We at Tournedos Steakhouse and the Inn on Broadway are proud
to hold the reputation of delivering amazing dishes that consistently impress
our guests. Our chef's each have a
deeply-rooted desire to provide the best fare there is to be found in
Sous Chef Matthew Buckert has been with Tournedos Steakhouse
since 2006. Chef Matt brings an abundance of natural talent to the Tournedos kitchen. His hunger for excellence translates into
every meal he prepares.
rule of dry-aged beef is: it's more expensive. The second rule of dry-aged beef
is: if a restaurant is serving dry-aged product, it will definitely say so on
the menus. The third rule of dry-aged beef is: if a restaurant uses descriptors
such as “custom-aged”, “prime-aged” or any other kind of hyphenated age, it is
not serving dry-aged beef. See rule No .2.
Flavor and Tenderness. “Dry-aged beef has a wonderful, rich,
beefy taste that is associated with fine beef and fine wines. It’s mellow and
intense.” The aroma is meatier than any other beef, with a whiff of game and
earth. The taste is nutty and buttery – even fatty, but in the best possible
way. The texture is equally buttery.
Only a tiny
amount, less than two percent of all good beef, is good enough to be dry-aged
and most of this is graded prime. A small percentage of “choice beef”, Certified
Black Angus, for example, is also dry-aged. At the slaughterhouse, steer are
cut into sections like whole ribs (from which rib steaks are cut) or whole
strip loins (from which New York
strip steaks are cut) and shipped for dry-aging where the meat is put into the
refrigerated walk-in boxes for three to four weeks. The temperature in these
aging rooms is a constant 34 to 38 degrees F, the humidity a steady 50 to 60
percent. During this period, two things happen. First the meat loses a great
deal of moisture; a 20 pound whole strip loin will lose about 20 percent of its
weight. The good news is that this moisture loss concentrates flavor. The
second effect of dry-aging is that the beef’s enzymes break down the muscle
fibers, tenderizing the meat. When a whole strip loin has gone through the
entire dry-aging process, the outside turns a deep mahogany color, and the
texture is that of a stiff leather saddle- more like something you’d ride then
something you’d eat. But the crusty exterior is trimmed dramatically, reducing
the weight of the strip loin by an additional 20 to 25 percent, another reason
why dry-aged beef costs so much.
beef was the norm until about 20 years ago, when someone got the bright idea to
put beef in vacuumed sealed plastic bags before it left the slaughterhouse. In
this hermetically sealed environment the meat aged in its own juices, hence the
term wet-aging. Wet-aged beef is not exposed to air, so it doesn't lose so much
moisture. Nor is there a thick crust to be heavily trimmed as with dry-aged
meat, so the meat is considerably cheaper. This helps explain why close to 99
percent of beef, including the meat used in many steak houses – is wet aged.
While wet-aging avoids product loss from shrinkage and trimming, it also misses
out on the intensified flavor that comes with the moisture loss.
Our Executive Chef frequents the Rochester Public Market, going twice a week to scout out the freshest local produce he can find. Because we use as much local produce as possible, you’ll find seasonal items and specials on our menu that take advantage of each season’s best offerings.
When we can’t find the ingredients we need locally, we look for the best products we can find elsewhere. We offer a variety of seafood, most of which is flown in fresh daily from Hawaii before being expertly prepared by our Chefs and brought to your table.
Our beef has a deep, rich taste and tender, juicy texture, a product of our in-house dry aging process. Our Executive Chef hand-selects our beef, which is then shipped to Tournedos, where it is placed into our coolers for three to four weeks. While in the coolers, the beef loses much water, concentrating the flavors into the remaining meat. Once the beef has been aged in the coolers, our Executive Chef hand trims the thick crust, leaving the perfect cut of beef that will be served to your table.
Executive Chef Tom Polizzi started in the restaurant
industry when he was just sixteen. He
has worked in some of Rochester's top restaurants over the years and settled in
as the Executive Chef of Tournedos Steakhouse upon its opening in June 2005. Chef Polizzi oversees all operations from
beginning to end and works closely with Rochester's top food distributors to
ensure that Tournedos dishes are executed with the finest ingredients the area
has to offer. Twice a week, you can find Chef Polizzi shopping for fresh local produce at the Rochester Public
Chef Janice Plant joined us as the Head Pastry Chef in 2005
and her talents play an integral part at the Inn on Broadway and Tournedos
Steakhouse. On a daily basis, Chef Plant prepares the breads, pastries, quiche, desserts, truffles (which complete every
dinner served at Tournedos Steakhouse), and even the ice cream and sorbet. Her passion for excellent food and quality
are apparent in everything she creates.
Banquet Chef Jason Dale works closely with the events staff to provide you and your
guests with an unforgettable dining experience. Chef Dale's expertise and attention to detail come to life in in a way
that expresses the individuality of each event.
Rochester, NY 14607
Toll Free 877.612.3595
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