Urban Butcher, the four-year-old carnivore’s playground in downtown Silver Spring, Maryland, has upped the ante on nose-to-tail dining with a new mixed grill layered with steaks, chops, sausages, and more.
Chef Raynold Mendizabal has maintained a whole animal butchery approach since day one, opting to break animals down in-house into cuts including tenderloin, porterhouse, rib-eye, and picanha, a style popular in Brazil.
Adventurous diners now have the “meat mountain” to contend with (designed to serve two; $95). An assortment of menu items are piled on to a cast iron platter, including a rib-eye that’s been dry-aged at least two months, grilled lamb, pork blade steak seasoned with in Latin spices, chicken drumsticks spiced with paprika, butcher’s sausages, charred potatoes, broccolini, chimichurri, and horseradish mayonnaise.
Another recent addition is its early supper menu, a three-course offering available from 5 p.m. to 7 p.m., Tuesday to Saturday, and all day on Sundays. For $35 per person, there’s house charcuterie, plus steak and fries; the Meat Mountain is available for an up charge. A daily dessert offering or a house drink can serve as the third course.
Check out the full menu here:
Urban Butcher DINNER by Tierney Plumb on Scribd
Also on the agenda: steaks, roasts, pates, pastrami, hams, salumi, and other cured meats. All of the meat is aged in house, and the tenderloin goes through a salt aging process that Mendizabal devised — a hybrid of dry aging and methods Urban Butcher uses to make charcuterie.
Last year, the carefully prepared offering — which must be ordered by the pound — made headlines in The Washington Post: “It is, without question, the best tenderloin I've ever had,” wrote food writer Tim Carman.