5/5 Kevin S. 9 months ago on Google • 37 reviews
June
17th,
2023
This
was
a
long
anticipated
experience.
I
was
assigned
to
a
work
trip
in
a
small
Polish
town
several
hundred
kilometers
away
from
Warsaw
and
only
had
one
day
to
plan
the
trip.
I
reviewed
the
Michelin
Guide
for
a
restaurant
to
enjoy
the
night
before
flying
back
home.
Butchery
and
Wine
caught
my
eye
so
I
looked
at
the
pictures
on
Google
Maps;
another
contributor
posted
a
picture
of
the
bone
marrow
appetizer
and
I
was
instantly
hooked.
I've
never
had
bone
marrow,
so
it
was
time
to
change
that.
I
worked
a
grueling
60
hour
week,
all
the
meanwhile
looking
forward
to
my
experience
at
Butchery
and
Wine.
My
resolve
was
shaken
several
times,
for
I
thought
I'd
have
to
work
late
on
Friday
and
I
wouldn't
make
it
to
Warsaw
in
time
to
partake
in
such
fine
cuisine.
So
when
I
did
get
there,
a
wave
of
relief
passed
over
me
as
I
slumped
in
the
chair
and
celebrated
with
a
cocktail.
The
cucumber
and
mint
spritz
was
very
refreshing
after
a
trying
week
and
the
cucumber
flavor
came
in
nicely
at
the
end
of
the
taste.
It's
a
drink
that
you
can
have
all
night
without
getting
tired
of
it.
The
long
anticipated
bone
marrow
arrived
with
a
rustic,
yet
elegant
plating.
As
the
fool
that
I
am,
I
ate
an
entire
morsel
of
marrow
on
its
own.
I
judged
the
taste
to
be
bland
and
with
a
peculiar
aftertaste.
I
was
not
impressed.
Then
my
colleague
informed
me
that
I
was
supposed
to
eat
it
on
toast
with
the
caper
and
parsley
salad.
I
slapped
my
forehead
and
cursed
myself
for
missing
an
opportunity
that
I'll
never
get
back.
Once
properly
assembled,
the
marrow
synergized
with
the
salad
and
toast
to
create
a
rich
flavor.
Several
elements
existed,
from
the
charred
toast
to
the
vinegar
tartness
of
the
capers.
The
experience
left
me
digging
in
the
bone
with
my
tiny
spoon
as
if
in
search
of
gold.
My
colleague
commented
that
the
burrata
appetizer
was
fresh
and
delicious.
I
apologize
for
not
tasting
it
myself
or
taking
a
picture.
As
we
waited
for
the
main
meals
I
decided
that
my
hard
work
deserved
a
second
drink
to
celebrate
with.
The
Old
Cuban
was
my
second
choice.
This
was
a
uniquely
flavored
cocktail,
the
prosecco
provided
a
dryness
not
often
seen.
The
rum
seemed
hidden,
the
taste
of
alcohol
was
practically
absent.
I
quite
like
a
bit
of
a
bite
to
my
cocktails.
In
the
end,
I
concluded
that
it
tasted
like
a
hard
cider.
It
was
worth
a
try,
but
not
a
second.
The
main
meals
arrived,
I
ordered
the
Polish
90
day
dry
aged
steak
and
my
colleague
had
the
lamb.
The
steak
was
perfectly
tender
and
juicy,
even
the
outer
edges.
After
my
first
bite
I
said,
"that's
really
good."
Then
I
said
it
again.
I
can't
stress
enough
how
consistently
excellent
it
was
throughout
the
entire
cut.
I
tried
the
lamb,
and
it
was
great…
but
beside
the
steak
there
was
no
competition.
The
color
of
the
steak
looked
a
bit
gray,
but
don't
let
that
deter
you.
It's
just
part
of
the
aging
process.
The
bearnaise
sauce
was
the
wrong
selection.
While
it
was
excellent,
it
was
too
overpowering
for
the
steak
and
would
be
better
with
a
different
dish.
Also,
the
spinach
was
under
seasoned.
Despite
me
having
skipped
lunch,
I
was
certainly
full.
I
told
myself
that
I'd
be
a
responsible
adult
and
finish
the
spinach
before
ordering
dessert,
my
delusions
only
lasted
a
couple
minutes.
While
I
love
spinach,
I'd
take
dessert
any
time.
The
lava
cake
(chocolate
fondant)
was
very
good
without
that
chalky
taste
that
I
don't
enjoy
and
that
many
lava
cakes
have.
My
gluttonous
personality
wished
it
was
a
bit
bigger
though.
The
raspberry
puree
was
absolutely
exquisite
and
induced
plate
scraping,
however,
the
ice
creams
require
stronger
flavor
profiles.
Butchery
and
Wine
was
exactly
the
venue
I
needed
to
decompress.
The
last
words
I
uttered
as
I
stepped
into
the
taxi
were,
"that
was
decadent."
My
final
rating
is,
"I
would
highly
recommend
Butchery
and
Wine
to
anyone
looking
for
superior
cuts
of
beef
that
are
superbly
prepared."
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