Steakhouse Chains With The Absolute Best French Fries

At steakhouses, carving into the prime cuts of meat is just one half of the experience, with a variety of side dishes available to fill the rest of your plate. It's tempting to brush off french fries as a suitable sidekick to your bone-in slab of beef, but plenty of chophouses on the scene elevate them to sleeker heights that could be considered as sophisticated as any dish of grilled asparagus or creamed corn. Belgian steak frites have to be the most famous pairing of steak and fries, being a signature entrée cooked across European brasseries or lounges. 

Compiling the steakhouse chains that we think make the best french fries — and the absolute best ones to boot — essentially amounts to personal opinion, at least most of the time. From pub-style wedges to crispy shoestrings overflowing out of cups, french fries come in many different styles. In order to create an honest roundup, we found it exceptionally helpful relying on feedback left by real customers on Yelp and Tripadvisor, since they've spent the money and can tell us straight up whether or not the spuds were, well, duds. So let's look at the golden choices that many guests swear by. 

Wolfgang's Steakhouse was established by Wolfgang Zwiener, not Wolfgang Puck. It's natural to mix Zwiener up with the Austrian culinary mogul; after all, the former worked for one of the choicest chophouses in all of New York City for decades. But that's another list for another day. We're talking about the fries, and when it comes to the reviews from restaurant-goers published on Tripadvisor, the classic salted variety from Zwiener's establishments happens to come "highly recommended." 

How so? These are true steak fries, and they're very hearty and filling. They're carved over an inch thick with a battered exterior that's ballerina-light and airy, perfect for sopping up peppercorn sauce or Heinz ketchup. New York Magazine highlights the establishment's cottage fries as a must — these shingled spuds resemble a cross between potato chips and baked wedges. Truthfully, customers appear to enjoy both types of fries. But whether ordering a delightfully large Porterhouse or the lunch menu's signature hamburger (notably boasting hand-ground sirloin beef per The Burger Review), traditional frites can't fail. 

To sample them yourself will require venturing to the East Coast. Most locations of Wolfgang's Steakhouse, save for Massachusetts (Boston) and New Jersey (Somerville), are in Manhattan. The company also operates several international locations.

Potato-lovers are in luck at Ruth's Chris Steakhouse, as just about any spud — scalloped, creamed, or baked to perfection — can top off a sizzling chop of your choice. At one point the steakhouse chain served stick-thin shoestring fries, but somewhere along the way a shift occurred to the classically cut julienne fries found on the menu today. Who can tell the difference when they're exceptionally crunchy and seasoned just right? 

Now, "julienne" sounds like a person's name, which is something we're used to seeing among main entrees from chophouses (Steak Diane comes to mind). In this case, though, Ruth's Chris is referencing the slicing technique utilized across an array of vegetables, and most popularly potatoes. Carving them this way makes them noticeably slimmer, with a thinner width associated with the kind that comes with your Big Mac. And as you might expect, the shape is part of the reason why these fries result in such a dark golden hue and snap with every nibble. A reviewer from Cleveland.com enjoyed the "nice crispness" of the potato strips while also praising the lack of oiliness that kept them crunchy while they ate. 

Just because Outback Steakhouse is a bit campy (just count how many times the menu says "barbie" and "G'day") doesn't disqualify the Australian-themed eatery from contributing to the wealth of yummy fry options. The restaurant is also much more accessible than most high-end dining establishments serving steak, and it's beyond bargain-friendly. Two varieties of fries are available to choose from. There's the highly seasoned Aussie fries, and then there's the appetizer that's hot on everybody's lips — the heavily loaded Aussie cheese fries drenched in cheese and bacon. 

Now, it isn't complicated that people like melted cheese, especially when bacon and potato wedges are concerned. Yet Outback one-ups its take on the junky snack in a few key ways. First, it tosses on cheddar and Monterey Jack in order to keep the taste sharp and the texture gooey. Second, it uses good-sized fries, solidly firm with a tender potato filling. As "fabulous" as they were to one Tripadvisor commenter, the enormous 2,620 calorie count could be a deterrence if you plan on mixing and matching other side dishes with your main course, so do keep that in mind as you dine. 

Billed as a "Northern Italian Steakhouse," Davio's exemplifies the region's strong flavors through the lens of an old-school American brasserie. Combining these culinary traditions is what gets you the Parmigiano fries, an incredibly delicious showing capable of giving the Spinach Alla Romana a run for its money. For one reviewer who decreed Davio's the champion of chophouse spuds, what succeeded was the ratio of cheese, salt, and the umami aroma that, although not everyone's cup of tea, shines here. You also get a heaping plateful, as one visitor confirmed on Yelp by writing "my boyfriend's stomach is a bottomless pit, but even he couldn't finish the fries after devouring his burger."

Now, Parmigiano Reggiano and Parmesan are closely linked, with both being robustly flavored hard cheeses rendered from cow's milk. But to actually be considered the real deal in Italy requires the cheese to be manufactured in the regions of Parma and Reggio Emilia. That, in addition to a rich truffle-spiked aioli unveiled at the table, puts Davio's at an advantage for creating a memorable-enough side item. So go on, indulge.

Sometimes, a good french fry can be truly outstanding without swimming in buckets of cheese or aioli sauce. Mastro's serves french-fried potatoes" that are worth keeping on your radar for a quality side portion that will enhance the beautifully prepared beef on your plate. Since the steakhouse chain doesn't disclose much beyond the price of the dish ($14), we had to rely on outside feedback to give us the full scoop. Turns out, they're seasoned with truffle as a Tripadvisor comment revealed, and as a result, they're positively scrumptious. As an appetizer, the razor-thin sticks are plentiful, so they're a perfect way to break bread with a large group.  

Mastro's masters the upscale twist on surf and turf selections, so searching for a proper course to enjoy this side with will come easy. Pairing the golden-brown fritters with a succulent cut of Wagyu is probably the norm, yet a quick glance at the menu attests the steak frites template that's endured throughout time is popular, but far from necessary. Non-red meat offerings, such as the herb roasted chicken or monstrously proportioned rack of lamb, say, would taste just as splendid as any filet mignon. 

In theory, "do you want fries with that?" is an acceptable question for a steakhouse to ask, especially when they're as exceptional as the ones from Ocean Prime. The Parmesan truffle fries consists of the crispiest hand-cuts teeming with earthy truffle oil and a webbing of the classic Italian cheese and herbs. Spending $18 per portion guarantees a hearty dish that'll beef up any of the eatery's various meat cutlets and catches on top of any of the mouthwatering appetizers. Better yet, select sandwiches like the Maryland crab melt will feature them automatically when you request fries as your side (other options on the menu: a house salad and French onion soup). 

Though locations are sparsely scattered across the country (20 at the time of writing), chances are high that trekking to one will be worth the time. The steaks will blow the usual budget chophouses out of the water, and the fish is, by far, some of the finest. If you ask, those are both excellent excuses to order the fries! The hefty crunch and strong flavors could complement any dish. One glowing review on OpenTable read, "The scallops and the parmesan truffle fries are a must!" 

Whether with a French dip dripping in au jus or a vibrant salad, salty stringy fries with an extra snap always hit the spot. Those in the camp of the skinnier the better should book a spot at Hillstone Restaurant immediately. Its fries are made out of Kennebec spuds, so you get the golden finish that browns like a dream, and the eatery doesn't cheapen the deal by opting for frozen spears, either. "Their super thin shoestring fries are also my favorite!" a positive Yelp review states. "I look forward to them every time." 

Hillstone is sort of unusual as a chain, and that's due to the regional differences between brick-and-mortars: outside of Washington, D.C., it's called the Woodmont Grill, while in parts of the East and West coasts you'll see it's called Houston's. As long as we can snag delectable fries, though, we're frankly unconcerned with the storefront's name. There's a vast array of dishes and cuisines that emphasizes a casual twist on the stuffier sit-down establishment, so pair the fries with whatever your appetite yearns for. Sushi? Steak? Tuna tartare? The world's your deep-fried oyster.