Bangkok’s latest carnivore heaven sits just next door to the Woof Pack building (Bangkok Screening Room
boutique, Guss Damn Good
) and, along with fellow new opening Vietnamese-themed bar Happy Endings
, brings a welcome dose of cool to the Sala Daeng neighborhood. The Meatchop sees the team behind nearby Bitterman serve up premium steak, tasty tapas bites and cocktails amid a retro deli/butcher vibe.
The decor: A bright-lit window displaying well-marbled meats livens up the sleek black facade. Inside, an open kitchen promises a lively atmosphere, augmented by patterned black tiling, pastel pink walls and rattan chairs for a stylized take on a bustling neighborhood deli. Too cramped? Head outside where a handful of tables offer curbside dining.
The food: Bitterman’s Philippines-born chef, Enzo de la Cruz, takes charge of the grill with a focus on Australian prime cuts like 150-day-old Wagyu striploin (B900/300g) from Diamantina farm or 270-day-old Black Angus ribeye (B1,250/300g) from Rangers Valley. Other hefty options include the oven-baked Chiang Rai chicken (B400/half) and Australian lamb chops (B690). Otherwise you can nibble on Spanish-style small plates such as the grilled octopus with avocado mash and pickled chili (B230) or mixed cured meat platter (B700). For a quick lunch, grab a jamon serrano sandwich (B250) with tomato jam and cheddar cheese.
The drinks: To help with the heavy food, the cocktail menu puts an emphasis on digestion. That can mean getting a bit freaky with house-made pickle juice, as in The Pickle Surfer (B340), which also mixes bourbon and spice-infused syrup. A refreshing and tangy option is Blood and Sand (B340), a blend of scotch, Cherry Heering liqueur, sweet vermouth and orange juice. You can also pull some Thai craft beers from the fridge, like Changwon Express’s Chaophraya stout (B220) or Happy New Beer pilsner (B220).
Why we’d go back: Good meat, good drinks and an atmosphere conducive to good (if boisterous) conversation make The Meatchop a worthy proposition.