Hot Dish - April 2011

Photography by Lori Sax By Judi Gallagher April 1, 2011

The new Brasserie Belge excels at sophisticated Continental dishes, but don’t overlook the simple hanger steak with frites. Chefs love this cut of beef for its flavor, and chef Karl Deneubourg (a Belgian native) grills it to perfection, then bathes it in shallot and red wine reduction. It’s served with a side of authentic Belgian French fries and homemade mayonnaise for dipping. Steak and potatoes have never tasted so good.

Brasserie Belge, 1900 Main St. (941) 706-1944, Learn more about this and other local restaurants at chef Judi Gallagher’s Foodie’s Notebook blog.

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