The time has finally arrived for the San Diego steakhouse scene: we have acquired a steak house that not only knows the exact definition of medium-rare, but has figured out how to do seafood, pasta and side dishes just to any pescatarian’s liking. Butcher’s Cut Steakhouse, now open in the Gaslamp district, has somehow derived the perfect formula for a well-rounded menu without sacrificing quality, local ingredients, or taste. Chef Lombardi, a quiet, humble man who stands with impeccable posture and pensive elegance, has been creating masterpieces at the best steakhouses in San Diego for decades. Now, as executive chef at Butcher’s Cut, he proudly declares his talent for creating exciting and aromatic seafood dishes. Order the zucchini blossom encrusted sea bass, served over a richly textured shrimp-quinoa cake, perfectly paired with texture and taste that will inspire nothing less than an audible “mmm” from your lips… and an empty plate within minutes.
I do have to cite my three favorites: Lobster Ravioli, Seafood Pasta and Mushroom toast. There are not enough words to explain how perfect the Mushroom toast, thoughtfully topped with flawlessly aged, salty parmesan incited deep rumblings of salivary satisfaction. The lobster ravioli is rich in its creamy, not-too-pungent seafood butteriness, and the seafood pasta is subtly spicy and luxurious. Both dishes would hold their own as favorites at any seafood or Italian restaurant. I had to remind myself that I was in a steakhouse and to go back to the perfectly cooked steak.
And since we are on the subject, we can’t forget the impressive 18oz Rib-eye bone-in steak as well. This perfectly grilled slice of heaven, which hardly even requires a steak knife, cuts like butter and melts in your mouth. And let’s not forget the impressive meat display; a vision of paradise for meat lovers, but also marvelously educational. The view of all the hanging meats incites more excitement over the meal that is to come.
Or the 1lb burger, topped with caramelized onions, provolone, mushrooms, and avocado. It was so good that my dinner companion messaged me the next morning declaring that she wanted more “of that yummy burger” that “she was still dreaming about.” No buyer’s remorse here.
I could go on and on; of the 8 or so dishes we tried, each and every one of them was not only inspiringly delicious, but also beautiful in their graceful presentation. Many of the dishes are adorned with edible flowers (another appreciated touch by Chef Lombardi, who just seems to instinctively understand epicurean aesthetics), and sauces of vibrant colors that somehow spark a feeling in your heart of vivacity and life. Chef’s lustrous style of cooking is unbeatable and make Butcher’s cut the perfect place for an indulgent meal to celebrate an occasion, a quiet date night, or client meeting, or just a solo meal when you want to treat yourself.
To Butcher’s cut, I tip my hat. I have to relay a big thank you for expanding the boundaries of what the traditional steakhouse can do, while preserving the quality and character of just the right way to cook a steak. Thank you for giving us a place that meat lovers, seafood lovers, pasta lovers, and cocktail lovers can all gather and find something on the menu that incites delight from each and every diner. Plus, you are beautiful. Check out Butcher’s cut. You’ll be glad you visited.
Find them at: https://www.butcherscutsteakhouse.com/
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