Miss Steak 錯誤牛排館 - West District

At noon, my wife and I just went to dinner with the feeling of being a fan of a friend's shop. We didn't have any expectations. We ordered rib eye heart, goose breast, and kidney beans. The process of serving the food is constantly amazed by the details of the chef, especially the handling of the meat, which makes you feel that you can earn it! During the whole meal, I forgot to take pictures, and when I finally thought of taking pictures, I only took the last bite of dessert. Oh yes, giant push rib eye heart!

Every dish has a good taste that cannot be eaten in other restaurants The menu and dishes are designed by the handsome chef who returned from Australia There is also a hidden menu The handmade Lim Kuni has a good taste and the hardness is just right The thick soup is also the taste of layers stacked The quality of the pork is good enough to be medium cooked Just left for the next meal and want to go in again!

Great dining experience! We ordered grilled octopus feet, Linguine, rib eye, and aged black pork The chef uses a lot of local ingredients and integrates Western techniques The miso-based sauce is paired with grilled octopus, making the octopus's own umami more multi-faceted Aged and then charcoal grilled beef and pork are rich in flavor Linguine noodles are springy and fragrant when fried with assorted spices and dried shrimp The menu seems to be updated from time to time It's a shop that will make you want to go again and again

Every dish is like a work of art, taste and smell are a pleasure, you can feel the chef's dedication to cooking, the most unexpected thing is that Western food is only at such a price! ! ! The boss is also handsome ????

Experience the super restaurant. The owner is very attentive. When serving the dishes, he will explain the details of each dish. The sauce of each dish is prepared by himself. Every dish ordered today is very classic. Erlime sauce, and crispy and refreshing mini potatoes ?Ping iron beef paired with purple rice koji sauce is really unforgettable, and I will come again next time! ! Main meal: Beef rump cover, flat iron beef Side dishes: Questyle Pie, Charcoal Grilled Takoyaki, Porcini Fries Drinks: Raspberry Coffee dessert: highland soil In the open bar seats, you can see the details of the whole food cooking. The boss will also enthusiastically share the cooking secrets and the psychological journey of cooking, which is great! Thank you boss for your selfless sharing, great holiday with an unforgettable meal

Excellent dining experience! The food is impeccable, every dish is full of ingenuity, surprising taste buds feast, the CP value is very high; the environment is warm and comfortable, suitable for a date. The detailed dining experience is attached below: When I was choosing a restaurant for the second anniversary with my boyfriend, I noticed that this newly opened steakhouse with few reviews but full of praise, and the community is also very careful, so I took a gamble and made an appointment for a weekend dinner, and the result was amazing. Almost looking forward (⁎⁍̴̛ᴗ⁍̴̛⁎) The charcoal-grilled octopus feet are full of flavor, the meat is thick, delicious and chewy, the red miso sauce is well matched, and the portion is very sincere; Flat iron beef, the steak is tender and gluten-free, perfectly cooked, and has a strong meat flavor. The black garlic paste has the texture and sweetness of sweet potato paste at first, and the fine taste has the fragrance of garlic; The goose breast oil is delicious, paired with shredded potato noodles, there is a sense of fun imitating the street food "goose meat noodles", and also served with dried blueberries, sweet and sour appetizer; Handmade Lin Kunni, praise to die! The taste of the noodle is very special, the adsorption sauce is very tasty, the overall seasoning is invincible, and a little spicy taste is super smooth; The final dessert, about the forest, is a completely new taste experience. The matcha itself has zero added sugar, so the entrance is salty. The middle part is paired with sesame sugar, five-leaf pine smoothie, and petals to gradually construct the complete taste of this work. From the first sip, which is thought to be stepping on thunder, to the progressively stacked layers later, each sip has a new taste, which is addicting. I really like the chef's use of Taiwanese ingredients in the dishes and play with the creativity of the dishes. I also appreciate the integrity of each dish created by them, and the diversity of taste and taste! All in all, it's very good. It's a treasure from this trip to Taichung. I hope to have a chance to visit again in the future.ʕ •ᴥ•ʔ The only small suggestion is that the table in the double seating area is a bit unbalanced, and I felt disturbed a few times during the meal, maybe it can be ok See how to fix this little problem. Overall, it's great, I recommend it to everyone!

Noble and inexpensive fine dining. The taste is good, and the chef is also very careful to explain the combination of ingredients. Many local ingredients are very fond of, including the flowers planted upstairs. Big push octopus feet, fat and tender, invincible value, and extraordinary pie, I really like the triple combination of Luoshen, duck liver and cocoa, which is amazing. The dry-cooked steak is very tender, it is very refreshing with the coking carrot sauce, and the lamb chops are very refreshing. People who are afraid of the smell of sheep don't have to worry. For dessert, we ordered matcha and chocolate. I personally think the matcha is okay, the visual is very beautiful, and the five-leaf pine smoothie (that is, the five-leaf pine of the pine tree) is very special, but I always feel that the taste seems to be missing. The chocolate-flavored desserts are very good, especially the single malt whisky added, which adds a bit more mature flavor, I just want to drink it alone! Paired with a raspberry smoothie, it's a very favorite dessert. Then I pushed the handmade pasta, and I had to eat it when I saw the handmade noodles (although the chef said that it was very tiring to make noodles ?) The three of them divided the appetizers, main dishes, and desserts together, and they were very full! The price falls in the early 1000s per person.

I enjoyed a dinner experience very much. I didn't expect to sit at the bar and see the production process of each dish. The chef introduced the ingredients, sauces and cooking concepts in detail. Although I didn't understand all of them, it was visually novel. . My favorite appetizer, octopus feet, has the wild flavor of South America. The main course loves the rib eye heart, which is the perfect finishing touch with the olive oil in the sauce. In addition, the soil of the dessert plateau is my favorite. I actually have the peat-flavored Ardbeg whisky that I love, and the iced latte is also unexpectedly smooth, but in the end, the owner shared the private gin and captured the heart of the drunkard! I would like to visit again and try the pasta. I watched several plates in one night, but I really couldn’t eat it anymore ?