Craig LaBan

"Red meat, it seems, is the savory kitchen's best bet, whether you indulge in the velvety beef tartare glistening with raw quail-egg yolk, or a prime-grade hanger steak-frites that was nearly as satisfying as the more expensive strip."

Derek Lee

"I’ve had steak frites in Paris; this was no mere replication of that dish, no homage – this was truly a genuine steak frites in every sense. The fries, slender, golden, dusted with sea salt, were served with an aioli for dipping. The plate oozed with decadence, each bite as rewarding, flavorful, and satisfying as the first."

Everett Potter

"As for the food, the moules frites and steak frites and a great wine list with a decent selection of affordable bottles was terrific."

Danya Henninger

"Stephen Starr’s Parisian brasserie excels at simple French classics, and the steak frites is no exception. A 12-oz. Pat LaFrieda hanger steak is served beneath luxurious dabs of compound herb butter and a pile of fries just salty enough to make you keep eating them. One of the best steak deals on Rittenhouse Square."

Davida Janae

"This meal also didn’t disappoint with it’s delicious sauce of maitre d’ butter."

Connie Capone

"Philly hot spots: Parc's brunch menu will highlight traditional staples such as the steak frites, which comes with seared hanger steak and maître d’ butter or buttermilk pancakes."