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Brabo Elevates the Steak Frites Game with New Butcher Cut Offerings

The Alexandria brasserie recently launched a new Steak Frites program elevating the iconic pairing with butcher cuts, indulgent sauces, and double fried frites. Chef Sebastien Rondier’s offerings include four varieties of cuts from Creekstone Farms including a 12 oz. Grilled Rib Eye, 8 oz. Grass-Fed Filet Mignon, 8 oz. Hanger Steak and a 22 oz. Cote de Boeuf meant to be shared. Guests can choose from two sauces for their steaks: a black peppercorn sauce or whipped Roquefort butter.

Each preparation of the steak is accompanied with Brabo’s signature hand-cut, double fried frites (although depending on how the program does, there are plans to introduce different cuts and potato offerings for each pairing - think, shoestring fries vs. thicker cuts vs. mini potatoes for the Cote de Boeuf). Enjoy them in a variety of dipping sauces including Dijonnaise made with whole grain mustard, a spicy harissa aioli, and a classic whipped mayonnaise.

By presenting guests with their choice of butcher cut, Chef Rondier invites diners to explore the different tastes and profiles of each offering - a choose your own adventure-style approach to a classic brasserie dish.

© 2017 by EatDrinkDC. - Washington, DC 

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