Medium Rare in Kips Bay is a DC import (with locations around the country), and its shtick is simple: for $34.95, you get warm, crusty bread, a small green salad, and a plate of culotte steak and ...

This steak frites recipe features perfectly medium-rare rib eye steaks served with a pat of Roquefort-scented compound butter and a heaping side of well-salted crunchy fries.

At Medium Rare, which opened in Midtown last fall, the menu is built around one option: $33 for a prix-fixe menu — $32.95 before tax and tip to be exact — of bread, salad and steak with fries ...

Medium Rare is most popular for its three-course prix fixe dinner menu, which includes artisan rustic bread, a mixed-green salad, and steak with fresh-cut fries for just under $35 before tax.

Washington, D.C. import Medium Rare is opening in New York shortly after Labor Day: It’s the latest entrant among value-driven steak restaurants, offering one menu option — steak frites ...

WASHINGTON — Medium Rare, which has built a Washington following among steak lovers with its one, prix fixe menu of bread, salad, fries and steak, opens its fourth D.C.-area location Saturday in ...

Medium Rare’s prix fixe menu offers a single dinner: steak frites There is one entree at the new Arsenal Yards spot. You only have to decide if you want it rare or well-done or something in between.

Medium Rare is switching from Stoli vodka to Tito's. Normally, that's not the kind of detail worth mentioning. But at Medium Rare, things rarely change. There are no seasonal menus or chef's specials.

A steak and fries restaurant chain plans to open in Charlotte as part of its national expansion plans. Medium Rare Restaurant Group, based in Washington, D.C., is searching properties in Charlotte ...

Serves 4. To cook the steaks, preheat the grill. Arrange the coals so there's an area of high heat and an area of more moderate heat. Set the grill about 3 inches above the coals.

Steak frites from Medium Rare. | Medium Rare Melissa McCart is the lead editor of the Northeast region with more than 20 years of experience as a reporter, critic, editor, and cookbook author.