Introduction
Dine-in chains are a great way to enjoy a delicious meal without having to cook it yourself. But did you know that some of these chains serve surprisingly “gourmet” food? From upscale Italian to classic American fare, these restaurants offer a variety of delicious dishes that are sure to please even the most discerning palate. In this article, we’ll take a look at some of the best dine-in chains that serve surprisingly “gourmet” food. From the freshest ingredients to the most creative recipes, these restaurants are sure to satisfy your cravings. So, if you’re looking for a delicious meal without the hassle of cooking, these dine-in chains are the perfect choice.
Dine-In Chains That Serve Surprisingly “Gourmet” Food
When you think of chain restaurants, you may not think of gourmet food. But there are some dine-in chains that are serving up surprisingly delicious and high-quality dishes. From classic Italian to modern American, these restaurants are sure to please even the most discerning foodie.
Olive Garden
Olive Garden is a classic Italian chain restaurant that is known for its delicious pasta dishes. But they also offer a variety of other gourmet dishes, such as their signature Chicken Parmigiana and their Lobster Ravioli. They also offer a variety of salads, soups, and appetizers that are sure to please.
Red Lobster
Red Lobster is a seafood chain that is known for its fresh and delicious seafood dishes. From their classic Lobster Bisque to their Lobster Mac and Cheese, they offer a variety of gourmet dishes that are sure to please. They also offer a variety of other seafood dishes, such as their Shrimp Scampi and their Salmon with Mango Salsa.
Cheesecake Factory
The Cheesecake Factory is a modern American chain restaurant that is known for its delicious desserts. But they also offer a variety of other gourmet dishes, such as their Chicken Marsala and their Grilled Salmon. They also offer a variety of salads, sandwiches, and appetizers that are sure to please.
Outback Steakhouse
Outback Steakhouse is a classic American chain restaurant that is known for its delicious steaks. But they also offer a variety of other gourmet dishes, such as their Filet Mignon and their Grilled Shrimp. They also offer a variety of salads, sandwiches, and appetizers that are sure to please.
Chili’s
Chili’s is a classic American chain restaurant that is known for its delicious burgers and fajitas. But they also offer a variety of other gourmet dishes, such as their Grilled Salmon and their Chicken Parmesan. They also offer a variety of salads, sandwiches, and appetizers that are sure to please.
These dine-in chains are sure to please even the most discerning foodie. From classic Italian to modern American, these restaurants are serving up surprisingly delicious and high-quality dishes.
Not every restaurant needs to win a James Beard Award in order to be considered gourmet. For many, the notion of what constitutes “gourmet” is a subjective opinion as wildly varied as bread baskets and drive-thru preferences. Sure, tasting menus take top billing when it comes to gourmet go-tos and special occasion meals—but you needn’t take out a loan and indulge in a multi-course degustation to experience something refined, comforting, and special. And that’s where dine-in chains come in for many Americans.
Despite having locations scattered across the country, some dine-in chains ascend to gourmet glory for all kinds of reasons, be it nostalgia or culinary surprises. Even professional chefs can’t resist the all-American appeal of comfort food served at some of these places. While certainly not all dine-in chains can be categorized as gourmet, just like fast-food guilty pleasures, these are certain brands that serve surprisingly above-and-beyond cuisine.
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For Pace Webb, co-founder and founding chef at sandwich-slinging Daddy’s Chicken Shack in Houston, dine-in comfort is all about nostalgia. “I’ve always been a fan of House of Pies,” he says. “Growing up in Houston, it was a perfect late night spot. My order is always the same to this day: a slice of Bavarian chocolate mousse pie and a side of cottage fries.” Doubling down on nostalgia, Webb says he likes to actually dip his fries in the pie, conjuring memories of another iconic chain. “It’s kind of like dipping fries into a chocolate frosty at Wendy’s. I love that sweet and salty combo.”
According to Joseph LoNigro, executive chef and chief operating officer at Brine in New York City, his gourmet nostalgia skews a bit meatier. His pick? Hillstone, an upscale chain with a proclivity for steaks, burgers, and other burly American fare. “No matter where you are, the food and experience is always consistent, delicious, and special,” he proclaims, adding that his standard go-to order is the Thai steak and noodle salad. “They also make one of the best veggie burgers I’ve ever had—and I’m definitely not a vegetarian.”
Another steakhouse that can be even more surprisingly gourmet is Longhorn Steakhouse. That’s per Zac Lennox, corporate chef for Houston-based Palacios Murphy restaurant group, who says the key reason is the wood grill.
“There is something that just jingles your DNA when you eat meat that has been cooked on a wood fire,” he explains. “For 99.9% of mankind’s existence, if your food was cooked, it was cooked on wood fire. When you get a piece of meat and the smoke is in the juice, it just takes you to another place. It is enjoyment on a cellular, timeless level. Steakhouses are all over the place. You can spend five times the price and not get a steak that is as satisfying as the Longhorn offering. I just think it is underrated, but I don’t mind because I can usually get a table right away.”
Lennox adds that from a chef’s perspective, cooking over wood fire is tough—and should be respected. “You have to watch the food you are cooking, but you also have to watch the fire. It is no joke keeping a fire in the ‘Goldilocks Zone’ of not-too-hot and not-too-low for a five-hour service. To keep that fire right and still hit temps on steaks every time? That takes a special kind of someone.”
Longhorn, he says, is that special kind of someone, noting that the chain has a “wood grill school” that has to be attended before they let employees send food out to guests. “Restaurant chains usually dumb it down to make it easier on themselves, i.e. broilers, gas grills, sous vide, planchas, etc.” Lennox says. “Super high-end steakhouses usually do not use wood fire because, well, its hard to find cooks that are competent and willing to endure the heat. Longhorn went for it. I applaud their audacity.”
As with other chain-loving chefs, Lennox says it’s important for him not to overdo it with his love for Longhorn, so as to retain the nostalgia and adoration. “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? I don’t know, where do you want to go’ spin cycle with my significant other and we just feel like a well-cooked hunk of meat with no reservation needed, I can’t deny it, Longhorn delivers.”
Matt Kirouac