I’ve written about Jack O’Shea Chophouse before to say it was set to open in central Brussels in September. Unfortunately because of delays related to works, the chophouse is still closed. But after a long wait, Jack O’Shea himself told us yesterday that the chophouse will finally be opening in the coming days.
It is a soft-opening for the time-being but Jack O’Shea’s chophouse is set to become one of Brussels top foodie destinations in the New Year and will add to the already interesting restaurant scene in the Place St Catherine area.
There is no question that the quality of the meat at Jack O’Shea. Together with Dierendonck, he is one of Belgium’s best butchers. The meat which you get from this butcher whether it is a Wagyu beef t-bone steak, an Angus beef ribeye, an aged t-bone steak or just sausages from his large range (which includes mustard and spinach, Italian, beef and guiness, chorizo), are all exceptional.
With such quality of ingredients and a hot grill, all you need is to make sure you do not overcook the meat. In terms of culinary pleasures, there is nothing like a beautifully age-dried t-bone steak cooked rare and to perfection. All you need is the correct amount of seasoning (sea salt) and the patience to allow the meat to rest. So we are looking forward to what Jack O’Shea’s chophouse will add to the Brussels food scene. He is the second butcher (Dierendonck with Carcasse) who is opening a restaurant so meat lovers are in for a treat in Belgium in 2015.
For those who have not heard about Jack O’Shea, he is probably one of Europe’s leading butchers, though maybe not as famous as the much talked about as Dario Cecchini from Panzano in Chianti. The latter left his mark by organising a funeral of the ‘bistecca fiorentina’ when it was banned during the mad cow crisis a few years ago.
Jack O’Shea opened his first store in Brussels in 1998 and in 2006 he opened a second store in London. While it is great to have such a butcher in my home city, you can now purchase his excellent range of meats online in Europe. He is famous for his dry aged beef which is incredibly tasty and succulent. He also became famous for the grass fed and grain finished Angus beef which is perfectly marbled and a joy to cook.
He has been featured by some of the UK’s leading food writers and also featured in Heston Blumenthal’s “In Search of Perfection” series. He is one of those butchers who believes that every part of the animal should be used and you can find many different cuts which you might not find elsewhere.
Jack O’Shea can be found in the European quarter of Brussels on Rue Le Titien and is open from Monday to Saturday. His new shop just off Place St. Catherine and next door to the butcher is also open on Sundays.
Address: Schuman: 30 rue le Titien, 1000 Bruxelles, Open from Tuesday to Saturday. Sainte-Catherine: 24, Rue St Catherine, 100 Brussels. Open from Tuesday to Sunday.
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