CyberEater Review

The Butcher Shop – Where Quality Meets Value

By David Rottenberg

David Rottenberg is the editor of Dining San Diego Magazine, a guide to many of the city’s favorite restaurants. He is also a member of the Southern California Restaurant Writers Association and vice-president of the North American Travel Journalists Association. Dining San Diego Magazine is available free at major hotel and other visitor locations as well as at most major condominiums and large corporate offices. © 2006 David Rottenberg All Rights Reserved

“This is one of my favorite places to eat,” my companion exclaimed. “Of the many places we go, dining here is so very comfortable. And, I love the values!”

We had just pulled up to The Butcher Shop, which has served loyal diners for many years in Kearny Mesa. A number of years ago, Fred Mashhour bought the restaurant. He also owns the nearby 94^th Aero Squadron, a fabulous dining establishment with an ambiance based around a theme of a World War I French countryside farmhouse. After taking over The Butcher Shop, Mashhour spent a lot of money to improve the interior and add a banquet area.

The interior of the Butcher Shop feels like an exclusive private club. The restaurant has comfortable leather booths, wood paneling, and deep pile carpeting. Lighting is dim. The predominant color is red. Lovely paintings grace the walls. One wall is filled with books, creating the theme of an elegant library. The décor inspires feelings of romance, intimacy and comfort.

The kitchen was upgraded and the bar was redone, complete with enthralling fireplace. He has also created two elegant meeting rooms. The larger can accommodate up to 200 guests. The smaller accommodates 50 guests.

The Butcher Shop is best known for its meats. There are also several seafood choices. Shrimp and lobster are year-round favorites. The menu includes Veal Oscar and Veal Piccata that are prepared in excellent, traditional fashion. The chicken dishes are imaginative and wonderful. Combination dishes meld meats with Lobster Tail, Shrimp, or Crab Legs.

The “meat” side of the menu nearly fills the page with mouthwatering descriptions of prime rib, Filet, New York, Porterhouse and Top Sirloin steaks. All steak selections are Midwest grain-fed Prime and USDA Choice aged to a minimum of 21 days. Steaks are broiled over mesquite charcoal. The grade of prime rib and top sirloins is “USDA Prime”. The grade of filets is “USDA Choice”.

“We maintain our core menu at all times, because that is what our customers expect,” senior manager Mike McCampbell told me. “And most of our appetizers and sides are always available. But we introduce new items as appetizers and sides seasonally,” he continued. Salmon Bruschetta, a new appetizer, competed for my attention with Crab Cakes, which came with salsa and had a complex Southwest flavor.
 

My companion chose the Grilled Salmon, firm on the outside yet soft on the inside. I, on the other hand, chose the Rib Eye Steak, a full pound of beautifully marbled goodness, with “bone in” to add flavor. “You’ve got to try the mushroom,” McCampbell advised. Our server brought over a dish of mushrooms and mushroom parts, prepared in a heavy red wine sauce that had great body and a tantalizing flavor that danced on my taste buds.

Lava Cake is one of the signature desserts and one would be well advised to leave some room for this delicious delight. The “double dipped chocolate strawberries” is good enough for an endorphin high. The “strawberries in Grand Marnier crème” can replace the traditional after-dinner brandy. Traditional “crème brulee” with the glazed sugar top is a fine closure to a fine meal. And, the light but tasty “berries” dish is very popular.

“Have you been here for lunch recently?” McCampbell asked. The Butcher Shop is located close to many corporate offices and is a favorite for lunchtime. “We now have Express Meals for diners who need to get back to work quickly. Or, diners can take their time and relax. We serve lunch until 4 pm,” he continued.

He then showed me the meeting rooms, beautiful space for Christmas parties, private affairs or corporate events. “Our events menus include wonderful food choices at reasonable prices,” he advised.

The Butcher Shop is delightful. The club-like atmosphere is relaxing and intimate, the cuisine is delicious and prices are moderate – all representing a great dining experience at great value.

The Butcher Shop is located at 5255 Kearny Villa Road, between Balboa and Clairemont Mesa, close to both Highways 163 and 15. Call 858-565-2272 for information and reservations.

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