The Arts & Cookery Bank’s mission is to promote and…
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 béarnaise 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.