Ian Martorana

ButterNYC

Butter

In August 2016, I had the pleasure of visiting Manhattan, and dined at some excellent establishments. Although a deviation from DC restaurants, it would be a missed opportunity not to discuss the culinary adventures I had in New York. One of those restaurants, Butter, is helmed by Alex Guarnaschelli and was an amazing experience.

I started with a Tall, Dark, and Handsome—have you seen me? (that's a joke)—and a slab of veal bacon. The drink was a tasty mixture of bourbon and stout beer, but it was filling. 

and the veal bacon was accompanied with a tangy red wine mustard sauce.

I really enjoyed the veal bacon; it was something I hadn't had before. Given how the size of the cut, I expected the cut of meat to be fairly fatty, but it wasn't. It was rich, and the red wine mustard sauce packed a massive punch of acid; for my palette, the sauce was a wonderful counterbalance to a rich, heavy piece of meat. My guest did not agree, but if you are a fan of anything like pickled vegetables, mustard sauces, or North Carolina BBQ, then this sauce is right up your alley.

For my entree, I had a New York Strip Steak with grilled scallions. The steak was a perfect medium rare, with a deliciously simple crust. It was, without a doubt, the best steak I have had in a while. The grilled scallions added a buttery, sweet, almost nutty flavor, in addition to its onion and charred notes. 

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Overall, Butter was one of the more spectacular dining experiences I have ever had. The venue was beautiful, the staff was courteous and friendly, and the service was superb. If you find yourself in Midtown, just a short train ride from DC, make sure you head to Butter.