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2012-09-07
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Werner Kuhn is best known for the porky potency of El Cerdo, but he has a soft spot for beef too. Three years ago, the master chef opened bovine specialist La Vaca, but it closed too soon. Now, the cows have come home, with Werner's launch of The Steakhouse. The Steakhouse's preliminary menu is a bare-bones one, but simplicity can be satisfying, as proven by this Spanish air-dried beef with rock melon (RM38++). Last but surely not least, The Steakhouse's raison d'etre, chilled and aged Black A
Werner Kuhn is best known for the porky potency of El Cerdo, but he has a soft spot for beef too. Three years ago, the master chef opened bovine specialist La Vaca, but it closed too soon. Now, the cows have come home, with Werner's launch of The Steakhouse.
The Steakhouse's preliminary menu is a bare-bones one, but simplicity can be satisfying, as proven by this Spanish air-dried beef with rock melon (RM38++).
Last but surely not least, The Steakhouse's raison d'etre, chilled and aged Black Angus rib-eye, 10 ounces for RM88++. Fleshy and flavorful, but the kitchen might not consistently fulfill requests _ we asked for this to be prepared rare, but it swerved perilously closer to medium.
Brave Bull (tequila and kahlua) and Manhattan cocktails.
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