NYC-Style Artisanal Steakhouse in HK
Hong Kong’s burgeoning steak scene just got a succulent taste of NYC with the opening of prohibition era-themed ‘artisanal meat-market’ Blue Butcher. With its slick, retro-funked interior of chunky marble, salvaged wood, exposed lighting and 1920s antiques,
Blue Butcher is an A+ exercise in Gotham-style, sensibility and hands-on passion. Attention to detail abounds in everything from the homemade house-infusions like lemongrass and mint gin behind the bar, to chef Danny Chaney’s insistence that all cuts of the hand-sourced meat are hung and aged in-house in the pink salt brick-lined dry-aging room for a minimum of two (and up to seven!) weeks.
The perfectly seasoned and cooked steaks, like the signature grain-fed Cedar River Farms rib eye, are without question Blue Butcher’s trump card, but it’s hard to make a misstep anywhere on the flesh-heavy menu, with most dishes ticking all the hearty, flavourful boxes. Non-steak highlights include the gooey Spanish ham & eggs, rich Dutch veal cheek with sweetbreads and truffled orzo, and free-range charred French chicken. But it’s not only about the food.
The cocktail list has had a similarly painstaking inception, with hand-cracked ice cooling reinvented classics and house-devised cocktails like the Apple Pie Moonshine and Black & Blue Bathtub (a curious mix of Belvedere vodka, Dolin Dry, figs, blueberries and stilton cheese), plus there’s a pretty, but wicked four-hosed Absinthe fountain for the brave.