GREAT AMERICAN BITESSteak frites is the only option at NYC's L'EntrecôteUSA TODAYThe New York Le Relais de Venise L'Entrecôte occupies a corner location within an office building on 52nd Street and Lexington Avenue (the second Big Apple location in Soho recently closed).Larry Olmsted For USA TODAYIt is a large restaurant in the heart of the midtown office district, yet has a loyal regular following and neighborhood feel.Larry Olmsted For USA TODAYWhen a French owner took over an Italian eatery in Paris 60 years ago, he added the name of his signature cut of steak below the existing neon sign, and now the Le Relais de Venise L'Entrecôte neon can be found in Paris, New York, London and Mexico City.Larry Olmsted For USA TODAYIt is a large space with a classic French bistro feel, waitresses in maid-style black and white uniforms, and lots of colorful paintings – many of Venice – on the walls.Larry Olmsted For USA TODAYSteak frites is the only entrée, and you get seconds, so they write the preferred done-ness of each guest on the tablecloth. This is two rares, a medium and an empty chair.Larry Olmsted For USA TODAYService is fast and efficient – especially given that they know what everyone is going to eat - and there are service stations close to all the tables.Larry Olmsted For USA TODAYPaintings of Venetian gondoliers and canals are the only Italian flavors at Le Relais de Venise L'Entrecôte.Larry Olmsted For USA TODAYThe sole choice of main course is steak frites, which comes with salad and this bread.Larry Olmsted For USA TODAYThe green salad, with walnuts and mustard vinaigrette, is surprisingly good.Larry Olmsted For USA TODAYThe main event – and only option - is steak frites, with seconds offered once you finish this plate.Larry Olmsted For USA TODAYThe steak is sliced entrecote cooked to your liking – this is rare – and covered with a secret house recipe sauce that is the draw for many loyal fans, and also excellent for dipping the fries in.Larry Olmsted For USA TODAYEven the mustard has bistro flair, presented in classic French white service ware.Larry Olmsted For USA TODAYThe profiteroles, doused in chocolate sauce, are probably the best dessert choice.Larry Olmsted For USA TODAYThe restaurant’s version of Mont Blanc, usually a whipped tower of chestnut puree that here is served sort of pudding-style like an ice cream sundae.Larry Olmsted For USA TODAYThe cheese plate was fine, but a bit unnecessary after the steak, special sauce and excellent fries.Larry Olmsted For USA TODAYThe dessert list is bigger than the dinner menu and wine lists combined.Larry Olmsted For USA TODAYFeatured Weekly Ad