Through the lobby of Hotel Palace on Budapester Strasse, right by the Zoo — beef45 opens behind heavy doors into black marble, dark walls and deep-blue velvet chairs.
Gold accents everywhere, headlined by a golden gorilla on the counter. Right next door sits the adjoining House of Gin, currently under renovation. Chef Thorsten Hendrich has moved the kitchen past its sous-vide roots into every cooking method from open flame to low temperature, and pairs every meat course with a creative vegan counterpart. Statement plate: the tomahawk steak, butter-tender medium with a sauce béarnaise.
