Brutus Tavern: at the Kolonaki meat shop for “serious” steaks
From the menu, which deals almost entirely with meat, the salad was a nice surprise, with a variety of raw, wild mushrooms, truffled pecorino, roasted hazelnuts and a slightly spicy vinaigrette.
Before you get into the "serious" category with the selected beef cuts, there are also 4-5 dishes, and these are carnivorous, like the French-cut pork with plum or the smoked chicken with a royal mushroom sauce. The Armenian kebab of minced lamb with handmade pita bread, pickled onion, yogurt and tomato salsa was neat, but not a dish I would return for.
The next course includes, among others, a 40-day-aged Greek Chateaubriand with "burnt" butter, a porterhouse from American black angus for two (which is also one of the restaurant's hits) and a striploin steak from rubia gallega, a Spanish breed of cattle famous for its taste. We chose the latter, which was delicious and perfectly cooked. For accompaniment: French fries, which I didn't particularly like, and mac 'n' cheese with a crispy panko crust, which I would have liked a little more liquid.