In The New Yorker, a Boston physician studies The Cheesecake Factory in an effort to decide whether Big Medicine can be more efficient and effective than the usual: Big Med. It begins:
It was Saturday night, and I was at the local Cheesecake Factory with my two teen-age daughters and three of their friends. You may know the chain: a hundred and sixty restaurants with a catalogue-like menu that, when I did a count, listed three hundred and eight dinner items (including the forty-nine on the “Skinnylicious” menu), plus a hundred and twenty-four choices of beverage. It’s a linen-napkin-and-tablecloth sort of place, but with something for everyone. There’s wine and wasabi-crusted ahi tuna, but there’s also buffalo wings and Bud Light. The kids ordered mostly comfort food—pot stickers, mini crab cakes, teriyaki chicken, Hawaiian pizza, pasta carbonara. I got a beet salad with goat cheese, white-bean hummus and warm flatbread, and the miso salmon.
The place is huge, but it’s invariably packed, and you can see why...
I'm no fan of Big Med - I practice Cottage Med and I prefer to do it my own way. However, it's a fascinating article and actually makes me want to try a meal at The Cheesecake Factory too. I had thought of it as a kind of cheesy place, but I love wasabi-crusted tuna as long as it is just seared.
