Page 13 - aruba-today-20190211

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Monday 11 February 2019

L.G. Smith Steak & Chop House:

“It is All about the Right Mindset”

either is a full-bred Japanese cow or a cross-
breed between Japanese and local cow,
both are not authentic from Japan but still
great meat.” Every Friday night the restaurant
has its HaiKobe night, where you can enjoy
the real thing against a price that gives great
bang for the buck, says the chef. “Our supplier
in the States informed us that in the U.S. one
pays minimum $ 25 per ounce while our price is
$ 15 per ounce, quite a difference.”

USDA-certified Angus Beef
The restaurant offers several beef programs,
among others the prime steaks; USDA-certified
Angus Beef, and there are options for fish and
seafood. The chef continues explaining the dry
aged experience; how they give their steak its
unique flavor. “Before our prime cuts make
their way to your plate, we place them inside
ORANJESTAD — #1 of 15 best steakhouses on high quality food. “This is a team effort, without our dry-aging chamber for 30-60 days. This dry-
TripAdvisor, #4 of 46 of fine dining on TripAdvi- a successful team you cannot achieve this. aging process allows natural enzymes inside
sor in Aruba and #8 of fine dining in the Ca- We believe in consistency and passion for the the steak to break down muscle tissue, tender-
ribbean …. It all applies to L.G. Smith Steak & job.” Unique detail is the Butcher Table; they izing the texture and accentuating its flavor.
Chop House. There is more: the ONLY restau- bring their fine steaks and salt to your table to Venture inside and taste one for yourself.” Nat-
rant where you can indulge in AUTHENTIC Wa- choose from. The restaurant itself has a city- urally there is a broad wine menu with choices
gyu steak from the Kobe region in Japan. And like vibe and a styling where old school is re- from all over the world and the most awesome
to top it off; impeccable service in a setting spected while the new world is discovered. A Craft Cocktails, such as WATER, SMOKE, MIST &
where the classic school meets contempo- DJ plays chill lounge music to complete the FIRE. Each cocktail is carefully crafted to per-
rary attitude. “It is all about the right mindset”, confident setting. fection and incorporates fresh organic juices,
says Heidi Michiels, restaurant manager of L.G. local Aruban aloe; premium whiskey, bourbon,
Smith Steak & Chop House. Miracle Meat Man gin, port and cognac; and/or herbs such as
The ‘miracle meat man’ behind the kitchen lavender, sage and sweet bay leaf, among
One wall in the restaurant carries an artsy face delights is executive chef Sebastian Cechet other ingredients. The unexpected presenta-
with: Attitude is Everything. Well, the staff of from Uruguay. “We invest in very high quality tion of each drink is what takes the cocktails
L.G. Smith Steak & Chop House chooses the products, a good example is the Kobe beef to the next level, incorporating all the trends of
right attitude. “We are honored by the recog- which is authentic Wagyu from Japan, the modern mixology. “Cherry on the pie is our ser-
nitions on TripAdvisor, a reward after years of ONLY one on the island. Not everybody knows vice, we make no concessions about that.” For
hard work and dedication and a goal set to what this is so let me explain. The Wagyu is a both manager and chef, there is only one an-
become #1. And we did it,”says Heidi. What Japanese cow and there is a certain region in swer when we ask their favorite dish: “Wagyu
makes this steak & chop house stand out? Ac- Japan where they raise this cattle to a certain from Japan! It is simply the best and a unique
cording to the comments they receive from standard, in this case the region is Kobe. There offering on this island.”q
guests it’s the service in combination with the is also Wagyu raised in the U.S. and Australia,