Bistecca is a new Italian-American Steakhouse created by The Union Group. It’s a chophouse with pedigree, a red-blooded menu and a splendid martini bar. It’s a place to harbor a romantic tête-à-tête and pivotal business lunch or after-work drinks, it is set to be an icon in the Sudirman Central Business District.
A highlight is Chef Luca Pezzera’s signature Bistecca alla Fiorentina: the Tuscan native breed of cattle, Chianina; is dry-aged in a special chiller for 60 days before being flame-grilled over charcoal. The result is a magnificent slab of flavorful, charred, succulent meat that requires only a dash of salt and a good bottle of Barolo. Though a side of hand-cut fries and creamy Parmesan spinach certainly won’t hurt. The design concept of the restaurant pays tribute to the clean and simple lines of Italian postwar architecture.