They say Butcher’s Table is the swankiest new steakhouse in town, with tasting flights of different grades or different cuts of beef. It’s trendy and it’s a bit of a extravagance, but if you’re going to have steak, you might was well go all out. We were celebrating a birthday afterall, so no expense was spared. And that’s how I like it.
uni – lardo, seeded bread, jalapeño. Considering that Butcher’s Table specializes in beef, this uni had a delicate sweetness and creaminess that paired well with the bread and the spice of the jalapeños. It’s always fun to see how uni is used outside of sushi and they did quite well with this fun bite of appetizer.
If you wanted to know what the difference in cuts tastes like, this is how you do it. If you can’t taste the difference between the cuts, then your best bet is to get the cheapest cut and stick to it. This happens to be the 5-star tasting – filet, new York, cap of ribeye and eye of ribeye. All the pieces had a lovely beef flavor, the filet was the most tender (as expected), though none of them had any issues with gristle and chewiness. This is about as good as it gets.
