Steak frites for the weekend

Steak frites for the weekend

The classic bistro/brasserie dish, steak-frites , steak and fries, traditionally feature thick-cut “steak fries” (as opposed to thinner “Frenched” or shoestring fries).

The dimensions, however, don’t really matter: the goodness is in the simplicity of grilled and slightly charred protein — a ribeye nicely marbled — with accompanying starch from the potato. The bit of  bĂ©arnaise sauce that might also appear is added deliciousness.

(The photo above is of the steak frites at Montreal’s L’Express, sur le plateau-Mont-Royal.)

[As always, please check with individual venues for hours of operation and availability of dishes.]

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The Bauer Kitchen, Waterloo

AAA striploin, parm frites, shallot and garlic jus.

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Borealis Grille & Bar, Kitchener and Guelph

10oz Ontario AAA striploin, fries, herb butter, chimichurri sauce.

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The Charcoal Steakhouse, Kitchener

Grain-fed Ontario Angus beef, aged 35 days and served with brandy-peppercorn jus.

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