1/5 Paul V. 5 months ago on Google
A
deceitful
experience
(today
is
December
14th
2023).
We
visited
Soda
Brasserie
today.
Specifically,
according
to
their
menu,
we
wanted
to
experience
the
difference
between
a
regular
Hereford
Irish
Rib-eye
by
Dierendonck
and
an
aged
Hereford
Irish
Angus
by
Dierendonck's
Bible
of
Dry-Aged
Beef.
The
taste
difference
was
marginal,
in
our
honest
opinion.
There
is
some
discussion
about
whether
aged
meats
are
wet-aged
versus
dry-aged.
They
indicated
that
the
ageing
process
was
four
weeks
when
we
asked
how
long
it
was.
From
what
we
know,
the
difference
between
wet-aged
and
dry-aged
at
four
weeks
is
marginal.
There
is
a
significant
degradation
in
wet-aged
after
four
weeks,
while
there
is
a
considerable
improvement
in
dry-aged
after
60
to
90
days.
So,
to
say
the
ageing
was
only
28
days
would
indicate
that
there
is
hardly
an
improvement
in
the
meat
quality.
When
we
left,
I
looked
at
the
ageing
fridge
where
they
keep
the
dry-aged
meat.
To
my
big
surprise,
the
slaughter
date
of
the
Hereford
Irish
Angus
was
November
21st
2023.
Today
is
a
mere
23
days
after
the
slaughter
date.
So,
charging
significantly
more
for
so-called
dry-aged
meat
is
misleading
and
deceitful.
Other
than
that,
the
service
was
okay,
the
wine
was
acceptable,
and
the
service
was
reasonable,
although
the
server
was
unaware
of
the
dry-aged
components,
and
had
to
ask
in
the
kitchen.
The
meats
are
cooked
on
an
open
fire
in
the
main
seating
area
of
the
restaurant,
but
again,
we
were
disappointed
to
find
out
how
they
fraudulently
overcharged
customers
for
so-called
dry-aged
meats
that
are
not
dry-aged
at
all.