The staff of the Riverfront Steakhouse pride themselves in serving prime steaks prepared using a special process which results in a distinctive flavor. Most customers agree our steak is the best they have ever tasted. The atmosphere at the Riverfront Steakhouse is elegant and relaxed and the service is second to none.
The Riverfront Steakhouse is an excellent choice for parties, entertaining business associates or a romantic dinner for two.
These are America's 21 best steakhouses Published on 1/13/2014
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A Note To Our Customers
Welcome to The Riverfront Steakhouse. Because I appreciate and value your patronage and because I share your appreciation of superior steaks, The Riverfront Steakhouse serves USDA PRIME meats and other specialty cuts. You may know that the term "USDA PRIME" is much more than a mere marketing slogan - it is the official designation for the finest cuts of beef available in the United States and, therefore, the world. The "hierarchy" of beef quality runs from USDA PRIME, at the top of the chain, to ANGUS, CHOICE and SELECT, in that order. The great majority of highly regarded restaurants, even those which many consider to be purveyors of good steaks, serve only CHOICE USDA cuts of beef.
Whether your favorite is a filet, a ribeye or a strip, The Riverfront ~ Steakhouse serves the same steaks served by the world's most noted steakhouses, including Morton's of Chicago, Flemings, Del Frisco's of Dallas and Shula's of Miami. As the result of my frequent business travels to Dallas, I have grown to love the distinctive flavor of the steaks served by two of Dallas' premier steakhouses. Through my friendships with the owners and managers of these Dallas steakhouses, I have learned that the reason for ... the distinctive flavor of their steaks is the manner in which the steaks are cooked - in an infra-red broiler oven, rather than over an open-flame grill or regular oven. Preparation of steak in an infra-red broiler oven is something which is new to this area and now proudly offered by The Riverfront Steakhouse.
A few more words about the way in which I have our chefs cook our steaks: They are first heavily salted and peppered and then placed in the infra-red broiler oven and seared. When almost done, they are removed from the infra-red broiler oven, basted in butter, then placed back in the oven on the serving plate. At this point, the juices in the meat break down the salt and pepper, creating a basted "crust" which is slowly dissolved by the heated butter and drawn into the meat, resulting in the desired (and distinctive) flavor. Once the meat reaches your cooking instructions (that is, rare, medium-rare, etc.), it is removed from the oven and served at 300 degrees (the plate is even hotter).
I bring these things to your attention not as a boast, but as evidence of my commitment to excellence and your enjoyment. Still, in those instances where we fail to meet your expectations, I want you to call them to my attention, so I can correct any occasional shortcomings. Your input and loyalty are important to me, because they are clearly the keys to our success, every bit as important as the quality of the food we serve. By the way, when we do meet or exceed your expectations, whether at The Riverfront Steakhouse or at our "sister restaurant," Benihana Japanese Steakhouse, I'd like to hear about that, too!
Thank you and let me know how we can serve you. Enjoy!
Frank Fletcher. Jr.
Located in the
Wyndam Riverfront Hotel
2 Riverfront Place
North Little Rock, Arkansas 72114