Butcher Boys walks the journey of its founding – well-aged and obviously grain-fed for sublime steaks offered in every conceivable cut. All the beef is either wet or dry-aged, between 25 and 35 days depending on the cut, basted and expertly grilled on an open flame to customers’ demands and the outcome is meat that can virtually be cut with a butter knife.
This is unashamedly meat lovers’ paradise, with the emphasis on succulent steaks, be they rump, sirloin, rib eye, fillet, espetada, T-bone or prime rib, ranging between 200g and 800g. There are also lamb or pork chops and pork ribs, while the white meats embrace staple chicken and seafood dishes and combos.
Vegetarian options are limited to a handful of starters, three salads and the vegetable side dishes.
The higher-priced Lazzie’s Legendary menu selection boasts culinary experiences like Côte D’Boef, a 600g dry-aged French-trimmed prime beef rib served with marrow bones, or the signature herb-stuffed Chateaubriand for two – the finest fillet cut, infused with garlic and fresh herbs before being pan-seared and glazed with a sherry demi-glace and is then served on a hot skillet with roast vegetables and béarnaise sauce. Another classic favourite is slow-roasted lamb shank with garlic and onions, basted with fresh rosemary and served with Mediterranean vegetables.
The opportunity to taste venison is also not overlooked, with waitrons on hand to advise on availability.
The extensive wine list, complete with full descriptions and tasting notes (including champagne as well as Méthode Cap Classique (MCC), has an impressive array of wines by the glass. Wines are cellared in temperature-controlled environment, itself a restaurant feature, and the manager’s far-reaching wine knowledge provides ideal food and wine matching. The Socialës Malbec (currently the 2012 vintage) is specially produced and bottled for two Durban restaurants, including Butcher Boys. An easy-drinking red wine with characteristic spicy tones, it is a perfect foil for meaty steaks. There are also brandy and whisky lists and a selection of craft beers.
Professionalism is king, with knowledgeable staff and waitrons.
The ambience is warm and inviting despite the size of the room and the encompassing dark wood, chocolate brown seating, glass and brickwork. The outside canvassed area adds charm to Florida Road’s street scene experience.
On Wednesdays for R210 patrons can choose from three starters; move on to a 300g fillet, rump or sirloin with a sauce of their choice and top off the evening with a 500ml Peroni draught. Thursdays are for couples,with the Date Night special offering a bottle of wine to share and a three-course meal each for R480.
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