Chayanne Aranda

Steak frites is a classic steakhouse offering that marries two consumer favorites: steak and french fries. At the Shula’s Steak House location within the Sheraton Grand Chicago Riverwalk Hotel, this iconic combination gets a fresh take and a new flavor identity. For the Churrasco-Style Steak “Frittes,” an 8-oz. strip steak is cooked to order on the grill, producing a rich flavor. An accompanying Argentinian chimichurri sauce lends a vibrant, fresh, herbaceous note via its mix of parsley, chives, cilantro, oregano, shallots, garlic and olive oil. Not to be forgotten, golden, crispy, Kennebec potato steak fries are the perfect pairing.

Easy on the kitchen and a winner with guests, Shula’s Churrasco-Style Steak “Frittes” is a menu must-have. “It is undoubtedly our No. 1 dish at the moment,” says Chayanne Aranda, Senior Sous Chef at the Chicago restaurant. “The richness of the dish is well-balanced with the sweetness and acidity, creating a harmonious blend of flavors. The texture is also noteworthy, with a satisfying crunch from the toppings.”