Restaurant Review: Butcha, Steakhouse & Grill
Avoid temptation this January at this carb-light meat haven
Originally from Turkey, the Butcha chain (not to be mistaken with The Butcher Shop & Grill) is known for its relaxed vibe, unique in-house dry-aged beef and Grill Masters who use only oak and charcoal grills, giving Butcha meats a deliciously smoky taste – the mouth-watering smell hits you the moment you open the door and gives this venue its USP.
With décor in neutral mushroom tones, tall and airy ceilings and floor-to-ceiling windows, the space has an easy elegance, and you can see the Grill Masters working the wood flames in the open kitchen.
It’s the first certified restaurant in Dubai to have the facilities to dry-age meat on-site. The process takes place in a controlled and refrigerated environment for 28 days and allows meat’s natural enzymes to break the muscle down for optimum marbling, flavour and succulence. You really can taste the difference.
Traditional cuts on offer include tenderloin, rib eye, Wagyu and Porterhouse, alongside some tasty Turkish dishes created by head chef Emre Gok. Try the shaslik, a marinated tenderloin with onion and peppers chargrilled on a skewer, and the sujuk, sausage patties made with walnuts and pistachio.
Like with the other beachside restaurants on JBR there’s no alcohol served here, and there’s currently only one seafood dish on the menu (spicy grilled prawns), but with that heady aroma of smoked meats in the air, I doubt you’ll be left with anything other than carnivorous craving. And if you insist on a glass of red with your steak, you can always pick up a perfect cut from the Butcha Shop to take home and enjoy. With or without grape, this is my favourite JBR restaurant.
INFO: 11am-12midnight Sat-Wed, 11am-1am Thu-Fri, Butcha, Steakhouse & Grill, JBR, Dubai, 04 533 0684, butcha.com/en