After getting lost and accidentally finding a speakeasy bar around the corner, we finally found The Butcher's Son in a butcher's shop, up the stairs. A total hidden gem. They had a coat drop and we were seated in the upstairs area, which gave us a quieter atmosphere compared to the open kitchen downstairs.
They had English menus for me which was helpful.
We decided on starting with the Secreto 07, Kroket Duke of Berkshire, and Gegrilde en Gerookte Kalfstong, Hersensaus, Krokante Kalfshersenen. The Secreto 07 was a finely sliced Rubia Gallega beef and it was delicious and light. The kroket was my favorite. It reminded me of a fancier and tastier bitterballen. The beef tongue was very delicate with a lot of flavor. The brain sauce was very light and balanced the beef tongue well.
For the main entree, we went for the Entrecôte Montbéliarde (6 weeks dry aged) botersla, verse frieten, béarnaise, which is a dry aged rib steak. The chef showed us the steak before cooking it, which was cool. It was prepared perfectly at medium rare. It was paired with a salad with a light vinaigrette and french fries. These fries were so good. The salad was very refreshing. It came with two sauces, a hollandaise sauce and a pepper sauce. Both were delicious but the hollandaise paired the best with the fries and I had my steak with the pepper sauce.
We ended the night with dame blanche, one of Belgium's signature desserts. Simple vanilla ice cream, whipped cream, cookie crumbs, and drizzled with melted Belgian chocolate. This was deconstructed so it was fun topping it with whipped cream and drizzling the chocolate ourselves.
As we were heading out, our servers were nowhere to be found, but one of the cooks helped us with our coats. Definitely a cool place to try and I would be happy to come back here again. read more