Reserve STEAKbar at FRAMEbar
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STEAKbar at FRAMEbar
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Chef Michael Barrera Chef Frame Culinary Director / Resident Chef

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STEAKBAR at FRAMEbar: A Classic Steakhouse by Chef Michael Barrera Frame > , , , > STEAKBAR at FRAMEbar: A Classic Steakhouse by Chef Michael Barrera

A stylish take on the iconic steakhouse, STEAKbar at FRAMEbar blends prime cuts with dashing fun, marrying the rapture of eating in a bar with the playfulness of swanky drinking in a top-tier restaurant.

By day, Frame’s passionate culinary director Chef Michael Barrera impressively helms our world of rotating chefs while cultivating a personal fanbase who line up for his own monthly experiences.

But for 20 special days in December, he’s all STEAKbar, with one focus: delivering perfectly cooked, well-marbled prime cuts of beef (filet mignon, 28-day dry-aged New York strip, ribeye) with plenty of extra sauce — chimichurri, horseradish, roasted garlic-herb butter, and bordelaise — bringing the most opulence FRAMEbar has seen to date.  
Add in classic starters, sides, and desserts to share for the table: pommes purée with truffle butter, steak tartare, house-made chips and dip (caviar optional!), fancy loaded baked potatoes, wedge salads, coconut banana cream “pie” … and we’ve got our new cult favorite 5x a week vibey spot to call home.

Rethinking everything you ever knew about the stuffy steakhouse experience, including a custom-designed beef tallow STEAKbar at FRAMEbar candle that is served as part of your dinner, melting and dripping over house bread, under Michael’s genius eye.

And while turning FRAMEbar into a wine bar was never the intention, it seems fitting here as Frame’s wine director Sean Crenny has built one of the most heralded bottle lists in town. Plan on a full wine list featuring reserve wines by the glass poured via Coravin. Plus: sultry, unpretentious yet refined variations on classic cocktails (think: house martinis) by Frame’s Mixtress Jaz’min Weaver and all the intriguing details enfolded in our amber glow.

No pre-purchased tickets needed here. STEAKbar is an a-la-carte menu experience. Just walk in or make a reservation.
Think FRAMEbar for after-work tartare and cocktails, or pop in for a full-blown convivial dinner of small plates and wine with a group of friends.

STEAKbar: For The Aesthetically Concerned Carnivore

STEAKbar x FRAMEbar by Chef Michael Barrera
November 30th – December 30th, 2022
Bonus: a Holiday STEAKbar boozy mid-day brunch on Sunday, Dec.11th
Walk-in table and bar seats for a-la-carte ordering; no pre-purchased tickets needed here 
(but reservations are still recommended)
Holiday buy-outs & large parties welcome and encouraged!  


STEAKbar MENU

The Introduction
++ to share ++

Chips and Dip
Sea Salt Potato Chips, Chive and Dill Chip Dip
+ Pearl Street Caviar Supplement 1 oz.
Steak Tartare
Pickled Mustard Seed, Shallot, Boquerones, Beemster Aged Gouda, Ciabatta
Wedge
Iceberg, Smoked Bacon, Red Onion, Tomato,
Blue Cheese, Buttermilk Dressing, Maple Gastrique

+
The Cuts
6oz. Filet Mignon
10 oz. 28-Day Dry Aged New York Strip
14 oz. Prime Ribeye
+
The Sauces
Horseradish
Chimichurri
Roasted Garlic-Herb Butter
Bordelaise 

+
The Alternatives
Ora King Salmon
Double L Farms Roasted Chicken 

+
The Potatoes
Robuchon Potatoes
Potato Puree, Sea Salt
+ Add Truffle Butter
Pommes Frites
French Fries, Whole Grain Dijonnaise
Salt Baked Potato
Amish Butter, Sea Salt
+ Loaded: Smoked Bacon, Creme Fraiche, Beemster Aged Gouda

+
The Sides
Charred Corn, Sweet Pea, and Spinach “Carbonara”
Smoked Bacon, Pecorino, Lemon, Black Pepper
Broccolini
Chillies, Sweet Garlic Soy, Peanuts
Fried Brussels Sprouts
Sweet Onion Sherry Vinaigrette, Almond

+
The Desserts
Coconut Banana Cream “Pie”
Coconut Banana Pudding, Vanilla Wafer, Toasted Coconut, Bruleed Banana
Chocolate Cake
Dulce de Leche, Vanilla Ice Cream, Dark Chocolate Sea Salt Granola