Back with a Brand: The former Blue Butcher has transformed into Blue: Butcher & Meat Specialist, a restaurant-cum-butchery on Hollywood Road.

Look & Feel: The newly renovated space is light and bright, with plenty of plants as decor. It’s rustic and comfy, with wooden tables and leather chairs.

On the menu: Dinner is a la carte, with a wide meat selection. There’s a good variety of mains, with every protein option available, from French organic free-range chicken and hand-cut ribeye steaks to pan-roasted seabass. The signature dish is a 48-day dry-aged pasture-raised Rubia Gallega (from $900 for an 18-ounce sirloin), a highly prized cattle breed from Spain that needs to be ordered in advance. There’s also a separate semi-buffet brunch menu on weekends.

Service: Fast, attentive and friendly.

Jeng: All the food is sustainably sourced. In addition, the portions sizes are very generous, which makes it worth the price tag. Besides the steaks, we highly recommend the succulent Spanish suckling pig ($960-$1,800 for half to whole pig), and the French Yellow Chicken ($270-$390 for half to whole chicken) that’s tender and moist. Blue also does lovely cocktails, and the Mulberry Fizz and Blue’s Aperol are especially tasty.

Not so Jeng: The drinks can really hike up the bill.

Great for: Dates, special occasions, brunch/dinner with friends.

FYI: Check out the ground floor, where the butchery sells a variety of meat. Have a chat with the friendly in-house butcher for tips on choosing meat and how to cook it.

This writeup was based on a complimentary media tasting. The Loop doesn’t guarantee/sell restaurant review coverage. See our editorial policy here.