Beef & Brew

Beef and Brew

We believe steak shouldn't cost the earth.

We focus on lesser-used and delicious cuts such as hanger (aka butchers' steak or onglet), with the odd premium steak thrown in too.

Our restaurant is simple, delicious and somewhere you'll want to come back to every week.

http://www.beef-and-brew.co.uk

Beefsteak Vegetables – Vegetables Unleashed

As our playful name suggests, Beefsteak celebrates the incredible, unsung power of vegetables — which are sexy, robust, flavorful and satisfying!

We showcase each season’s bounty as well as year-round favorites to create a hearty, oh-so-delicious meal you can feel good about.

Enjoy countless combinations of flash-prepared vegetables atop hearty warm grains or cool greens, with freshly-made sauce, fresh or crispy toppings and (if you want) a bit of meat or protein.

Try us and see just how good veggies can be!

Restaurant review: Mugung Hanwoo Beef Specialist, Central – good ...

Although many people think of Korean barbecue as thinly sliced beef with a sweet, soy-based marinade, the very best quality barbecue actually lets the meat shine by itself.

In the world of beef, Hanwoo is considered top quality.

Mugung in Central is a certified specialist of Hanwoo beef.

A small portion of the Hanwoo beef tartare (HK$138; it’s also offered as a main course for HK$320) was more subtly flavoured than other versions we’ve tried – probably because of the excellent quality of the beef.

The barbecue Hanwoo rare parts set (HK$750 for two, although it was enough for three) featured short rib, top blade, thick skirt and outside skirt.

The Beef Guy, Cape Coral will make you a Beef-Guy Guy too — JLB ...

This May Be the Best Beef at Any Korean BBQ in New York - The ...

The gas burners at Cote will never give you the sharp, dark, crackling edges that you find in the charcoal-grilled meats at Mapo Korean BBQ in Queens (and almost nowhere else in the city).

No matter what or how you order, though, you will have to contend with Cote’s notions of when to serve the condiments and side dishes that make the difference between Korean barbecue and a heap of grilled meat.

Pickled cauliflower and soy-marinated chayote (both very good), lettuce and ssamjang (the fermented bean paste) arrive as the beef starts cooking.

There is no one right way to eat Korean barbecue, but people who like to bundle the meat into lettuce or shiso with a lump of rice and a pickled cabbage leaf will wonder why Cote parcels the side dishes out in stages.

Aside from the meat locker, the other useful idea Cote borrowed from steakhouses is a wine list that is chosen with beef in mind and can run into real money if you’re not careful.

A Firecracker of a Beef Rib and Other Surprises at Ferris - The New ...

Ferris manages to do a lot within the confines of its small space in the basement of the new Made hotel, south of Herald Square.

One recent night I sat at Ferris’s seven-seat kitchen counter.

I didn’t realize that I was also sitting at Ferris’s bar until the bartender standing in front of me had measured my drink, strained it into a stem glass and set it on a napkin, all without moving more than one step to the right or left.

In fact, almost all the drinks that Ferris’s bartenders stir up in about four square feet of space are smarter and more bracing than what typically comes out of a full-size bar, and often they are poured into vintage etched glasses that any neo-speakeasy would envy.

It doesn’t quite give you the feeling of showing up at a friend’s place for dinner, but it comes closer than a lot of places where that’s the explicit aim.