Butcher

«Butcher» at 20 Malaya Dmitrovka, near Pushkinskaya metro station, is a steakhouse where meat is prepared by the book. Cattle are fattened here in advance, and the meat is then aged for 15 to 23 days in special storage rooms, which makes the steak softer and more tender. The cooks first sear the cuts over high heat so a crust forms and the juice stays inside, then finish cooking them at a lower temperature. Guests can choose the degree of doneness — from rare to well done, without juice — and before serving, the meat's temperature is always checked with a probe thermometer. The restaurant uses different equipment to prepare steaks: a josper, an oven fired with oak coals; an Argentine grill with an adjustable grate height; a Japanese teppan for smaller cuts of meat; and a plancha grill. This approach to searing makes it possible to achieve different flavors and textures depending on the recipe. The restaurant on Malaya Dmitrovka is one of six «Butcher» steakhouses in Moscow, alongside the ones on Sadovnicheskaya Embankment, Michurinsky Prospekt, Tsvetnoy Boulevard, Lubyansky Proyezd, and Profsoyuznaya Street. It is open daily from 12:00 to 24:00.