Page 13 - AT

A13
Monday 25 February 2019

L.G. Smith Steak & Chop House:

“It is All about the Right Mindset”

in the States informed us wine menu with choices
that in the U.S. one pays from all over the world
minimum $ 25 per ounce and the most awesome
while our price is $ 15 per Craft Cocktails, such as
ounce, quite a difference.” WATER, SMOKE, MIST & FIRE.
Each cocktail is carefully
USDA-certified Angus Beef crafted to perfection and
The restaurant offers several incorporates fresh organic
beef programs, among juices, local Aruban
others the prime steaks; aloe; premium whiskey,
USDA-certified Angus Beef, bourbon, gin, port and
and there are options cognac; and/or herbs such
for fish and seafood. The as lavender, sage and
chef continues explaining sweet bay leaf, among
the dry aged experience; other ingredients. The
how they give their steak unexpected presentation
its unique flavor. “Before of each drink is what
ORANJESTAD — #1 of 15 best steakhouses on TripAdvisor, #4 of 46 of fine dining our prime cuts make their takes the cocktails to the
on TripAdvisor in Aruba and #8 of fine dining in the Caribbean …. It all applies to way to your plate, we next level, incorporating
L.G. Smith Steak & Chop House. There is more: the ONLY restaurant where you can place them inside our all the trends of modern
indulge in AUTHENTIC Wagyu steak from the Kobe region in Japan. And to top it dry-aging chamber for mixology. “Cherry on the
off; impeccable service in a setting where the classic school meets contemporary 30-60 days. This dry-aging pie is our service, we make
attitude. “It is all about the right mindset”, says Heidi Michiels, restaurant manager process allows natural no concessions about
of L.G. Smith Steak & Chop House. enzymes inside the steak that.” For both manager
to break down muscle and chef, there is only one
One wall in the restaurant carries an artsy face with: Attitude is Everything. Well, tissue, tenderizing the answer when we ask their
the staff of L.G. Smith Steak & Chop House chooses the right attitude. “We are texture and accentuating favorite dish: “Wagyu from
honored by the recognitions on TripAdvisor, a reward after years of hard work and its flavor. Venture inside Japan! It is simply the best
dedication and a goal set to become #1. And we did it,”says Heidi. What makes and taste one for yourself.” and a unique offering on
this steak & chop house stand out? According to the comments they receive Naturally there is a broad this island.”q
from guests it’s the service in combination with the high quality food. “This is a
team effort, without a successful team you cannot achieve this. We believe in
consistency and passion for the job.” Unique detail is the Butcher Table; they bring
their fine steaks and salt to your table to choose from. The restaurant itself has a
city-like vibe and a styling where old school is respected while the new world is
discovered. A DJ plays chill lounge music to complete the confident setting.

Miracle Meat Man
The ‘miracle meat man’ behind the kitchen
delights is executive chef Sebastian Cechet
from Uruguay. “We invest in very high quality
products, a good example is the Kobe beef
which is authentic Wagyu from Japan, the
ONLY one on the island. Not everybody knows
what this is so let me explain. The Wagyu is a
Japanese cow and there is a certain region in
Japan where they raise this cattle to a certain
standard, in this case the region is Kobe. There
is also Wagyu raised in the U.S. and Australia,
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