Local steakhouse drawing crowds with new lunch service

Folsom Lake Entertainer
By: Eric Laughlin, Folsom Lake Entertainer
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Sutter Street’s very own steakhouse has continued to garner acclaim for its menu and attractive location at the first floor of the Folsom Electric Building. The restaurant first opened in January 2010, and is an expansion of Chico’s award-winning 5th Street Steakhouse. General Manager Eric Freedle said what makes Sutter Street Steakhouse a favorite among Sacramento and Folsom area residents is its reputation for fresh and delicious menu items, as well as its charming historic district venue. “We’re definitely one of those downtown secrets that people are starting to hear about,” Freedle said. “The main way we can gauge how we’re doing is when people are coming back. And they seem to be doing that.” Freedle said the restaurant is recently catching buzz among patrons for its new Friday lunch menu. He said for the past couple months, the restaurant, which normally opens for dinner at 4:30 p.m., has begun welcoming the lunch crowd Fridays from 11:30 a.m. to 2:30 p.m. “So far it’s been very well received,” he said. “We offer a three-course lunch that includes a cocktail, choice of an entree and a dessert.” Items to select from come directly off the steakhouse’s dinner menu, in addition to traditional lunch items that include the Seafood Wedge Salad, with its fresh Dungeness crab and cold prawns. There is also a specialty offering each Friday, which includes a side salad or french fries. “Last week we had a french dip sandwich,” Freedle said. “It included roasted sirloin and ended up to be a very popular item. We also offer our classic Steakhouse burger for lunch, which is a monster.” Freedle said prices for specialty lunches range between $10 and $13, while the more expansive three coarse lunch choice runs at $18.95. There are also smaller items such as a trio of sliders that run just under $8. As far as dinner goes, you’ll find the best in fresh steaks and entrees. The meats are selected by the owner and executive chef Brian Knadle, whose passions for providing patrons with an exquisite cuisine and exceptional service go hand in hand. Steak aficionados can choose from a comprehensive menu, that features a six or 12-ounce Black Angus-certified filet, a traditional New York steak, or one served with crumbled gorgonzola, stone-grounded mustard sauce and garlic mashed potatoes, or a mole-crusted rib eye with cheddar mashed potatoes and crispy onions. There is even the option to add a five-ounce Maine lobster to your steak plate. Entrees off the dinner menu include organic brick chicken breast with garlic mashed potatoes and caramelized cipollini onions and herb pan sauce, as well as a hazelnut-crusted halibut with brown butter sauce, sugar snap peas and garlic mashed potatoes. Lunch is served Fridays and dinner is available Tuesday through Sunday. For more, visit