Its four years since Butchery & Wine first seduced Warsaw, which is just about a lifetime in local restaurant terms. So it’s for this reason they’ve done a little tweaking: first up, a Bertha oven, a wood-fired beauty that’s won rave reviews on account of her versatility, knack of retaining moisture and all-round superiority to the more commonly lauded Josper. Second, there’s a new wing! Set across the road from the mothership, this narrow-as-hell unit has a crisp modern feel not to mention a bar – the perfect place to either wait for your table, or conduct a post-mortem of the meal that’s gone. If it’s ’owt like ours then that’ll be something that includes good words aplenty. Highlights? For starters, the pork crackling: served on a smoked cod mousse, with pinches of black caviar on top, these crispy little chaps pop like fire bangers in the mouth. Next up, a ceviche that pings with perky flavors and light, spicy snap. And of course, the main event: a T-Bone full of big, brawny taste. It’s a Warsaw classic that’s on its way to institution status.
Butchery & Wine
ul. Żurawia 22, butcheryandwine.pl