Vines Grille & Wine Bar Stands by Tradition

Orlando, FL (PRWEB) June 21, 2007 -- For meat lovers, a good steak is what fine dining is all about. The right combination of flavor and texture can send diners into a blissful state and have them returning to the same restaurant time and again to experience their favorite meal.

Today, that perfect cut of beef is harder to find than ever before because the process by which beef is aged has changed dramatically. For decades the time-honored tradition of dry-aging beef __title__ More Information on Dry-Aging Beef (http://www.vinesgrille.com/plate.html) was the standard. However, about 25 years ago wet-aging, a different process that allows meat to age in its own juices while in vacuum-sealed bags began to take its place. While wet-aging does not damage the beef in any way, it does not create the same unique flavor and texture a cut of dry-aged beef can.

Fortunately for beef enthusiasts, there are still a few restaurants around the country that offer dry-aged beef. The Peter Luger Steak House in Brooklyn, NY, Gallagher's Steak House in New York, New York and Las Vegas, Nevada, and Vines Grille & Wine Bar __title__ Vines Grille & Wine Bar's Homepage (http://www.vinesgrille.com) in Orlando, Florida are three of the few remaining restaurants that can still boast dry aged-beef on their menus.

Though it is a more costly process, these restaurants have chosen to keep the dry-aging tradition alive because of its ability to produce extremely tender beef with a distinctive, memorable taste and a buttery, tender texture.

The dry-aging process begins in a custom-designed dry-aged cooler. The beef is stored in this cooler where a complex process incorporating a delicate balance of time, temperature, air circulation, and humidity takes place. Over time, as the beef ages openly exposed to the elements inside the cooler, the beef's enzymes break down and tenderize the meat, giving it a unique flavor. The extra time and intricate process ensures superlative flavor and maximum tenderness.

"The quality of dry-aged beef far exceeds that of wet-aged beef. Just ask any of our customers," said Dimitri Karabinis, of Vines Grille & Wine Bar. "It's been around for centuries, but in more recent times, places have resorted to the wet-aging technique because their margins are higher and it's easier to accomplish. However, a select few upscale restaurants are still doing it," Karabinis said.

Vines Grille & Wine Bar

7563 West Sand Lake Road

Orland, FL

407-351-1227

www.vinesgrille.com __title__ Vines Grille & Wine Bar's Homepage (http://www.vinesgrille.com)

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