Bite Me: Food That Looks Good Enough to Eat
Baume & Brix's Steak Frites
What's in it? Flat iron steak, hand cut fries, fried egg and bacon Bernaise (a classic sauce made with egg yolks, shallots, vinegar, butter, chervil and tarragon). The chefs substitute out some of the butter weight for bacon fat. During lunch, it's served alongside a watermelon radish and arugula salad along side the dish.
Suggested pairings: 2009 Clos du Gravillas Cabernet/Syrah blend, which is rich and spicy with black currant and enough weight to hold up to the steak.
How much is it? $22
Executive Chef Thomas Bowman says: "It is kind of the everyman's meal. When you have a great steak, hand cut fries and an amazing sauce, what's not to love?"
Baume & Brix, 351 W Hubbard St,(312) 321-0351, @BaumeBrixChi
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