F/1, 108 Hollywood Road, Central
Blue Butcher is a NYC style restaurant & bar bringing our customers an array of meat, carefully hand sourced right down to the farm and the breed from around the world. Cooked and handled with the knowledge and care only found in the best butcheries and restaurants, we pride ourselves on severing food in a style that is often forgotten when eating out. Big plates and big cuts to share, produce and flavors that talk for themselves… our aim to bring back what cooking and eating is all about.
Blue Butcher is the only restaurant equipped with a walk-in pink salt bricked dry aging room in Hong Kong. With our philosophy taken from years of history and tradition, we prepare, bake, age, and hang everything in house using age old recipes blended with modern techniques. In addition we support the local farm to table tradition; our Chef picks the freshest produce and herbs from local organic farms.
Our cocktail list, also taking the same approach, consists of prohibition influenced cocktails with a meaty molecular twist. Our expert mixologists goes right down to the bone when hand crafting your drinks. Traditional in-house infused liquors and bitters poured over extra-large cubes of ice and hand selected cut crystal glasses will ensure you have some of the best cocktails in the city.
Upon entering our restaurant, you feel as though you have just taken a step back in time with antiques and old dark railway decor. Our nostalgic ambiance coupled with our young hipster staff will make you feel like you have just stepped off the F train in the lower east side of Manhattan in the 1920s.
The food is really good, and I will definitely recommend this restaurant to my friends. Though it is a bit pricey, Blue Butcher does worth a try.
14 Apr 2013, 16:04
As how B.B introduce itself in the overview : Blue Butcher is not just a restaurant, it’s an experience Atmosphere: We were the only couple arranged to a small low round table (W: ~65cm, H:60) facing the bar counter with a bunch of people standing around us. That table is obviously designed for having drinks. If you prefer to save a few bucks and being arranged to a bar area for offering you a restaurant week's dinner, or feeling that this restaurant is giving up its reputation and making every corner of its small spaces to earn you these few bucks. Maybe it is good. The whole upper floor is noisy at the time of 7ish. Service: We have been seated for just 5min, so fairly no comment. But regarding we were not informed for such an arrangement even upon our arrival to the reception, I have doubt. Food: We decided to leave. So, can't make a review about the food.
06 Mar 2013, 13:05
We like Spanish ham & egg and free range chicken the best. The egg is semi-cooked, just right, match excellent with Spanish ham, asparagus and mushroom. We are happy to have it as a brunch dish. Chicken meat is smooth and juicy. Quantity is generous, half-portion is good enough to serve for two. Meals are not as pricy as what we heard after checking on the regular menu. However, there is no better deal at all with Restaurant Week Menu. Adding up the price of 3 courses we have, it is just the same. They should provide at least free coffee/tea served to keep customer happy. Though, we shall be back.
Ivy Yim, 04 Mar 2013, 08:07
We tried out all the menu on the Restaurant Week Special ( 3 appetizers and 3 main dish and 2 types of dessert) as well as Bone Marrow (Appetizer) and a steak from the a la carte menu. The beetroot salad (appetizer) was the best tasting dish of the evening althought the presentation of this dish was mediocre. The rest of the dishes were good but nothing stood out except for the beetroot salad. It was a very busy Thursday night so service was a bit slow.
02 Mar 2013, 03:19