Bar patrons at many upscale steakhouse restaurants are finding themselves in a whole new environment. They’re munching affordably priced crab cake sliders and sipping strawberry-infused Screaming Mimi drinks in the bar at The Palm. Or they’re visiting Morton’s re-envisioned bar concept, 12:21, for $5 mini cheeseburgers and such libations as the Heavenly Pomegranate vodka “Mortini.”With the economy slowed to a crawl, quality steakhouses are accelerating efforts to differentiate their bars to ...

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