![]() ![]() British beef from regenerative farms is grilled just long enough for the outside to turn crusty while the inside stays pink and served alongside side orders that would make a meal in themselves: fatty bone marrow, thick-cut maple bacon and creamy sauces for dunking beef-dripping French fries. This Spitalfields original, just up from Nicholas Hawksmoor’s Christ Church, is where it all began in 2006, and though the formula remains largely unchanged, it never feels formulaic. It is a further measure of Hawksmoor’s success that the Big Apple outpost feels as American as the UK restaurants feel British, for each branch has remained reassuringly individual. It’s a measure of the all-conquering success of this British steak and cocktail chain that New Yorkers welcomed the Manhattan outpost with rave reviews, which must be the food equivalent of taking coals to Newcastle, then burning the place down. ![]() All branches are dog-friendly, too.ģ8-40 Exmouth Market, EC1R 4QE, there’s trofie with Genovese pesto if the beef chin ravioli doesn’t take your fancy. ![]() Elsewhere on the menu is beef carpaccio, tartare, heart, cheeks, liver and, in case, you’ve forgotten you’re in an Italian restaurant, pan-fried chuck steak in a pizzaiola sauce of capers, anchovies, olives and tomato. Steak, priced by the 100g and butchered to order, includes costata (aka entrecôte) made from Piedmont’s famed fassone cattle, Irish tomahawk and Lake District Farmers T-bone and rib-eye, all seasoned to perfection with Ligurian olive oil and a sprinkling of salt. The feel is French bistro (bentwood chairs, stripped wood floors and tabletops) crossed with an abattoir, with sides of cow dangling from hooks in the window and ageing gracefully for 50 days squeamish diners, or anyone toying with the idea of turning vegan, would be advised to walk on by. This five-strong Italian steak chain originally opened in South Kensington but this second restaurant in Exmouth Market is the nicest. “Macellaio” is the Italian word for “butcher”, which gives a clue as to the hands-on approach espoused by owner Robert Costa, the titular “RC”.
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |