Not far from the old Vilnius Sports Palace where soon most of the infrastructure should change, meat restaurant named Meat SteakHouse was opened with the insights into the future.
Actually, the restaurant is extraordinary not only in the context of that part of the city but in the context of the entire Vilnius. The founder of Meat SteakHouse Liutauras Čeprackas pays special attention to beef aging in Lithuania and has contacts solely with local meat farms.
BUSINESS LUNCH.
If the place is pompous in the evening, in day time is a perfect place for informal business lunch. The lunch menu changes every day and is adjusted to the season of the year, but you will always find a soup of the day, salad and three hot dishes here. Dishes cost from EUR 2 to 20 during lunch.
DINNER.
Evidently, the kitchen of the restaurant is dominated by meat, mostly by beef from the Lithuanian farms. Generally, the new world meat is not the focus of the restaurant because it is of dry aging, is delivered in vacuum bags and is most often cut into lumps.
Thus Meat Steak House restaurant has the biggest meat curing chamber in the Baltic countries which enables the evolution of meat tastes. Lithuanian beef is cured at least 28 days, and certain types of it – up to 70 days.
The taste of meat is the most important aspect for a steak restaurant. The curing technology when already preparing meat enables the use of the main spices – salt and pepper – without putting the taste of meat into the shade and supplementing it with delicious garnish.
All additions to dishes – sauces, butter, etc. – are produced locally. Vegetables and bread are supplied by local cultivators and bakers to the restaurant.
The kitchen can also offer three fish dishes. And the segment of desserts features coconut panna cotta with passion flower sauce, yoghurt sponge biscuit and meringue.
VEGETARIANS.
Although Meat SteakHouse is the point of attraction of meat-eaters, vegetarians also can find joy here. The menu of the restaurant offers a wide choice of sophisticated starters, also various garnishes to meat: starting with Portobello mushroom sauce with garlic butter and finishing with asparagus, etc.
NOTABILITY.
Rumours about burgers at Meat SteakHouse have already been circulating. A burger pad is made of cured beef, seasoned with salt and pepper, is absolutely natural, without any additives, and the fat to meat ratio in it is almost ideal.
WINE CARD.
Although the restaurant has no sommelier, wine card is long and detailed. One can find over 10 types of champagne. Wine prices range from EUR 25 per bottle and can reach EUR 350.
INTERESTING.
Chef and restaurant founder Liutauras developed the concept of the restaurant himself and chose furniture. Interior ideas were actually implemented with the assistance of mother, interior designer Irma Žukienė.
