When the sides almost rival the mains
I was born and bred in an American suburb and yet, like football, steakhouses somehow remained a foreign concept to me. I went to an Outback for the first time recently, after a harrowing few hours in a home goods megastore. It was late, I was dizzy with hunger. I vaguely remember there being some red meat, but what I can't forget are the sides. The asparagus sat in a buttery puddle. The sweet potato steamed under sweet, whipped butter.
Steak scholars agree that the first real steakhouse is almost certainly in New York, where people have never needed a reason to eat out. By the early 1900s, cattle carcasses were arriving in Manhattan’s meatpacking district by the hundreds. There was Peter Luger in Brooklyn, Keen’s, and Delmonico’s, where Abraham Lincoln was apparently a big fan of the potatoes Delmonico, grated and baked with cream. And this is when the steakhouse sides menu really cranks up.
, which has locations in New York and Las Vegas, revamped their creamed spinach with housemade whipped truffle butter.Strip House Executive Chef Michael Vignola also started topping the asparagus with shaved cured egg yolk last year. “We do it tableside and make it rain yolk,” he said.Black Angus Strip House poaches Idaho potatoes in duck and goose fat, then bakes them in dome-shaped molds that they deep fry to order. The result is a mashed/fried/baked Franken-potato and one of the restaurant’s biggest sellers . Del Frisco’s Dallas location serves a baked potato loaded with... wait for it... MASHED POTATOES AND ALFREDO SAUCE, which is so luxurious that I almost forgot to mention the black truffle shavings on top.
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