The Great Steak Debate

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The Great Steak Debate

March 16 @ 6:00 pm - 8:00 pm

Join Executive Chef Brett Buettner to taste and explore
different cuts, grades and processes of beef side by side.
A truly unique beef battle of our beloved bovines.

Amuse Bouche
Seared Wagyu Carpaccio
cured egg yolk & truffle oil

First Course – The Cut
3oz Filet vs 3oz Sirloin
grilled vegetable chimichurri salad

New Riff Single Barrel Rye Bourbon Pairing
or
Chateau des Bachelards ‘Comtesse de Vazeilles’ Saint-Amour 2016 Wine Pairing

Second Course – The Grade
3oz Iowa Premium KC Strip vs. 3oz  Prime KC Strip
polenta fries & horseradish crème fraiche

Old Forester 1910 Bourbon Pairing
or
G.D. Vajra Barolo 2016 Wine Pairing

Third Course – The Process
3oz Wet Aged Ribeye vs. 3oz Dry Aged Ribeye
twice baked portabella potato

Wyoming Bourbon Pairing
or
Titus Andronicus Meritage Napa 2018 Wine Pairing

Fourth Course – It’s Not Just What’s For Dinner
Wagyu Beef Tallow Chocolate Torte
sea salt & caramel drizzle

$139 per person, includes wine or bourbon pairing/tax & gratuity not included

Reservations at 314-241-beef (2333)

Venue

Hamilton’s Urban Steakhouse & Bourbon Bar
2101 Chouteau Ave
Saint Louis, MO 63103
Phone:
314-241-2333
Website:
https://www.hamiltonsteak.com/