Reviews

• 

  Fiorentina steak rocks!

  Iluvbutter | Sep 26 2011

  Came back for the nth time last week and we sat right next to the meat display cabinet. Decided to give the 36ox Fiorentina a try (chef highly recommended it and there are finally enough of us to share it!) It is basically a porterhouse steak - sirloin on one side and fillet on the other. We also ordered the bone marrow as our appetizer. I carefully scooped it out from the bone and spread it on the toast. Just a tiny sprinkle of salt makes this taste like heaven.

  • How much did you spend?
    500
  • Overall Rating
    OK
  • Food 9
  • Service 8
  • Ambiance 8
  • Price 3

• 

  My fave

  Meltingpot | Sep 8 2011

  Among all the steakhouses in Hong Kong, this is my favourite. Granted the service needs improvement and the noise level can be horrendous, I cannot get enough of the Domenica. I prefer this to the Fiorentina because I don't like the fillet half. Skip everything else and just order a side of spinach and sweet potato fries to go with the steak. Yum!

  • How much did you spend?
    600
  • Overall Rating
    Good
  • Food 9
  • Service 6
  • Ambiance 7
  • Price 3

• 

  Burnt steak

  Noodlenoodle | Aug 12 2011

  My steak was overcooked and too burnt on the outside. Pasta is decent, to my surprise. Burger is good but too expensive.

  • How much did you spend?
    800
  • Overall Rating
    OK
  • Food 8
  • Service 7
  • Ambiance 7
  • Price 5

• 

  Great concept for set lunch

  Heatblast | Aug 12 2010

  Perusing the set lunch alone takes some time as one has a difficult choice to make: appetizer buffet only, or add on a panini, pasta or meat dish? I almost always go for the meat dish - often it is a cut of beef or some lamb chops so magnificently seared that other people sharing the table would want to pinch some. The penne arabiata is gorgeous too. And one secret - get the kitchen to bake their foccacia fresh for you on a hot pan with fresh grapes and olives. You'd feel you're in Tuscany.

  • How much did you spend?
    190
  • Overall Rating
    Good
  • Food 9
  • Service 6
  • Ambiance 6
  • Price 3

• 

  great rowdy and good quality steaks

  Tim | Aug 12 2010

  Their large cut of steaks are just made for sharing. Go in a large group and beat the noise from the other tables, as it does get very noisy!
  And when it gets busy, service suffers dramatically. But nonetheless, a great piece of steak, as I said in the beginning.

  • How much did you spend?
    1000
  • Overall Rating
    Good
  • Food 9
  • Service 6
  • Ambiance 8
  • Price 5

• 

  Overpriced (but not overcooked) steaks

  Alexie | Aug 6 2010

  The steaks are no doubt overpriced but then again they are Central prices. What I like is that they cook the steaks to your liking - medium is medium. Many restaurants in town over-cook the steaks. My only complaint would be the service, which is borderline rude.

  • How much did you spend?
    700
  • Overall Rating
    Good
  • Food 8
  • Service 5
  • Ambiance 8
  • Price 5

• 

  Don

  JimmyQ | Feb 1 2010

  We went to bistecca with high expectations. The interior of the restaurant lent credence to claims we've heard that this is THE place for beef in Hong Kong. The interior has the refined feel of an old school steakhouse, a world away from the LKF litter below. Impressive specimens of meat were displayed like luxury goods in refrigerated glass cases.
  
  Sadly, the service and quality of beef were a letdown.
  
  We started by asking the store manager about the evening's selection of meats. Perhaps the manager is quiet by nature, but the lack of interest he exhibited in discussing his craft was deeply disappointing. He waved us on after a cursory explanation (literally: "this is a tenderloin, this is a sirloin"). Granted, we are there for the food not a lecture, but at least show some passion for your customers. It didn't help to be served by an unfriendly waitress.
  
  As a class of meat, wagyu is distinguished by its eveny marbled texture, which, when cooked just right, produces some of the most tender and succulent beef available. Not so at Bistecca. The porterhouse for two was tough and lacked the explosive thrill of a proper wagyu experience. Our friend had better luck with the homemade pork sausage, served with a delicious balsamic vinegar sauce.
  
  Our experience may have been different if we ordered Bistecca's cheaper sirloin offering, which I've heard is quite good. But overall, the food was disappointing, and the service had the aloof air of a place that knows it's on everyone's hotlist and does not need or want to try too hard to satisfy.

  • How much did you spend?
    800 per person
  • Overall Rating
    OK
  • Food 6
  • Service 3
  • Ambiance 7
  • Price 5

• 

  It's the beef!

  Foodfu | Jan 6 2010

  The restaurant has a homey feel to it. Not the soft cuddly one, but the cosy kitchen ambience. The main attraction is the steak. Great big slabs of it. The prime rib for two or the porter house for three. Flame blackened to your order. Have eaten there three times and each time the steak were done just right. Try the cured meat platter. A good selection of hams and sausages. Ask for some fresh parmesan cheese with it. Nice glass of white Gavi de Gavi. Mmmm, on cloud nine! The price is also reasonable for the quality of food. Would highly recommend.

  • How much did you spend?
    About $500/person dinner
  • Food 7
  • Service 7
  • Ambiance 6
  • Price 4

• 

  Good addition to HK steak scene

  andrewtcau | Nov 18 2009

  The display meat locker was very cool. Mozzarella starter was very tasty. The 24oz Delmonico rib eye was very good and cooked as requested (rare). Service needs a bit of work but otherwise worth checking out

  • How much did you spend?
    $3600 for 6 PAX (incl. one bottle of wine)
  • Food 8
  • Service 6
  • Ambiance 8
  • Price 4

• 

  Overall good, but needs a few tweaks.

  Natjc | Oct 31 2009

  I've been dying to try Bistecca since it opened as a good friend of mine who is a big foodie raved about the place when he went, and as I LOVE steak I just had to try it out for myself.
  
  Firstly, the entrance is not particulary nice. You have to enter a residential type building and take a very small, dark dirty lift up to the 2nd floor to get to the restaurant. Not their fault, but a shame as it ruins the initial arrival experience.
  
  Onece you get to the restaurant though the ambience and atmosphere is fantastic. I love the whole butcher theme, and it's rustic, loud smart casual atmosphere is something I have never yet found in HK so am glad we now have an option. The restaurant was full, so it was loud, but a good loud.
  The steak was what we were there for, so that is what we had. Thre were 4 of us dining, and I have to asdmit the reviews were mixed. The people eating filet didn't believe it was filet, and felt that the beef was a bit too tough. I blamed that on the fact they ordered their steak well done (such a waste) but they assured me it is possible to have a tender well done filet. Whatever....
  I on the other hand ordered a medium rare sirloin. It arrived and looked more like a filet (in size and thickness) but it was a sirloin once I cut it open. The steak was cooked well, but the one complaint I would have is that it was really, really char-grilled on the outside. I know, I know - that is their signature cooking style, so what did I expect?? Well, I expected as I ordered it medium rare, for it NOT to taste like charcoal. That's the whole point of ordering something under cooked, so it doesn't taste over cooked! The inside was cooked nicely, but I still had to eat the outside and so the overpowering char-grilled flavour was a bit annoying. However, that is totally a matter of personal taste so I know next time I go I will ask them not to char-grill it to death. Or maybe I will just ask for it very rare.... Surely they won't blacken it then (or will they...?). Perhaps the service staff could clarify with the guest if they like their steak black on the outside when they take the order. Especially when guests order a rare or medium rare cooking style.
  
  Sides were all great. Lovely roasted new potatoes, tasty spinach salad with a nice ceasar dressing and fat juicy bacon lardons, crispy courgette fries that were tasty but a bit too greasy.
  
  The anchovy dip that comes with the crudities is lovely, but is also a brave choice as many people don't like the flavour of anchovies.
  
  I wanted to order the tartare but was afraid I might fall into a meat coma if I did, so I save that until my next visit.
  
  I will definately go back. Had a fantastic evening and the service was attentive and quick.
  
  One other bad note, the first 2 wines I choose they had to come back and let me know they were sold out. Basic mistake, both were medium priced new world red wines - obviously going to be popular so they need to make sure they order more to avoid this happening.

  • How much did you spend?
    About $900 per head for steak, sides, 1 dessert & 2 bottles of wine
  • Food 8
  • Service 7
  • Ambiance 10
  • Price 3

• 

  Worth Trying

  foodieben | Oct 6 2009

  Certainly excellent steaks, recommend the Chicago treatment - char grilled on outside. Starters OK, but the star is the steak, esp if sharing, it is Wagyu! Also good is the bread and the crudites with the surprisingly good anchovy oil dipping sauce that is complimentary.

  • How much did you spend?
    2,000 for two inc wine
  • Food 7
  • Service 7
  • Ambiance 6
  • Price 3

• 

  Best meat in town

  Tommy Jr. Zau | Oct 5 2009

  Their poterhouse steak was fantistic. So is the steak tartar as they did not chopped teh meat but pound it like a pork chop. Side dishes such as polenta, zucchini fries was also great, crispy and thin like shoestring potato sticks.

  • How much did you spend?
    7000 for a party of 10
  • Food 8
  • Service 6
  • Ambiance 6
  • Price 3