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| - I hope to get through this review without drooling all over my laptop.
So I chose this place for My boyfriend's 30th birthday dinner, and it's one of those happy occasions where I cannot imagine a better choice. As soon as we sat down in the plush chairs in the middle of the gorgeous but unpretentious dining room, and picked up the Happy Birthday card the establishment had written out to my beau, it felt right.
Then we started sipping the best cocktails we've ever had. Birthday boy tried the Claymore, an intriguing blend of Scotch, elderflower syrup, and Lambic beer. Sounded flat-out weird, but was out-of-this-world good. Just a little sweet and you could totally taste the smoothness of that good Scotch.
Before we order, we are presented with a trio of french fries with their own dipping sauces! Herb with Ketchup, Duck Fat with Truffle sauce, and Paprika with Barbecue. I'm afraid I'm gonna bust out another superlative. I don't wanna get discredited that way, but hot damn, these were best fries I'd ever had. Specifically the duck fat and truffle sauce. What can I say about those fries? When you ate them, the world fell away. It was just you, the fried potato, and the truffle sauce.
Birthday boy picked an appetizer that the server recommended: Lobster and bacon fritters wrapped in bibb lettuce with a meyer lemon creme fraiche. Not my thing at all, but he was quite content with it.
Meahwhile, I reveled in a fantastical salad of tri-colored beets with burrata. Do you know burrata? It's a fresh mozzarella that's made molten with cream. It's hard to make, and its quite expensive. It's often flaunted on a menu as the star of a dish, but then miniscule in portion compared to the other ingredients. Not here, at Stripsteak! I enjoyed two healthy-sized, mouth-watering balls of exquisite burrata, which were complimented just perfectly with the lightly dressed roasted beets. At $15, this was a deal.
Between the cocktail, beets, and fries, I probably didn't need to consume much more, but then our steaks came. We both ordered filet mignon ($54). There was nothing MIGNON about these steaks, they were enormous! I ordered mine "Rare- really rare" and I was happy to see that the while the outside was seared dark, it was red and cold beyond a few millimeters. It was perfect. Perfect, perfect, perfect.
Now, at Ruth Chris and the like, the $8 sides of sauteed vegetables or baked potatoes remind you of the expensive wrappings and bows you have to buy for a wedding gift. A necessary accompaniment to the main event that makes it pretty and complete, but would be utterly useless and ridiculous if purchased on their own.
The sides here at Stripsteak are NOT wrapping paper. You could bring a vegetarian to Stripsteak and they would be just as happy with these sides as the carnivores with their meat.
Truffled Macaroni and cheese. **Maniacal laugh heard here at the mention of this dish.** According to our server, the best thing on the menu. No arguments here!
We also had Scalloped potatoes with goat cheese. Giving the mac a run for its money.
If that wasn't enough gluttony to invoke wrath from the Gods, we also had an accompaniment of grilled foie gras. Each bite bursted with sinful flavor as it instantly melted on our tongues.
I cannot express to you how blessed we were to be eating these side dishes. It was pure, unfettered bliss. This is comfort-food that grew up to be a gorgeous, confident Gourmet. It's the best of both worlds.
We played happily with combining these flavors. This bite is filet with truffled mac. This bite is filet with goat cheese. This bite is filet with a bit of the roasted shallot, the most delicious garnish in town.
And then there was the moment that I realized "Hey! What about the trufffle dipping sauce from the fries? I bet that will taste good with the steak!"
I never thought I was going to be able to eat that enormous steak, but despite being at capacity, I ate and ate and ate until everything was gone.
The birthday boy chose beignets with chocolate mouse dipping sauce, not my thing, and then I happily paid the $300 bill.
It was worth it.
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