The Side Hustle: How Steakhouse Side Dishes Became the Main Event
The baked potato used to know its place. For eons at the best American steakhouses, the focus was always on the meat—was it the right cut, the correct cattle breed, cooked to an ideal temperature?—and the side dishes, however tasty, were simply supporting players. With respect to our sour cream-covered spud friends, those days are gone. Today, once-humble side dishes are no longer content to play second fiddle and are now vying for top billing on the menu and threatening to outshine even the most perfectly marbled Wagyu.
At Bourbon Steak New York, Michelin-starred chef Michael Mina has rewritten the rulebook. His spinach soufflé with bacon parmesan cream isn't just an afterthought, it's gunning for the gastronomic equivalent of a standing ovation. The light and fluffy soufflé captures the earthy sweetness of the spinach perfectly, while the bacon parmesan cream gives it the silky lusciousness one associates with classic creamed spinach. Equally impressive is the griddled black truffle mac and cheese gratinée, a sophisticated take on a classic made with pasticcio pasta and a luxurious blend of Muenster and Parmesan cheeses, served atop a velvety truffle bechamel sauce and garnished with chives and mushroom duxelles. "While meat takes center stage, it's the sides that play a quintessential role," Mina notes, like a chef who's realized his supporting cast might deserve equal billing.
Meanwhile, at San Diego's ANIMAE, chef Tara Monsod is orchestrating an East-meets-West fusion. Her crab fried rice with Chino Farms egg, lemon, and Old Bay masago crisp is less side dish and more co-star. The coal-roasted cabbage with brown butter miso and charred lime brings unexpected depth, while the charred broccolini with sesame puree, Szechuan cashew crumble, and cilantro offers a textural adventure. Each dish boasts its own compelling flavor profile and could easily stand alone as a main course.
At Forgione in NYC's Tribeca, where the dry-aged tomahawk steak holds pride of place on the menu, the sides are far from an afterthought. Rancho Gordo white beans, simmered in water and olive oil and finished with a fennel-accented sofrito, offer a delicate counterpoint to the robust beef. The onion gratin, an ode to how Diamond Jim Brady enjoyed his oysters, elevates the humble allium to new heights. Crucola and champagne are folded into a béchamel sauce, then combined with locally sourced grilled young red Vidalia onions to create a dish that's both a history lesson and a culinary showstopper.
There's certainly something happening with chefs rethinking what can accompany a steak, but while we're licking our lips for these innovations, let's not write off the classics just yet. At Porter House Bar and Grill, Michael Lomonaco's buttermilk onion rings are the unsung heroes of any meal: familiar, yet capable of stealing the show. Made with only the sweetest seasonal onions and a light buttermilk batter enhanced by a house seasoning blend, these rings aren't just phoning it in, they're delivering a masterclass in simplicity.
And at Peter Luger, the German fried potatoes have been giving steady performances for over a century. They're the potato equivalent of a seasoned pro: always reliable, never flashy, but undeniably top-tier. Daniel Turtel, great-grandson of founder Sol Forman, explains their approach: "We bring that philosophy of simple, ingredient-quality focus into our sides." He elaborates: "It's essentially hash. Sounds simple enough, but it is a multi-day process in which the potatoes are peeled and soaked, cooked in beef tallow, dried out for the right moisture content, mixed with caramelized onions that have their own lengthy prep, hand-formed on a platter with an infused butter, and then baked until the edges of a golden brown crust are just starting to burn, but the inside is still rich and creamy." This dedication to craft, even for a seemingly basic dish, demonstrates why classics became that way in the first place.
As this culinary trend spreads, it's clear that modern steakhouses are redefining expectations. The sides are rising up, and they're hungry for more than just a passing mention on the menu. From innovative twists on old favorites to entirely new creations, these dishes are proving that sometimes, what's on the side deserves to be front and center.
So, the next time you find yourself at a steakhouse, take a moment to appreciate the supporting cast. You might just find that the real star of the show isn't the steak at all, but the unassuming side that's been patiently waiting in the wings for its moment to shine.
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