The Boynton Beach, Fla., export keeps late weekend hours, offering chicken cordon bleu burritos, steak-and-tot quesadillas and bacon, pickle and cheese-smothered "moon fries" until 3 30 a.m. through Uber Eats, Grubhub, DoorDash and Postmates.
"Everyone would bring food home from the restaurant," Mr. McIndoe recalled, "and when I looked in the fridge in the morning I would see half a peppered steak, veal cordon bleu, a big lump of Stilton.
Next it's your choice of golden beets salad with goat cheese, wild arugula, polenta nuggets and aged balsamic reduction; or grilled free-range chicken breast sandwich with olive tapenade spread, roasted piquillo peppers, wild arugula and fontina cheese; or chopped hanger steak cobb, buttermilk bleu cheese, bacon and farm fresh egg.
Serving "Real Nawlins Food", such as fried green tomatoes, eggplant with oyster dressing and wild mushroom sauce, or shrimp and alligator sausage cheesecake, and "Carpet Bagger" steak with oysters, caramelized red onions, bleu cheese, in Tasso hollandaise.
Octagon is not cast in the theatrical Bleu mold, but is more of a traditional upscale restaurant, emphasizing steak and other meat dishes.
Try these: Pan-seared steak Crispy roasted potatoes Bacon-wrapped asparagus Chicken cordon bleu Chicken-fried steak Baked crab rangoon.
Beef steak can be cooked to a level of very rare (bleu, a cold raw center), rare, medium rare, medium, medium well done, or well done.
The menu is from another time, too: cordon bleu cuisine: oysters Rockefeller, escargots, chateaubriand au poivre, tenderloin medallions flambée, filet tornedos, steak tartare, frog's legs, halibut sautéed in butter and garlic.
"From an anecdotal perspective, it seems as if all of a sudden big steakhouses are it, and they're not just serving steak; they're serving a one-pound steak and everything is drenched in butter and bleu cheese," Dr. Patterson added.
At Le Relais de Venise L'Entrecôte, a Parisian import in East Midtown that offers a set menu of salad and steak frites, diners are asked a single question: Would you like your meat cooked well, medium, rare or bleu (extra rare).
