So does John Manion, chef and owner ofEl Che Steakhouse & Barin Chicago.
In fact, he hypothesizes that spuds are one of the main reasons folks flock to steakhouses.
And premium it is!
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“I love steak on the bone, I feel it has much better flavor,” he notes.
The Capital Grille
Among the bestare the fries served at theCapital Grille.
Best Au Gratin Potatoes
One particular form of potato that feels signature to steakhouses is au gratin.
Del Frisco’s / Facebook
“[T]he sauce on these bad boys was just… heaven,” wroteone fan.
Best Potato Skins
It doesn’t get much more Americana than potato skins.
Outback Steakhouse / Facebook
Ruth’s Chris / Facebook
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Capital Grille / Facebook
Outback Steakhouse/Facebook
Morton’s the Steakhouse / Facebook
Texas de Brazil
Meaghan Cameron/Eat This, Not That!
Logans Roadhouse
Texas Roadhouse / Facebook
Ruth’s Chris
