Why Steakhouses Were So Popular in 2025 | Eater

"Bright, airy, colorful, and vegetable‑heavy most of the year, this restaurant morphs into Kismet Steakhouse for the second winter in a row, donning white tablecloths and red roses through February and swapping out dishes like stone fruit with lemon balm and turmeric‑whey vinaigrette for New York strip steak, creamed spinach, and French onion dip; even in its alter ego it remains a “vegetable loving” restaurant, with much of the steakhouse menu vegetarian—including a center‑cut cabbage “steak”—so regulars and classic steakhouse seekers both feel at home." - Bettina Makalintal