![]() ![]() Then, with that you get a choice of one of five sauces: Béarnaise, spicy Béarnaise, au poivre, Bordelaise and maître d’hôtel butter. Right now, it’s vichyssoise (a traditional French cold soup), but it could be anything from carrot-ginger to butternut or a legume-whatever is in season.įor your second course, you’ll get choice of: the house steak, which is a flatiron for the meat enthusiast looking for something a little fattier, a ribeye and a filet for something leaner. For the first course, we’re offering our house salad, served with haricots verts and radishes, and a nice mustard vinaigrette French onion soup and our soup du jour, which will be a seasonal soup. And if you’d like dessert, you choose.įor us, we wanted to rework it a little bit. Then they bring you half your steak, and after you’ve finished that, they’ll bring you the second portion of your steak. They ask you, “Blue, rare or well?” You don’t even get the choice of medium-rare or medium-well. Traditionally, a steak frites restaurant doesn’t even have a menu. I want to take the steak frites concept and make it my own. Like we did, we took burgers and made them our own, we took pizza and made it our own. There’s a concept out there - Le Relais de Venise (often referred to as L’Entrecôte) in Paris and L’Entrecôte Saint-Jean in Montreal - that just offers steak frites, so I’m not making this up. Whenever I go to a bistro, I order French onion soup, steak frites and snails. I’m in love with steak frites restaurants. After doing this for five years, I wanted to settle back down with a more traditional restaurant. All of a sudden, hamburgers and pizza are putting me on the map, instead of any of my other formal training (in Vietnamese, French and Mediterranean cuisine). It was the reality show that threw me for a loop. I also grew up eating steak frites all the time in Montreal, and when I was in Paris, I ate at a lot of steak frites restaurants. After culinary school, I traveled all over the world, training in fine-dining restaurants - lots of classic French food. I come from a huge restaurant background, with my family being in the business in Montreal. We sat down with Mendelsohn and chatted steak frites, wine and his future plans. Béarnaise, a modern take on a classic French bistro, opened July 5 with Mendelsohn’s close friend and cooking partner, Brad Race, at the helm. But five years after springing into the national spotlight with a Top Chef: Chicago appearance, the 32-year-old Washington-based chef is getting back to his Gallic roots with the opening of a French bistro located just a couple doors down from his Capitol Hill burger spot, Good Stuff Eatery, and popular pizza parlor, We, The Pizza. With a background in classical French and Vietnamese cooking, Spike Mendelsohn never thought he’d be known for burgers and pizza. ![]()
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