Sunday, January 10, 2016


When I go out, I will typically choose a place that does something new or exotic or different.  I generally choose a steakhouse because, while I like steak, there are any number of places where you can get a good steak so it isn't usually that exciting.  Never mind the fact that a good steak can be pretty expensive.  Sometimes though, I just want a steak, so I recently went to a relatively new place that opened up in Ukranian Village called Boeufhaus to see what they do.  Located in a small storefront that used to be a butcher shop, Boeufhaus puts a French and German spin on a steakhouse.  It is a small space, seating about 40 including the bar, and has kept a lot of elements from the butcher shop like the display case at the front where the host station now is and and big, heavy looking freezer doors behind the bar.  The space has a hardwood floor and bar and tin ceiling tiles with hanging lights that focus on the tabletop.  While the dining room is generally dim, the tabletops are bright enough that a flash is unnecessary.  While Boeufhaus bills itself as a steakhouse, and I am sure that is what most of the orders are, the snacks and appetizers French and German inspired and there is also some seafood, duck, and pork on the entree menu.  While several of the entrees did look good, I figured if I was going to be at a steakhouse, I should really have the steak.  Before that though, a good appetizer was needed.  While looking at the menu, there were several things that excited me including the Tarte Flambée, a caramelized onion tart with bacon and white cheese, but there was also on the menu one of those things that didn't look like it made a lot of sense so I had to order that.  What I ordered were the Short Rib Beignets.  I like short ribs and I like beignets, but in my mind they don't seem to be two things that should go together.  Beignets are a light and yeasty fritter that are generally topped with powdered sugar and eaten at breakfast.  Short ribs are the beef version of spare ribs.  For this dish, the meat was braised and stuffed into the beignets, which were not covered in powdered sugar.  They were light and airy with a small piece of short rib wonderfulness in each one.  The braising liquid was reduced and used as a dipping sauce.  It was very good, I enjoyed it heartily, and it was a good opening for what I expected to be a very good steak.

As for their steaks, Boeufhaus has a relatively short list:  two dry aged ribeyes, 35 day and 55 day, a New York strip, a filet mignon, and steak frites, a hanger steak and fries.  I decided to go with the top of the line and ordered a Medium Rare 55 Day Dry Aged Ribeye with an order of Bordelaise Sauce on the side and a Side order of Roasted Mushrooms.  I was actually a little surprised when it came out because the way it was sliced and presented, it looked to me a little smaller than I expected.  It was a 22 oz steak (with bone) which would be a pretty big steak as one piece, but didn't look as big sliced.  Having said that, it was about an inch and a half thick with five slices plus the meat on the bone.  The steak was very good.  Aged 55 days, it was tender (although not fork tender) and had a blue cheese funk to it.  The funk wasn't strong, but it was definitely there and it went well with the stronger beef flavor that comes with the aging.  The Bordelaise Sauce was good, but it really wasn't necessary as the steak had enough flavor on its own.  It was a little darker than other Bordelaise sauces that i have seen and it did have a good beef flavor.  The mushrooms, though, were a nice addition.  It was a mixture of Shiitake, Maitake, Trumpet, and Portabello Mushrooms combined with Fresh Thyme and Vinegar.  The mushrooms added a variety of texture to the steak and the meaty flavor along with the vinegary bite added to the flavor.
With the appetizer and a large steak, I was a little surprised that I could handle dessert.  Even though I was a little full, there is always room for dessert.  I ordered a Brown Butter Almond Cake with Toasted Coconut and Lemon.  There was nothing about this that I didn't like.  It was sweet, but just slightly and very nutty.  The toasted coconut was added both as a chip on top and a garnish and the lemon was a sauce that went well with everything.  It was delicate and a great finish to an otherwise pretty heavy meal.

I really enjoyed dinner here.  The space has a very nice vintage look, the staff is friendly and helpful, and the steak, of course, was very good.  I will definitely consider it again when I am in the mood for a good steak.      

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