Steak houses typically offer a predictable lineup of appetizers, including crab cakes, shrimp cocktail, and oysters on the half shell. That’s why I was thrilled to see something unexpected—fried crawfish—on the menu at Brook’s Steak House & Cellar.
In the dish, a generous helping of plump and juicy crawfish—truly, some of the best I’ve eaten—were breaded in panko crumbs, quickly fried, and then tossed with scallions and a delicate coating of slightly spicy chile aïoli. The result was a light, perfect-for-summer combo that needed no accompanying sauce.
Bonus: I added an order of sweet East Coast oysters (steak house habits die hard), and the two starters complemented one another beautifully.
6538 S. Yosemite Circle, Greenwood Village, 303-770-1177