Butcelli House 부첼리하우스

Hanwoo, Korea's native beef, is cut into chateaubriand, inner sirloin, rib cap, striploin, tenderloin, ribeye, tongue and chuck flap steaks. When a table orders different cuts, the tenderloin side, the sirloin side and the tongue end up side by side. Pan con tomate brings bread with garlic, tomato, olive oil and salt; sides include potato puree gratin, creamed spinach and asparagus with unsalted butter. The cured salmon, salted for ten hours with lime, lemon, orange and sea salt, opens the lunch course with bread. From there the course moves through steak and a pasta or risotto to a brownie with coffee or tea.