While the menu at the forthcoming Michael’s on the Alley skews High Steakhouse Classical, meaty developments from the century’s first decade haven’t been lost on head chef Aaron Lemieux: When the restaurant opens next Wednesday, diners will be able to saturate their steaks with house-cured bacon butter, or pair them with truffle fries and lobster mac-and-cheese.
More interesting, though, are the nods to current trends: Michael’s — one of three new John Street restaurants from Holy City Hospitality – is offering a side dish of cauliflower gratin and a horseradish beetroot crust for folks who are serious about wanting their beef cooked pink.
Other menu options include oysters Rockefeller, shrimp cocktail, bone marrow, beef tartare, crab gratinee and a pair of salads prepared tableside. The steak selection features a ribeye, tenderloin, Kansas City strip and petite filet; prime rib is identified as “our signature entrée.” (Prices have not yet been determined.) Continue reading