STEAKbar at FRAMEbar

Chef Michael Barrera Chef Frame Culinary Director / Resident Chef


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

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!  

Bonus: New Year’s Eve Service Now Open for Reservations!

November 30th – December 31st, 2022
Bonus New Year’s Eve Service


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
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
Plant Based Filet
The Sauces
Roasted Garlic-Herb Butter

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
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

Bonus: New Year’s Eve Service Now Open for Reservations!