In Atlanta, steak frites have emerged as an unexpected trend, gaining traction among diners seeking affordable indulgence despite rising food prices.
This development sits against a backdrop of slow inflation in the Atlanta metro area, which currently stands at 1.9 percent year over year, lower than the national average of 2.4 percent.
However, the challenges presented by escalating food costs are palpable for both chefs and diners alike.
Traditionally budget-friendly proteins, such as eggs, have soared in price, while chicken thighs now exceed the price of chicken breasts.
While some staple proteins appear to be falling out of favor due to costs, beef has taken the spotlight as an unlikely hero for those mindful of their budgets.
Brad Johnson, CEO of Verde Farms, which supplies True Food Kitchen, observes that today’s consumers are not shying away from beef, but are instead embracing it.
He notes a particularly robust growth in better-for-you beef options, with steak at the forefront of this trend.
In response, Atlanta chefs have been creatively adapting to maintain quality while catering to budget-conscious diners looking for a good deal.
Steak frites, a dish with deep roots in traditional French cuisine and steakhouses, has started popping up on menus across various restaurant types in the region.
Leading the charge in 2023 was Ford Fry’s Bar Blanc, a prix fixe steak frites-only concept aiming to deliver a high-quality experience without the premium price tag.
As the trend continues to unfold, we’ve seen a surge in steak frites offerings marketed as specials, aiming to attract bargain seekers.
Executive chef at Tiny Lou’s, Jeb Aldrich, indicates that restaurants often utilize more cost-effective secondary cuts, like Denver steak, hanger steak, and flank steak, rather than pricier primary cuts such as ribeye or filet mignon.
Chef Mark Alba from Hartley Kitchen & Cocktails agrees, mentioning that other modern selections like teres major and skirt steaks can provide diners with great flavor for a lower price.
Typically, these cuts are offered at a lower grade than Prime or Wagyu, yet they still promise delicious quality that many diners appreciate.
Currently, the average price for steak frites in Atlanta sits at around $40.18, dropping as low as $20.
Barry Mills, owner of Steak & Grace, acknowledges the rising prices of these increasingly popular cuts, making it challenging to maintain favorable profit margins compared to other steaks.
Chefs see these specials as an investment in attracting new customers while also delighting regulars with something special.
Kevin Maxey, chef-owner at Pendolino, emphasizes this strategy, suggesting that getting diners through the door is more important than the immediate profits from specials.
L’Antoinette’s co-owners, Leonardo Moura and chef Jamie Adams, admit that their unlimited steak frites special is currently a money-losing venture because it also includes bread and salad courses.
However, they believe that the increased foot traffic and interest in their offerings justify the financial shortfall during this promotional phase.
While unlimited steak frites may not be sustainable long-term, Alba reminds us that a high volume of sales can offset the costs of such specials.
At L’Antoinette, they are still assessing the impact of the promotion, particularly as beef prices often adjust during summer grilling and holiday seasons.
However, many establishments like The Woodall prefer to keep steak frites on their regular menu, pricing it reasonably to offer complete meals that maintain acceptable margins while providing good value to patrons.
In light of this trend, there are numerous excellent steak frites deals worth exploring in Atlanta.
Among the options is a notable blue plate special at a popular restaurant, where diners can indulge in steak frites on Unwin(e)d Wednesday for just $20, paired with a glass of CVNE Cune Crianza Rosa.
Executive chef Mark Alba highlights their commitment to quality by hand-cutting fresh potatoes, resulting in a flavor profile that surpasses frozen alternatives.
The dish features an 8-ounce steak accompanied by fresh chimichurri and a veal demi-glace that requires a meticulous 48 hours to prepare.
Another noteworthy spot is garnering attention for its bargain steak frites; diners can snag a hanger or coulotte steak on weekends for as low as $25.
A spokesperson for the restaurant explains that this initiative aims to boost diner traffic during typically slow hours and to encourage local patrons to frequent their establishment.
The fries, like everything else on the menu, are made in-house, promoting a commitment to quality and freshness.
On Mondays, an Italian restaurant is also enticing diners looking for steak frites.
Chef-owner Kevin Maxey has designed a tempting $30 entree featuring a 10-ounce New York Strip topped with black peppercorn-marsala sauce, served alongside hand-cut fries and discounts on select bottles of wine.
For those willing to drive to Milton, a restaurant offers an all-you-can-eat ribeye and fries experience for just $49 per person, which includes a baguette and salad along with a touch of French dining vibes.
They believe their full menu options for those preferring something other than steak present an advantage in attracting diverse diners.
Ford Fry also expresses his long-standing adoration for the simplicity and focus of menus that center around steak frites.
At Bar Blanc, patrons can enjoy a prix fixe meal of sourdough, a simple green salad, a 7-ounce Prime New York Strip, and endless hand-cut Belgian fries for $49.95 per person, with an option to upgrade to an 8-ounce American Wagyu strip for $20 more.
If flexibility is your preference, a Sandy Springs restaurant has introduced a three-course dinner that includes a steak frites main option for $53, available Monday through Thursday.
The second course features a pepper-crusted steak accompanied by green beans and fries, in addition to several other enticing choices for appetizers and desserts.
Beyond these specials, many Atlanta establishments offer steak frites as a regular menu item, providing diners with consistency and value.
At Steak & Grace, an 8-ounce hanger steak with demi-glace and herb and cheese fries is available for under $30.
Brasserie Margot, located within the Four Seasons, features a 7-ounce flat iron steak with sauce Perigueux for $35.
Bistro Niko offers two alternatives: a hanger steak with bearnaise sauce for $37 or a 14-ounce Prime ribeye for $52.
Oak Steakhouse presents a 5-ounce cut with bearnaise and truffle fries priced at $32, while Kevin Rathburn Steak and Painted Park offer steak frites options at $40 for a 6-ounce hanger steak served with hand-cut fries.
Anis Bistro serves up their version au poivre with a baby green salad for $38, while The Woodall swaps green beans for a steak frites offer costing $53.
For a unique twist, Tiny Lou’s serves a 13-ounce New York strip, complemented by ramp chimichurri and watercress, for $55, while The Betty offers a variation with salsa verde for $49.
At Reverence, a 12-ounce New York strip with tomatillo and chili morita is available for $48, served with shoestring fries and woodland mushrooms.
The growing popularity of steak frites has helped restaurant owners forge deeper connections with their communities while navigating the complexities of the current food landscape, marking it as a promising culinary trend in Atlanta.
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