Geoffrey, we're delighted you enjoyed your steak! While there's nothing quite like a great baked potato, they are hard to do when you only expect to sell a few of them. If you've made them at home, you know that they take an hour in the oven, and don't hold very well. As Robin has kindly pointed out, steakhouses can do them because they sell enough to be able to rotate through batch after batch of bakers through the dinner service. We are pretty proud of our pommes frites and pommes puree, though!
Because it's a French restaurant and not an American steak house?
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