A $300 steakhouse bill arrives. The steaks are only two lines on the check. Would you order all those extras again?(Want help planning meals around client dinners and nights out? Learn about The Call To Rise at www.thecalltorise.com.)In Episode 168 of Driven For Health, Coach Brian Parana walks through ordering at Ruth's Chris Steak House and The Capital Grille. He compares filet and ribeye orders and explains how shared sides can change the meal. Then he takes the conversation to Le Bernardin in New York City to discuss fine dining and menus with several courses.You may be there for a client meeting or an anniversary with your wife. You want to enjoy the food and spend time with the person across the table. This episode gives you simple words to use when ordering and a plan for your meals the next day.If you enjoy eating out and want to lose body fat, listen before your next steakhouse reservation.Chapters- [00:00] The $300 steakhouse dinner and the extras on the check.- [02:40] Planning your order before a client dinner or anniversary.- [05:22] Ruth's Chris: asking for no butter and sauce on the side.- [09:29] The Capital Grille: comparing filet and ribeye orders.- [16:16] Le Bernardin in NYC: fine dining and multiple courses.- [18:33] Returning to usual meals after a special dinner.Key Takeaways- Choose the food you came to enjoy before adding bread or shared sides.- Ask how the steak and vegetables are prepared. Request sauce on the side when you want to choose the amount.- Put your share of a side or dessert on your plate before deciding on seconds.Resources Mentioned- Ruth's Chris Steak House: https://www.ruthschris.com- The Capital Grille: https://www.thecapitalgrille.com- Le Bernardin in New York City: https://www.le-bernardin.com- The Eating On-the-Go guide: https://go.brianparana.com/eatingonthegoCommon Questions- Can you eat steak and still lose fat?This episode shows how to plan a steak dinner around your calorie goals. Brian looks at the steak portion and what you order with it.- What should I order at Ruth's Chris?Brian's example is a petite filet with no butter and steamed broccoli. Ask whether the kitchen can prepare the vegetables without added oil or butter.- What is the difference between the filet and ribeye orders at The Capital Grille?Brian compares two different-sized menu orders. He explains why the larger ribeye order has more calories and why this is not an equal-weight comparison.- How do you plan for fine dining without calorie counts?Check the menu and number of courses before you go. Brian discusses choosing the dishes you want at Le Bernardin and returning to your usual meals afterward.The Call To Rise is a 100-day Fat Loss Challenge designed for driven men ready to get back to a healthy body, boost their e

What to Order at a Steakhouse When You're Losing Weight - 168

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