ONE ON ONE /
ONE on
columbia, mo.
with Scott Cleeton, owner, CC’s City Broiler Written by Jessica Vaughn Martin photography by aaron ottis
Must-Try Dishes at
CC’s City Broiler
Neither the day of the week nor the weather can deter diners from lining up outside of CC’s City Broiler before doors open at 5pm. The beloved Columbia, Missouri, institution – which doesn’t take reservations – prides itself on its exceptional steaks, flown-in fresh seafood and impeccable service, which you don’t need a special occasion to enjoy. Owner Scott Cleeton has endeavored to offer his guests more than just a pretty plate since the restaurant’s inception 25 years ago. “From day one, we’ve had this idea that we’re not in a position to just sell food to people; it’s more of an experience,” he says.
tuna
"stack"
In this dish, blackened, medium-rare tuna steak is served over lobster mashed potatoes and plated with pickled ginger, wasabi cream and sweet chile glaze.
the aunt jackie
CC’s signature dish, The Aunt Jackie, includes a petite filet and broiled cold-water lobster tail – because you deserve the best of both land and sea. “I mean, c’mon. If you’re going to celebrate, what better treat?” asks Cleeton. Describe the CC’s experience. It’s hard for me to classify CC’s as fine dining because we’re steak and potatoes – we just do it in a more upscale way. But steakhouses, in general, can be a bit upscale: Years ago, when steakhouses were created, just the idea of having steak on the table meant [a] celebration for most people – because it was expensive. I liken [CC’s] to a band. You can create new songs all the time, but once you establish your greatest hits album, people come to hear the hits. But we do create “new” all the time, [at least] we try to. Maybe we put a twist on things to make them a little more contemporary, and we’re always on the lookout for better ingredients and better quality stuff. But we’re not that kind of place that follows fads. How has CC’s evolved since it opened in 1995? We’ve grown a lot. Speaking to the creative part of it, as people’s tastes became more sophisticated, we’ve created higher-end sauces: Now it’s all truffle butters and compound butters and truffle salts and different types of seasonings that are a little more exotic. More specifically, I think we’ve been able to evolve and grow because we’ve maintained a level of care for our guests that for other [establishments] comes and goes. … For us,
it’s always been, how can we blow the minds of these people tonight? We focus on that. In 2018, CC’s City Broiler expanded its business to include a butcher shop two doors down. What sparked that decision? We originally opened [CC’s Butcher Shop and Wine Bar] to sell some of our premium steaks, especially in the summertime, to folks who have their grills going and aren’t going to pay a visit to the restaurant because they’re going to cook at home. We still wanted to be a part of that celebration, so we expanded into that extra spot and started aging beef over there. In fact, those aged steaks became so popular at the restaurant, we haven’t been able to open the shop up as retail space. [Besides to wet-age beef], it’s become a great space for parties and events, and we use it as overflow seating, which works out great. We don’t have any plans, at least in the immediate future, to open to the public because frankly – and it’s a good thing – we can’t keep up with our own demand. My art teacher used to call that a happy accident, when you stand back and look at something and think, “Wow, that actually turned out really well.”
akaushi rib eye
Sourced exclusively from the only U.S. Akaushi herd, this wildly marbled cut (one hallmark of Wagyu beef) stands to become a CC’s classic. Known for its tenderness, the Akaushi rib eye isn’t on the menu, but it’s always available – now
1401 Forum Blvd., Columbia, Missouri, ccscitybroiler.com
you know to ask for it. / a pr i l 2 02 0
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