Las Vegas.

They do not have a corkage fee for bottles of wine if you share a glass of wine with another table. I love the community aspect. Also, they have seafood towers.

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