Steak frites basically means steak-and-fries, and it's a homey dish served in French bistros. In this country, as in France, the steak is usually a thin, tougher though flavorful cut of beef -- far different than American-style meat-'n'-taters. Hamilton's Kitchen upgrades an already fine classic. Here, the steak is a thick 8-ounce top sirloin "coulotte"--tender and wonderful tasting.
The fries have a truffle flavor and are served with a garlic-herb aioli. The broccolini is laced with slivers of onion. Each element was prepared as it should be--the fries hot and salty with bits of parsley, the vegetable al dente. It's also coated in melted butter, which, of course, enhances the taste.
I'll be interviewing the chef tomorrow to learn more, and I'll put the info a future Orlando Life review, but I couldn't wait to share.
Oh, and there is this dessert: Macallan 12-year butterscotch pudding with chantilly cream and sea salt-chocolate toffee.
Yes, I live the good life.