Beginning January 26, and offered each Wednesday evening, fabulous restaurant The Carillon will feature a special Steak and Frites menu at $18 per plate. The steaks and frites will vary throughout the season.
The first Steak and Frites Night, will feature 7- to 8-ounce Peppercorn-Crusted Beef Shoulder Tender with Twice-Fried Yukon Gold Potatoes and a variety of Argentinean “ketchups.” Other flavorful cuts of meat Chef Josh Watkins plans to highlight during The Carillon’s Steak and Frites Nights include hangar steaks and flat-iron steaks – cuts of beef that offer a more cost-effective price point but that are incredibly tender and contain more marbling, and therefore more flavor, than the traditional filet or New York strip steak.
The house-made Argentinean ketchups are red and green sauces similar to chimichurri. The rustic red sauce combines a tomato base with plenty of garlic, a simple yet flavorful addition to the plate. A mixture of cilantro and pineapple mint grown in The Carillon’s own herb garden, the green sauce is pureed with garlic, onion, salt and extra virgin olive oil.