Seitdem es im Blockhouse echte Prime-Steaks (RibEye am Knochen) gibt ist unser Besuch im Grunde schon zu einem Ritual geworden. Mittlerweile habe ich dort alleine sicher schon an die 50 kg davon verzehrt…nimmt man die Kollegen hinzu sicher schon mehr als 200 kg, bei einem Preis von ca. 49.- Euro für das gegrillte Kilo im Restaurant völlig fair.
Das Blockhouse wäre mit seinen ordinären Steaks sicher nicht in die engere Wahl gekommen, wenn es um echte Steak-Erlebnisse geht – anders sieht es aber eben mit den nicht auf der Karte gelisteten Steaks aus.
Zu Beginn des Angebotes existierte lediglich ein Stück Pappe auf dem ganz schlich verschiedene Gewichtsklassen notiert waren – wurde eines von den gelisteten Steaks zubereitet – wurde dieser Eintrag einfach durchgestrichen – mittlerweile gibt es dafür eine kleine Tafel direkt beim Grill.
Ganz wichtig: Grundsätzlich würde ich ab 450 Gramm (die Steaks gehen bis zum Kilo) Frischgewicht immer medium ordern. Zudem würde ich darauf drängen das sehr, sehr scharf angegrillt wird – außerdem keinesfalls Steakpfeffer draufmachen lassen (kann man später ggf. auch selber noch) und vor allem auch keine Butter oder irgendeine Sauce drauf-pinseln lassen. Beachtet man dies im Blockhouse, wird das Steak eine kulinarische Überraschung und ein echtes Geschmackserlebnis sein!
Unser letzter Besuch
In kleiner Runde haben wir am 2. Februar mal wieder das Block House gegenüber vom Hamburg Hbf besucht.
Obwohl wir uns sicher schon zu den Stammgästen zählen lassen können erhielten wir leider bereits vor unserer Order den ersten Dämpfer – die Flasche mitgebrachten Shiraz (Mollydooker, Boxer 2014) durften wir trotz des angebotenen Korkgeldes nicht öffnen – das geht auch anders!
Die Restaurantleiterin vom Dienst war mehr als unkooperativ, ja eigentlich schon mürrisch wie ein Kollege bedauernd anmerkte. Egal wo in Hamburg, seien es Steakhäuser wie das MASH, das Estancia, die Meatery, das Butchers oder Orte wie das Vier Jahreszeiten, das Atlantic oder der Portugiese um die Ecke – ja sogar bei Maredo kann man seinen besonderen Wein genießen- so etwas ist uns seit Jahren nicht vorgekommen.
Wir alle hoffen das dies ein einmaliger Ausreißer war – wäre schade auf die Prime Steaks verzichten zu müssen – wo Hamburg doch sonst eine sehr weltmännische Stadt ist.
Unser Kellner schaffte es durch seinen Einsatz und Überblick fast den Fauxpas seiner „Chefin“ wieder auszubügeln – wir wollen jedoch nicht Verschweigen das wir, auf Grund der gemachten Erfahrungen – wir kamen uns schon fast wie Bittsteller vor – in der nächsten Zeit wohl weniger häufig im Blockhouse erscheinen werden – das müssen wir erst einmal „verdauen“.
Unser Kellner war in jedem Falle prädestiniert für den Umgang mit Gästen und durchweg serviceorientiert – da kann die eine oder der andere sich noch viel abkucken – völlig losgelöst von der „gefühlten Position in der Nahrungskette des Blockhouse Teams“.
Fazit
Das wichtigste – Die Steaks waren wie immer echte „Sahnestücken“, die Herren am Grill sind halt echte Profis – Chapeau.
Update [2016-08-19]
Leider sah sich das Block House nicht in der Lage die qualitativ und geschmacklich höherwertigen Steaks oder Gleichwertiges von Freitag auf Montag hin zu beschaffen – weshalb wir einen von langer Hand geplanten Besuch in großer Runde, dort leider absagen und in das Steakhouse St. Georg verlagern mussten – letzten Endes eine gute Entscheidung, denn dort hat man sich der Problematik ad hoc angenommen und uns am darauffolgenden Montag sehr serviceorientiert mit der gewünschten Qualität versorgt.
Update [2016-12-20]
Zwischenzeitlich waren wir in verschiedener Besetzung mehrfach vor Ort – auch wenn das eine oder andere hin und wieder unrund lief, so gab es doch durchgängig Prime-Steaks in der gewohnt überzeugenden Qualität (wenn auch leider nicht immer in der gewünschten Größe 930+…), was dieses Blockhouse für uns trotz allem noch immer ganz besonders macht. Die dortigen Grillprofis sind Meister ihres Faches.Since there are real Prime-Steaks (RibEye on the bone) in the Blockhouse, our visit has basically become a ritual. In the meantime, I’ve probably already eaten about 50 kg of it there on my own…and if you add the colleagues, I am sure we reached more than 200 kg at all, at a price of about 49.- Euro for the grilled kilo in the restaurant completely fair.
The Blockhouse with its ordinary steaks would certainly not have come into the shortlist when it comes to real steak experiences – but it looks different with the steaks not listed on the menu.
At the beginning of the offer it existed only a piece of cardboard on completely simply different weight classes were noted – one of the listed steaks was prepared – this entry was simply crossed out – meanwhile there is a small board for it directly near the grill.
Very important: Basically, I would recommend to order steaks from 450 grams (the steaks go up to a kilo) fresh weight always medium. In addition, I would urge that you ask them to grill on very, very high temperature – also do not put steak pepper on it (you can do it yourself later) and above all do not allow them to put butter or any sauce on it. If you pay attention to this in the blockhouse, the steak will be a culinary surprise and a real taste experience!
Our Last Visit
In a small group we visited the Block House opposite Hamburg Central Station again on February 2nd.
Although we can certainly be counted among the regular guests, we unfortunately received the first damper right before our order – we were not allowed to open the bottle brought Shiraz (Mollydooker, Boxer 2014) in spite of the offered corkage – here you got to change your mind.
The restaurant manager was more than uncooperative, actually already grumpy as a colleague regretfully remarked. No matter where in Hamburg, at steak houses like the MASH, the Estancia, the Meatery, the Butchers or places like the Four Seasons, the Atlantic or the Portuguese around the corner – you can even enjoy your special wine at Maredo – something like this has not happened to us for years.
We all hope that this was a unique runaway – it would be a shame to forgo the prime steaks – when Hamburg is otherwise a very cosmopolitan city.
Our waiter almost managed to iron out the faux pas of his „boss“ – but we don’t want to hide the fact that we, due to our experiences – almost felt like petitioners – we will probably appear less frequently in the blockhouse in the near future – we first have to „digest“ that.
In any case, our waiter he was predestined for dealing with guests and was always service-oriented – one or the other can still cough up a lot – completely detached from the „felt position in the food chain of the Blockhouse Team“.
Conclusion
The most important thing – the steaks were like always great, the gentlemen at the grill are just real professionals – Chapeau.
Update [2016-08-19]
Unfortunately the Block House was not able to get the higher quality and tasty steaks within a week – which is why we had to cancel a long planned visit and change to the Steakhouse St. Georg – in the end a good decision, because they took care of the problem ad hoc and provided us with the desired quality.
Update [2016-12-20]
In the meantime we were in different line-up several times on site – even if one or the other went out of round from time to time, there were prime steaks in the usual convincing quality throughout (although unfortunately not always in the desired size 930+…), which still makes this blockhouse very special for us despite everything. The barbecue professionals there are masters of their handicraft.Since there are real Prime-Steaks (RibEye on the bone) in the Blockhouse, our visit has basically become a ritual. In the meantime, I’ve probably already eaten about 50 kg of it there on my own…and if you add the colleagues, I am sure we reached more than 200 kg at all, at a price of about 49.- Euro for the grilled kilo in the restaurant completely fair.
The Blockhouse with its ordinary steaks would certainly not have come into the shortlist when it comes to real steak experiences – but it looks different with the steaks not listed on the menu.
At the beginning of the offer it existed only a piece of cardboard on completely simply different weight classes were noted – one of the listed steaks was prepared – this entry was simply crossed out – meanwhile there is a small board for it directly near the grill.
Very important: Basically, I would recommend to order steaks from 450 grams (the steaks go up to a kilo) fresh weight always medium. In addition, I would urge that you ask them to grill on very, very high temperature – also do not put steak pepper on it (you can do it yourself later) and above all do not allow them to put butter or any sauce on it. If you pay attention to this in the blockhouse, the steak will be a culinary surprise and a real taste experience!
Our Last Visit
In a small group we visited the Block House opposite Hamburg Central Station again on February 2nd.
Although we can certainly be counted among the regular guests, we unfortunately received the first damper right before our order – we were not allowed to open the bottle brought Shiraz (Mollydooker, Boxer 2014) in spite of the offered corkage – here you got to change your mind.
The restaurant manager was more than uncooperative, actually already grumpy as a colleague regretfully remarked. No matter where in Hamburg, at steak houses like the MASH, the Estancia, the Meatery, the Butchers or places like the Four Seasons, the Atlantic or the Portuguese around the corner – you can even enjoy your special wine at Maredo – something like this has not happened to us for years.
We all hope that this was a unique runaway – it would be a shame to forgo the prime steaks – when Hamburg is otherwise a very cosmopolitan city.
Our waiter almost managed to iron out the faux pas of his „boss“ – but we don’t want to hide the fact that we, due to our experiences – almost felt like petitioners – we will probably appear less frequently in the blockhouse in the near future – we first have to „digest“ that.
In any case, our waiter he was predestined for dealing with guests and was always service-oriented – one or the other can still cough up a lot – completely detached from the „felt position in the food chain of the Blockhouse Team“.
Conclusion
The most important thing – the steaks were like always great, the gentlemen at the grill are just real professionals – Chapeau.
Update [2016-08-19]
Unfortunately the Block House was not able to get the higher quality and tasty steaks within a week – which is why we had to cancel a long planned visit and change to the Steakhouse St. Georg – in the end a good decision, because they took care of the problem ad hoc and provided us with the desired quality.
Update [2016-12-20]
In the meantime we were in different line-up several times on site – even if one or the other went out of round from time to time, there were prime steaks in the usual convincing quality throughout (although unfortunately not always in the desired size 930+…), which still makes this blockhouse very special for us despite everything. The barbecue professionals there are masters of their handicraft.Since there are real Prime-Steaks (RibEye on the bone) in the Blockhouse, our visit has basically become a ritual. In the meantime, I’ve probably already eaten about 50 kg of it there on my own…and if you add the colleagues, I am sure we reached more than 200 kg at all, at a price of about 49.- Euro for the grilled kilo in the restaurant completely fair.
The Blockhouse with its ordinary steaks would certainly not have come into the shortlist when it comes to real steak experiences – but it looks different with the steaks not listed on the menu.
At the beginning of the offer it existed only a piece of cardboard on completely simply different weight classes were noted – one of the listed steaks was prepared – this entry was simply crossed out – meanwhile there is a small board for it directly near the grill.
Very important: Basically, I would recommend to order steaks from 450 grams (the steaks go up to a kilo) fresh weight always medium. In addition, I would urge that you ask them to grill on very, very high temperature – also do not put steak pepper on it (you can do it yourself later) and above all do not allow them to put butter or any sauce on it. If you pay attention to this in the blockhouse, the steak will be a culinary surprise and a real taste experience!
Our Last Visit
In a small group we visited the Block House opposite Hamburg Central Station again on February 2nd.
Although we can certainly be counted among the regular guests, we unfortunately received the first damper right before our order – we were not allowed to open the bottle brought Shiraz (Mollydooker, Boxer 2014) in spite of the offered corkage – here you got to change your mind.
The restaurant manager was more than uncooperative, actually already grumpy as a colleague regretfully remarked. No matter where in Hamburg, at steak houses like the MASH, the Estancia, the Meatery, the Butchers or places like the Four Seasons, the Atlantic or the Portuguese around the corner – you can even enjoy your special wine at Maredo – something like this has not happened to us for years.
We all hope that this was a unique runaway – it would be a shame to forgo the prime steaks – when Hamburg is otherwise a very cosmopolitan city.
Our waiter almost managed to iron out the faux pas of his „boss“ – but we don’t want to hide the fact that we, due to our experiences – almost felt like petitioners – we will probably appear less frequently in the blockhouse in the near future – we first have to „digest“ that.
In any case, our waiter he was predestined for dealing with guests and was always service-oriented – one or the other can still cough up a lot – completely detached from the „felt position in the food chain of the Blockhouse Team“.
Conclusion
The most important thing – the steaks were like always great, the gentlemen at the grill are just real professionals – Chapeau.
Update [2016-08-19]
Unfortunately the Block House was not able to get the higher quality and tasty steaks within a week – which is why we had to cancel a long planned visit and change to the Steakhouse St. Georg – in the end a good decision, because they took care of the problem ad hoc and provided us with the desired quality.
Update [2016-12-20]
In the meantime we were in different line-up several times on site – even if one or the other went out of round from time to time, there were prime steaks in the usual convincing quality throughout (although unfortunately not always in the desired size 930+…), which still makes this blockhouse very special for us despite everything. The barbecue professionals there are masters of their handicraft.