When it comes to good food, what is your favorite food? While there is plenty of choice when it comes to eating out, not everything is great.
However, especially for steakhouses, I went to Macellaio RC, which has restaurants in London’s Soho, South Kensington and Exmouth Market.
Macellaio RC describes itself as Italian “theater” meets British classics.
Using traditional Italian cooking techniques, the restaurant focuses on thinly sliced top cuts of the world-famous Fassona Piemontese beef.
The beef comes from the special mountain valleys of northern Genoa, known worldwide as the leanest breed of cattle.
Expectations for quality were therefore high.
Due to its melt-in-the-mouth texture, Fassona Piemontese beef has an undeniably better flavor than Wagyu or corn-fed USDA beef.
Not only was the beef we had tender and juicy, it also had a slightly rich flavor.
One of the talking points at the dinner was the lit beef dripping candle, which may divide some customers.
The candle itself was the theater of the meal, but left a greasy taste in the mouth and lips.
However, the meal had a small twist. The beef was combined with a British twist thanks to bone marrow, roasted potatoes, seasonal vegetables and of course gravy.
They all tasted lovely, especially the bone marrow, which is a really underrated ingredient.
Macellaio RC staff welcomed and shared their knowledge of ingredients and their origins.
The origins of Fassona go back to the Paleolithic era in 1856. Traditionally, cattle have a particularly good life and are raised on small farms, which is reflected in the taste.
At Macellaio RC, cows are purchased at four years of age and older, then dried and slaughtered in-house.
Something that makes the Macellaio RC dining experience a little more special.
