老味人气西餐
引领风骚30年

【台北餐厅】红屋牛排 - 餐厅外观│TaiwanDay

坚持好质量  保留老味道

30年前,忠孝东路上的「红屋牛排馆」在台北街头掀起时髦的西餐风潮。创办人许文兴出身自「希尔顿饭店」,每日视察店面掌握质量外,宁舍广告费将资金投入新鲜食材,留下许多人对原味牛排的美好印记。
30年后,在美式餐厅林立的民生东路,红屋开设第3家店,现在不只吸引老饕熟客上门,也是附近上班族和家庭聚会的热门据点,吃腻了自助餐或宴席,不管何时来红屋,总能品出不随时间褪色的金色年华。

红屋牛排馆的木造装潢和暖色系灯光,与现代的西式餐厅相比,显得老派而稳重,牛排的滋味依然令人惊艳,亲切招呼里的细腻人情,也非制式员工守则所能取代,午餐还提供超值价,店经理说,这里对牛排的质量要求很高,但希望让一般民众也能享用。晚餐时段店内会为每张桌上点亮烛光,即使是初来乍到的客人,也能在复古景致中,自在尝到每一口暖心滋味。

【台北餐厅】红屋牛排 - 用餐环境│TaiwanDay
【台北餐厅】红屋牛排 - 主餐美国角尖肋眼牛排与随餐餐点│TaiwanDay

主菜:德国烤猪腿:红屋老板曾赴德国学习西餐10余年,烤猪腿即为他回台后改良的招牌菜式,特选猪前腿肉以盐腌渍,再以猪大骨高汤煮透,放凉后快速烘烤,每道环节花费的时间都须精准掌握,外皮酥脆喷香,肉质软嫩而不腻,最能讨食客欢心。
主菜:美国角尖肋眼牛排:老饕心中首选的厚实肋眼牛排,表面油花均匀细致,口感鲜嫩、香气十足,强调原汁原味的料理法,佐以少量海盐,就能让肉质余韵在舌尖绽放甘醇,搭配蜜地瓜和时蔬,成就一场视觉与味觉的丰富飨宴。

生菜色拉(随餐):精选当季萝卜、小西红柿等新鲜蔬果,可选择淋上千岛酱或日式和风酱,清甜又开胃。
香蒜面包、法国面包(随餐):由点心师傅每日现做的两款面包,烤热后冒出腾腾香气,蒜香面包金黄酥脆,法国面包富有嚼劲,涂上奶油后更显细致有弹性。
汤品:洋葱汤(随餐):切丝洋葱翻炒至金黄香甜,融入慢火熬煮整天的牛肉大骨高汤,食材简单却有赖师傅深厚的功力,口感格外醇厚浓郁,趁热享用风味最佳。
甜点:焦糖布丁(随餐):层次丰富的焦糖布丁,奶香和焦糖风味交迭,口感绵密滑顺令人回味,是最甜美的收尾。

 

【台北餐厅】红屋牛排 - 生菜色拉│TaiwanDay

台北故宫、九份老街夜景、十分老街放天灯、淡水马偕古迹巡礼5天4夜之旅

宜兰蜻蜓石下午茶、漫游人间仙境明池湖、栖兰森林神木群5天4夜之旅

宜兰陶隐工坊、花莲静浦划船、台东鸾山爬树趣6天5夜之旅

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Traditional, popular western cuisine Leading restaurant for 30 years

Taiwan Travel:Delicacy - Home Steak|TaiwanDay

Insistant on serving fine quality, preserving the original flavor
Thirty years ago, this Home Steak restaurant opened on Zhongxiao East Road sparked a trend of fashionable western dining in Taipei. Founder Hsu Wen-shing, who had previously worked in the Hilton Hotels, checked on the restaurant everyday to manage quality control. He chose to invest heavily on fresh ingredients rather than on advertising, leaving a fine impression for many on steak without extra seasoning.

The restaurant is embellished with wooden furniture and warm lights. Compared to more modern western restaurants, its classic and sedate. The taste of its steaks is still astounding, and the hospitality showed in the friendly greetings are irreplaceable by fixed employment guidelines. There are special offers for lunches because according to the manager, while the restaurant has high requirements for the quality of its steaks, it hopes it is affordable to regular guests. At dinner time, candles are lit at every tables so that even first-time customers can enjoy every bite of pleasure in this vintage setting.

Taiwan Travel:Delicacy - Home Steak|TaiwanDay
Taiwan Travel:Delicacy - Home Steak|TaiwanDay

Main course: German-style Roasted Pork Leg
The owner of Home Steak learned western cuisine in Germany for more than 10 years. Roasted pork leg is a special dish he adjusted from the german Schweinshaxe after he returned to Taiwan. Carefully selected pork leg marinated, simmered in pork bone soup, and then speedily roasted after being cooling. Every step requires precise timing. The crispy skin and soft, tender meat are gourmets’ favorite.

Salad (comes with the main course)

Selected seasonal carrots, tomatoes, and other fresh fruits and vegetables. Drenched with thousand island dressing or Japanese sesame dressing. It’s refreshing and appetizing.

Soup: onion soup (comes with the main course)

Golden and sweet fried onions simmered with beef bone soup for a day. The ingredients are simple but with chef’s fine skills, the taste is exceptionally rich. Best to enjoy when it’s hot.

 

Taiwan Travel:Delicacy - Home Steak|TaiwanDay