Steak House: The People, The Places, The Recipes
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Steakhouses are one of the most iconic—and surprisingly underdocumented—institutions in American food culture. Here, Eric Wareheim sets out to change that, profiling nearly 40 restaurants across the U.S. that capture the style, swagger, and spirit of the genre.
From New York’s Peter Luger to Bern’s in Tampa, from shrimp cocktails to creamed spinach, the book covers the classics—but its real focus is on people and place: what makes each steakhouse unique, and what binds them together across regions and eras.
There are 45 recipes (prime rib, Parker House rolls, wedge salad, martinis, and more), but this is more cultural document than cookbook. It’s the kind of book that makes you wish someone had done this for every decade of the last century.
A celebration of dining rooms with history, menus with gravity, and hospitality with personality.
Hardcover. Color photographs throughout.
Published on October 14, 2025
