Walked into a steakhouse in Austin that trims all their meat tableside

The chef at Lambert's was cutting the silver skin off a strip loin right on the counter, and I realized most of us do this stuff behind closed doors like it's a secret. Have any of you tried doing more prep out in the open where customers can see it?

2 comments

2 Comments

blairsanchez26d ago

Nah, I'd rather keep the messy prep behind the line where it belongs.

dakota_fox26d ago

Yeah, "cutting the silver skin off a strip loin right on the counter" is exactly the kind of thing that works way better than people think. I've done similar stuff with breaking down whole fish and trimming briskets in front of customers, and it builds trust like nothing else. The key is to keep your station super clean and make sure you talk them through what you're doing as you go... it turns into a conversation more than a show. Just watch your knife skills - if you slip up, it can backfire hard. Start with something simple like portioning steaks or pulling pin bones out of salmon fillets, nothing too risky.