Actually, I’m being coy. I definitely do love the Butchershop, and I can’t deny it any longer.
Do you remember when I said last week that my birthday was over? It was… but I do have one more thing to report. The G-man and I went to the Butchershop, which is our go-to, no more than once a year, celebration restaurant. It is in a higher price bracket than we usually frequent, I have to be honest about that, but that does mean it’s perfect for a special occasion. Also, the quality of the food, the service, the drinks and everything else about the restaurant are more than worth it. If you live in Glasgow, and like steak, this is somewhere you have to go, and soon.
On this occasion, we started with a couple of cocktails.
To the left, a New York sour – ‘Makers Mark Bourbon, freshly squeezed lemon juice, sugar, bitters, white of egg, shaken with a float of cabernet wine.’ That’s right, a float of red wine – the G-man really enjoyed this one. I had a Heaven in a Gingerbread House – ‘Heavenhill Bourbon, Liqueur de Pain d’Epices, topped with prosecco.’ The bourbon and liqueur flavours were very subtle – I’d have gone for another slug of the pain d’epices flavour, but as it was the other ingredients served to sweeten up and add body to the prosecco. A great start.
Cocktails make us feel fancy:
So we had more of them.
To the left, a Mint Gin Fizz – ‘Bombay Sapphire Gin, fresh mint leaves, freshly squeezed lemon juice, sugar, egg white, charged with soda’. Fizzy, sweet, light and refreshing, this was my second choice of the evening. G-man went with a classic Negroni – ‘Beefeater London Dry Gin, Campari , Martini Sweet Vermouth’. This was a heavier drink, quite bitter, and what a gorgeous colour! We spent a reasonable amount of time talking about whether or not the orange zest had been flamed. I’m sure we sounded knowledgable and not pretentious, oh yes.
Now, the real reason we were there: the steak. We had seen a deal on their signature steaks, and since I’ve always wanted to try a T-bone I suggested we push the boat out and go for it. They have two signature steaks, each reared in Scotland, aged for 35 days and weighing half a kilo. You can choose between T-bone and cote de boeuf; we did the only sensible thing and ordered one of each.
I had mine with hand cut chips, and a side of mushrooms (steak and mushrooms is the BEST). G-man had his with garlic and herb butter and mashed spuds, plus a wee stack of crispy onion rings.
I ordered mine rare, which is my default setting for steak. G-man asked for his rare, too, but the waitress suggested that it would be better served medium – this is something else I like about the place. It was given as a suggestion, and a helpful one at that, rather than dictated. She explained that the cut of the steak means it’s very thick, and cooking it rare would leave the middle chewy and undercooked. If G-man had insisted he wanted it cooked rare I’m sure they would have obliged – and I’m sure it wouldn’t have been nearly so good.
The steaks were perfect. I swear, the T-bone was everything I could have hoped for, and more. Every single bite melted in my mouth, and was so packed full of flavour. Meaty, amazing flavour. The sides were all spot on, too – from the perfectly seasoned mushrooms, to the rich but fluffy mash, to the skin-on, soft in the middle chips and finally the crunchy, sweet onion rings – magnifique. Even the tomatoes were grilled to perfection. It was the best meal I’d had in a long time. This is why we save up and go here.
This is also why we had dessert. When you only treat yourself to a meal like this occasionally, you want to make the most of it.
The G-man ordered a cheese board. It came on a slate board, and with some grapes, a wee pot of honey and a quenelle of fig chutney. I admit that I can’t remember exactly what the cheeses are – one was comte, and one was a Lancashire blue. The others, I don’t know, but they disappeared with decent haste.
I got a banoffee sundae. Bananas, toffee sauce, incredibly creamy and sweet vanilla ice cream, topped with whipped cream, cocoa powder and a mint leaf. I couldn’t wait to get a proper photo of the side view, even though it was beautifully arranged – I had to get fired in. And I ate every last drop. It was sensational.
If you haven’t been to the Butchershop: go at once, if convenient. If inconvenient, go all the same.
My last word on the experience? Well, a picture’s worth a thousand words, right?