Table 45’s Steak Frites features a 14 oz ribeye served with hotel butter and tarragon fries, leaning into a richer cut and aromatic seasoning on the potatoes.[13] What sets this version apart is the combination of a large ribeye with herb-forward fries, which makes the side feel integral to the dish rather than an afterthought.[13] When you dig in, the ribeye delivers pronounced fattiness and a strong sear, while the tarragon-scented fries bring crisp texture and a subtle anise note that cuts through the steak’s richness. Guests choosing this dish tend to view it as a splurge item that delivers both heft and nuance in flavor, fitting with the restaurant’s modern hotel setting.[13]