RUSK & RUSK shares the Spanish Butcher menu ahead of opening in two weeks
RUSK & RUSK, the independent Scottish restaurant group, today shares details of the menu set to ignite tastebuds for The Spanish Butcher which officially opens in Edinburgh on Friday 10th May.
Article Source: RUSK & RUSK
Last Updated: 26 April 2024 13:06
Edinburgh, April, 2024
Famed for its distinctive Galicia meets Brooklyn proposition – incomparably unique in Scotland – The Spanish Butcher arrives at 58A North Castle Street with already massive interest and excitement; like its sister restaurant in Glasgow which was crowned one of the best new restaurants by CNN, it is an exceptional new 90-cover addition to the capital’s dining scene.
Renowned for offering vibrant Spanish and Mediterranean-inspired flavours, married with the very best homegrown produce from Scotland’s larder, the à la carte menu at The Spanish Butcher, Edinburgh is very much synonymous with RUSK & RUSK’s commitment to, and respect for, outstanding quality.
Taking centre stage on the menu is The Spanish Butcher’s selection of cuts from the Rubia Gallega breed of cattle native to north west Spain, the region known as green Spain.
What makes the Rubia Gallega cattle, also known as Galician blonde, so special is the unique life they have as retired old dairy cows, left to graze and roam freely on the lush Spanish pastures that Galicia is famed for, and enjoy a longer life - typically the age of the cattle can be up to 8-12 years old. This difference in the maturity of the cattle comes through in the remarkable flavour of Galician beef, defined by a deep red colour paired with a deep intense rich taste. Adding this with a long specialised dry-aging process of up to 50 days for some cuts makes for an amazing flavour explosion, and what makes The Spanish Butcher a truly unique steak experience.
The Spanish Butcher’s Galician cuts to share include its famed Galician prime rib, with different grade levels of fat and colouring being produced depending on the age of the cattle, whilst Galician Porterhouse, known as the king of steaks, combines the best of both worlds with a buttery slice of fillet and chunky piece of sirloin, or enjoy the deliciously lean celebratory classic Chateaubriand.
Also on the menu is a wildly popular RUSK & RUSK classic: Galician Sundays, providing an amazing way to also enjoy one of the many Galician cuts on offer with all the roast trimmings served every Sunday.
The quality of The Spanish Butcher’s Scotch beef is also on offer, and equally famed worldwide, which The Spanish Butcher menu gives a rightful starring role to. The new menu presents a full selection of dry-aged sirloins, rib-eyes, fillets and big Scotch Tomahawks made famous 14 years ago at The Spanish Butcher’s sister Scottish steakhouse, The Butchershop in Glasgow’s west end.
Based around simple well curated ingredients, The Spanish Butcher has an amazing range of steak toppers or one of a quintet of knockout sauces, from the Picos Blue, Romesco or Mojo Verde to toppers like Grilled Bone Marrow or Prawns with garlic and paprika, setting off the meat to delicious effect.
Elsewhere, an assembly of joy comes together with high-grade mains such as Whole Roasted Suckling Pig to share, roasted Shetland Monkfish tail on the bone, whole baked Seabass, the classic Galician fillet burger, or the amazing grilled Cauliflower “Steak” & Mojo Verde with Potatoes “A La Pobre”, Caperberries, and Piquillo Peppers.
Precluding the mains, The Spanish Butcher’s appetisers deliver an abundance of moreish pleasure with offerings such as Sherry Glazed Ibérico Pork Cheek, Chargrilled Octopus & Squid, Hake Ceviche, Galician Fillet Sliders, Espuma, Seared King Scallops, Padron Peppers, and a Charcutería for Two to Share.
Embodying the placemaking appeal of New York’s most vibrant neighbourhood dining scene, and the lustworthy loft-style vibes of the city, The Spanish Butcher, Edinburgh will be a tasteful destination in every respect. An aesthetic featuring mid-century design mainstays, complemented with quintessentially modern touchpoints, brings indisputable style to 58A North Castle Street.
Speaking about the release of the new menu, James and Louise Rusk, co-founders of RUSK & RUSK said:
“We are dedicated to sourcing the world’s best steaks from across Scotland and Northern ‘Green’ Spain and proud to have been the first to introduce a unique breed of cattle ‘Rubio Gallega’ to Scotland seven years ago. Served alongside our renowned dry aged, grass-fed Scotch beef, guests can experience the best of both worlds.
“We are excited to be opening our doors in two weeks’ time, on Friday 10th May, on North Castle Street. The response from patrons existing and new has been incredible and we really hope everyone loves the food, and The Spanish Butcher, Edinburgh as much as team RUSK & RUSK does."
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