SG Dinehill, the group behind Samwon Garden, has opened a new restaurant. It’s a steakhouse, and it’s called Butcher’s Cut. Dry-aging or whatever it’s called is all the rage these days, so there are quite a few restaurants with this kind of concept. A place needs its own appeal to do well, but since I haven’t been to any of the others, I couldn’t really compare them properly.
Today’s contributed wines
The Australian wine on the right was a pretty good one. The one on the left is the bottle I brought.
Salami
We didn’t order this from the restaurant; one of our group brought it. Starting off light with wine and salami..
Bread
Somehow it feels a lot like Blooming Garden. The dim lighting probably has something to do with it.
Butter
Calamari
This is Blooming Garden-style too.
Classic Cobb salad
Hmm.. it’s just a salad.. but they gave us a generous amount.
T-bone steak
I think it was around 100,000 won, and I really liked it. A huge portion, just the right amount of juice, and a nice chew.. They said it’s hanwoo and that it’s been aged, but I can’t really tell about that sort of thing. Anyway, it was delicious. A normal crowd could probably share this one between three people.
New York steak
I think someone’s blog said this was amazing, but to my taste it was ordinary. Not as good as the T-bone..
Creamed spinach
Loaded with cream, so a bit rich, but it went well with the red wine.
Contributed wine
The wine ran out fast, so we opened another bottle. This one’s Australian too.
Rib-eye steak
A steak full of fat. Once again, my vote goes to the T-bone.
White wine
Lots of contributions today.
Tiramisu
We ordered dessert too.
New York cheesecake
Since I’d had the New York steak, I tried the New York cheesecake.. hmm..
Maybe because I was eating with fellow meat lovers, I ate nothing but meat until I was about to burst. Somehow it felt very satisfying. They threw in a few things on the house, so the price was fine too. For a get-together like this it makes sense, but ideally a place like this is one you should visit on a date. From now on, that is.