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[The latkes at American Cut.]
[The latkes at American Cut.]

12 Superior Steakhouse Side Dishes

These side dishes deserve just as much attention as the meat.

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[The latkes at American Cut.]

Part of the joy of steakhouse dining has always been the great selection of sides offered up. Like the meat, vegetables tended to be top quality, simply prepared and generously portioned. Lately, they've become even more creative. Here are a few of our favorites.

[All photos courtesy of the restaurants, unless otherwise noted.]

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Twice Baked Potato With Foie Gras at Village Prime

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This cozy downtown restaurant adds decadence to the basic baked spud by blending it with duck leg confit and scallions, then topping it with crispy duck bacon and ample slices of seared Hudson Valley foie gras.

The Latkes American Cut

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The potato pancakes here are a textural marvel, sautéed with egg and onion, dressed with rosemary-apple puree and sour cream, and topped with crispy chicken skin.

The Cauliflower and Malanga Puree at K Rico South American Steakhouse

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This Latin accented Hell's Kitchen steakhouse offers the uber popular cruciferous veggie along with a Caribbean root, sautéed with garlic and oil, then seasoned with parmesan, nutmeg, and pepper.

The Asparagus and Morels at Bowery Meat Company

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Josh Capon and John McDonald's popular meat restaurant is also known for locally sourced veggies, which change seasonally. Recently the restaurant served this dish of green stalks and wrinkly mushrooms, prepared with Spanish sherry.

Creamless Creamed Spinach at Benjamin Steakhouse

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A lighter take on the classic side, the version served at this elegant steakhouse in the Dylan Hotel mixes chicken stock, a dash of butter, salt, and white pepper with its chopped spinach.

The Roasted Baby Tri-Color Carrots at Smith & Wollensky

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An orange honey glaze makes these multi-hued veggies particularly sweet, and cumin lime flavored yogurt provides a perfect tart pairing.

The Corn Crème Brulee at Quality Meats

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The custard in this variation of the classic is made of corn, milk, and cream. Fresh kernels are mixed in and the top is torched to a crisp.

Mastro's Steakhouse

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The New York outpost of L.A.'s clubby celebrity magnet offers luxe sides like this lobster garlic mashed potato: each serving contains a generous pound of the butter-poached crustacean.

Truffled Mac and Cheese at Empire Steak House

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Elbow macaroni is given the golden touch with a bit of milk and cream, truffle oil, and a mix of American, Parmesan, and mozzarella cheeses that give the dish a crispy crust.

The Truffled Creamed Corn at Angus Club Steakhouse

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This newcomer with walls of reclaimed wood adds heady truffle oil along with feta cheese to its creamed Long Island corn, which is topped with breadcrumbs for extra crunch.

The Grits at Morton's Grille

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This more casual sibling of the national steakhouse chain perks up creamy grits with the addition of melted smoked gouda. [Photo: Instagram]

The Brussels Sprouts at Club A Steak House

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Everyone's favorite mini cabbages are particularly flavorful in this comfy Midtown townhouse: they are roasted, and then sautéed with Canadian bacon and Parmesan. [Photo: Facebook]

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Twice Baked Potato With Foie Gras at Village Prime

This cozy downtown restaurant adds decadence to the basic baked spud by blending it with duck leg confit and scallions, then topping it with crispy duck bacon and ample slices of seared Hudson Valley foie gras.

The Latkes American Cut

The potato pancakes here are a textural marvel, sautéed with egg and onion, dressed with rosemary-apple puree and sour cream, and topped with crispy chicken skin.

The Cauliflower and Malanga Puree at K Rico South American Steakhouse

This Latin accented Hell's Kitchen steakhouse offers the uber popular cruciferous veggie along with a Caribbean root, sautéed with garlic and oil, then seasoned with parmesan, nutmeg, and pepper.

The Asparagus and Morels at Bowery Meat Company

Josh Capon and John McDonald's popular meat restaurant is also known for locally sourced veggies, which change seasonally. Recently the restaurant served this dish of green stalks and wrinkly mushrooms, prepared with Spanish sherry.

Creamless Creamed Spinach at Benjamin Steakhouse

A lighter take on the classic side, the version served at this elegant steakhouse in the Dylan Hotel mixes chicken stock, a dash of butter, salt, and white pepper with its chopped spinach.

The Roasted Baby Tri-Color Carrots at Smith & Wollensky

An orange honey glaze makes these multi-hued veggies particularly sweet, and cumin lime flavored yogurt provides a perfect tart pairing.

The Corn Crème Brulee at Quality Meats

The custard in this variation of the classic is made of corn, milk, and cream. Fresh kernels are mixed in and the top is torched to a crisp.

Mastro's Steakhouse

The New York outpost of L.A.'s clubby celebrity magnet offers luxe sides like this lobster garlic mashed potato: each serving contains a generous pound of the butter-poached crustacean.

Truffled Mac and Cheese at Empire Steak House

Elbow macaroni is given the golden touch with a bit of milk and cream, truffle oil, and a mix of American, Parmesan, and mozzarella cheeses that give the dish a crispy crust.

The Truffled Creamed Corn at Angus Club Steakhouse

This newcomer with walls of reclaimed wood adds heady truffle oil along with feta cheese to its creamed Long Island corn, which is topped with breadcrumbs for extra crunch.

The Grits at Morton's Grille

This more casual sibling of the national steakhouse chain perks up creamy grits with the addition of melted smoked gouda. [Photo: Instagram]

The Brussels Sprouts at Club A Steak House

Everyone's favorite mini cabbages are particularly flavorful in this comfy Midtown townhouse: they are roasted, and then sautéed with Canadian bacon and Parmesan. [Photo: Facebook]

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