Not every restaurant needs to win aJames Beard Awardin order to be considered gourmet.
And that’s where dine-in chains come in for many Americans.
Even professional chefs can’t resist the all-American appeal of comfort food served at some of these places.
Shutterstock
“I’ve always been a fan of House of Pies,” she says.
“Growing up in Houston, it was a perfect late night spot.
“It’s kind of like dipping fries into a chocolate frosty at Wendy’s.
Courtesy of Hillstone Restaurants
I love that sweet and salty combo.
Hillstone, an upscale chain with a proclivity for steaks, burgers, and other burly American fare.
Another steakhouse that can be even more surprisingly gourmet isLonghorn Steakhouse.
Courtesy of Longhorn Steakhouse
It is enjoyment on a cellular, timeless level.
Steakhouses are all over the place.
Lennox adds that from a chef’s perspective, cooking over wood fire is toughand should be respected.
“You have to watch the food you are cooking, but you also have to watch the fire.
To keep that fire right and still hit temps on steaks every time?
That takes a special kind of someone.”
“Restaurant chains usually dumb it down to make it easier on themselves, i.e.
broilers, gas grills, sous vide, planchas, etc.”
Longhorn went for it.
I applaud their audacity.”
“I am afraid to go too many times and ruin it for myself.
But if I do find myself in the ‘where do want to go?
