Contact: Susan Martin, Quinn & Co., 212.868.1900 ext. 224, suzequinn@aol.com

FRITE STEAK AT SEPPI’S

Chef Solliard Puts His Own Spin on Frite Frenzy

New York, NY -- In response to the renewed interest in pomme frites, Chef Claude Alain Solliard of Seppi’s, the midtown outpost of Soho’s Raoul’s, has created a dish called Frite Steak (not Steak Frite), which he is featuring on the fall menu.

On the Frite Steak plate, a heaping tangle of hot crispy fries served in a paper cone is the main attraction. It is accompanied by slices of tender steak on a bed of lightly dressed mixed greens with three dipping sauces: Creamy Bernaise, Saffron Mayonnaise and Honey Mustard.

“We created this dish because we were struck by the number of guests who were ordering frite, even as an entrée,” said Solliard. “French fries satisfy a need in people; it’s a comfort food,” he added.

Frite Steak is one of several Les Frites dishes Solliard has added to his fall menu. The others are: Frite Merguez; grilled, spicy lamb sausage; Frite Saumon, grilled filet of fresh salmon and Poulet Frite, sliced, grilled breast of organic chicken. Like the Frite Steak, each is served with dressed greens and its own signature sauce in addition to the standard duo of dipping sauces, Saffron Mayonnaise and Honey Mustard.

“These are versatile dishes because they work well as bar food, as an appetizer, a shared dish or a light entrée,” remarked Solliard.

Chef Solliard’s complete fall menu is attached. Please contact Susan Martin at 212.868.1900 x224, suzequinn@aol.com for photos and press reservations.

Located at 123 West 56^th Street, Seppi’s is adjacent to Le Parker Meridien hotel. Filling a void in midtown dining with an innovative menu served late into the night in an atmosphere evoking the feel of “old New York” with a heaping dash of Parisian charm. Seppi’s is open 11:30 AM – 2:00 AM seven days a week.