Whether theyβre lovers of food, French wine or simply good ambiance, New Yorkers now have a new French restaurant to add to their rolodex: Steak Frites Bistro. Located in Hellβs Kitchen with Parisian decor throughout, even at nine PM on a Wednesday, this bistro is rife with good times and even better food.
The Restaurant
Steak Frites Bistro opened December 2022 by chef and owner Adam Schop. Schop previously worked at Zinc Bistro in Scottsdale, Arizona and the ever-so-classic Le Diplomate in Washington D.C., making him well experienced in the world of French cuisine. Steak Frites Bistro boasts a full menu complete with French staples such as escargot de Bourgogne, pΓ’tΓ© de campagne, and of course, steak frites served in four spectacular forms. Guests can choose between the traditional nine-ounce Hanger steak or 18 -ounce Dry Aged New York Strip Steak, and as for the steak for two, the 28-ounce CΓ΄te de Boeuf and 20-ounce Chateaubriand.
But what would a meal be without a well-matched beverage to wash it down? The restaurant has an extensive beverage program consisting of exclusively French wines selected by sommelier Alexis Percival, with a focus on natural wines and bottles from lesser known producers and French spirit-based cocktails created by French-Canadian Alex Cajuste, the Beverage Director of Miss Lilyβs 7A Cafe. Diners can end their meal on a sweet note, with desserts such as Riz Au Lait, a French rice pudding and the decadent made to order SoufflΓ© Au Chocolat.
The Experience
Β I tried out Steak Frites Bistro for myself last Wednesday and was immediately impressed by the number of diners in attendance on a run of the mill weekday nightβright away I knew I was in for a treat. After promptly being seated and handed our menus, our server, Anna came by to walk us through the menu and drop off a basket of sliced bread made at C&B, a cafΓ© and bakery located in the East Village. For our hors d’oeuvres we went with the escargots de bourgogne and oysters. Iβm a big lover of escargot but have never had escargot served like thisβand I mean that in the best way possible. The escargot was served in a deep dish rather than a snail plate and was served with a delicious parsley-garlic butter sauce with croutons scattered throughout. The croutons added a certain, dare I say itβ¦je ne sais quoui. Believe me when I say Iβm still thinking about this dish a full week later. The oysters came with a peppercorn sauce and classic cocktail sauce and were so fresh I almost criedβclearly, we were off to a strong start.
As for the entrΓ©e we went with the gnocchi and of course, the restaurantβs namesake, the steak frites. The gnocchi is served the French way, made with flour and eggs instead of potatoes, cooked in butter and served over mushroom fricassΓ©e, roasted garlic with mornay sauce and topped with black truffle pecorino. The gnocchi was rich, flavorful and definitely qualified for the comfort food category. We chose the chateaubriand, served with the sauce bΓ©arnaise, pommes frites & petite salade. Ordering the steak is quite the spectacleβthe chef presented it whole before using the 900-degree broiler to char it to perfection. We ended the meal with the chocolate souffle, complete with chocolate sauce drizzled on top by our server. As for the drinks, I started the meal with the American in Paris, a cocktail reminiscent of an Aperol Spritz but with more punch and ended with a glass of ChΓ’teau Massereau, ‘Cuvee Tradition,’Β a Bordeaux that paired excellently with the steak.
Overall, I had a great time dining at Steak Frites Bistro and will definitely be back, whether for their just launched brunch or for their upcoming lunch menu in the spring. Look through the gallery for a better look at the restaurant and its scrumptious offerings.
