Record-high stake prices Side dishes have learned that savvy Big Apple restaurateurs have been forced to serve cheaper alternatives like steak frites to entice money-conscious diners who still crave red meat.
The popular French-inspired fare, typically made with less-expensive cuts of steak like hanger or top sirloin, is popping up alongside pricier menu items at top chef-driven restaurants on both sides of the East River.
At Park Avenue Kitchen by David Burke, the chef offers a $24 Steak Frites with Endless Fries as part of its daily Happy Hour menu from 4 to 7 p.m., a $160 restaurant option. There is a significant saving on the side. Charge for a 40-ounce Tomahawk steak for two people.
The special has become so popular that Burke is adding steak frites to the regular dinner menus at Park Avenue Kitchen and his other restaurant, David Burke Tavern.
“I think people are shopping for value now — including me,” Burke tells Side Dish. “I eat a lot alone and an app[etizer] Plus a main course and a soft drink – I don’t drink – can cost $100. “Everyone in this economy is concerned about price.”
The trend comes as sirloin steak has risen from $6.77 a decade ago to $11.79 a pound, according to the U.S. Bureau of Labor Statistics. At the same time, American cattle inventory is the smallest since 1951.
Experts say the high prices are fueled by drought, high grain prices – in part caused by the war in Ukraine – and rising interest rates Due to which the cost of animal husbandry increases.
Meanwhile, potato prices are relatively low, thanks to heavy planting by farmers last year, which led to a glut.
“Steak Frites gives you value. It’s a small piece of meat but it comes with a side dish and leaves you feeling full. It may not be the highest cut, but steak frites is a pretty good economy and it’s satisfying,” Burke said.
Kings of Kobe founder Etai Cinader has taken the steak frites craze to another level. Their Wagyu Kitchen & Bar, at 650 W. 42nd Street, offers unlimited Wagyu ribeye or strip steak — with unlimited fries and mac-and-cheese balls — every Sunday, Monday and Tuesday for $55 per person.
The discount is a steep drop from the restaurant’s everyday prices: a 12-ounce Wagyu strip steak sells for $88 while a 14-ounce ribeye costs $108. Each comes with a side and sauce – but no fries.
“These days, people can go out for dinner and not feel full. I don’t want anyone to feel that way in our restaurants,” Snyder said. “The way the economy is going, people are looking for deals and quality. This is a way to generate more revenue on slow days while providing a fun experience for our guests.
Chef Laurent Tourondel’s Skirt Steak has been serving steak frites, and nothing else, since it launched. The restaurant – near the Avanti Hotel, at the corner of Sixth Avenue and 29th Street – became a cult-like indulgence for steak lovers, who lined up to pay $45 for a prix-fixe menu of skirt steak, field greens and endless Seem in. Fries. According to the website, they charge $12 for “constantly” changing sides and $12 more for desserts.
Another steak frites-only eatery is Le Relais de Venice L’Entrecôte at 155 E. 54th St., which serves an entrée, salad and endless fries for $33.95.
The recently opened medium rare at 488 Third Ave. at 33rd St. also features a prix-fixe menu of culotte steak, bread, salad and fries for $34.95, plus $12 for dessert.
In Brooklyn, restaurateur Matthew Glazier of Tinie’s Cantina recently added steak frites to the menu — and it’s been a big hit.
Tiny’s offers a $28.95 hanger steak marinated with garlic herb, a $32.95 ribeye or a $34.95 (USDA Prime) strip. All come with three Mexican-inspired sauces – Jalapeno Green, Cranberry Mole and Red Habanero. Entree also includes a free refill of fries.
“We saw a void in the market and we tried to fill it. It’s been really successful for us,” Glazier said. “Prime meats are still very expensive, so steak frites is kind of a value proposition. “It’s not perceived value, it’s real value, and in this type of economy, that’s what people care about.”
we listen ….Celebrate 20th anniversary citywide New York Comedy FestivalFounded by Comedy Whisperer Caroline Hirsch with three festival-inspired cocktails that will be available at the festival’s headquarters, the Hard Rock Hotel in Midtown, from Nov. 7-17 for $20 each.
opening act There’s a Pear Prosecco Spritz, made with sugar, cinnamon sticks, pear vodka and LaMarca Prosecco, while Feature Act Mezcal is apple cider made from maple syrup, cinnamon sticks, cloves, star anise, cardamom allspice and berries. headliner, A blood orange margarita is bitter and sweet with lime and orange juice mixed with tequila – pretty in pink but with an edge, like Hirsch himself.
In addition to The Venue, where comedy acts will take place, cocktails will also be served at The Venue, where shows will take place, as well as at Sessions, a bar overlooking 48 on the second floor of the hotel.th Street.
Acts at The Venue at the Hard Rock Hotel include: S’mores: The Chandelier Experience – (8 & 9 November) “Queen of Comedy.” there is also Before We Get Started – (November 10) premiere of a film by warm-up comedian ryan reece characteristic of Judd Apatow, John Oliver, Amy Schumer, Leslie Jones, Seth Meyers, leslie jones, ray romano, Ramy Youssef, Rachael Ray, Jim Gaffigan, Howie Mandel, Bob Saget, Mark Summers, And Colin Jostand more.
This year’s New York Festival line-up features more than 200 comedians in more than 100 shows across all five boroughs and also includes headliners Tracy Morgan, bill maher, Ms. Pat, Zarna Garg, Gabriel Iglesias, JB Smoove, Jeff Arcuri, and Jimmy O. Yang. The festival officially kicks off on November 7, celebrating comedy icons joan rivers Presentation of Dead Funny Benefiting God’s Love We Deliver at the Apollo Theatre, with a special tribute Michelle Buteau, Rachel Brosnahan, Nikki Glaser, Matteo Lane, Randy Rainbow, with melissa rivers And erich bergen Serving as executive producer.
