Ich bin so aufgeregt über das, was ich in letzter Zeit sehe. Steaks werden in Nikosien langsam populär, mit der neuesten Ergänzung, Fogo Steak Nights.
Ich habe in der Vergangenheit ein paar Steak -Abendessen (sitzen) Veranstaltungen durchgeführt und möchte ein anderes machen.
Nur vorbestellt. Der beste Tag ist aus offensichtlichen Gründen der 14. März.
Ich möchte eine große Auswahl aus Tomahawks und Ribeye aus der ganzen Welt haben.
Das letzte Mal habe ich es geschafft, es auf 50 Euro für 400 g Steak, Seiten, Starter und ein Dessert zu bringen. Das war nicht profitabel, sondern eine erstaunliche Erfahrung.
Dieses Mal werde ich auch versuchen, kurz vor dem Kostenpreis zu sein, aber mehr Premium -Kürzungen anbieten.
Mein übliches Steak bei Veranstaltungen ist argentinische oder uruguayische Rippen-Eye (angebracht).
Sehen Sie mein Konto für einige Beiträge in R/Steak für meine Picanha und Tomahawk.
Ich hätte gerne einige Gedanken. Was möchten Sie essen wollen? Ich denke, mehr Fleisch, keine Starter, mehr Saucen (letztes Mal hatte ich Bearaise, Knoblauchbutter und Chimichurri) und einen Salat anstelle von Dessert.
Außerdem würde der Veranstaltungsort Kostenpreis Whisky enthalten.
https://www.reddit.com/gallery/1im1dxs
Von phr34k0fr3dd1t
7 Kommentare
This looks very interesting, so how does this work, practically?
– what’s the venue?
– how do we pre-order (and what does pre-ordering entail? do we pay the full fee in advance?)
– how early do we need to pre-order?
Are you still doing the steak sandwiches you had mentioned in previous posts?
It would be great if this was a permanent option (available in a restaurant, on Foody, etc.) and not just on specific dates.
This is awesome! I wish there was a place that could do steaks and BBQ roasts regularly on weekends only. I’ve seen this model work for people who love what they do, but would be depressed working in a 24/7 business. Prep Friday evenings and Saturdays, serving on Saturday night and Sunday lunch.
The meat is still walking and grazing!! That’s borderline Blue-Alive!
I think more meat, less starters is a good call for these types of events and sides that require no cooking on the night/can be served room temp… like potato salad, coleslaw, green bean salad and if having no starters the meat needs to be cut into pieces so you can share it/ finger food style. Sauce options are a good idea so as to cater for those that require a dairy free side and not cook the steak in butter.
It would also be cool to have birria style tacos or a steak sandwich where you also cook the onions/peppers on the barbecue…. Sorry I typed this all out and then re-read that you wrote sit-down meal….
In that case I believe starters are required if a sit-down situation, unless you can serve the food pretty quickly some form of starters would be appreciated when sat down waiting… but again it depends on the type of kitchen you have access to… and your target clientele, staff available to serve at the table…
Can you grill prawns? Korean style short ribs with lemon and salt… or make ahead sit down starters…. Potted pate, soup, caprese style salad, bread and fancy butter….
The type of steak isn’t the draw as long as it’s GOOD steak… no point having a t-bone if the sirloin part is going to be tough… for example I enjoy rib eye and when the place is good the rib eye is good, but weirdly the tomahawk isn’t always good so sometimes the more impressive the cut the less some people pay attention to the quality of the meat…
I want to attend! Hopefully life doesn’t get in the way again, so that I can finally try your steaks and meet you irl! Good luck !
If your steak is good enough and seasoned well, sauce is unnecessary imo. But some people have more steak expertise than others no? Sauces since antiquity have been used to make less appetizing things more palatable, a good cut of meat needs nothing more than salt, pepper and the correct temp.
Needs some more sear. Im glad youre going through with this. Please serve beer aswell. Dont sell anything at cost. Buy whiskey from Kyriakides he sells lower prices than the importers sometimes even.