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Steakhouses Mutate Into Everything, Including Vegan-Friendly Carnivore Denial Spots

KEY POINTS

  • •In 2025, steakhouses surged beyond tradition, with places like Manong in Philadelphia blending Filipino flavors and Outback chain inspirations.
  • •Renowned chefs Jose AndrĂŠs, Kwame Onwuachi, and Daniel Boulud opened steakhouse-style restaurants, elevating international influences with luxe presentations.
  • •Even vegetable-focused restaurants like LA’s Kismet transformed seasonally into 'steakhouses' to broaden appeal and please diverse diners.

In a bold meat renaissance worthy of a Hollywood reboot stuck in development, 2025 has crowned every eatery a 'steakhouse,' whether it's Brooklyn dive bars flipping $20 steak frites or LA's kale temple Kismet turning white-tablecloth solemn to serve New York strip and creamed spinach right next to their 'vegetable-loving' center-cut cabbage steak. Philly's Manong blends Outback nostalgia with Filipino flair, mixing milkfish mayo into burgers like a culinary 'WTF' hotline. Meanwhile, chefs hitch their belts to Korean prime ribs with shio kombu crusts at Gui, and $38 tableside Mexican steak tacos at Cuerno repel plant-based fans who were promised an ethical forever_future. Despite environmental guilt trips and Beyond Meat's stock nosedive, America says 'Yeehaw!' to 2025's beef boom—even at record-high prices, restoring America's old ringside rivalry: guilt vs. carnivore revenge eating.

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Source: Eater | Published: 12/16/2025 | Author: Bettina Makalintal