Butcher & Singer
What a place! The minute you step in the lush interior we where heartily welcomed by the friendly staff at the reception. We where instantly robbed from our jackets and seated at a beautiful window side table. A table for 4 with two armchairs and a double couch, on wheels! Perfect when one needs to do a sanitary stop!
The interior just breathes grandeur and golden age. Lighting is perfect and warm. Top quality table linen and napkins, classic table wear. Table settings are not crowded with nice spacing and privacy. Hell even the acoustics are perfect! This is going to be a promising evening!
Our waiter Brian from South Carolina was extremely skillful, unbelievable actually. He knows the menu by heart and explains it like a waterfall. A true delight! We order the …… cocktails and they are shaken table side! How nice is that. The search on the menu and the wine list begins, choices, choices…! I asked for the sommelier to assist and also he is wonderfully skilled and really took his time to talk about his preferences on the menu. If you like a bold French wine, my pick would be for sure one of the two Bandol wines. Domaine Tempier or Chateau Pibarnon. Excellent value, but since being in the U.S. I forced myself to look at local wines. We opted for the Gramercy Cellars Cabernet Sauvignon 2013. Well balanced and a lot red fruit, still a bit too young for my taste buds, but having my two sons with me it was an excellent choice. I gave it a 4.0 on Vivino.
Come to the food, we where served the most amazing and probably the best warm biscuit bread ever!!! Fluffy, layered and crispy! Almost the mix between a brioche and a croissant. It came with home made butter. SOOOO GOOD!
On to the starters, in such a place of grandeur and tradition I went for the King Crab Legs with cocktail sauce, When in the US its a must have classic. Simplicity at its best and when fresh its just delicious. I only order this in a place with high footfall so you know they will be fresh.
Delicious King Crab
For the steak Sam and I ordered a Delmonico Cut. Delmonico refers to the famous NY steak house Delmonico’s which finds it origin in 1830!! Back then it was a very specific cut and preparation, usually a thick cut! Nowadays not so much anymore. So always ask which part the cut is coming from, here, they serve it from the Rib Eye, off the bone. Brian recommends not Medium Rare, but medium, the fat needs to melt! We trust him. Cooked to perfection! Amazing char, pink with a small red center, no blood!
Dries ordered the Bone in Filet Mignon, an exceptional cut, only 3 in one steer. Basically if you cut a porterhouse in half, you will end up with a bone in NY strip and a bone in Filet Mignon. Ideal if you like tenderness, but still want to have the additional flavor of the bone.
As for the sides, we ordered three style of potatoes, again, all done perfectly well. If there is one point of criticism it is the portion size. Brian did not mention that the sides are all sharing size, so we ordered way to much! We ordered the stuffed hash browns (highly recommended!!), the singer fries (thin crispy goodness) and the baked potatoes (go for one of the before mentioned). We also had the green beens and the creamed spinach. Green beens cooked al dente, maybe just a touch under, and the creamed spinach was perfect! Leaving us no space for desert…
My rating:
Service: 7/7
Food: 6.5/7
Ambiance: 6.5/7
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