[Food Adventure 19] Come here food lovers. It's me, Semi-buffet indulgence at the Butcher's place

"Blue · Butcher & Meat Specialist". While having vague memories on how it looks and how the menu is, I just know they are focusing more on meat than ever. However heavy they seem to be on meat, luckily they serve an array of finely made salads and desserts which makes it a truly worthy and satisfying brunch to crave for.

A buffet of the usual salads, cheese and dessert is on hand, but the real draw is the mains and seafood station that we all focus on when we consider where to go for brunches.

45 Day Dry-aged Butcher's Burger with fries and aioli

It is heavenly made, however we just manage to cut it into half but not smaller portions, for fear that a bad cut will ruin it. Remaining pinkish in the interior, it tastes buttery smooth and nutty. The aroma can't be any more concentrated due to its dry-aged processing and just right doneness.

It is even more rare to see that a restaurant hires a Resident Butcher(and he is Jonny Farrell) to take care of these meat produce.

Half French Organic Free Range Yellow Chicken with potato puree and grilled spanish peppers

Portion suffices to be shared among 2-3 people at least, which must be more fulfilling than the burger on the portion basis. What I love most is the not-so-fat state indicated by the thin slice of fat, which is roasted to the perfect golden-brown. As a person resisting fat, I am not so picky this time. The jus goes so well with the potato puree which basically melts in the mouth.

This is quite a relaxing place to chill out and relax, given that around $450/head (including service charge) gives you an feast of seafood, salad and its signature dry-aged beef. Of course it will be cheaper to come for semi-buffet lunch on weekdays, the trade-off is of course the rush and there won't be seafood to try. Will be back for sure, at least for its divine dry-aged beef

**This blog is reposted from my food blog on openrice.com. I've been a food blogger for almost 5 years :)