jin loves to eat: Blue Butcher ♥ ♥ ♥

After a lousy steak lunch at work earlier, I felt I deserve a date with a delicious, macho, ravishing, thick and juicy, handsome hunk of a man. OOOPS, I mean steak. Lol! :P

I wanted a man steak. Not those thin petite cuts that I could wipe out in seconds and feel ravenous still.

I wanted steak from the Blue Butcher

Blue tiles

Blue blood on the wall

Bar area

Main dining room

Walk-in dry aging room

"Our beef is from Mayura Farm and hand selected every month specifically for Blue Butcher.
It comes from the best virgin female Japanese wagyu in the world and considered by top chefs
as some of the best beef in the world. Raised on limestone pasture, the cattle are fed for a
minimum of 600 days using Japanese grain feeding techniques."

Fig & Cheese
Black Label scotch, cointreau, Homemade blue fig syrup, compressed citrus,
wormwood bitters, blue cheese foam. What a genius!!!

Apple Pie Moonshine
Housemade apple infused moonshine

Complimentary crusty bread in paper basket

Bone marrow, toast, caper berries, parsley, salt flakes

I know many would react violently, but I thought this was the perfect start to our man-steak dinner.
Nothing like fatty and silky blobs of cholesterol to coat our throats and condition them for the
meat fest ahead. I covered it with some leaves to give it a healthy touch.

And then… THE AUSTRALIAN MANN RIVER FARM WAGYU BONE-IN RIB EYE.
All 32 ounces of it!

It was more than I had hoped for. It was a delicious, macho, ravishing, thick and juicy, handsome
hunk of a steak. Every bite exploded with beefiness. One of the best I've had in a while.