There are some restaurants that just have the “wow factor” and Butcher & Still is one of those. Not many places manage to get a theme absolutely spot on, right down to the most minute details, but this steakhouse is one of them. Ever since opening, we’ve loved it and we defy anyone not to be charmed by the 1930s Chicago-style venue.
Of course, décor alone does not make a brilliant restaurant. It needs top service, a great ambience and terrific food to make it onto one of our Restaurant Awards shortlists, and to win, well, it needs to have all of that in spades and, of course, do it better than anyone else in the city.
Butcher & Still does all of that and has dozens of delicious dishes on the menu that we couldn’t recommend more, but the one cut of meat we return to time and again is the Kansas City Strip.
Irrepressible head chef Marshall Roth gets the meat from a small-batch producer at Creekstone Farms in Kansas and the beef is prime, USDA Black Angus. For this dish he uses a boneless centre cut from the striploin. It’s seasoned with Maldon sea salt and toasted black pepper before being grilled and then finished in a charcoal Josper oven. The steak is served with a classic Bordelaise sauce (bone marrow, butter, shallots) and an heirloom tomato and chicory salad.
There’s so much flavour in every bite, with the seasoning (and a fair amount of butter, we bet) permeating through the meat. Try this one, and you won’t be disappointed.
Dhs280. Butcher & Still, Four Seasons Abu Dhabi, Al Maryah Island (02 333 2444).