PREVIEW DATE: March 2008
LOCATION: 225 Varick Street
(Corner of Clarkson Street)
New York, NY 10014
GENERAL MANAGER: Loyda Guzman
CUISINE: Parisian Style Contemporary Steak House/Bistro
DÉCOR & SPACE: Warm Euro-Classic Bistro with authentic French photographs.
Steak Frites accommodates 135 + seating with a private dinning/wine room seating 14 guests. Outside Café seating for 52 people.
SPECIALTIES: “Entrecote de Paris” Steak Frites – Dry-Age Certified Angus Rib Eye with golden house-cut fries.
Moules Frites – Various preparations of freshly harvested Nova Scotia mussels served with pommes frites.
FEATURED BEVERAGES: Cocktails: Handcrafted, classic cocktails.
Wine: Vast assortment of French, California and other global varietals.
Beer: Wide selection of artisanal European brews.
DISTINCTIVE FEATURES: “Bohemian Music Sessions” late evening with a full late night menu served until 1:00 AM.
On & off premise catering is available for private parties.
Large outdoor café with full service dining.
Comfortable, private wine-room accommodating up to 14 guests.
HOURS OF OPERATION: Brunch – Saturday & Sunday – 11:00 am to 4:30 pm
Lunch – Monday thru Friday – 11:30 am to 4:30 pm
Dinner – Monday thru Thursday – 4:30 pm to close
Friday thru Sunday – 4:30 pm to close
CREDIT CARDS ACCEPTED: Amex, Visa, MasterCard
STEAK FRITES, West Village: RARE, MEDIUM RARE AND ALWAYS WELL DONE
Review By Nancy Walman
Steak Frites, once a Union Square staple, has moved to a new location in the historic West Village. Steak Frites is neighborhood friendly, with a warm atmosphere and a modern bistro environment. The stellar wine, extensive Belgium beer, and cocktail lists compliment the restaurant’s signature dishes Steak Frites “Entrecote de Paris” and Moules Frites.
Special features at this downtown bistro include a chef’s table, a large outdoor seating area, floor to ceiling windows, yellow walls (one hung with a bul’s head, another of the Frech Metro) and columns and a huge circular bar. There are live “Bohemian music sessions” showcasing some of the city’s most famous subway performers and Saturday morning cooking lessons and on & off premise.
The service by an energetic, young waitstaff is helpful and as much as we adored the original Steak Frites, the new location manages to do its own thing, without merely trying to recreate. A case in point is food. While many of the signature dishes still appear, there are inventive specials like a pork chop, stuffed with sherry and almonds and garnished with grapes.
We went for the more traditional dishes and were delighted with sparkling Blue Point Oysters with cfreative sauces (one like a spice up granita); Steak Tartar, a terrific Frisee, Lardon and Roquefort salad. The Moules Frites are sauced four ways. We loved the garlicky Provençal version. The stand out Entrecote De Paris was a huge Rib-Eye, cooked to a turn and a Rack of Lamb Special with Mashed Potatoes, Ratatouille and Manchego Cheese was perfect. The Frites were crispy little wonders and especially wonderful doused with truffle oil and fresh herbs. The fried onion ring deserve an award. The wine list is a bargain and beautifully chosen, starting at $23 with lots of selections below $35 (check out the extraordinary Vina Rufina Reserva, Cigales, 2000). And beer lovers will be in heaven with a world class selection at their fingertips. We kept desserts simple Fresh fruit was delightfully refreshing and a cheese cake (more like a mousse) was luscious.
The Succulent Mussels (Above)
Whether it is an intimate gathering or a large celebration, Steak Frites continues to offer one of the best dining experiences in the City, and rates “A Major” on The Walman Report.
225 Varick St.
New York, NY 10014
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Copyright 2008 By PunchIn International. All Rights Reserved.
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