![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAnVW6vn1iRo0dnhkBbA_vOXF7vlopfjctdECTb8SLshar-ioutExW1s3RKT-Wc3ZqeNMqwfT-Kakhd2ez2lTgy-88dfJbUQnvLjvbZcOL3oriceFxLzBTCGpRq6VEpy-K9LAKXseo99MDZucNQVXEfdRTL52qgNF371Bdz7DOImjGqGt-V9o2axHS6Hc/s16000/00.jpg)
以乾式熟成手法把牛肉精華濃縮封存,並直接使用龍眼木明火柴燒燻烤,玫瑰鹽稍作調味,吃起來肉質外脆裡嫩、肉汁香甜濃郁,還帶有龍眼木的木質香氣,這種獨特的感官與味覺饗宴,實在令人著迷!
另外還有較為經濟實惠、軟而多汁的濕式熟成系列,同樣以炭火柴燻手法烤製,柴燻香更加豐厚,且隨著部位不同、油花多寡,在味道上還有著不同變化,十分有趣!
若是不吃牛,亦有豬老饕、豬肋排、烤鴨胸、雞腿排、義大利麵、燉飯可做選擇,朋友聚會不愁點不到東西吃啦!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZuWRe8AMSYlUpBJRI6wsTbUNmIDB-PeBJROqh-ecASQSQ0I58OKEq_Tf77fUZdI9No73zkS6v_EHvAP5Qb-QNyp7PCsmEdnfO5dE0_80gpjtVfzKyem9Oy9bJ8QIl7eHN7l_2iuDLCWGCVX9DW73K4AWC-3f0wi36UIQV9-FaJIr66q5hVYisoOBzrIc/s16000/%E6%AF%94%E7%88%BE%E6%AF%94%E5%A4%AB-1.jpg)
老闆在阿根廷待了很長的一段時間,回臺灣後發現臺灣的牛排大部份都是先醃漬過,而且肉薄、口感又硬,怎麼吃都是醬料味,有些熟成過頭吃起來粉粉乎乎的,完全吃不出牛肉本身的口感和味道以及炭烤香氣。
慢慢便發現,原來早期臺灣進的紐澳系牛肉都是偏老的牛肉,而且因飼養國別不同、環境不同、土地礦物含量不同、草種不同、屠宰牛隻牛齡不同,牛肉所散發的味道差別也非常大,了解了這些區別後,老闆便開始去找牛肉嫩化的文獻,自學怎麼熟成(aged)牛肉,開始了漫漫實驗長路。
最後想分享給更多人知道,原來牛排不用醃漬調味,也可以如此多汁豐香又好吃!
比爾比夫乾式熟成牛排館成立於2015年,是高雄唯一提供乾熟成牛排的餐廳,我在2016年時採訪過開在高雄軟體園區內的第一家,當時吃到的中度乾式熟成菲力牛排,那在嘴裡爆開的豐厚多層次滋味與多汁軟嫩口感,我至今難忘!
不過高軟那家在疫情時期已經結束營業,並於2021年5月在高雄漢神巨蛋旁重新開業,店裡走一個精緻微奢感沙發吧風格,還有開放式料理區,可以看到老闆烤牛排的身姿,聞到陣陣煙燻香氣,邊等待、邊期待!
▼影片搶先看
【來談談何為乾式與濕式熟成】
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7o7JnWR9V6yQ-zY8y4TJNyFWT3nWwzTLtoTSdtl691kKkE0ECzdytvYhq70htQjgRaxsE_limH3o5N9FR0mYjvcOj-RTp4Cbxv0Ycm89Wz8ZbKEMm9lm-jwMpZD3i97_DfGSj6SqcWpjS8oUB-lEmZ3B66zjTf26YkzKz6SbxZivsF4Xe-53UglQQ5Jo/s16000/%E6%AF%94%E7%88%BE%E6%AF%94%E5%A4%AB-32.jpg)
🐮二是:牛肉本身的天然酵素會打破肌肉內的結締組織,使肉質變得更軟嫩。
牛肉的天然酵素和其外在微生物交互作用改進了牛肉的嫩度、風味和多汁性。
在這兩種過程中,真菌或黴菌在肉體表面增長,但這並不是肉質腐敗,而是輔助牛肉內天然酵素去軟化肉質與增進風味,且在牛肉的表面生成一層外殼硬皮,但這部份在烹調食用前會先切除,這也是為什麼乾式熟成的牛肉損失很多重量、價位也較高昂的原因!
濕式熟成是指在真空密封包裝內熟成,並保持肉質水份的牛肉。嗯…有點類似舒肥,不過卻是要在低溫約7℃以下去做熟成。它比乾式熟成花費的時間要來得少很多,且熟成過程中沒有任何重量損失,是目前最普遍的牛肉熟成方式,價格相對經濟實惠。(參考資料:維基百科)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7Y6gDTXtdCAya3GR6zur1UkjLEyLcPT0wWX1PN1hZgA9VXkrW5qIJ6c_r6UhQ8-iJjEWBJyIbMbMKb42SKpG3uZaXx110s3NFn8l1RzwfkpLHQh1HG6UA50sROtANr-cbIwma2H0eE1L5a5DaLwZhMHd7hNSJqN297vwBqKyiEmO2n5AmzZiS_mSxqOA/s16000/%E6%AF%94%E7%88%BE%E6%AF%94%E5%A4%AB-33.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdtA_1L2ZsjjmQi5uodysY0LMAUV3fz44kcuptf8_q9f2H2y4liyIIIOyBl0wmkkdRnEVei0ddYMkcCmpW2aiMOkFJ_-r7X2kulYtU7AB-wj2t9EWKajWBARvFB7SbKJKlXdr0aIUvSN9PQjN18UflXmInOOzVQg8Jo_Fy7PNWPQSmfQb-dONPyIHVFss/s16000/%E6%AF%94%E7%88%BE%E6%AF%94%E5%A4%AB-34.jpg)
老闆直接從熟成了約三個半月的大塊丁骨片下15oz,然後放在已經點燃的龍眼木上反覆燻烤,白煙瀰漫、渾厚木質氣息繚繞,粉色晶狀鹽粒灑落,在火焰催化下一點一點滲透進那已凝實緊密的牛排組織裡。
▼牛肉總匯拼盤(霜降/牛五花/板腱/菲力)(小$580/8oz;中$1080/16oz;大$1480/20oz)
這組是濕式熟成的牛排,它們會先在煙燻箱內,以龍眼木原木為炭火燻製一陣子,再移到旁邊烤架上,同樣用龍眼木點火細細燻烤,香氣很容易便吸收進肉中,吃起來煙燻風味會比乾式熟成牛排來的豐厚許多喔!
而且店家也很貼心,份量上有大、中、小可以選擇,方便客人根據自己的食量、或是聚會人數看著點餐。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMqvHvtliIufiWXE2XVx-qGPwt8X0w5OfKoNvR8FJ2N68gK0RwiN3jQGMJ9chl8AW6eY95V3M6hH3m81kmN-Uj-dJuZ9JzuUHTalxfvr8c0T_8ScMswFiRM5E2Ytn8QBwdeicy8U_MMACgwSFEJkMgHt8vd-a-wAnHkqUkHHLLIpPDQZH2JQzZ9a640nc/s16000/%E6%AF%94%E7%88%BE%E6%AF%94%E5%A4%AB-26.jpg)
雖然熟成牛排吃原味就已經很足夠了,不過店家也提供了『香菜大蒜綜合香料醬』、與『紅椒洋蔥番茄加紅酒醋和檸檬汁』,這兩款獨家特調醬料讓客人做口味轉換。
▼炭火柴燻霜降牛排
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizSzXozwmidFNpfZ36CBu4NYReaOe7imANfVhvnff3xe_MyIFXOujvWLs4gxJJOS6La1108kaD_zuFXQvuYMkpAuIkMMMrKqRzyrPKsrss6aT4RYsz0nNjHzH2MMVz9UjrUgvn5kNivig2WpOT23BZvcRgYuarBayIOdofNVTdrXvWT12KJopOKbPzR1s/s16000/%E6%AF%94%E7%88%BE%E6%AF%94%E5%A4%AB-28.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgFFaNMuNiQbmwbyf5eYUC6FnHq8UXJhPo0qskU1sRGHF4gtynsGk1pzwDQE7JOimSoSJNaYQsH5aSlI3nnGXBM4HiUMaICc21kIlh_ZSzsle5g6-3VzlRpnCC_mNxSuy-qmb7vdpZN-C_voeBW595-eV85gD71thVIaWtxHLyAQjF1osodcsp3XRn2a0/s16000/%E6%AF%94%E7%88%BE%E6%AF%94%E5%A4%AB-27.jpg)
霜降口感較為紮實,帶筋有嚼勁,咀嚼時煙燻香率先衝進嘴裡佔據整個口腔,然後霜降牛肉的厚實肉香緊追其上,油脂肉汁與煙燻香在咀嚼時慢慢融合到一塊兒,然後緊密集合在一起,對於喜歡吃有嚼勁、味道濃郁牛肉的朋友,我推薦可以點這款霜降牛排呦!
▼炭火柴燻板腱牛排
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCWLy0eV_y0bf8Xp7jYDvF727_MSJ6I_o1dgJZ3Ux2bSTnkPHfSiI-t0K9eA9UuGk5dxawfROLvBfR3hYypq5PJbOFWDWsldfPtV-h8QazSwkesfOemnr3RGoPVkNEtBplVFfwEDiwACkWdXghUwW7oCJRfGQDaEooNhn9h1D3cE_Ta8QIeFFYGyjD8gg/s16000/%E6%AF%94%E7%88%BE%E6%AF%94%E5%A4%AB-29.jpg)
嚴選肩胛部位最軟的那塊肉,也是味道最多的一塊肉,油脂偏少亦偏乾一些些,但龍眼木煙燻味道變得比較清晰明朗,不像霜降整體是融合在一起,就是…你可以吃到板腱肉的紋理撕咬感、以及清甜肉汁,然後煙燻香從旁邊路過Say Hi~的感覺。
▼炭火柴燻五花牛排
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpkYNGwRpbUT5xGerMFbwCLSmye2giFJaPPk6Le1BWUpFLzjHMdmeHAT_CmeTZkXQrk-FFVjgPGcL7uQI0q5rMQnD_22udT4wAyoAXa6xSpMWyhZ7FpbG7s-C2VxknuSTsC3jeEZ9sxGwV98lNTZpLObnwS-66_wmJdPwF9iysIyUZ6UsQNrsG9Tq7mpc/s16000/%E6%AF%94%E7%88%BE%E6%AF%94%E5%A4%AB-30.jpg)
牛五花的油花可是絕對豐厚噠!這一咬下,油脂便迫不及待從縫隙間奔湧而出,煙燻氣息在這裡反而被弱化,應該說,在放進嘴裡時可以感受到煙燻香,但在咀嚼時你只會專注在流瀉而出的油脂香甜、以及肉質的滑嫩潤口,其他都會被忽略掉了…😅
▼炭火柴燻草飼菲力牛排
▼日本生蠔($200)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSx4sEPyQlKp-zJqDhQShRzPRBXuF8KAg2JXfjBdNPH14yHhDDc0mCa4yGDU833kiqCIadAcPM1ZrqV3uTOkh5pFwEscZDOM8OWUA_VpXep2yyXMqKwvXAhfGMGFaqDAr_o_XGVyAPuULLfuoGAE6HaG0HKuhSdcV4l2ISl3kcoZQNZTmrl9_3efgYhcg/s16000/%E6%AF%94%E7%88%BE%E6%AF%94%E5%A4%AB-22.jpg)
▼碳烤大海蝦($200)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTipr3Rm2vAwp7_ik3XYknU3h55x4iDoT8y6XvbowrX_q21RoJLZyLgDGivBOo27BigTJg8CgrCC3m-XEFmQLWZ2K_fDeGf5KscvWXbUwEl6_5zsgDctUgb_byhiSG4dXlKv8QwiCloVY9-QkC1KsBw535EtuAvCWBh0w5NfFOoKjhe_MsFLHdV3OOfc0/s16000/%E6%AF%94%E7%88%BE%E6%AF%94%E5%A4%AB-24.jpg)
蝦殼不算好剝會黏住蝦肉,可能剛經歷換殼期,新殼與蝦肉上皮結締組織緊密連結的關係,不過它十分新鮮,肉質滑彈,即便只是簡單用鹽做調味,依然非常的甜呢!!
▼炭烤日本大干貝($200)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6DSbVnLAZ_9Bkismox6K3xS2nv-eMSSCap-brqUkB_QVZIjYPNng0ujHkxLkvJlm7P90uPTSFd-qXMRyLVISqWMzkqOVhlEWdR3beIx1ZYp-o9ZQcBBjwSkryNBuBhlfqhR5lzHklKsqQ4MTprpZ2ugbIWIuS6KOVdPqoG232b4OWx-lpmgYD3dv_H5c/s16000/%E6%AF%94%E7%88%BE%E6%AF%94%E5%A4%AB-35.jpg)
表面帶著焦香,軟嫩Q彈,多汁鮮甜,魚子醬帶來的清新海洋韻味,為其點睛!
▼湯品
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh136AZcflyBSbD8LUv4eaejAjqXV82LDREw29Hy6H71dFFbZ6Kg2tawF0NL0RxbrepbNjgo8IDujQ6YAcnrrwO9ZTpng6WB71PoKz0UDIuoGcx_oVGLj2V7fPAVXxfc7frF5kSCKJeWgV6mz1LR_trQaOZ1lLO7nGWzuI4PL2eaDw21pYnh6RFq0ZXRR8/s16000/%E6%AF%94%E7%88%BE%E6%AF%94%E5%A4%AB-13.jpg)
▼菜單提供給大家參考,如有變動請依店家公佈為準!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSLDXym40o3zKOLelYsNBZeXInBj0KkNBLxsPyK7yfYH0FgVZGAhgCq0ROW6Dm49SvIsk6ckSgIhuJw8FhwGhzeTHlZWk8Q36Oiap0njYmWyYD6rBSUzwA5SmniXkvhLm1vfFEFqjXMEWeQuudpksI1pNxdZlLZI69ngPbfuDf66bAMZIcGH3PN4wQ_no/s16000/%E6%AF%94%E7%88%BE%E6%AF%94%E5%A4%AB-4.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFXBzCPOIfMnS8GcY8t7th6zv8hjiMyW8niyQVujD-apWpWiDWQnZuUFSdjVS6aGOsFd7ceGgZMX9jLE-RnGdLMU4M_jB9Q577LO_NnnTZn7-lPbolnANaQiciG8CIijd0UZkrYxxFN9KYbn0bxIdChcZT7Y8qyEPPUIiOqaoZaoo5jqGopyZL7TbzyBA/s16000/%E6%AF%94%E7%88%BE%E6%AF%94%E5%A4%AB-5.jpg)
▼用餐空間
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjW_XoRHCV6VBXo4ARCBIT60cj7bF0FMJGTPaPmxOxRA9lsrXukmp9TfmDEsP4U8rJt9jwOuycxmZnxbbJyKyil-T9AcNIS4WT3_QgFCnZrnSUHOxyCPNe2BYhsebKCMiZYzQb8qHwywAMpD7rK3yoH4OUGORNBWHtjy6WpDltFRvBHHpAKixBlTTrbg8/s16000/%E6%AF%94%E7%88%BE%E6%AF%94%E5%A4%AB-12.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTtScpT47VRAhLAaBTpk1fMXOtxAd713EPpC5tQUzRYq2iW4og3wNJbymcv4s4MZRcIFvmMhF4LHXuX4THwxhZy04SMCQbNlmvC623S_HZf5C122Z_3tGxLaOWI5wUaFImBUlpsjx6CuXMGL0pPq0x_n4ylmNQJL-cV_w4CyGWMrff9obDNM9zWHVPNC8/s16000/%E6%AF%94%E7%88%BE%E6%AF%94%E5%A4%AB-3.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoA-o-z2hvV_vQ2sU1Pj5Tux8N6MhICK7e4BtJzV8zDsdYnlAF4i9CjkaX3nNzI4-AYj94ZzKqVmR5MKW9S95ql5sAwsD-qg8DLcYUuN_Stb12F3ze4hdFRzGdtvQ6CUvwyrvbfPgxnuLVoBVzwqzUT13LvAOQYJJL-PRzjKXVnJmN7jRPxjJfNSwtbG8/s16000/%E6%AF%94%E7%88%BE%E6%AF%94%E5%A4%AB-11.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8dSnijXZ9F37-gIhRAmtO8tqeDsRhsRRDGMQnayq3FXfGuO7n2n7cqz4hVLU4JHvmp_saEoZI46sJikZBen-rH0wqudrsFu_fpZdyla4BRlAiywGDKslrrEzs4q5VdJVkV4kLnQSpaCr4cWtt1Gf3tii8teKQe7eiFaE5wiRqpvu8Knx_WuxkxC2Wz9k/s16000/%E6%AF%94%E7%88%BE%E6%AF%94%E5%A4%AB-2.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinYbGt3QgHmhJJyCiD7TdWsP2_b1g5vuMN1STTVqSgl5M_CWtUwJHVlZKcdss86dmJWZMO0mWpgqmKzIJYkD3NZZfnreqCnZ_nuNPCv0LCXavG_FnoRoBg9q0MdyjUuhpi0BeNa0Lu0Dpms8eD4ChdRj_GVcHHmbc6YwSG6ICYXozI-NX3zKfGJ2Zyf-Y/s16000/%E6%AF%94%E7%88%BE%E6%AF%94%E5%A4%AB-8.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm0gc5VJEEyuM7DQSD0l2M3IH5Iafl9eylDYyjDiERLQs_jORzJ89fEN7QkjUSCsWv5TT52bSVJuDC_rcZwptZWExLG3gzuffSkMd5fQTCYK3wLoNaC0ITE9OpINn8GHCk6a2x1vupa8oyJqA6qIgwgRi7yyJSkEEHmDOsfVnGiBUmhkiIe3nnKdspuYU/s16000/%E6%AF%94%E7%88%BE%E6%AF%94%E5%A4%AB-6.jpg)
用餐區很有沙發酒吧之感。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMe6JQdtLosJkMskRXjBuufttX2MWDEsxvDjYWzT2NhMNyaRVMEzSzWhq2zd-muNp6iJNE1PloGsoDEVRfP6BO-uHLwjG0aeNnrPqqE8EqzdkT7Abb3jePLRb04msDqJMWTzo6IbtH9JWq7aprJZGJM0dXJnYUrS0GKuBlK6PwJGVpz5sjz5gqwIwvvTQ/s16000/%E6%AF%94%E7%88%BE%E6%AF%94%E5%A4%AB-10.jpg)
最後方亦有寬敞四人座位區。
另外還有較為經濟實惠、軟而多汁的濕式熟成系列,同樣以炭火柴燻手法烤製,柴燻香更加豐厚,且隨著部位不同、油花多寡,在味道上還有著不同變化,十分有趣!
若是不吃牛,亦有豬老饕、豬肋排、烤鴨胸、雞腿排、義大利麵、燉飯可做選擇,朋友聚會不愁點不到東西吃啦!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZuWRe8AMSYlUpBJRI6wsTbUNmIDB-PeBJROqh-ecASQSQ0I58OKEq_Tf77fUZdI9No73zkS6v_EHvAP5Qb-QNyp7PCsmEdnfO5dE0_80gpjtVfzKyem9Oy9bJ8QIl7eHN7l_2iuDLCWGCVX9DW73K4AWC-3f0wi36UIQV9-FaJIr66q5hVYisoOBzrIc/s16000/%E6%AF%94%E7%88%BE%E6%AF%94%E5%A4%AB-1.jpg)
老闆在阿根廷待了很長的一段時間,回臺灣後發現臺灣的牛排大部份都是先醃漬過,而且肉薄、口感又硬,怎麼吃都是醬料味,有些熟成過頭吃起來粉粉乎乎的,完全吃不出牛肉本身的口感和味道以及炭烤香氣。
慢慢便發現,原來早期臺灣進的紐澳系牛肉都是偏老的牛肉,而且因飼養國別不同、環境不同、土地礦物含量不同、草種不同、屠宰牛隻牛齡不同,牛肉所散發的味道差別也非常大,了解了這些區別後,老闆便開始去找牛肉嫩化的文獻,自學怎麼熟成(aged)牛肉,開始了漫漫實驗長路。
最後想分享給更多人知道,原來牛排不用醃漬調味,也可以如此多汁豐香又好吃!
不過高軟那家在疫情時期已經結束營業,並於2021年5月在高雄漢神巨蛋旁重新開業,店裡走一個精緻微奢感沙發吧風格,還有開放式料理區,可以看到老闆烤牛排的身姿,聞到陣陣煙燻香氣,邊等待、邊期待!
▼影片搶先看
【來談談何為乾式與濕式熟成】
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7o7JnWR9V6yQ-zY8y4TJNyFWT3nWwzTLtoTSdtl691kKkE0ECzdytvYhq70htQjgRaxsE_limH3o5N9FR0mYjvcOj-RTp4Cbxv0Ycm89Wz8ZbKEMm9lm-jwMpZD3i97_DfGSj6SqcWpjS8oUB-lEmZ3B66zjTf26YkzKz6SbxZivsF4Xe-53UglQQ5Jo/s16000/%E6%AF%94%E7%88%BE%E6%AF%94%E5%A4%AB-32.jpg)
所謂乾式熟成牛肉,是指經過幾個禮拜風乾後的牛肉,因為在熟化過程中會損失很多重量,但卻會讓牛肉本身天然的風味更為集中與飽和,所以通常只有較高等級的牛肉會這樣處理,而熟成過程主要由兩種方法來改變牛肉肉質:
🐮一是:水份從牛肉的肌肉組織內蒸發出來,使風味更加集中。🐮二是:牛肉本身的天然酵素會打破肌肉內的結締組織,使肉質變得更軟嫩。
牛肉的天然酵素和其外在微生物交互作用改進了牛肉的嫩度、風味和多汁性。
在這兩種過程中,真菌或黴菌在肉體表面增長,但這並不是肉質腐敗,而是輔助牛肉內天然酵素去軟化肉質與增進風味,且在牛肉的表面生成一層外殼硬皮,但這部份在烹調食用前會先切除,這也是為什麼乾式熟成的牛肉損失很多重量、價位也較高昂的原因!
濕式熟成是指在真空密封包裝內熟成,並保持肉質水份的牛肉。嗯…有點類似舒肥,不過卻是要在低溫約7℃以下去做熟成。它比乾式熟成花費的時間要來得少很多,且熟成過程中沒有任何重量損失,是目前最普遍的牛肉熟成方式,價格相對經濟實惠。(參考資料:維基百科)
▼乾式熟成帶骨紐約客牛排15oz($1480)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7Y6gDTXtdCAya3GR6zur1UkjLEyLcPT0wWX1PN1hZgA9VXkrW5qIJ6c_r6UhQ8-iJjEWBJyIbMbMKb42SKpG3uZaXx110s3NFn8l1RzwfkpLHQh1HG6UA50sROtANr-cbIwma2H0eE1L5a5DaLwZhMHd7hNSJqN297vwBqKyiEmO2n5AmzZiS_mSxqOA/s16000/%E6%AF%94%E7%88%BE%E6%AF%94%E5%A4%AB-33.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdtA_1L2ZsjjmQi5uodysY0LMAUV3fz44kcuptf8_q9f2H2y4liyIIIOyBl0wmkkdRnEVei0ddYMkcCmpW2aiMOkFJ_-r7X2kulYtU7AB-wj2t9EWKajWBARvFB7SbKJKlXdr0aIUvSN9PQjN18UflXmInOOzVQg8Jo_Fy7PNWPQSmfQb-dONPyIHVFss/s16000/%E6%AF%94%E7%88%BE%E6%AF%94%E5%A4%AB-34.jpg)
老闆直接從熟成了約三個半月的大塊丁骨片下15oz,然後放在已經點燃的龍眼木上反覆燻烤,白煙瀰漫、渾厚木質氣息繚繞,粉色晶狀鹽粒灑落,在火焰催化下一點一點滲透進那已凝實緊密的牛排組織裡。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm7ghP7vJ9OQeQKn0wqSYTzIXrq7WpFRHEYgYphBRgUu0Bz-r5x1B5JUvA5qdRcej_t-wPfKG9Xv6lnR33U-JPkLOUhPd9s9yPbPH571JIZmoYlLI9xIGKdS7TYWqMyAUATqLHnM-mPj4WkR_dIwdgSuKF2x2t6Yxj3tuSZLG3VymBl3zkSQ6T8za193U/s16000/%E6%AF%94%E7%88%BE%E6%AF%94%E5%A4%AB-38.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiifPrMSM7_bnKls4p1cAyu6melj_3feeSOeaUvj1PtPzAU9Teh12n9EvM6hbyngYSlxjks_R03OccD7LLNgAw4H9x4Bt-e9CoRs0gAdp1oNmRm7shAO9eun2i7QKgzvnajIrpWRTTk-feHwC_LlsJHcKZGl8mXvzdPqgXpJd0c98fzjeUNpfIj6nE0_fE/s16000/%E6%AF%94%E7%88%BE%E6%AF%94%E5%A4%AB-36.jpg)
一片片呈扇形排開的紐約客牛排,黑褐色油亮表皮、粉色外圍、中間呈現水光感嫣紅,十分誘人!
纏繞在外層的龍眼木原木煙燻香,在經過火烤與表層油脂融合後,轉化成了一股臘肉香。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOKJqBtLa8nekCuK90piujguFVFUPj9_B9yNT-OcLob5lf-c60driyBIr42wF9mzCRuycHQEFpO8yLxzNgWoTAFM1wJLFqVvAUVy4nmGe0VlxCG1V3BHHVbx4fyzlIK3Hry3S6PEws9s-M9nB3KPfGZmT96e9iWBEV5YbI3mn6d6DBZXzC8BZnTOQvEbU/s16000/%E6%AF%94%E7%88%BE%E6%AF%94%E5%A4%AB-39.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeSJ_uTZYpRR5HTv6hElY9LVbNB8jLOFcLL65HO1tk-olKzcpDpLFwxz3q2aG7lGK-f-iYtRv0-cAN8x_423yPLJomjUIoXp_Wtl9mexQkAQUiuW3idfKfXXtSrjKuZo3Z6OFzL7alBqhmi3-erRjWTTUR9Aor_lPRYaQ92iAFz9-wMQtZPZeSITiqieo/s16000/%E6%AF%94%E7%88%BE%E6%AF%94%E5%A4%AB-40.jpg)
熟成了三個多月,精華都被封鎖在中間的肉中,口感非常軟嫩有彈性,在玫瑰鹽作用下,深藏在牛肉中的豐厚香氣與汁水被帶出,牛肉本身的甘甜被提升了好多,再結合龍眼木那溫暖木質煙燻氣息,滋味更為香濃飽滿,超級迷人,吃過一次就會愛上啊!😍
▼牛肉總匯拼盤(霜降/牛五花/板腱/菲力)(小$580/8oz;中$1080/16oz;大$1480/20oz)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZpb4x5-HvOGLJeGaJmFczLAtYKP72RvEkRx2Ltau0TtGgu4Kba0ki30M9u6KoyZ194PRrPgjpqvjxB3mDAhwl_g0_9fmoWn6GAScYWBqsfT-Sow_N7mVw3nVEQ-Oc3bvvOA7HNwLqjDGN088JXh6X5p8HwLgxTea7grwRR312VVprL3pRJA9CpmG0mOc/s16000/%E6%AF%94%E7%88%BE%E6%AF%94%E5%A4%AB-16.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoDZKtughBP8bx2pVYUQcuuXRvxuSGU0qeJ7WDVmeYVSBo5I58HTXa0uweTXJ27sgRvneEaYqAmRw_wlTxQyoBO4VVCmphQYyuUtsVG7kXbGRMpPF9B-KjThj5pMZeFZMzZB9CNHYKv80cwd5UrdXc5qqcXmJAgzdlVbk9KWCij0B0xN72MapOzvFkN4Q/s16000/%E6%AF%94%E7%88%BE%E6%AF%94%E5%A4%AB-18.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8Y7T24Wpz2Z6jTd8RmFFt2VdVA1vfYmNU9VEBWsRktf1bWtYIU3Wb0Kuq_Vz1sLJjVvniw7rB-Drb5SYvpwtdlNaZp7TAfGKrSxvPIcgcoVdCwINyNYIl_nypNeiiCEz-hfymrmnjMB_MAIa4JmkOksRdKkbGNBcnd4LCRGCy79hPm3Sh7zrY9LTC44g/s16000/%E6%AF%94%E7%88%BE%E6%AF%94%E5%A4%AB-19.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj_OxX-kW8Zjjl-pON6O5GCr9G6E3Fy2MlowNbqb8i9mozEqXCMPUKBAFDWSpGWm7aSVjmv63IcIWD8iggRJ9JHeVUT953nUb8ak7tYmD0WbFnC5YU2PucmFTgA08z4inbAWs6kwCrVvhcQ1jJB5F7gCYMMokL8yWCynWuWmJNrnW-Y9UcDLLS6olM3CM/s16000/%E6%AF%94%E7%88%BE%E6%AF%94%E5%A4%AB-25.jpg)
拼盤由右到左分別為霜降牛排、板腱牛排、五花牛排、草飼菲力。
嗯…如果不知道哪個部位的口感適合自己,建議可以先點這道拼盤嘗試看看,吃到喜歡的,以後點它就好!或是想換吃不同部位時,自己心裡也好有個底。而且店家也很貼心,份量上有大、中、小可以選擇,方便客人根據自己的食量、或是聚會人數看著點餐。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMqvHvtliIufiWXE2XVx-qGPwt8X0w5OfKoNvR8FJ2N68gK0RwiN3jQGMJ9chl8AW6eY95V3M6hH3m81kmN-Uj-dJuZ9JzuUHTalxfvr8c0T_8ScMswFiRM5E2Ytn8QBwdeicy8U_MMACgwSFEJkMgHt8vd-a-wAnHkqUkHHLLIpPDQZH2JQzZ9a640nc/s16000/%E6%AF%94%E7%88%BE%E6%AF%94%E5%A4%AB-26.jpg)
▼炭火柴燻霜降牛排
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizSzXozwmidFNpfZ36CBu4NYReaOe7imANfVhvnff3xe_MyIFXOujvWLs4gxJJOS6La1108kaD_zuFXQvuYMkpAuIkMMMrKqRzyrPKsrss6aT4RYsz0nNjHzH2MMVz9UjrUgvn5kNivig2WpOT23BZvcRgYuarBayIOdofNVTdrXvWT12KJopOKbPzR1s/s16000/%E6%AF%94%E7%88%BE%E6%AF%94%E5%A4%AB-28.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgFFaNMuNiQbmwbyf5eYUC6FnHq8UXJhPo0qskU1sRGHF4gtynsGk1pzwDQE7JOimSoSJNaYQsH5aSlI3nnGXBM4HiUMaICc21kIlh_ZSzsle5g6-3VzlRpnCC_mNxSuy-qmb7vdpZN-C_voeBW595-eV85gD71thVIaWtxHLyAQjF1osodcsp3XRn2a0/s16000/%E6%AF%94%E7%88%BE%E6%AF%94%E5%A4%AB-27.jpg)
霜降口感較為紮實,帶筋有嚼勁,咀嚼時煙燻香率先衝進嘴裡佔據整個口腔,然後霜降牛肉的厚實肉香緊追其上,油脂肉汁與煙燻香在咀嚼時慢慢融合到一塊兒,然後緊密集合在一起,對於喜歡吃有嚼勁、味道濃郁牛肉的朋友,我推薦可以點這款霜降牛排呦!
▼炭火柴燻板腱牛排
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCWLy0eV_y0bf8Xp7jYDvF727_MSJ6I_o1dgJZ3Ux2bSTnkPHfSiI-t0K9eA9UuGk5dxawfROLvBfR3hYypq5PJbOFWDWsldfPtV-h8QazSwkesfOemnr3RGoPVkNEtBplVFfwEDiwACkWdXghUwW7oCJRfGQDaEooNhn9h1D3cE_Ta8QIeFFYGyjD8gg/s16000/%E6%AF%94%E7%88%BE%E6%AF%94%E5%A4%AB-29.jpg)
嚴選肩胛部位最軟的那塊肉,也是味道最多的一塊肉,油脂偏少亦偏乾一些些,但龍眼木煙燻味道變得比較清晰明朗,不像霜降整體是融合在一起,就是…你可以吃到板腱肉的紋理撕咬感、以及清甜肉汁,然後煙燻香從旁邊路過Say Hi~的感覺。
▼炭火柴燻五花牛排
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpkYNGwRpbUT5xGerMFbwCLSmye2giFJaPPk6Le1BWUpFLzjHMdmeHAT_CmeTZkXQrk-FFVjgPGcL7uQI0q5rMQnD_22udT4wAyoAXa6xSpMWyhZ7FpbG7s-C2VxknuSTsC3jeEZ9sxGwV98lNTZpLObnwS-66_wmJdPwF9iysIyUZ6UsQNrsG9Tq7mpc/s16000/%E6%AF%94%E7%88%BE%E6%AF%94%E5%A4%AB-30.jpg)
牛五花的油花可是絕對豐厚噠!這一咬下,油脂便迫不及待從縫隙間奔湧而出,煙燻氣息在這裡反而被弱化,應該說,在放進嘴裡時可以感受到煙燻香,但在咀嚼時你只會專注在流瀉而出的油脂香甜、以及肉質的滑嫩潤口,其他都會被忽略掉了…😅
▼炭火柴燻草飼菲力牛排
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlFhB0ewAzzK-q2MRkEAAHFYNYXf0pz-fjHgk-CM2UdnLFbHLurMUnNMijm14TqSRMa-KPeY_r6EzPcAWF7nghtDrHAJJUwzpBbv33ypJeIzhMWC-K5E0LrETDyW3bFW3ONj1ArYP3_v5pLjVjC__MCT3ldQh3qHioz8wu16yQHTStFH7N10bHEjsOsqw/s16000/%E6%AF%94%E7%88%BE%E6%AF%94%E5%A4%AB-31.jpg)
菲力外圍稍乾,油脂不如牛五花來得多,但卻極其多汁軟嫩香甜,是四種部位裡面我最愛的!
▼日本生蠔($200)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSx4sEPyQlKp-zJqDhQShRzPRBXuF8KAg2JXfjBdNPH14yHhDDc0mCa4yGDU833kiqCIadAcPM1ZrqV3uTOkh5pFwEscZDOM8OWUA_VpXep2yyXMqKwvXAhfGMGFaqDAr_o_XGVyAPuULLfuoGAE6HaG0HKuhSdcV4l2ISl3kcoZQNZTmrl9_3efgYhcg/s16000/%E6%AF%94%E7%88%BE%E6%AF%94%E5%A4%AB-22.jpg)
超大顆日本生蠔,只以橄欖油、羅勒、大蒜、檸檬汁做調味,去帶出生蠔的鮮甜,吃起來新鮮滑嫩,生蠔本身則是濃郁清甜,非常好吃!
▼碳烤大海蝦($200)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTipr3Rm2vAwp7_ik3XYknU3h55x4iDoT8y6XvbowrX_q21RoJLZyLgDGivBOo27BigTJg8CgrCC3m-XEFmQLWZ2K_fDeGf5KscvWXbUwEl6_5zsgDctUgb_byhiSG4dXlKv8QwiCloVY9-QkC1KsBw535EtuAvCWBh0w5NfFOoKjhe_MsFLHdV3OOfc0/s16000/%E6%AF%94%E7%88%BE%E6%AF%94%E5%A4%AB-24.jpg)
蝦殼不算好剝會黏住蝦肉,可能剛經歷換殼期,新殼與蝦肉上皮結締組織緊密連結的關係,不過它十分新鮮,肉質滑彈,即便只是簡單用鹽做調味,依然非常的甜呢!!
▼炭烤日本大干貝($200)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6DSbVnLAZ_9Bkismox6K3xS2nv-eMSSCap-brqUkB_QVZIjYPNng0ujHkxLkvJlm7P90uPTSFd-qXMRyLVISqWMzkqOVhlEWdR3beIx1ZYp-o9ZQcBBjwSkryNBuBhlfqhR5lzHklKsqQ4MTprpZ2ugbIWIuS6KOVdPqoG232b4OWx-lpmgYD3dv_H5c/s16000/%E6%AF%94%E7%88%BE%E6%AF%94%E5%A4%AB-35.jpg)
表面帶著焦香,軟嫩Q彈,多汁鮮甜,魚子醬帶來的清新海洋韻味,為其點睛!
▼湯品
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh136AZcflyBSbD8LUv4eaejAjqXV82LDREw29Hy6H71dFFbZ6Kg2tawF0NL0RxbrepbNjgo8IDujQ6YAcnrrwO9ZTpng6WB71PoKz0UDIuoGcx_oVGLj2V7fPAVXxfc7frF5kSCKJeWgV6mz1LR_trQaOZ1lLO7nGWzuI4PL2eaDw21pYnh6RFq0ZXRR8/s16000/%E6%AF%94%E7%88%BE%E6%AF%94%E5%A4%AB-13.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6ZfqbqR1QPX58qG5cUOym0mFOwIIxbYHDMRF6xQ1d-CR-jMQMKmx4WwM61n7r9jYJf0_QwcRgtUhSV7UjZ4QLXMRzsJIiiQclciXtFvksg8DFEP_xDYocAbfsc0-ZGR0fLwhsY8XRjFRhj3UI8l1-ptwxo4G20xHm8SymyRzELV0JC1Vs1d5BDL805kw/s16000/%E6%AF%94%E7%88%BE%E6%AF%94%E5%A4%AB-15.jpg)
湯品也很優秀,整碗湯都是以洋蔥下去熬製,然後最上面再放上起司,喝起來超級濃郁!沾裹烤到外脆裡鬆軟的蒜香法國麵包,多了奶油蒜香味,為接下來即將登場的主菜,做一個前導。
▼菜單提供給大家參考,如有變動請依店家公佈為準!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSLDXym40o3zKOLelYsNBZeXInBj0KkNBLxsPyK7yfYH0FgVZGAhgCq0ROW6Dm49SvIsk6ckSgIhuJw8FhwGhzeTHlZWk8Q36Oiap0njYmWyYD6rBSUzwA5SmniXkvhLm1vfFEFqjXMEWeQuudpksI1pNxdZlLZI69ngPbfuDf66bAMZIcGH3PN4wQ_no/s16000/%E6%AF%94%E7%88%BE%E6%AF%94%E5%A4%AB-4.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFXBzCPOIfMnS8GcY8t7th6zv8hjiMyW8niyQVujD-apWpWiDWQnZuUFSdjVS6aGOsFd7ceGgZMX9jLE-RnGdLMU4M_jB9Q577LO_NnnTZn7-lPbolnANaQiciG8CIijd0UZkrYxxFN9KYbn0bxIdChcZT7Y8qyEPPUIiOqaoZaoo5jqGopyZL7TbzyBA/s16000/%E6%AF%94%E7%88%BE%E6%AF%94%E5%A4%AB-5.jpg)
▼用餐空間
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjW_XoRHCV6VBXo4ARCBIT60cj7bF0FMJGTPaPmxOxRA9lsrXukmp9TfmDEsP4U8rJt9jwOuycxmZnxbbJyKyil-T9AcNIS4WT3_QgFCnZrnSUHOxyCPNe2BYhsebKCMiZYzQb8qHwywAMpD7rK3yoH4OUGORNBWHtjy6WpDltFRvBHHpAKixBlTTrbg8/s16000/%E6%AF%94%E7%88%BE%E6%AF%94%E5%A4%AB-12.jpg)
比爾比夫最吸睛的不是用餐區裝潢,而是這塊結合煙燻箱與碳烤台的烤肉區,還有最後靠牆一整排乾式熟成室!
可以非常大方直接欣賞帥老闆烤牛排,煙燻氣息充滿整個空間,嘴巴還沒嘗到呢,鼻子已經先享受一回了!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTtScpT47VRAhLAaBTpk1fMXOtxAd713EPpC5tQUzRYq2iW4og3wNJbymcv4s4MZRcIFvmMhF4LHXuX4THwxhZy04SMCQbNlmvC623S_HZf5C122Z_3tGxLaOWI5wUaFImBUlpsjx6CuXMGL0pPq0x_n4ylmNQJL-cV_w4CyGWMrff9obDNM9zWHVPNC8/s16000/%E6%AF%94%E7%88%BE%E6%AF%94%E5%A4%AB-3.jpg)
煙燻箱。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoA-o-z2hvV_vQ2sU1Pj5Tux8N6MhICK7e4BtJzV8zDsdYnlAF4i9CjkaX3nNzI4-AYj94ZzKqVmR5MKW9S95ql5sAwsD-qg8DLcYUuN_Stb12F3ze4hdFRzGdtvQ6CUvwyrvbfPgxnuLVoBVzwqzUT13LvAOQYJJL-PRzjKXVnJmN7jRPxjJfNSwtbG8/s16000/%E6%AF%94%E7%88%BE%E6%AF%94%E5%A4%AB-11.jpg)
龍眼木原木。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8dSnijXZ9F37-gIhRAmtO8tqeDsRhsRRDGMQnayq3FXfGuO7n2n7cqz4hVLU4JHvmp_saEoZI46sJikZBen-rH0wqudrsFu_fpZdyla4BRlAiywGDKslrrEzs4q5VdJVkV4kLnQSpaCr4cWtt1Gf3tii8teKQe7eiFaE5wiRqpvu8Knx_WuxkxC2Wz9k/s16000/%E6%AF%94%E7%88%BE%E6%AF%94%E5%A4%AB-2.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinYbGt3QgHmhJJyCiD7TdWsP2_b1g5vuMN1STTVqSgl5M_CWtUwJHVlZKcdss86dmJWZMO0mWpgqmKzIJYkD3NZZfnreqCnZ_nuNPCv0LCXavG_FnoRoBg9q0MdyjUuhpi0BeNa0Lu0Dpms8eD4ChdRj_GVcHHmbc6YwSG6ICYXozI-NX3zKfGJ2Zyf-Y/s16000/%E6%AF%94%E7%88%BE%E6%AF%94%E5%A4%AB-8.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm0gc5VJEEyuM7DQSD0l2M3IH5Iafl9eylDYyjDiERLQs_jORzJ89fEN7QkjUSCsWv5TT52bSVJuDC_rcZwptZWExLG3gzuffSkMd5fQTCYK3wLoNaC0ITE9OpINn8GHCk6a2x1vupa8oyJqA6qIgwgRi7yyJSkEEHmDOsfVnGiBUmhkiIe3nnKdspuYU/s16000/%E6%AF%94%E7%88%BE%E6%AF%94%E5%A4%AB-6.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBZRsbiK6xHKDNRpKlHaOf66omvDlwPYWcOIh6AdP4-bRp2r56_QnS_gDUWxP3_zawFqqfLgw_Qd87f1RDA6YYhoIfKxcMM9XjFn2ec6U28Z_MZv20B3Q4OpV-2ROsU9wwZaSPLjA_iVMBsY8ohpIsGH3XD3n9hIo8_133plXy8svLGwVmFe6gwwvBaWw/s16000/%E6%AF%94%E7%88%BE%E6%AF%94%E5%A4%AB-7.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMe6JQdtLosJkMskRXjBuufttX2MWDEsxvDjYWzT2NhMNyaRVMEzSzWhq2zd-muNp6iJNE1PloGsoDEVRfP6BO-uHLwjG0aeNnrPqqE8EqzdkT7Abb3jePLRb04msDqJMWTzo6IbtH9JWq7aprJZGJM0dXJnYUrS0GKuBlK6PwJGVpz5sjz5gqwIwvvTQ/s16000/%E6%AF%94%E7%88%BE%E6%AF%94%E5%A4%AB-10.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiY902PQgjtHEUQoaR2-VByTSesz0vWpuXMFwSU1VeGlhh_OA6u04Cyg6GViIIXS6evVD6h3oZlhKC3NsOSUdfULa9HwEr1Wjpse2BXQAeM8oEUNYwgPRv-Dt6RZpOaKWEX1rm5N1ArfOQASd3abYD9t2ttBfy-LgGEbwZSBna_GKPJjvN_Bv675ZYyQ0/s16000/%E6%AF%94%E7%88%BE%E6%AF%94%E5%A4%AB-9.jpg)
總之呢!比爾比夫是我現在心目中排名第一的牛排館,不論在牛排熟成、燻烤手法、餐廳環境與服務上都十分專業,還沒吃過乾式熟成牛排的話,非常推薦來比爾比夫乾式熟成牛排館吃看看呦!
0 意見:
張貼留言
如果有什麼希望看到的、或需要改善的,歡迎留言告訴我喲~
或者來跟我聊聊天也是可以的喔❤