STEAKbar at FRAMEbar by Chef Michael Barrera
Seductive and Sleek, this year’s STEAKbar is an Eponymous Spin on the Quintessential Steakhouse Experience.
Think : A Bygone Age of Cool-School Glamour. 28 Day Dry Aged Strips and Crispy Hash Browns Married with Low-Light and Low-Fi Swanky Playfulness. Eating and Drinking with All Your Senses, done FRAMEbar-style, In a Thoroughly Modern December Twist.
With this, we’re OBSESSING over Frame’s culinary director Chef Michael Barrera’s animal instincts.
50 weeks of the year, Michael passionately commands our revolving program of guest chef residencies. But for one solid month he’s turning his immaculate focus and creative guidance to well-marbled, melt in your mouth, prime cuts of beef.
Lobster Burrata and Michael’s take on Thick-Cut Smoked Bacon with Celery Root Remoulade are the stuffs of legend. Arguably one of FRAMEbar’s most exciting gastronomic projects, there are all the buttery potatoes you crave, plus vegetal funk from the likes of broccolini with chillies and grilled asparagus with chimichurri. Each bite so complex and audacious you almost don’t need anything else, except his immersive harmonious accompaniments: horseradish cream, chimichurri, roasted garlic-herb butter and a custom STEAKbar beef fat candle set before you for dipping your every last bite.
Plan on a full wine list by Frame’s wine director Diego Aliste and a Go-Big or Go-Home bar takeover by Matt Grushky and Adam Accivatti. Linger for an hour or three. Cozy up to the bar or snag one of our round corner booths where at every seat the music is fire and the service is reassuringly relaxed. Just make sure you save room for Michael’s artfully plated carrot cake;it’s a non-negotiable.
Yup, we’ve got our new cult favorite 5x a week vibey spot that we can not wait to call home.
This one is for the aesthetic carnivore.
But make no mistake, there’s a surprise vegan steak that will seriously linger on your mind for days – weeks even.
It’s a December must.
STEAKbar at FRAMEbar
December 6th – December 31st
+ plus +
A Very Special Modern Holiday STEAKbar Brunch
Wrangle your fam and host them for a holiday brunch !
All the love and light, no dishes !
+ and +
STEAKbar for New Years Eve
Pommes Purée & Party Hats to Ring in 2024Please !
Because we simply want to throw down and have a ball ~ STEAKbar for New Years Eve is an a-la-carte experience. Bespoke cocktails, a groovy playlist , disco balls, party hats and horns.
2023 we’re saying good-bye in STEAKbar-style .
Think FRAMEbar for after-work bites & cocktails at the bar or a full-blown convivial dinner and wine with friends.
A Steakbar Party or Even a Private New Years Eve Dinner Party, well heck yes! Shoot us a note here!
Holiday buy-outs & large parties welcome and encouraged!
No pre-purchased tickets needed here. STEAKbar is an a-la-carte menu experience.
STEAKbar at FRAMEbar
To Share for the Table
Brioche Rolls, Maxlow Beef Fat Candle for Dipping
Lobster Burrata Salad
Fennel, Pine Nut, Grape, Banyuls Vinaigrette, Mache
Beeler Farms Smoked Bacon
Thick-Cut, Cider Maple Glaze, Celery Root Remoulade Fuji Apple
Romaine Hearts, Baby Kale, Preserved Lemon Dressing, Egg,
Crouton, Reggiano, Crispy White Anchovy
6oz Angus Reserve
New York Strip
14oz – 28 Day Dry Aged
Bone-In Ribeye Angus Reserve
FOR THE NON MEAT EATERS
Ora King Salmon
6oz Filet New Zealand
THE MUST HAVE SAUCES
Horseradish Cream, Chimichurri,
Roasted Garlic-Herb Butter, Whole Grain Dijonnaise
ALL THE SIDES
with Whole Grain Dijonnaise
with Creme Fraiche, Chive, Red Onion, Dill
+ Go Baller +
Add Calvisius Caviar
Broccolini with Chillies
Scallion, Sweet Garlic Soy, Peanuts
Grilled Jumbo Asparagus
Chimichurri, Hard Boiled Egg, Radish
with Honey Lime Gastrique Pepitas,
Tajin, Cilantro, Reggiano
Trust Us, You Can’t Pick Just One
Cream Cheese, Caramelized Pineapple, Coconut, Walnut
Dark Chocolate Pot de Creme
Dulce De Leche, Vanilla Bean Whipped Cream,
Pistachio, Sea Salt