Right on 5th Avenue in the heart of the Gaslamp Quarter is an amazing steak house that will make your taste buds very happy. Being a relatively new dining establishment, Butcher’s Cut steakhouse has been opened for 6 months. Butchers Cut Steak house is conveniently located within walking distance to many Gaslamp Quarter hotels and is just five short blocks from the San Diego Convention Center. On the weekends this neighborhood is super busy, filled with partiers, tourist and just everyone taking in the sights, and walking this cool part of town.
Here’s What I Tried:
Traditional Martini, in traditional martini glass, with 2 big olives, just the perfect way to start my dining experience.
Strawberry Margarita tequila, locally sourced strawberries, fresh lime, agave
Daily Oysters, served with mignonette cocktail sauce, beautiful lovely little gems, a true winner.
Clam Chowder with clams, vegetables, bacon. They use nice size fresh clams in their shells, so it makes for one amazing soup.
Cream Spinach, nice rich flavors, and a great side dish.
Wild field Mushrooms, with shishito peppers, garlic oil, white wine, and butter, a nice spicy mushroom side dish.
Happy Cow mashed Potatoes goat cheese, mozzarella, and manchego. You just got to order these, they are rich and fluffy, just perfection.
Scallops, plump and fresh with good flavor.
Cold Water, Wild Caught Lobster Tail. This is a must have here as well, nice fresh lobster, with a grilled touch, just amazing.
Prime Porterhouse, 24 Oz., sliced and cooked to perfection with the Veal Bone Bordelaise, a great combo.
Limoncello Cake, a perfect way to end the evening.
Trefethen Estate, Chardonnay Oak-Knoll, Napa. Rich and buttery, just the perfect combination with the lovely lobster tail.
Wish Wine Company, Zinfandel, and Mendocino, CA, another great pairing with the steak, truly a no-brainer.
The night I was there they had a private party in their other dining room, it looked like the partygoers were having a blast. The music is super loud, with disco, ambient, Brazilian, top 40, and George Michael, to add to the overall ambiance.
Daniele one of my amazing Italian waiters was super smart and sexy. Born in Bagheria Italy, he added so much to my experience. Also, Jennifer Reinhart was main my server, she always had a smile of her face and treated me like a queen.
This used to be Chianti restaurant at this location. This restaurant group has quite a few restaurants; Greystone Steak House, Osetra, and Osteria Panevino. Butcher’s Cut is right next door to Greystone Steakhouse; it’s a more casual atmosphere. Sara Arjmand was the gal that set up this tasting; she is the marketing director. She adores working at this restaurant group, and says that everyone is like family. The General Manager Erin was very accommodating as well.
The interior is very fun, with old fashioned, blue and white floral fabric, wood floors, a fun long bar, and an outside happening patio. There are exposed beams, rope paneled ceilings. Chairs and bar stools are fashionably mid-century. Their unique feature is the glass-walled meat locker installed on the restaurant floor. Showcasing the exceptional cuts of dry-aged meat available, this peculiar feature is a spectacle that must be experienced in person. Meat is dry aged minimum of 21 days, and maximum 47 days.
The Butcher’s Cut is a welcome addition to the ever-growing restaurant scene of San Diego, offering a robust, yet refined dining experience that is a must-try for your next night out.
Butcher’s Cut Steakhouse
644 Fifth Avenue
San Diego, CA 92101
* Note some content was taken off of their website.