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maltatoday, SUNDAY, 22 JANUARY 2017 34 Food LOCATED in central Naxxar, a stone's throw away from the par- ish church, sits the rather impres- sive Brass & Knuckle. A dream come true for meat lovers and for those who enjoy a finer eating experience at a very reasonable price. With seven generations of butchers behind him and many years' experience in the delicates- sen trade, owner Mark Zammit certainly knows what he is doing. Opening at 8am and closing at midnight, of- fering everything in one place, the Brass & Knuckle not only offers breakfasts, lunches and evening meals for those who wish to dine in, but also an exclusive deli counter, butcher counter and 'takeaway' service with a twist. The deli counter doesn't have your standard cheeses and pro- cessed ham, but a selection of, to name a few, dried meats, cheeses from France, charcuterie from Lyon and Italy and fresh quiches, pies, and gourmet dips all made on the premises. The butcher's counter is another force to be reckoned with. Wagyu Kobe beef, Aberdeen Angus, Charolais and milk-fed veal are some of the meats on offer, all sold at retail price. For an unarguably reason- able set price, you also have the option of choosing your type of cut and weight and having it cooked on the premises to eat in or take away. Whether it's a meal for one or catering for a group, it appears the Brass & Knuckle offer excellent value for all their cliental. I arrive at B&K midmorning, a few hours after my breakfast and knowing I have a meal with friends in the evening. Although the temp- tation is overwhelming to order a main meal of eight-hour slow- cooked pork cheeks with buttery mash, a pan glaze and a side order of truffle fries, I resist and opt for a more suitably sized Croque Mon- sieur. Boasting an Executive Chef who previously worked at five star Gleneagles, Scotland, I am quietly confident in the knowledge that whatever I order will be divine. Sipping my latte, I have a browse through the menu again. Not only can you choose your cut of meat, but the menu also gives descrip- tions of their origins and how they are bred. Who knew that milk-fed calves produce a pale pink veal whereas grain fed produce a fattier meat? I certainly didn't. There are choices for non-meat lovers too, so you could visit the Brass & Knuckle safe in the knowl- edge that everyone would find something they like on the menu to suit them. My meal arrives in no time at all. I certainly wasn't disappointed. Beautiful tender smoked ham on thickly sliced sesame seed toast with melted French Comté cheese and Dijon mustard. On the side, a leafy salad with roasted peppers and tomatoes and a harissa dip. A perfect early lunch that I could not fault. Leaving a clean plate and glancing through the recipes print- ed on my place mat I head for the door, but not before paying a visit to the deli counter on my way! Resto of the week WINE OF THE WEEK Something for everyone at The Brass & Knuckle Brass & Knuckle Oratory Street, Naxxar Tel: 27222722 www.brassandknuckle.com Facebook: brassandknuckle Montefalco Rosso Montefalco Rosso is a blend, subject to percentage requirements, of Sangiovese and Sagrantino. The D.O.C. requires that Montefalco Rosso be comprised of 60-70% Sangiovese, 10-15% Sagrantino, and the remainder from other red grapes (typically Merlot). The bigger more robust Montefalco Sagrantino requires that the wine be composed almost entirely of Sagrantino (95%). Defined by rich deep color, earthy complexity, dusty tannins and concentrated red-black fruits, these wines are ready-to-drink and usually quite affordable. Rosso's have some fruity swagger, but it is moderated by tannins and underlying minerality. Exclusively imported by Charles Grech & Co. Ltd, Valley Road, Birkirkara T:2144 4400 Brass & Knuckle has been building a reputation for itself as one of the top steak houses on the island. But what not everyone knows is that they also have the most incredible deli counter and you can also buy meat to take home. NICKY COLLINS heads down there to see exactly what's on offer