Food Porn: O’Briens Meats and Steakhouse

Last Sunday Alli and I finally went to our first Nickel City Chef competition (I know, we suck) and the secret ingredient was beef from O’Briens Meats.  Before the competition, both Alli and myself had been hearing really great things about the steakhouse/shop and had planned on visiting soon.  It was even on our short list of potential local restaurant week visits.  But after hearing the judges talk about how delicious the beef was in their dishes, there was no debate and we made our reservation the following day.

Located in the village of Hamburg in between Tina’s Italian Kitchen and Coyote Cafe, O’Briens is part steakhouse and part butcher/deli/specialty shop.  All of their beef is hormone-free and from a local farm located in North Collins; the animals are all pasture raised and then finished with corn feed from a farm in Geneva.  They supervise the entire process, have their own butcher and ensure the quality of their product from start to finish.  Locavores are sure to be pleased and the shortened supply chain also helps them keep competitive with their prices.

Quick Info:

  • Restaurant Type: Smokehouse, Deli, Casual
  • Cuisine: Steakhouse, Deli/Sandwiches
  • Location: Hamburg
  • Prices: Steaks – fresh price + $9, Sandwiches & Pizzas Under $10

In retrospect, we definitely didn’t need to make reservations.  The place was empty when we showed up for our 6:30 dinner reservations on Monday evening.  People walking by the shop would most likely assume they are a butcher shop/deli only and that’s understandable because the majority of the shop is dedicated to glass displays of meats and cheeses.  There is a small seating area near the front of the restaurant and they have a bar with a couple beers on tap.

Their restaurant week special started off with a plate of meats and cheese (above) for each diner; the cheeses included house smoked mozzarella, pepper jack and cheddar along side their in-house smoked hot Italian sausage.  The mozzarella and pepper jack were delicious, both had a wonderful texture and smokey flavor.  The mozzarella especially had a nice after taste that worked wonderfully with the savory sausage.  The sausage wasn’t very spicy on it’s own, but when paired with the pepper jack there was definitely some heat.  Alli and I probably could have eaten several sticks of the sausage as our meal.

The main course for their restaurant week offering was either a 16oz T-Bone Steak or Porterhouse steak with a side of vegetables and potato.  Alli and I each went a separate way, thinking we’d share and try to get a taste of each steak but that didn’t happen.  I devoured my T-Bone (pictured in gallery) all by myself while she nearly finished her entire Porterhouse (pictured above).  We ordered both steaks to be cooked medium rare and the beef was so good on it’s own that there was no need for sauces or any condiments.  The vegetables and potatoes were alright, but the star of the show was their beef.  If you are visiting during a normal week your steak will cost you market price plus $9 to prepare, still incredibly affordable for a delicious steak.

On our way out of O’Briens we grabbed a couple pieces of their homemade jerky; their teryaki jerky was very sweet and their Appalachian jerky had some heat behind the beefy flavor.  We have also heard their smoked salmon and daily selection of soup are great.  If I lived in the area, I could see myself doing a lot of my meat shopping at O’Briens.  I you are ever in the area, I suggest you stop in, even if it’s just to take a look around and sample some jerky.

Photo Gallery:

O'Brien's Farm Fresh Meats & Smokehouse on Urbanspoon

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