Mr. Meat: a new haven for carnivores in 020
Call it challenging in these times: opening a meat restaurant. At the new Mr. Meat on Haarlemmerstraat in Amsterdam, everything revolves around the right cuts and, of course, (flavor) quality, because if you eat meat, it has to be good.
Mr. Meat has been a household name in Istanbul for years and is now bringing its (meat) love to Amsterdam. This goes beyond the ‘the good old’ ribeye, rack of lamb, chateaubriand or burger (with homemade bread), and also includes an exciting combination of international favorites and surprisingly flavorful ‘classics’ in the making.
Dry-aging cabinets
Upon entering, you come face to face with a literal wine wall – because good meat practically begs for good wine. The wine list includes elegant white wines for lighter dishes, such as a Pinot Gris from Germany or full-bodied Argentine Chardonnay. The broad selection of red wines includes classics such as Barolo, as well as less common wines, such as Pian del Vigne from the rugged Italian region of Montalcino.
On to the bar, a lovely spot for an aperitif, but you come here for the meat spectacle. Right next to the open kitchen, the counter filled with fresh meat cuts beckons, alongside the dry-aging cabinets.
Turkish grill
Chef de cuisine Huseyin Tanribuyurdu knows what he is doing. His meat obsession began at the age of eleven, while assisting in a butcher shop. He truly knows every cut – from head to tail – and prefers ‘just a slightly different part’. Tanribuyurdu: ‘tenderloin is normally elongated; I use the ‘less familiar’ shape, almost like an apple. When it comes to preparation, we keep the flavor as pure as possible and use a grill with extra power – specially brought over from Turkey – which sears the meat quickly, ensuring its flavor and juiciness remain intact’.
Sizzling good
One of the signature dishes: Çıtır, a lamb roulade filled with crispy lamb fat. The preparation sounds exactly as it is pronounced: sizzling. The lamb is filled with crispy fat, creating quite a sensation. Not only in your mouth, but also at the table, where it is prepared du moment. A small selection from the extensive menu: spaghetti with sliced tenderloin, the smoked beef platter or steak tartare. But the equally divine tuna, onion soup and zucchini carpaccio prove that non-meat eaters are also more than welcome here.
Private dining in the basement
Don’t forget the basement, a true gem – formerly a vault, now a private dining room. There is space for twelve guests, but couples are welcome too. In that case, go for the chef’s personal favorite, his Heaven on Earth – tasting is believing…
The plan is for Mr. Meat to officially open in January 2020. Definitely one to keep an eye on.
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