The Butchershop was born through owner James Rusk's love and passion for New York City. Living there for many years James learnt the craft of great food and service working at the famous SOHO based French Bistro "Balthazar" owned by renowned New York restaurateur, Keith McNally. He wanted to create an atmosphere where customers could experience high quality service and an exceptional standard of food. A place which captures the hustle and bustle of New York whilst bringing the freshest ingredients to the plate, buzzing atmosphere and an outstanding service to Glasgow's West End. At The Butchershop, the quality of the beef is of paramount importance and they only use the best Scottish grass fed produce which is hung on the bone and dry-aged for up to 28 days until it reaches optimum flavour levels, to allow improved tenderness and flavour - ensuring a consistently high-end product. The beef is reared outdoor on natural products such as grass or root crops, and as a result grows slowly, developing a natural full flavour that is tender and succulent, resulting in a more mouth-watering taste. The extensive wine list will put a smile on anyone's face as it complements beautifully the succulent, 28 day, dry-aged, T-bone or sirloin steak. Signature digestive cocktails are also on offer, including an impressive selection of Cognac and premium Scotch whiskies to help your meal go down as you relax leisurely over candlelight. The Butchershop Bar & Grill successfully manages to deliver high quality food, delectable drinks and a relaxing atmosphere with a little bit of jazz, soul and style in the mix.
by Nancy Kelly on 23 Oct 2014
Whether it's Sunday roast lunch, Tuesday steak-vs-burger or the full on fillet with everything it's all about the quality of the product. And for the brave trees the Tomahawk steak to try!