05/14/2022
So, what can I say, it’s not like I haven’t had a lately, but really and truly, I haven’t had a like this in awhile. Had a friend coming into town and was looking for a bite. Me, not having eaten all day, thought was the only option that could quell my hunger and craving. And, was right up there, percolating memories over my tongue, having not had it in a minute. The Butcher Chef, has been on my list of places I wanted to try, and now that Jacob’s is gone, I finally did with last minute plans. Luckily, last minute reservations were available, and had seating within the hour.
We walked in, promptly seated with white glove service. A allowing hoodies, just no gym sweats, on this spring evening in . I went in wanting the , but settled on the being convinced it was their best cut. It didn’t underwhelm. Dinner started with an . Followed by Crab in a carpaccio wrap. Food was paired a bottle of , . The was complimented by mushrooms and smoked carrots. We finished with a from Thread Count.
We dined for about two and half hours which flowed timelessly. I read somewhere they offer tastings, and some reviews showed disappointment. What I would say is, if you are going to a get the or expect to be disappointed.
I left with acoustics revived across my palate, which replayed for some days. The buttery melt of the Hokkaido fats, was a thing of beauty, only amplified when washed down by the . With juices warming my mouth, memories once forgotten were awaken, lifting each moment thereafter. I knew then, if I wasn’t high before, I was definitely high after. So, I gotta say, it looks like will be my new .
