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Dining Out: Steakhouse Cuisine

Restaurant-Specific Strategies
  -- By SparkPeople

Steakhouses serve extra-large portions of hearty, filling heartland food without much spice or variety. Plain side dishes and a smaller number of sauces and toppings make it easier to control calories with smart choices and special preparation requests.
Common Ingredients:

Menus are dominated by meat, pastas, various potatoes slathered with gravy or toppings, and deep-fried appetizers. Vegetables are few and far between, except for potatoes, which are often fried in some form. Most offer salads, but many have only starch and pasta-based side dishes. Many restaurants are offering healthier chicken and fish alternatives.
Hidden Dangers: <pagebreak>

Healthy Finds:
The Big Tip:

Remember: one serving of steak is only about 3-4 ounces, or about the size of your open palm. Many steakhouse steaks are actually 3 or 4 servings!
Substitution Ideas:

 Try This Skip That
Manhattan clam chowder  New England clam chowder
Peel & Eat shrimp Fried shrimp
Spinach salad Creamed spinach
Baked potato Mashed potatoes
Steamed lobster tail Crab cakes
Poached fish Fish 'n chips
Veggie burger Bacon cheeseburger
Sirloin or Tenderloin T-bone or Ribeye
Rice French fries
Garden salad (dressing on side) Caesar salad
Angel food cake Pie

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