Eat This, Not That!
From: Heather Newgen
Chefs to Share Favorite Chain Restaurants for Steak-and-Potatoes
Suggested angles
Highlight chain restaurants that source quality beef cuts and use proper aging techniques—Eat This, Not That! readers care about nutritional value and ingredient sourcing, so emphasize which chains prioritize ribeye and NY strip quality over volume
Contrast the best steakhouse sides at major chains with the loaded potato dishes to avoid—position yourself as a guide who can decode menu language around butter content, cream-based sauces, and portion sizes that Eat This, Not That! audiences specifically evaluate
Recommend specific menu hacks at chain steakhouses (like asking for olive oil instead of compound butter, or choosing baked over mashed potatoes with details on preparation)—this actionable advice aligns with the outlet's practical, decision-focused editorial style
Position yourself as the chef who helps Eat This, Not That! readers navigate chain steakhouse menus without sacrificing taste, focusing on where these restaurants actually deliver quality beef and how to order smart sides.
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