Billy the Butcher - the name says it all
February 12th, 2018 | on the road
A restaurant guide of a special kind led us to Billy the Butcher. “Best Cuts in Town” presents 15 different restaurants and bars in Hamburg. The title leaves no doubt, nothing for vegans… The publisher is the German men‘s(cooking)magazine BEEF!. Passionate meat lovers may appreciate the invitation to a main course in each restaurant. To kick off our „Best Cuts“ tour of Hamburg we had a burger at the butcher shop in Altona.
Yet the entrance tells a story. A butcher axe opens the door to the traditional butcher shop dating back to 1836. A showcase with impressive meat parts and the large butcher counter dominate the room. Meat hooks used as cloak hooks, rubber boots and butcher gloves hanging from the ceiling, choppers as wall shelves exude the rustic charm of a slaughterhouse. It’s not cosy, however appeals with its modern, minimalist furnishing and the funny decoration.
“Who works much, must eat vigorously”, that’s the motto at Billy the Butcher. A view into the counter reveals, definitely they have vigorous food. The finest meat of the Hereford oxe, the Rotbunte heifer, of Iberian pig, Black Angus and Holsteiner pig lying there like jewels. As powerful pieces of jewelry.
Squealing of a bone saw breaks down conversations at the tables now and then. A somewhat unpleasant noise. But one understands immediately, it must be like this. Almost frightening 800-900 gram heavy club steaks and ribeyes (after all, for two people) are lying on the grill. So this is what “eat vigorously” was meant to be.
We hadn‘t worked enough hard that day, so we did not start that extensive. A well seasoned steak tartare style was followed by different burgers. Signature burger „Billy’s Strammer Max“ definitely was our favourite. The desserts were certainly not first choice, but one must not forget: we are indeed at the butcher‘s and not in patisserie.
The service was good and managed easily to satisfy the guests being mainly French that evening. In between they served few customers who shopped for their home cuisine. All-in-all a worthwhile visit that evening, last but not least because of this friendly and attentive service.
We are looking forward to the restaurants that are still on the BEEF! to-do list. There is time until end of March 2019 and for sure there is some room for improvement.
Leave me a message
Pescado a la Veracruzana – Mexican tuna
In times when we cannot travel due to the corona pandemic, why not bring a holiday feeling on our plate at home! Last weekend we were on a short culinary trip in Mexico, more precisely in Veracruz on the east coast of Mexico. A wonderful tuna fish with a fiery, colorful sauce awaited us and it was as if we were listening to the sounds of marimba and mariachi in the humid, warm evening air… Viva México!read more
Macaronesian Gin – summer in a glass
Most people like to bring some holiday souvenir back home. Our case is usually full with sausage and cheese from local markets and sometimes we bring also a bottle of wine. On Tenerife, we spontaneously packed a bottle of gin and two glasses as souvenirs. Macaronesian Gin. To be honest, I didn’t even know exactly then, what is meant by ‘Macaronesian’.read more
Red cabbage as a winter stock
Red cabbage is certainly one of the classics among the autumnal-wintery vegetables in our German cuisine and I can’t imagine roast goose, game or roulades without it. In this post, I’ll tell you my recipe and how to stock up for the whole winter. Cook once, serve red cabbage six times – and that’s easy.read more
Deep-fried eggs on spinach
For those who still did not have enough eggs on this sunny Easter weekend… Crispy crumbed with almonds and inside as soft as butter. With fresh spinach leaves and cress. The good, old classic “spinach with egg” tastes so good – and without “blubb”.read more