“Many of the steakhouses in Metro Manila are located in hotels and are a bit too formal,” says proprietor Joey esteban. “We wanted to create a space that was modern but more comfortable, where families can go to enjoy our steaks.” Joey says his own family, who also runs the casual dining place Cantinetta,  loves
to eat. “The restaurants started out as a hobby that turned into a business. When we decided to expand and offer something new, we knew we wanted to open a steakhouse.”

In partnership with Bacchus epicerie founder Alex Lichaytoo, Joey opened Bistecca in May 2010. Gatherings, where the steaks are heartily shared by family members, became the inspiration for the new enterprise. The concept is a closer, more communal dining experience through the huge steak cuts best shared between professional colleagues, family members and friends. Because they decided to concentrate mainly on steaks, Joey knew they had to offer only the best cuts of
meat and grilling techniques. “We trusted Alex to supply only the finest meats. Our chefs are well-trained, but ultimately, we understood that a steak restaurant lives and dies by the cow, so to speak.”

First-time visitors might be overwhelmed with the selection, but since they started operations, Joey says there have been clear and consistent favorites in the menu. The Bistecca 122 is one whole kilogram of succulent USDA choice bone- in rib-eye roast. The steak is imposing when first presented by servers, but the beef is cut in a special carving station. Depending on the level of doneness, the inside of the meat may range from red to bright pink to brown. Tender, flavorful
and well-marbled, the Bistecca 122 steak is best enjoyed not with any of the fancy steak sauces, but with olive oil and a pinch of salt, the way the Italians do it. Instead of regular table salt though, Bistecca serves a selection of flavored salts: lemon, chili and truffle. A sprinkling on the steak releases flavors that tease the tongue as much as the meat itself fills the stomach.

The restaurant adopts the Bistecca alla Fiorentina style of cooking steaks, which explains the name of the restaurant. Authentic versions dictate that the meats ideally come from Chianina cattle, a breed found only in Italy, but the meats served
in Bistecca come from American cattle. “Hopefully we can have authentic Chianina meats here soon,” Joey says. While each diner may have his or her own preference when it comes to how much the steak is cooked, Joey says that, with the thick slabs of premium meats they carry, diners should allow for extra cooking after the steaks have been taken out of the grill. “We strive to get it right each time, and guests are free to advise their servers exactly how they would like their steaks prepared.”

Another addictive favorite that has reached near-cult status is their version of Truffle Fries. “I first tasted these amazing truffle fries at a restaurant in Napa Valley, California. I’ve always wanted to introduce our own version and now we’re getting
that chance.” Joey reports that they’ve even had diners come in and order nothing else but the fries to go. The cheese spätzle is the european version of good old macaroni and cheese, while a basic ratatouille satiates the cravings for light veggie fare.