Arno's Butcher and Eatery — Restaurant in Chong Nonsi Subdistrict

Edit: After another few more visits the place went even worse. Particularly the cooked steak is so bad now, it can't be recommended anymore at all. Change to 2 stars from 3.

Review from a year ago: We were all hoping for a new place for good steak in Bangkok to rival the reigning (and frankly expensive) champion.... unfortunately 'Arno's eatery' did not achieve it. It was a worthy contender as an alternative due to its down to earth concept and more decent price levels while promising to still deliver quality meat (French cut of Thai beef). In short this place had a lot of potential. It does fill a niche in Bangkok that people are craving for: Affordable steak in decent quality you can enjoy whenever you wish, without reservation and dress code. I went for a few times to see the consistency before rating it. Unfortunately it fails on many parts and even unforgivable essentials. The first thing you'll experience when arriving is the service. The hostesses are just rude. The bell boys do their job quietly and sufficient. The Butchers range from competent to totally ignorant of the craft. Picking the right piece of meat is an essential and you should receive help with that. Don't expect it though. Even if you know what you want, getting it is not easy. Expect that you pay for every grams of excess fat on your cut, to a certain point normal, the big triangle fat end of a cut should be mostly taken off though before it goes off the scale. I had around 150-200 grams of fat on my 665 grams steak, that majority of it at that corner. Not what I am used too. Aside from that ordering the meat is a challenge that - even mastered - will not automatically result in a good steak. Cooking time can vary immensely. I experienced all ranges of waiting time, the longest surprisingly when the place was near empty. If the time would be used to let the steak sit for a while after cooking I would be all for it. That can't be the case though. They just take their sweet time and rush it out when done. The result coming from the kitchen ranged from good over solid to very basic and hardly acceptable mediocre. This is rather disappointing since a good steak experience is all about the meat and not ruining it by the chef. I had it ruined a few times already, one time was good (and another time OK but had the wrong cut for a comparison). The starters and sides are of varying quality, nothing really stands out. The snails are somewhat decent for Thailand (they might be from China?), I would not touch them in France. The Caesar salad is on the heavy side but still OK, the French fries and the creamy spinach are not, they were just horrible. To be frank, I can't recommend any of those sides. Also worth mentioning is that you pay for every sauce for the steak, which is unusual but not outrageous. What is left in the end? Yes, Arno's eatery is more affordable than the classes best and has no dress code. Awesome. I still can't recommend it if the urge for the good steak haunts you. Better to go a few times less but for the real thing, pay a bit more but get great results. Sadly it is a missed opportunity and that's not the fault of Arno himself who is very present and vocal at this place to give you the experience of an owner who cares. Does not help in the end though... Overall only limited recommendation. Try it for yourself once or twice and make up your own mind. If you're a tourist and on a limited time frame go to the New York Steak House in the...

One of Bangkok's best steaks. Supreme quality of steak and skilful grilling. The fun part starts when you step into the butcher room to order your dishes. Basically, raw materials such as beef, pork, chicken, lamb chops, lobsters, salmon, baby clams, oysters, etc., are put on display in a very attractive serve over counter fridge with curved glass. For beef, this place offers 45-day dry age tomahawk and rib eye, 75-day dry age T-bones, 45-day dry age tenderloin, 100-day dry age T-bones, 120-day dry age T-bones and prime rib. Once you order your cut at the butcher station, (i.e. how many grams for each cut), then you move to the left station to order your side dishes and sauces. Check out the menu displayed (taped) at the fridge window, place your order, tell staff your table number and they will do the rest of the job. A small wine cellar is worth checking out. They are well selected and of...

For a meal for two valued at a toral of 3800 (rounded to hundreds), this is absolutely not worth it. They try hard, service is nice, but the quality of the food is quite dismal.

I got 1kg of a prime cut, but because it went straight from fridge to table, there was no time to let it slowly come up to room temperature, to roast it for half an hour in the oven before searing.

The only logical option is to sear it with intensely high heat.

This results in intense evaporation and muscle fiber constriction, ruining an otherwise tender dry-aged cut of probably decenr beef.

It was chewy, lots of hard, white connective tissue, and still undercooked in the center -- and I paid a premium for it.

Very unfortunate, as the cuts of meat looked, as far as I could tell,...