HOME > Chowhound > Minneapolis-St. Paul >

Discussion

Best Steak Frites in the TC?

Please share. 'Nuf said.

  1. Click to Upload a photo (10 MB limit)
Delete
      1. re: Brad Ballinger

        I'd agree with Brad on Barbette. They've got the best frites I've had in town. I've liked them better than at Meritage, haven't had them at Craftsman, so I can't say anything one way or the other about their fries.

        1. re: bob s

          I keep meaning to get back to Barbette - it's been a while.

        2. I have trouble with the "best" thing. I like them (it?) at both Craftsman and Meritage.

          4 Replies
          1. re: dalewest

            Ah! I have had the amazing fries at Meritage.....but I've had so-so experiences at Craftsman. Does Craftsman deserve another look?

            1. re: sandylc

              At Craftsman, was it the frites, the steak or the Bearnaise that wasn't on point?

              1. re: dalewest

                Sorry... I haven't had steak frites there....ordered other things that were only O.K....

                1. re: sandylc

                  I have enjoyed the steak frites at Craftsman, minus one bad experience (steak related). But I have ordered it since and been happy with the steak quality. I like their fries and bearnaise and those have been consistent.

                  I'd also add a vote for Barbette as a solid choice.

          2. I enjoyed the Steak Frites at Cave Vin in Minneapolis.

            1 Reply
            1. Barbette. Excellent NY Strip .... to go with just outstanding fries.

              1 Reply
              1. re: Maggie19

                Perhaps a bit of a stickler on tradition, but isn't the traditional cut for steak frites onglet, or hanger? Maybe lately in the US, because it seems that few US restaurants go near a hanger steak, an entrecote, or ribeye?

                A dish like steak frites, at its essence, relies on two ingredients (and lots of skill) - steak and potatoes. Unfortunately, most potatoes in the US have been bred to be devoid of flavor (yes, fries might be well cooked - crispy and tender - but do many have real flavor). Now, we're taking a traditional onglet, and reducing it down to a NY Strip.

                At what point is a "dish" still the "dish"? Steak Frites doesn't just mean steak and fries. It means lots more. I think that's being lost here.

              2. Probably not the very best in town, but a surprising honorable mention: Cheeky Monkey.

                1 Reply
                1. re: latte4me

                  Wow. Interesting suggestion. I've never eaten there, but I've been curious. Might be worth a try.

                2. Has anyone had the steak frites at Vincent?

                  4 Replies
                  1. re: sandylc

                    I have for lunch a looooong time ago. Vincents fries are always good. But the steak I had was just not cooked very well.

                    1. re: sandylc

                      Only the moules frites. Since I didn't comment on the frites in my report they could not have been top-tier. Sort of like seeing pornography, you KNOW top-tier frites when, you encounter 'em. And it doesn't happen often. Also on the comment about onglet/hanger steak. Watch out as "Mommy" in the kitchen will cut it all up for you like the hapless little infant you are, whether you like to hack up your own steak like a big boy/girl or not. (Not saying this re: Vincent, but definitely at Meritage and that place @ 50th & France. Sacre bleu!)

                      1. re: bishopsbitter

                        bb - I'm not sure what you mean by your comment re onglet/hanger. Do you mean that Meritage and Salut cut the steak before serving? Or that onglet in particular tends to be cut in the kitchen, but others don't? Sorry if I'm being thick.

                        1. re: foreverhungry

                          The former, F.H. This is a horrible practice, for several (to me, obvious) reasons, but particularly for those of us who like our steak extremely rare it is particularly horrendous as the small amount of residual heat needed to keep a steak appetizing (even if near raw) is immediately lost. As I have said elsewhere here, they should at least ask you for your preference in the matter. When I was a little KID I didn't like having my food cut up for me by my mommy or anyone else. And I have not changed my opinion on this in the past 55 years(!) :-)

                    2. Tried the Steak at Barbette. I was not impressed. The quality of the meat was not good given the tariff. I would much rather go to cap grill and get a superior dry aged ny and some fries.