Lobster Mac and Cheese: The Ultimate Indulgence
When The famous grill has locations worldwide and a menu packed with mouth-watering items like Maine lobster macaroni and cheese, you know something special is happening. This isn’t your childhood comfort food anymore – this is mac and cheese wearing a tuxedo.
Many high-end steakhouses offer variations of truffled mac and cheese that represent the pinnacle of this comfort food classic. Yes, it was creamy and rich, and baked in a cast iron skillet, and the truffle was just right without overpowering the dish. The addition of succulent lobster chunks takes this side dish into luxury territory.
What makes this worth the premium price is the quality of execution. The lobster chunks are bright and buttery, and they add a tender textural component to the dish without muting the other flavors in the mac and cheese. The sauce is the same rich, creamy sauce as in the aforementioned mac, and the top cheese crust gives just enough umami appeal to round out the lobster mac.
The dish typically features cavatappi pasta, which holds the cream sauce beautifully, while white cheddar provides the perfect backdrop for sweet lobster meat. Though some might argue it’s too rich alongside steak, the best versions balance richness with restraint.
Truffle Mashed Potatoes: Earthy Perfection
Mashed potatoes are steakhouse royalty, but when you add truffles, you’re entering aristocratic territory. Truffle twice-baked potatoes, creamed spinach with egg and smoked bacon, chateau mashed potatoes with Fontina, chives and shaved truffle represent the kind of elevated thinking that separates great steakhouses from good ones.
If mashed potatoes were a love language, we’d speak it fluently. These ultra-creamy, butter-rich potatoes are infused with roasted garlic and finished with a touch of parmesan for depth. Every spoonful delivers smooth, savory comfort – and happens to be a perfect pairing for anything seared, grilled, or pan-basted.
The key to exceptional truffle mashed potatoes lies in restraint with the truffle oil – too much and you’ll overwhelm everything else on the plate. The best versions use real shaved truffles or high-quality truffle oil sparingly, creating an aromatic backdrop that enhances rather than dominates.
These potatoes serve as the perfect vehicle for soaking up steak juices while providing a creamy contrast to the meat’s texture. When executed properly, they’re comfort food elevated to fine dining status.
Roasted Brussels Sprouts with Bacon: The Vegetable That Won Over America
Brussels sprouts have undergone perhaps the most dramatic image transformation in culinary history. Roasted until golden and crisp at the edges, Brussels sprouts strike a balance between savory, smoky, and satisfying. Tossed with just the right seasoning – and sometimes a touch of bacon – they deliver bold flavor with a perfect crunch. Whether you’re a longtime fan or a reluctant convert, they’re the kind of vegetable that wins over every table.
What makes this side worth the investment is the technique. Proper Brussels sprouts are halved and roasted at high heat until the cut sides caramelize and the outer leaves become crispy. The addition of bacon provides smoky depth while balancing the sprouts’ natural bitterness.
Smart steakhouses understand that diners need something to cut through the richness of beef. Hot Honey Brussels Sprouts are not only delicious but also provide a nutritious addition to your meal. The combination of flavors and textures makes this side a standout choice that complements our steaks exceptionally well.
The best versions often include a touch of honey or balsamic glaze, adding subtle sweetness that plays beautifully against the salty, fatty elements of a steak dinner.
Creamed Spinach: The Timeless Classic Done Right
Some might call creamed spinach old-fashioned, but when executed properly, it’s pure steakhouse poetry. Great steakhouses are known for two things, their steak, and their side dishes. King of those side dishes is the Steakhouse Creamed Spinach.
This easy steak house creamed spinach recipe is rich, creamy, and loaded with parmesan cheese, cream cheese, and melty gruyere-basically the leafy green version of a hug. It’s the perfect side dish for juicy steak, roast chicken, or even spooned straight outta the skillet.
Our Creamed Spinach is a rich and flavorful side dish that pairs beautifully with our steaks. This dish features fresh spinach cooked in a creamy béchamel sauce with a touch of nutmeg, creating a savory and indulgent accompaniment. The creamy texture of the spinach complements the richness of our prime cuts, making it a classic choice for steak lovers.
The secret lies in technique and quality ingredients. Fresh spinach is wilted and thoroughly drained, then folded into a béchamel sauce enriched with multiple cheeses. The addition of nutmeg provides warmth and depth that transforms simple greens into something spectacular.
Grilled Asparagus with Hollandaise: Elegance on a Plate
While many steakhouses simply grill asparagus and call it a day, the exceptional ones take it further. I suppose I’m going to take to pairing my asparagus with hollandaise from now on – the sauce was a fun accompaniment, and though it’s nothing new (in fact, Julia Child had a fairly well-known recipe for the duo), it’s not an offering I commonly see on restaurant menus. Each element works together impeccably well, with the light, creamy hollandaise complementing the earthiness of the asparagus effortlessly. Had hollandaise not been included, this may have ranked lower on my list, but the sauce elevated it to new heights.
The beauty of properly prepared asparagus lies in timing – it should maintain a slight snap while being tender enough to cut with a fork. When paired with fresh hollandaise sauce, you get textural contrast and richness that plays beautifully against the intensity of a perfectly cooked steak.
Some upscale establishments take this even further. Asparagus Friti is an elegant and tasty side that pairs beautifully with our steaks. This dish features asparagus spears coated in a light batter and fried until crispy. The addition of melted parmesan cheese and a white wine lemon butter sauce elevates the flavor, making it a sophisticated choice for any steak dinner.
The investment in quality asparagus – thick spears that are properly trimmed – and the technique of making fresh hollandaise elevate this simple vegetable into something worthy of the steakhouse treatment.
