Steak frites, rebuilt as bar food. Seared, butter-basted steak cubes on picks with a tarragon béarnaise aioli, and thousand layer potatoes: paper-thin slices baked into a block, pressed overnight, cut and fried. The potatoes take a day, so the show walks every stage in order: a raw dish layered live and into the oven, a baked dish going under the press, last night's pressed block unmolded and cut, and the fry. Then the steak, the board, and an Old Fashioned alongside.
