總督西餐廳 — Restaurant in Taipei

I recently had the pleasure of dining on a beef steak at this fantastic restaurant, and I must say, the experience was outstanding from start to finish. The steak itself was cooked to perfection—tender, juicy, and bursting with rich, savory flavor. It was clear that high-quality ingredients and expert preparation were at the heart of this dish.

The restaurant environment added greatly to the overall enjoyment. The ambiance was warm and inviting, with tasteful decor and comfortable seating that made it a perfect spot for a relaxed meal. The vibe was lively but not overwhelming, striking a great balance that enhanced the dining experience.

Service was another highlight. The waiters were attentive, friendly, and knowledgeable, making thoughtful recommendations and ensuring everything was just right without ever being intrusive. Their professionalism and genuine care truly elevated the visit.

All in all, this place offers an excellent combination of delicious food, a pleasant atmosphere, and top-notch service. I would highly recommend it to anyone looking for a...

A Taiwanese style western restaurant that has been around for more than 30 years. It is family run, and you can expect excellent service and good hygiene standard here. The steak here is considered value for money, but some night find it too "local".

The saled bar buffet is my favorite that potato salad, taro salad (rare!), desserts and salad can be expected. I personally like the salad bar food better than the...

時代感

昨天意外到總督牛排晚餐，意外認識了一間好吃、有故事、體驗感十足的店。本來以為是老派的店，但也因為這個老派，反而讓我有了一個放鬆、難忘的晚餐

#好吃 因為臨時起意，所以進到店裡面後，就快快的google一下幾顆星，什麼好吃，那些雷不要採，一個現代人吃飯的標準流程。但實在累了，滑了2下就直接點餐、去沙拉吧探險。中西混合的沙拉吧，有生菜、滷味、涼拌菜，一開始有點卡住，不知道該怎麼拿，後來意外發現芋泥、馬鈴薯沙拉清爽、綿密、香氣十足，應該是招牌。主餐點了牛跟魚，原本也以為是夜市牛排（我忘記我在東區）會一不小心就乾柴，會有很多太鹹的醬跟鐵板麵跟雞蛋；上菜後才發現我誤會她了，一吃，熟度剛好、外表焦脆但肉汁飽滿，沒有小朋友咬不動的筋，也會問你要不要黑胡椒醬在幫你淋上去。沙拉吧的甜點也是中西都有，我最喜歡焦糖布丁，讓我有回到台南吃銀波的fu，如果焦糖可以再苦一點點更好。

#有故事：1979、東區、牛排 老闆說這間店有40多年的歷史，查了一下1979年開始營業，原來今年總督45歲。1979在忠孝東路上吃牛排是一個什麼樣的概念？當年的總督相當現在的什麼？我實在太好奇，忍不住問外場的大姊，當年一客牛排多少錢？她們笑著說，他們沒有這麼老，其實也不知道啦。後來再查了一下，1979這一年國內外有很多重要的事發生。台北發展的重心也正從西門町轉向東區，一切流行時尚的東西都在這裡。飲食型態也因為日子稍微寬裕也開始有更多的西化。查了一下那個時候的服務業月薪大概一萬出頭，一碗陽春麵大概10-12塊，一客牛排大概120-200不等。也才知道主計總處有有趣的資料庫

＃體驗感十足 雖然這裡沒有新餐廳的亮麗，也不比摘星餐廳的氣派、細緻，但卻有很多別人沒有、也學不來的競爭優勢，我想這是她可以在這裡45年很重要的原因。親切的招呼，還會小聲跟你說，如果吃不夠可以跟他們說，也太可愛；老闆看我們好奇為什麼在西餐廳，有客人紅酒配花生，也拿了一盤給我們，女兒離開前還跟姐姐要了一盤。從廚房送餐到客人旁，穿梭在其他桌子，牛排的香氣、少見白色鐵板傳來滋滋滋的聲音，桌上彩色印刷的糖包、牆上大大小小的拼圖、吧檯十項全能像是深夜食堂的大叔、細心擦拭醬料瓶的大姊，好多的細節，串成一個難忘的服務體驗。

沒有預期來到總督用餐，也沒有想到這一餐，不只是好吃。原研哉說，不要讓設計蓋過原來的本質，我想大概就是那樣。謝謝總督用45年的經驗幫我上了一堂食物設計課。離開前，女兒謝謝老闆跟闆娘，我謝謝他們經營這麼好的餐廳。我問牆上怎麼有這麽多拼圖，老闆還帶我去看他們拼的一副上萬片的畫。老闆應該快80歲，可惜太開心忘記拍照，好奇...