November 1, 2005
RH Staff
| RIGHT-SIZED: Barclay Prime’s slider lineup. |
Want to boost food revenue generated by your bar menu? Check out what concept king Stephen Starr is doing at Barclay Prime, his hip Philadelphia steakhouse.
You’re guessing snazzy small plates or appetizers, right? Nope. They don’t hit quite the right note at a steakhouse bar. What does? Sliders—i.e., mini burgers. Last month, Barclay Prime executive chef Jim Locascio rolled out a six-item all-slider menu, each a downsized version of a popular Barclay Prime menu offering. Ranging in price from $7.50 to $12, the tasty lineup includes:
Kobe Beef with caramelized onions and Gruyere cheese
Seared Tuna, with Asian slaw on a black and white sesame seedbun
Crabcake, with Old Bay remoulade
Butter-Poached Lobster
Sliced Tenderloin
Grilled Cheese, featuring Roquefortcrusted goat cheese.
Side dishes of fries, “tater tots” or onion strings go for $5 apiece. Throw in a $13 signature martini and Barclay Prime is getting an impressive check average from customers who don’t even take up a table in the dining room.
You may also know Starr as the brains behind the $100 Philly cheesesteak sandwich, which became a popular and profitable item for Barclay Prime. Now big-ticket bar food is doing wonders for its bottom line. Why not for yours?
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