It is quite a distance from the family's usual haunts. But for this kind of food, I am willing to traverse the south expressway with all its attendant traffic, hassle and toll fee to enjoy Butcher & Son Steak house's txogitxu ( pronounced chukitchu) and foie gras.
Butcher & Son is a fresh addition to the restaurants already entrenched in Evia Lifestyle Complex. I have not had the luxury of time to go around the whole complex but from what I have seen, EVIA gives jaded resto habitues like myself exciting new vistas, enough to make this foodie's heart skip a bit.
Surprising that Butcher & Son is a fine dining place. The name evokes casual, bistro (ey) images. Rest assured that although it is one with the requisite gleaming cutleries and starch white serviette, its dress code is actually not that strict
We were invited for its soft opening. There was no menu yet so there is no price tag for reference here.
AMBIANCE :
Its all dark wood, mahogany sofa, dim light with an open kitchen. Its second floor has private function rooms which you can reserve for special occasions. Marble columns, red bricks, wood panels for ceiling and wall
THE CONCEPT :
Eat all you can sides to go with your ala carte orders. Sides include freshly baked bread, salad, soup, etc.
For our foodie meet up a couple of weeks back, we were served the following :
SEAFOOD CHOWDER
Creamy, silky, velvety soup filled with mussels from France, squid, etc. This soup was so rich, it was decadent. I want a tub of this soup all for myself.
FRENCH ITALIAN SALAD
French beans, parsley, walnut, potato, seared tuna crusted in black and white sesame seeds, tomato, olives, basil leaves, arugula, romaine. It had 2 dressing -- reduced balsamic vinaigrette, dalandan emulsion .
The greens were crisp . The walnut and the sesame seeds provided the texture. The seared tuna was a delight.
TXOGITXU (pronounced chukitchu) - a meaty kind of steak imported from the Basque Province and airflown from Spain every two weeks. Per Mr. Mark (owner), this is a "grown man's steak ". It is meaty and richly flavored , a result of 10-12 year grass-fed diet.
There are 4 methods of cooking involved. They sous vide the meat first. Then they smoke it for several hours . They grill it to get those diamond marks. Then they put it in the oven for the final touch.
The result ? -- Meat was succulent albeit tender. The flavor lovingly coats your palate and fills your mouth with its richness, leaving you wanting for more. It was juicy, moist and meaty.
Foie gras served was 150 grams and had a hefty price tag attached to it. The melt in your mouth goose liver was to die for. It was rich and decadent. It complemented the steak beautifully
LOBSTERS were imported from Maine US. It had lemon air, French caijun dry rub, cayenne pepper powder.
Lobster meat was white and succulent still moist with its own juice. I can eat two of this in one sitting.
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| Food Art. Kudos to Chef Yuan Fernando |
This beautiful SEA BASS dish created by Chef Yuan Fernando was as delicate as it looked. The white flesh of the sea bass was moist and flaky. That black coral-like garnish was made from flour and squid ink.
Grilled Salmon with green tea puree, salmon roe and lemon foam. Salmon was cooked perfectly. Meat was flaky and moist. Green tea pyree was interesting with subtle flavor. I loved the maldon sea salt on top of the salmon.
MUSHROOM RISOTTO
Shaved coins of black truffle as garnish to the mushroom risotto? It can not get more decadent than that. We were all spoiled that day as we savored each mouthful of this gorgeous risotto.
SUMMARY :
Well curated ingredients were mostly sourced from Spain. Consistently scrumptious dishes from the soup to the last course. Topnotch service. I really wouldn't mind travelling all the way from Mandaluyong just to enjoy Butcher & Son Steakhouse and Bar's food again.
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