The Butcher’s Cut just released their new summer menu, so break out your sundresses and flamingo print clothing and grab a table!

What sets The Butcher’s Cut apart from other steakhouses in Gaslamp is that this restaurant houses San Diego’s largest display of dry-aged meat. We’re talking a display of an entire wall with rows and rows of different cuts of meat like New York, tomahawk, porterhouse, all aged a minimum of 21 days. You can even request a table by the wall if you’d like!

If you’re craving something a little more upscale, they also have wagyu, Certified Grade A5 Wagyu from Japan and Grade A8 from Australia. And if you’re vegetarian and have been dragged along by your carnivorous friends, don’t fret, they have amazing salads, vegetarian pasta and a vegan burger made with a soy patty.

Ahi & Salmon Tartare ($21) ikura, dill, capers. Presented beautifully, with layers of ahi tuna, avocado, raw salmon, and topped with ikura (salmon roe).

Burrata Bruschetta ($16) buffalo mozzarella, roasted cherry tomatoes, basil, evoo, shaved parmesan, sweet honey-like balsamic vinegar. A must-order! This is an incredibly loaded bruschetta served on a thick sourdough slab. The Burrata is so creamy and just melts in your mouth!

Italian Meatballs ($17) marinara, parmesan. Sounds simple but the Butcher’s Cut just does it better. Very extremely well-executed, very juicy!

Blue Lump Crab Cake ($21) tarragon, baby kale, jalapeno aioli. Very generous amount of crab. Their jalapeno aioli pairs very well and gives the crab cake some extra kick!

Butcher’s Salad ($15) butter lettuce, goat cheese, cranberries, cherry tomatoes, citrus vinaigrette. Simple but perfect for the warming weather!

You don’t want to sleep on their gorgeous, summer-ready cocktails!

The Butcher’s Choice ($17) silver tequila, peach tequila, triple-sec, pomegranate, grapefruit. Fruity, summery, overall delicious.

Lavender Joy ($17) – botanical gin, blackberry, lime press, lavender, prosecco rosé. This one doesn’t taste as floral as it sounds, but you’ll definitely feel sophisticated drinking this one!

Freezing in SD ($17) – reposado tequila, lahara liqueur, peach bitters, lime, pink Himalayan salt rim. If Lavender Joy is sophisticated, this one’s gonna remind you of your college party days. It’s bright blue, very stiff, but they still class it up a little with that fancy pink salt rim.

For the main event, we did some wine pairings.

Locally Caught Sea Bass ($35) creamy polenta, light raspberry puree, asparagus. The sea bass was paired with a Sauvignon Blanc by 13 Celsius Winery from the world-renowned area of Marlborough, New Zealand. It paired perfectly with the tender, juicy sea bass. Their polenta is so insanely creamy you’ll want to go back just for that. Also, don’t let the raspberry puree put you off, the whole dish worked very well together.

Center Cut New York dry aged in house, mushroom tapenade, roasted bell peppers, veal bone reduction chutney. The sauce that came with it was hearty and delicious, almost like a gravy. This was paired with a pinot from Cordoníu, a very well-known winery from Spain.

Just about everything from the Butcher Cut’s new summer menu is a hit. If you’re not sold on the 21-day aged meats, their seafood is just as amazing with caviar, oysters, seafood pasta, delicious locally caught fish. As for me, I’m still dreaming about that polenta!