Sure, most folks go to steakhouses for things likefilets, while others might prioritize a goodsurf and turf.
And let’s not underestimate thegravitational pull of a potato.
But it can’t be understated how impressive some steakhouse sides can be, too.
Hillstone Restaurant (Park Ave)/ Facebook
In fact, plenty of chains arejust as known for their sidesas they are their steaks.
Just ask Matthew Brennan, executive chef of theJW Marriott Tampa Water Street.
From asuperlative ribeyeto anunparalleled wine list, this ritzy chain covers all the bases.
Ruth’s Chris / Facebook
“My go-to perfect steakhouse chain side dish is from The Capital Grille,” says Sandoval.
“I love their creamed spinach.
While you’re there, order the soy-glazed Brussels sprouts with bacon, too.
TripAdvisor
Case in point: the love-it-or-fear-it Bloomin' Onion from Outback Steakhouse.
Order the Bloomin' Onion with the spicy aioli.
“It can be a bit messy, but definitely worth the effort,” he notes.
Outback Steakhouse National / Facebook
“Their batter is amazing.”
His added pro tip is to ensure that you eat it at the restaurant, rather than to-go.
“For the best version of this, eat it in the restaurant.
Hillstone / Facebook
It doesn’t taste the same when you get it for takeout.”
Like Diana Manalang, chef/owner ofLittle Chef Little Cafein New York City.
So so good.”
Ocean Prime / Facebook
It’s also, according to industry pros like Cox, a hidden gem for side dishes.
His pick here is the Chophouse Corn, and it’s easy to see why.
Is the lobster still tender, plump, and vibrant?"
Del Frisco’s / Facebook
“They complement one another but they also have the right amount of crunch.”
Sue C./TripAdvisor
