Butcher shop annex steakhouse
Written by Redactie on Wednesday 4 February 2015
Emre changed his butcher shop into an authentic restaurant that serves dry aged steaks.
Emre Mermer had grown tired of working in the banking world when he decided to follow his calling: becoming a butcher. In 2004 he started a butcher shop in the centre of Istanbul. Dükkan a butcher shop annex steakhouse by Emre is a logical result.
Slowly, without marketing jibber jabber or outside investments, Emre changed his butcher shop into an authentic restaurant that serves dry aged steaks: top quality meat aged differently and in varying qualities.
Glass door refrigerators age the meat in front of the customer. Mermer uses three quality labels: triple A, triple B and triple C. The meat is aged for a maximum of six weeks. Any longer and the meat would lose too much weight and become too expensive. The meat comes from cows giving ample space and time to grow out in the countryside.
Reserve you meats
While you can’t reserve your seats, you can reserve your meats. If you want the best quality triple A you need to reserve it at least three hours in advance. That’s how long the meat takes to cut.
Read more about meat in the magazine.
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