Our Story
Mark Anderson has been a dedicated member of the Brandon Steakhouse team since 1989. Starting as a busser, he worked his way up to become a cook and eventually kitchen manager. On July 1st, 2019, Mark took the next big step and purchased the Brandon Steakhouse. With a strong commitment to home-style cooking and a focus on aged, hand-cut meats, his philosophy has helped establish this steakhouse as one of the finest in the tri-state area. All of our beef is aged in-house, and each steak is custom cut to perfection, including our signature chislic. We also grind all of our burger meat on-site. To maintain that home-style touch, we prepare our soups and salads fresh daily. These are just a few of the things that make this steakhouse truly exceptional.