We almost didn't get in to this dry-aged steak place given that they were fully booked for the next two days (283 Carrer d'Aragó, 935-193000). But somehow we landed a table, and it was an awesome experience. Right when you enter, you see huge slabs of beef dry aging behind the glass, and they seat you in gigantic booths upstairs, complete with an integrated carving station for the server. They come by to explain the different cuts of meat available, including a precious aged Galician ox that went for a whopping €480 (US$544) for 1 kg!
We couldn't afford that one, so we went with the two (relatively) cheaper cuts, the first of which was a mild tasting veal. I preferred the stronger-tasting cut that came next, particularly because of the fat (they're those big yellow cubes on the left side of the picture above). See, the meat itself wasn't as marbled nor tender as a good wagyu, but the fat was incredibly tasty due to the dry aging. The challenge thus was trying to eat the fat in moderation, or at least pacing oneself with the help of the salad and fries that it all came with, not to mention the digestifs that we got at the end.
I was very happy to have come here; it reminded me a bit of Dario Cecchini's food out in Chianti. Plus, it's an added bonus when each table comes adorned with three different types of olive oils (and even corresponding olives) for you to choose from, sorted in order of intensity. I hope that I'll eventually be fortunate enough to try that pricey Galician ox, but in the meantime my cheap-a$$ will probably just park myself at the more casual hamburger-focused extension that they have downstairs.
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