Steak 38 owner Joe DiAmore sees his restaurant as a throwback to the ways things used to be.
Situated on the eastbound side of Route 38 just past Cuthbert Boulevard, Steak 38 first opened in 1992 with just a small dining room and a bar area.
Thanks to favorable reviews from local food critics, the restaurant thrived, with lines outside the door and a fully booked dining room nightly.
Even though chain restaurants have put a number of other smaller restaurants out of business, Steak 38 contuses to thrive today.
DiAmore believes his restaurant is successful because of the personal touch he and his staff give to customers.
“We do a lot of tableside service,” he said.
The restaurant tosses all of its salads tableside. The service staff takes turns with making the salads for tables and makes them to order with any toppings the customers wants.
Desserts are also made tableside at Steak 38. The bananas foster dessert is flambeed tableside for the customer, adding an extra element to the meal.
The constant interaction forges a connection between the staff and customers, something DiAmore is proud of. He said repeat customers often request certain servers. DiAmore himself also takes time to get around the dining room and talk to customers.
With Restaurant Week approaching, DiAmore hopes new customers come to Steak 38 and enjoy the same unique experience others have.
While steak may be in the restaurant’s name, its menu actually carries a large variety. In addition to a prime rib, customers can choose a filet royal or a lobster francaise or fra diablo over pasta.
“We’re big on seafood even though we are a steakhouse,” DiAmore said.
Each $35 Restaurant Week menu includes one of the entrees, an appetizer of oysters rockafeller, fire grilled shrimp or Gorgonzola crusted bruschetta, as well as a soup or salad.
DiAmore’s aim was to feature dishes new customers will be able to order if they return again.
“We didn’t want to stray too far from our regular menu,” he said.