If you are a fan of stakes and arriving to Tricity, the first place for you to visit should be the Sopot-based Delmonico Cut Steakhouse. Here, you will find beef from the Japanese Kobe breed. The outstanding quality of its meat can be felt with the very first bites of juicy, aromatic steaks.
In Delmonico Cut Steakhouse, everything revolves around meat. Highest quality, perfectly aged meat. The one served in Delmonico Cut Steakhouse comes from the Japanese Wagyu breed, known also as Kobe. It is considered to be the most marbled meat in the world, which means great amounts of intramuscular fat. Wiesław Stop, the owner and head chef of the restaurant, has been breeding cattle for 12 years on his own farm in Kashubia. More than 200 cows and bulls, and more than 50 young rams enjoy completely natural development on 240 hectares of forests, meadows, and pastures.
What steak should we choose when visiting Delmonico Cut Steakhouse? If you are not certain, there are professional waiters and waitresses standing by to aid you. Guests select pieces of meat themselves. The menu comprises 10 steaks from different body parts. You can choose from rib steak, the most marbled piece of meat with a characteristic “eye” , or Picanha, served in the famous U-shape.
The New York Steak, served with a house specialty, home-grown potato, Caesar salad (Romaine lettuce, croutons, Caesar sauce), and Gaucho salad enjoys particular interest among guests. A glass of appropriate red wine is suggested to every steak. You can also experiment with some home-made sauces, such as pepper sauce or green parsley sauce.
For dessert, traditionally, Crème brûlée.
Aside from Wagyu beef steaks, Delmonico Cut Steakhouse also offers lamb meat that comes from the same farm. Meat comes from Wrzosówka and Berrichon du Cher breeds, and usually comes as shoulder, leg, or cutlets served on a cast iron frying pan.
The steaks are from 300 grams to an astounding 1.5 kg! Not all of them are available daily. Some need to be pre-ordered, so that they can mature properly.
Beef that eventually ends up on plates of the guests is dry-aged. Not many restaurants can allows themselves for a luxury like that. Dry aging is a time-consuming process that takes place in special conditions. This way, meat releases up to 20% of water, which makes it perfectly mature, aromatic, and has impressive, gentle flavour.
– Our philosophy is simple – we serve genuine steaks. Not only are they extremely aromatic, retain delicate structure, and unparalleled taste, but also, by coming from an ecological farm, they are very healthy. – says Wiesław Stopa. He earned his culinary mastery in American steakhouses. – After I came back to Poland, I decided to fulfill my dream of setting up a farm and opening a restaurant – he adds.
Delmonico Cut Steakhouse restaurant is located in Sopot forest, next to the famous Forest Opera. The building of Opera Hotel, in which it takes up the ground floor, was erected in 1911. In the beginning, it housed a hotel and a restaurant for hunters. You can find the remains of former storage space, where game was stored, in the back rooms of the restaurant. Is there a better place to enjoy highest quality meat?
Stanisława Moniuszki 10, Sopot
phone.: +48 58 555 56 04