Flavor Trends, Strategies and Solutions for Menu Development

 

 

 

By Flavor & The Menu
May 6, 2021

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Kevin Abbott

Kevin Abbott

Two pounds plus. No one’s gonna ask, “Where’s the beef?” when this dish is delivered to the table. “The 34-oz. Dry-Aged Tomahawk Steak is our most impressive steak, both visually and flavor-wise,” says Kevin Abbott, Executive Chef of the Nashville location of STK, a modern steakhouse operated by The One Group, with other locations worldwide.

Abbott says the cut, the visuals and the aging process move this Linz bone-in ribeye to signature status. “The fantastic marbling really makes the flavor pop,” he says. Plus, the 36-day dry-age process tenderizes the steak, reducing the overall moisture content by 10 percent. “This intensifies the flavor, makes for a richer mouthfeel and imparts an earthy quality that is reminiscent of mushrooms or foie gras,” he says. “This is a favorite of both our kitchen team and our clientele. It has the visual ‘Wow!’ factor, and the flavor of the cut cannot be beat.”

About The Author

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Nicole Duncan is the digital managing editor of Flavor & the Menu. She's reported on the restaurant industry for a decade, most recently as the editor of FSR magazine. In 2021, she won a Folio award for her feature on restaurant tycoon Tilman Ferttita. The following year, FSR was awarded Best Overall Issue for its May 2022 issue featuring Andrew Zimmern. She has profiled well-known chefs including Paola Velez, Fabio Viviani and Daniel Boulud, but also relishes the opportunity to spotlight under-the-radar trends and innovators.