Steakhouses have long been known for indulgent, if predictable, desserts: tall cheesecakes, key lime pie, crème brulee, carrot cake, and decadently chocolate.
LongHorn Steakhouse restaurants will soon provide a dessert that builds on steak as the primary occasion. We’re speakme steak for dessert.
Beginning July 1, the steakhouse logo will begin serving Steak & Bourbon Ice Cream: vanilla ice cream swirled with bourbon caramel and bits of steak. When it involves the table, it can also be crowned with bourbon caramel sauce, whipped cream, and “steak sprinkles.” It will be promoted for $three.Ninety-nine restaurants are in New York, Chicago, Atlanta, Nashville, Cleveland, Miami, Fort Lauderdale, Tampa, and Houston. LongHorn has places in Houston, Pearland, Sugar Land, Humble, Webster, Katy, and Spring.
The eatery that prides itself on never serving frozen steak is bending its policies for the ice cream studded with bits of frozen steak grilled and pro with a proprietary “char seasoning.” Greenville, South Carolina’s Fork and Plough is a unique concept that combines a restaurant, grocery store, and butcher shop. The eatery is extending that particular technique to its cakes with the advent of its Dessert Burger.
The sweet dish has made headlines since its advent. It includes peanut butter cookie “buns,” a cheesecake “patty,” funnel cake “onions,” chocolate pudding,” and raspberry compote. Fork and Plough specializes in dishes primarily based on nearby elements in an informal atmosphere. The menu changes weekly, so there is always something new for clients to try. The restaurant first opened in July 2018, and in the nearly twelve months since then, it has made a name for itself in Greenville with its farm-to-desk fare and network ardor.
