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New menu updates are a ‘refreshed take’ on its ‘classic steakhouse fare’
Del Frisco’s Thick-Cut Bacon Au Poivre, once a secret menu item, has officially made it onto the restaurant’s menu.
Forget everything you think you know about steakhouses. Iconic chain Del Frisco’s Double Eagle Steak House has recently revamped its menu, described as “a refreshed take on the restaurant’s classic steakhouse fare,” in a continuing effort to meet the changing palates of its customers.
True to its roots, the menu features fresh seafood and rare cuts of wet-aged steaks, but now also includes “elevated classics” such as Wagyu Beef French Dip, Lobster Roll on a buttered brioche bun, and Sautéed Chicken Picatta. Notable appetizers include Ahi Tuna Tartare made with fresh raw tuna, citrus oil, and chives over sweet soy and avocado, topped with a wakami seaweed salad garnish, and served with eight wonton triangles made in-house; Seared Rare Wagyu Beef Carpaccio, escargot, and an impressive Shellfish Plateau, which features chilled Alaskan king crab legs, iced jump shrimp, and chilled crab claws.
Del Frisco’s also adds Thick-Cut Bacon Au Poivre with a bourbon molasses glaze to its starter menu, once a secret menu item and now an official menu offering.
Check out our roundup of the 50 best steakhouses in America.