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 Rochester.

 
 
 

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.

 
 

The first 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.

  What's so special?

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.

Dry-aged 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.

  More on Our Food

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 Market.

 

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.