Del Frisco’s Double Eagle Steakhouse started in 1981 with a bold vision to embody the rich tradition of the classic American steakhouse.
Starting now through September 2nd, guests at Del Frisco’s can enjoy the 3-course Prime Pair menu for $59. The special menu includes salad, a fresh steak or fresh seafood entrée paired with Del’s infamous jumbo lump crab cake and a side dish.
Del Frisco’s Executive Chef is Greg Thompson, who brings more than 18 years of experience in the restaurant industry. Most recently, he served as vice president of food services at Hope Haven, Inc. He also worked with Morton’s The Steakhouse, SFUZZI and Loews Hotels. Thompson’s skills in the kitchen come from formal training, graduating from the Culinary Institute of America.
We were recently invited to try out the new Prime Pair menu.
Here are our Favorite Dishes from the Prime Pair Menu at Del Frisco’s:
1. Del’s Salad
Mixed greens, tomatoes, shaved carrots, croutons & crisp bacon. The dressing is made with avocados and it was so good I had to stop myself from licking all the dressing off my plate.
2. Blue Cheese Lettuce Wedge
Cherry tomatoes, crisp bacon & danish blue cheese dressing. Loved the presentation of this salad. It was crisp and fulfilling.
3. Hand-cut filet 8 oz. & Del’s jumbo lump crab cake with cajun-lobster cream sauce
Tender, juicy, seasoned steak paired with a succulent crab cake. Delicious!
4. Fresh salmon with Himalayan sea salt & Del’s jumbo lump crab cake with cajun-lobster cream sauce
The salmon was fresh and excellent.
Side dishes: Château mashed potatoes, seasonal asparagus, creamed spinach, baked potato
These château mashed potatoes were creamy and well-flavored. Solid side dish!
The following desserts are from their regular menu and they were so good, I just could not pass up sharing with everyone.
1. Chocolate Hazelnut Crunch Bar
Chocolate pearls, vanilla rum sauce, ganache. It is like a crunch bar version of a Ferrero Rocher then decorated in some chocolate pearls. So good!
2. Butter Cake
Butter pecan ice cream, fresh whipped cream & caramel. Another great dessert.
Interview with Del Frisco’s Executive Chef Greg Thompson
As executive chef for Del Frisco’s Double Eagle Steak House, Thompson is responsible to maintain complete control of the kitchen at all times and to maximize the productivity of the kitchen staff. He maintains impeccable safety and hygiene standards in the workplace.
TastyChomps: What are some of the greatest influences in your life in becoming a chef?
Chef Greg Thompson: Years spent at the Culinary Institute of America in Hyde Park, NY were the foundation that I have built my house upon.
TastyChomps: What are some of your favorite food memories growing up?
Chef Greg Thompson: Steak and potatoes and anything Italian!
TastyChomps: What are some of the most popular dishes right now at Del Frisco’s?
Chef Greg Thompson: I am a huge fan of the “16oz Dry aged ribeye” it’s literally in my top 10 best steaks in the world!
TastyChomps: What are some of your favorite dishes on the menu that people should try?
Chef Greg Thompson: We have a Wagyu Beef Carpaccio that is amazing one of my favorite items on the menu!
TastyChomps: What is the secret to a great steak?
Chef Greg Thompson: A very hot grill and perfect seasoning we use kosher salt and black pepper.
TastyChomps: What are some “kitchen” tools that you can’t live without?
Chef Greg Thompson: A really good set of tongs because they are like an extension of the arm!
TastyChomps: What are some ingredients that you love working with right now?
Chef Greg Thompson: We use a fantastic King Salmon flown in from New Zealand called Ora-King that is some of the best salmon I have ever had. It’s extremely succulent and rich.
TastyChomps: What is the best knife to get for cooking?
Chef Greg Thompson: I like the Wusthof Grand Prix Chefs Knife in the 10-inch length – perfection.
TastyChomps: What are some upcoming changes guests can expect at Del Frisco’s?
Chef Greg Thompson: We just rolled out a new bar menu and it is all winners not a dog in the bunch!
TastyChomps: Where do you go to eat when you aren’t working?
Chef Greg Thompson: I usually grill on a weber kettle with charcoal at home!
TastyChomps: What do you make when you have no time or when it is really late at night – something that just hits home?
Chef Thompson: Gourmet Hot dogs, uncured, top sliced roll, all the toppings, pickles, avocado, sauerkraut, mustard and mayo.
TastyChomps: Favorite thing about Orlando?
Chef Thompson: The people of course.
For more information, please visit: delfriscos.com/promotions/prime-pair-summer-steak-crab/