Washington, D.C., steak restaurant Medium Rare sets sights on Dallas
Medium Rare, a set menu steak and french fry restaurant, plans to expand to up to 26 cities outside of Washington, DC, including Dallas, Houston and Austin in Texas.
Owner Mark Bucher published a list of all the cities he explores, from Miami to San Diego, from Seattle to Boston. His intention is to open a medium-rare restaurant in each of the 26 cities within the next five years.
“We are patient,” he says. Its ideal restaurant area in any city is 2,700-3,000 square feet, in an affluent neighborhood. No lease has been signed in Dallas yet.
“If Boston comes first, Boston comes first,” Bucher gives an example. “There is no real order. But we saw some great things in Dallas. “
Medium Rare has only one dish for carnivores: steak fries. Vegans can order portobello fries.(Courtesy Medium Rare Restaurants)
Medium Rare is different from any Dallas restaurant in that it has one single dish as its star: steak fries. For USD 24.95, customers can get bread, salad, steak culottes and fries. (Vegans or vegetarians can order grilled portobello and fries instead of the steak. “Believe it or not, my wife is a vegan,” says the owner.)
The tiny menu allows the restaurant to be efficient and it saves staff time taking orders and preparing food, says Bucher.
Even the wine list is short: just a handful of reds and a few whites.
Medium Rare does brunch too – which might fit in Dallas considering brunch was a way of life for Dallasites before the COVID-19 pandemic. Medium Rare’s brunch, priced at $ 27.99, includes the option of Steak Fries, Steak and Eggs, French Toast and Sausage, Eggs Benedict, or Eggs Fries and Sausage. Brunch drinks like Bloody Marys, screwdrivers, and mimosas are bottomless at two of the DC restaurants. Bottomless drinks are illegal in Texas. If Medium Rare opened here, the restaurant could charge 25 cents for every brunch drink, as it does. It’s a restaurant in Arlington, Virginia.
Bucher says he’s just expanding Medium Rare because of the opportunity to get hold of second-generation restaurant areas that have been vacated by restaurants that didn’t make it through the coronavirus pandemic. In terms of design, he is looking for “restaurants with character”, not “large modern office buildings”. Or he would like to take over restaurant areas in which the operator needs a break: “We could step in and take over the lease,” he says. “Get her off the hook.”
Time will tell if or when Dallas gets a medium rarity, but Bucher is on his guard.
“I’ve always liked Dallas,” he says. “I think it fits. Steak certainly fits the lifestyle there. “