Everything You Need to Know About Steak48
Philadelphia’s restaurant scene is getting better each and every month. And with the recent opening of Steak48, established by the Mastro family, Philly’s food scene just outdid itself. I had the pleasure of sitting down with Chef, Robert Watson and the General Manager, Andrew McLaughlin for an exclusive interview answering alllll the questions each of you posed when I first went for opening weekend! Chef Robert has quite the resume — working in all areas of the kitchen, in all areas of the country the Mastro family sought him out to open the Philadelphia location because he is just that good. As for Andrew, the passion he has for hospitality oozes from every word he speaks. He adores the Steak48 community and cares deeply about serving every guest with the utmost care.
I’ve dined at Steak48 Philadelphia twice now. The first time with my husband, mom, and brother back in mid-September thanks to Cashman & Associates and then again more recently with just Daniel. Both times we were beside ourselves with the top-notch service and frankly, best food we’ve ever eaten. The quality is unmatched.
My personal favorites were the fried deviled eggs (never knew these existed, but omggg are they amazing) + the poke (we ordered half tuna, half salmon) + heirloom tomato salad + the chilean Sea Bass (INCREDIBLE) + Corn Crème Brûlée (the most insane “side” I’ve ever had).
Anyway, let’s get to the questions!
Who decided to build a Steak48 in Philly?
Mike Mastro decided to build as he was driving down Broad Street in the summer of 2018. He saw the building and said, “That’s where my next restaurant is going to go.” With that, Fall 2018 is when they signed for the property and began planning.
What types of events can be hosted here?
“Business meetings, birthday parties, anniversary celebrations, rehearsal dinners, cocktail hours, holiday parties — you name it we can do it.”
How fresh is the seafood?
Seafood comes in everyday except for Sunday from all over the world.
Who designed the interior?
Judith Testani of Testani Design Troupe.
What did this building used to be before Steak48?
After the U.S. Supreme Court’s dissolution of the Standard Oil group in 1911, Atlantic Refining again became independent, with its headquarters in Philadelphia. This HQ was located at the corner of Broad + Spruce where Steak48 is now.
Can you make adjustments for dietary restrictions?
“Yes if you give me 12-24 hours I just need notice.” Robert also shared he is an expert in vegan cuisine.
How many seats can this restaurant hold?
450 seats. Give or take a few!
Will you have seasonal menus or dishes?
“Each city may have its own type of dish, but as far as rotating menus four times a year, no we won’t have that. Something I’d like to bring to this Steak48 location specifically is Branzino so stay tuned for that.”
How custom can menus be for private events?
“We’ll make a menu based on your needs so it can be as custom as you’d like.”
Is this a chain?
No. It’s a family owned and operated restaurant company — no shareholders. “And we’d like to add, the Mastros really take care of their people.”
Next Steak48 location?
Charlotte, NC is the next location that should open at the end of 2020. Two restaurants a year for the next few years is their plan.
Where did the name come from?
The name was originally Steak44 but when the family went to open a “Steak44” in Arizona it turned out that AZ already had a known restaurant with that name so they changed to 48, after the 48th state of in US.
How much was the project?
About $9 million. “We’d like to add, it’s unbelievable how much the family invested in the employees. Paid June + Julys + August payroll. They take care of their staff as if they’re all family. It’s a beautiful and rare thing these days.”
What makes the steak so great?
“The love and care. And the maestro steak rub. It’s a special blend. We try to put a little more into everything we do here.”
What type of training does staff undergo to work here?
Intense, lots of hours. When it comes to training there is no cutting corners - Steak48 strives for excellence in every way which means a ton of training.
What precautions are you taking for Covid?
“We want to have the highest quality of food coming out of the kitchen, best service, and provide a very safe + sanitary experience which means — we will not cut corners. We have masks for staff (and guests if they need), an extremely high end sanitzier spray system that mists the air, bathroom, and tables every single day before we open at 4pm, and we take the temperatures of staff at the start of their shifts. And of course wearing face shields, masks, only seating at whatever capacity the city allows, etc.”
What is the plan if there is an uptick in cases?
“We will absolutely abide by what the city + state say to do. We’ll keep on trusting our local + state government. We’ll go beyond however we can.”
Will you offer takeout?
“No, we want people to experience the whole thing in person. No ‘steak in a box.’ You come to Steak48 for the experience, no reason to cut it short.”
Can guests book holiday parties now to get ahead of the curve?
Absolutely. We’re planning to be quite popular this holiday season so definitely don’t wait thinking, ‘what if.’ With that being said…if things have to change due to Covid, then we will address each situation as needed.
Your personal favorites on the menu?
Crispy shrimp + colossal shrimp cocktail (the size is astonishing). And for the entree nothing beats the butchers cut. — Andrew
For starters the pork belly + crab legs are incredible. Steak wise? Bone in NY Strip. — Robert
Will you have brunch?
No, this isn’t really that kind of place, but we will host daytime functions, like business meetings + small conferences. Our mindset is to not do a bunch of stuff ‘good,’ instead do a couple things great.
Open everyday of the year?
Christmas is the only holiday we’re closed on.
I’ve heard there’s a secret menu. Can you explain more about this?
There isn’t a secret menu necessarily, it’s just that there are some items that aren’t listed so each night the “speciality” items will be shared verbally by the waiter. Like the beignets for dessert!
Are the wine glasses huge? They look it from Instagram!
“Our wine pours are 9 ounces so yes, it’s a hefty pour and worth every penny. Martini glasses are a double compared to anywhere else in the city - 7.5 ounces. We are really big on getting the drink to the table as fast as possible as the Mastro family believes that’s what starts the party!”
At the end of all my questions, I asked both Robert and Andrew if they could share some last words with me so I can share with all of you. This is what they said which I believe speaks VOLUMES.
“We’re so blessed to be here and work for such an amazing company.”
“We want everyone to leave here feeling uplifted and take that momentum into their next interaction no matter where they’re going.”
“We want our guests to walk away feeling like they’re part of the family and they’re always welcomed.”
“Steak48 isn’t just a restaurant, it’s a dining experience where each guest should prepare to be wow’d.”
“Our motto these days: underpromise, overdeliver.”
