AGED+BUTCHERED

AGED+BUTCHERED is part of chef Andri Dionysius's MDA Restaurants group and sits in MD Place on Jalan Setiabudi Selatan, between Kuningan and Sudirman. The room is dark and moody, with glowing red ageing cabinets lining the walls and a bar and cellar of its own.

The idea is an American steakhouse crossed with a Japanese yakiniku joint. Beef comes from an in-house meat programme and on-site dry-ageing room, with both dry-aged and wet-aged cuts and Japanese wagyu, and staff grill it at your table. Around the steak the menu is busy and Asian-leaning: steak tartare with roasted marrow and wagyu flat iron, crab mac and cheese, dry-aged fat fries cooked in beef tallow, and grilled broccolini with dry-aged XO sauce.

Best for groups who enjoy the table-side grilling and sharing plates. Open daily for lunch and dinner. There is a sister branch in Bali.