- American Express
- Diners Club
- Opening Hours: 12:00-15:00, 18:00-23:00
- Nearby Parking: Yes
- Valet Parking: No
- Reservations Accepted: Yes
- Delivery: No
- Takeaway: Yes
- Corkage Fee: 250
- Can accommodate large group: Yes
- Children Friendly: No
- Pet Friendly: No
- Private Room Available: Yes
- Dress Code: Smart Casual
- Post 11pm order: No
- Al Fresco: No
Fiorentina 32oz $998; Delmonico 28oz $878; House Smoked Bacon with Red Pepper Ketchup $148
Mixed Green Salad $98 ;Mixed Mushroom Risotto, Asparagus Parmesan Cheese$168; Roasted Red Pepper & Tomato Soup, Pesto $88
Wines from across Italy and the new world offer something for everyone from easy drinking Pinot Grigio to "super Tuscans"
Bistecca, Italian Steak House oozes rustic charm in a unique atmosphere for serious steak and wine lovers -- with dangling meat hooks, carving tables and a custom-built fridge displaying sides of prime beef.
Bistecca Italian Steak House
A counter with a glass front displays thick cut t-bones, multiple butcher's meat hooks dangle above. To their right large cleavers adorn the wall. To the left an extensive refrigeration system with glass doors contains raw meat of many varieties. Bowls of vegetables add colour to the scene. The staff wear white coats similar to those worn by butchers in Italy. I am not, however, in a butcher's shop, I am in Bistecca, the Italian Steakhouse.
14 September 2009
Socially-Responsible and no 10%, Man Wah's Daily Dim Sum, Bistecca Opens, Mandarin Grill's New Menu, Fashion T Returns
New Opening - Blue Smoke Bar-B-Que
My dining companion jokingly said that restaurant group, Dining Concepts, should change its name to Meat Concepts, he has a point. Lately each restaurant that the group opens has been meat centric, for example BLT Steak, BLT Burger, and Bistecca. The group's most recent opening is Blue Smoke Bar-B-Que, perhaps the most meaty restaurant yet.
Bistecca Italian Steak House: The Book
Bistecca Italian Steak House: The Book is the first self-published cookbook from Dining Concepts Ltd and is co-authored by the group's director of culinary operations, Chris Mark, and writer Andrew Sun, with photos by fine art documentary photographer Andre Eichman, and a forward by chef Umberto Bombana. According to the press release the book, "…captures the excitement and energy of the casual steakhouse's warm and rustic charm."