Headed to Strip Club - Need Recs
I'm excited to try it out, but I'm not sure what to order. I know the grass fed steaks are the centerpiece of the menu, but I find myself more intrigued by the small plates.
The Devil's Eggs are happening for sure, but where do I go from there? Stick with the steaks? A small plate smorgasbord? It's just me and my wife, so there's little room for error.
I was just there Sunday night. This is currently my favorite restaurant in the cities. The foie gras duck rillettes were outstanding. I am always a fan of the duck confit and poutine. All a bit rich, but very satisfying for small plates. We shared the shrimp and sausage special which was very flavorful but I think that was the special of the night. The skewered meats are usually very good as well. We usually order a few small plates and then share a main. If they have it try the chocolate-covered bacon dessert it is fabulous. Enjoy!
I would definitely not miss having a steak. But the small plates are yummy too...hard! Suggestion below is good of sharing small plates and a main entree. My husband and I very much enjoy the beans & toast small plate- warm, nice herbal aromatic (rosemary, I think) flavor. And I can never pass up on the french fries-- they are like my ideal of french fries- thin, crispy, no skin, well-seasoned.
Jfood been there three times in the lastyear.
Steak medium rare with french fries.
You will get some pushback from some really good Hounds on the next statement. He hated the mushroom sauce. Next time he is going to try the beet something or other as the sauce, as he promised a few weeks ago.
I have been to Strip Club a number of different times and have tried quite a few things (but since the menu changes a lot, I definitely have not had everything). I think they do a nice job with many of the small plates. I do like the eggs that you are planning to try. I also really like the beans and toast. I have had really good wild-rice sausage as a small plate before. Also, the "meat on a stick" has been awesome every time I have tried it. We usually get a ~4 small plates and split an entree when we go with two of us - it is a nice balance between trying a number of things, but getting to have an entree too. I have especially liked the braised meat dishes I have had there.
Thanks all. Sounds like we should go with the beans and toast, with the eggs and some fries. Would love to split a steak with the wife, but she is only now reintroducing herself to red meat and might stick with the burger.
As for the steak, ribeye rare sans adornments sounds like a plan.
We went, and it was excellent. I love the space. It reminds me of a centuries-old tavern. Wife and I were offered a seat next to the (faux) fireplace near the stairwell. Service was attentive and jovial, keeping in spirit with the cheeky attitude of the place.
We started with the Devil's Eggs, Pig's Eye Poutine and beans and toast, before moving onto a burger (the wife) and ribeye (myself).
The Devil's Eggs are as advertised. I was wondering how they'd introduce more notes into this dish than "tangy", and the chili oil adds depth and punch. The eggs are accompanied by little olives, which highlight some unexpected bitter notes.
The Poutine was nice, decadent without being ridiculous. The fries themselves are perfect, thin cut with exactly the right seasonings, and the cheese comes in tasty little cubes that find their way toward the bottom as you progress through the bowl. While I appreciate that this didn't turn into a stunt dish, I might have asked for a little more cheese to square off with the flavor of the truffle oil.
The beans and toast certainly test the parameters of what it means to be a "small plate". The beans are properly cooked, so as to retain their toughness, and there are some nice aromatics. This would be a great dish for a party of four or more, but got overwhelming for just the two of us.
The entrees arrived, along with more fries. Had we known the burger came with fries, we wouldn't have started with the poutine, but they were still good. The wife's burger had outstanding flavor, even though she insisted on a well done burger for some reason.
I ordered my ribeye rare, and the chef did not disappoint. The steak was portioned into beautiful, scarlet, slices of grass-fed sashimi. I was already sold on the merits of grass-fed meat, but this is to perfection. Earthy and complex without being overly chewy.
The sliced carrots were the perfect accompaniment. Simple, but flavorful enough to stand alongside the steak. Even strong steakhouses often phone-in the veggies on the side. Not the case here.
Suffices to say, the portions are certainly ample. We had no room for dessert, which was a shame since I was looking forward to the chocolate-bacon ensemble. In the future, we will temper our ambitions w/r/t small plates.
This place quickly moves to my hit list, and has earned the recommendations it receives on this board.