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Steak 48 Business Analysis

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(-- removed HTML --) About Us Part 1 (-- removed HTML --) (-- removed HTML --) Established by the Mastro Family (-- removed HTML --) When brothers Jefferey and Michael Mastro, their father Dennis and partner Scott Trolio established Steak 48 in 2014, they sought to create a unique steakhouse that went beyond the traditional stereotype. The group currently owns several fine-dining steakhouses including, Dominick's Steakhouse and Steak 44 in Phoenix, AZ, and Steak 48 in Houston, TX. The group has a track record of developing successful steakhouse franchises with the Mastro Steakhouses and Ocean Club restaurants in Arizona and California before selling the brand in 2007. With their new offerings in the culinary landscape, the Mastro's …show more content…

Visitors will be welcomed in the entryway with a view of our 3,000-bottle wine vault and decor that features natural wood materials and contrasting white, grey and brown tones. Interior decor has been carefully designed by Testani Design Group, and our dining rooms display original artwork, antique cleavers and unique light fixtures. All of our furniture from dining room tables to barstools have been carefully selected to add to the vibrant ambiance of each dining area. With over 12,000 square feet available, our two-level dining space has been carefully planned to provide an aesthetic for any occasion. Quiet nooks offer intimate and romantic settings and larger dining areas give large groups and parties a chance to engage in an energetic …show more content…

Executive Chef Brian Key, formerly of Gibson's and Weber Grill, and Corporate Executive Chef Marc Lupino source as many local ingredients as possible. If any ingredient does not meet their rigid quality standards it never makes its way onto the menu. Many patrons come to Steak 48 for choice cuts of prime beef. In an effort to serve the finest steaks, we operate an on-site butcher shop which is kept at 40-degrees. In our in-house butcher shop, steaks undergo our wet aging process for 28 days before being expertly cut by masters of their craft. The benefits of our in-house butcher shop our enormous. We custom cut steaks to meet any individual preference, and the steaks feature on our menu are fabricated on a daily basis to produce incredible results. Once cutting is complete, our prime steaks are delivered to our kitchen's 1800-degree broiler for our culinary team to cook to perfection. We serve other locally sources meat items on our menu such as tender pork from White Marble Farms and succulent veal from Markham

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I love that place I always switch between the 1/2 pound burger or the 1/4 pound burger depending how hungry I’am that day, where as my dad and grandpa usually get the steak. But after a great dinner and a well needed rest we set out again to do some more hunting and hopefully get me a deer. But instead of me getting one my dad got one and it was a nice one.

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