The Original Steakhouse Menu: Simplicity Defined
The earliest American steakhouses offered menus of striking simplicity. A few cuts of beef, a baked potato, perhaps a salad or creamed spinach, and a modest wine list. That was the formula from the late 1800s through much of the 20th century. Establishments like Delmonico's and Peter Luger built legendary reputations on this focused approach. The steak was the star, everything else was a supporting player, and the menu fit on a single card. This simplicity had its own elegance. Guests knew exactly what they were getting, and the kitchen could focus entirely on perfecting a handful of preparations. There was beauty in the restraint.
The Expansion Era: Surf and Turf and Beyond
Beginning in the 1960s and accelerating through the 1980s, steakhouse menus expanded significantly. Seafood became a prominent addition, with lobster tail, shrimp cocktail, and crab legs joining the menu. The surf-and-turf combination became iconic. Side dishes proliferated beyond potato and spinach to include onion rings, asparagus, and various potato preparations. Desserts grew from simple cheesecake to elaborate presentations. Wine lists expanded from a few bottles to extensive collections. This era saw the steakhouse transform from a singular dining experience into a comprehensive restaurant capable of satisfying diverse tastes within a beef-centric framework.
The Global Influence on Modern Steakhouse Menus
Today's finest steakhouse menus reflect global culinary influences that would have been unimaginable a generation ago. Japanese Wagyu has revolutionized the protein section, offering marbling and flavors beyond anything American beef alone can provide. At Blu' Steakhouse in Hollywood, FL, the menu features both USDA Prime dry-aged steaks and A5 Japanese Wagyu, including Wagyu Tartare at $23, Wagyu Carpaccio at $24, and cuts ranging from Wagyu Ribcap at $85 to Wagyu Tomahawk at $500. French and Italian influences appear in preparations like Bone-In Ribeye Au Poivre at $89. This global palette enriches the steakhouse tradition without abandoning it.
The Appetizer Revolution
Perhaps the most dramatic evolution has occurred in the appetizer section. Where classic steakhouses offered shrimp cocktail and oysters Rockefeller, modern menus feature inventive starters that rival the mains in creativity and appeal. Raw preparations like tartare and carpaccio showcase ingredient quality in its purest form. Bone Marrow at $26 at Blu' Steakhouse brings nose-to-tail philosophy to fine dining. Crab Cake at $25 and Tuna Tartare at $25 offer seafood alternatives that expand the dining experience. The modern steakhouse appetizer menu is so compelling that some diners build entire meals from starters alone, a concept unthinkable in the traditional steakhouse.
Side Dishes: From Afterthought to Star
Side dishes have undergone their own revolution. No longer mere afterthoughts, steakhouse sides have become destination dishes in their own right. Truffle Fries at $12 and Mac and Cheese at $14 at Blu' Steakhouse represent the elevation of comfort-food sides to fine dining standards. Creative preparations featuring seasonal vegetables, artisanal ingredients, and chef-driven techniques have transformed the sides menu from a perfunctory list into an essential part of the meal's architecture. Today's diners often discuss and debate side dish selections with the same enthusiasm they bring to choosing their steak. The side dish has earned its moment.
The Modern Steakhouse Menu: A Complete Experience
Today's steakhouse menu is a complete culinary document that tells the story of a chef's vision, a restaurant's sourcing philosophy, and a region's culinary identity. At Blu' Steakhouse at 1900 Harrison St, Hollywood, FL, the menu encompasses everything from the Lobster Bisque at $16 to the Wagyu Tomahawk at $500, with Chicken at $25 and Salmon at $40 ensuring every guest finds their perfect dish. Chef Javi Cano's menu reflects the full evolution of the steakhouse genre while maintaining the quality and focus that defined the great steakhouses from the beginning. Call 754-260-5189 to explore the menu for yourself.
Ready to Experience Blu' Steakhouse?
Open Wednesday–Saturday from 5 PM. Located at 1900 Harrison St, Hollywood, FL 33020.