Medium Rare
Steak house · Midtown
3201 Louisiana St Suite 110, Houston, TX 77006
Highlights
Steak-frites chain: steak, fries, salad, bread, secret sauce
Steak-frites chain: steak, fries, salad, bread, secret sauce
"This D.C. favorite for steak has reopened its New Orleans restaurant on Magazine Street after taking a summer break and along with it an all-inclusive brunch deal that, price-wise, is pretty phenomenal. For $34.95 per person, diners can choose between bottomless bloody marys, screwdrivers, or mimosas; a starter of yogurt parfait, fruit salad, or a mixed greens salad (with bread); and for the main course, a choice of the famed steak frites, steak and portabella eggs Benedict, steaks and eggs, or french Toast and sausage. Hard to beat that." - Eater Staff
"Steak night is every night at this Washington, D.C.-born steak-frites chain, meaning a meal here is always a bargain. Newly opened in the Mix in Midtown, Medium Rare offers a $31 steak frites meal, which comes with a seared cut of top sirloin drizzled with its cult-favorite sauce, fries, a mixed greens salad, and bread, plus an optional second portion of steak included. If you’re dining with someone skipping meat, Medium Rare offers grilled portobello mushroom as an entree alternative. Finish sweet with slices of homemade chocolate and carrot cakes, Key lime or apple pie, or a classic hot fudge sundae for $12. Cocktails, beer, and wine are also on offer." - Brittany Britto Garley
"A steak-frites chain offering steak or portobello mushroom entrees with fries, salad, and bread in Houston." - Brittany Britto Garley
"At Medium Rare in Midtown, there’s just one thing on the menu: steak frites. All you have to do is tell the server how you want your meat cooked. Otherwise, the only decision is whether you want a cocktail and chocolate cake for dessert. We haven’t been here yet, but want you to know this spot exists." - Gianni Greene
"Mark Bucher, owner of the steakhouse, observes a psychological shift around dining reservations: “A dinner reservation used to be something you were excited for,” and, “Now, it’s just a faceless transaction. You don’t have to call and speak to someone. It is so easy to cancel and juggle reservations like a circus performer and then restaurants get stuck holding the bag.”" - Andrea Strong
