Chef Gus Martin serves as executive chef of Dickie Brennan & Co, the restaurant group behind Palace Cafe, Dickie Brennan’s Steakhouse, Bourbon House and Tableau, all located in New Orleans’ picturesque French Quarter. While beef is obviously a key staple at the steakhouse, Chef Martin speaks to how beef is important to the company’s business across all its concepts, even with an emphasis on seafood dominant Creole cuisine. In this series of Beef Means Business videos, Chef Martin speaks to the versatility and profitability of beef, his favorite beef cuts, and how the restaurant concepts creatively Creolize beef dishes.
Chef Martin speaks to the versatility of beef: how it goes beyond center of the plate and how different portion sizes drive business at lunch and dinner.
Chef Martin discusses how beef plays an important role on their menus, which typically emphasize Creole cuisine. Beef dishes are Creolized with the use of seasoning blends, sauces and accompaniments that give beef authentic Creole flair.