This Italian steak house is located in Lan Kwai Fong, on the 2/F of Grand Progress Building, and once came out from the lift you would see the entrance as well as the beef ageing cabinet, where many different cuts of prime meat is being aged.
Seated at the window side, the ambiance of the restaurant is pretty dark, similar to many steak houses I visited before. While the tables are close to each other, on the night there were not much customers so throughout the meal we had a quiet and private space to enjoy our food.
For starter we had Fritto Misto ($188), with crispy fried squid, shrimps, and lemon mayo. The portion is significant, with the seafood wrapped in a thin batter, then deep-fry to crispy. There are a piece of lemon provided so we can squeeze in some drops of lemon juice to freshen up, and the mayo is also a good dipping sauce for the dish.
Next we had the Authentic Caesar Salad ($128). Also big in portion, it was like a small mountain of lettuce when being served, with boiled egg, white anchovies, croutons and bacon inside. Decent in taste, I would like the sauce to be more savory, which would make the salad an even better dish.
For the main course, my wife had the American USDA Certified Grain-fed Beef Fillet ($398). The fillet is of 8 oz in size, prepared to her requested medium well, and paired with jus and some rock salt. It was a good roast and from the look I can also tell it is very delicious and on hindsight I should also be ordering a beef cut myself.
On the other hand, I did choose to have the Whole Sous Vide Cooked Spring Chicken ($218). Most of the bones were taken out, the spring chicken is beautifully roasted, very juicy and tender, with also salsa verde and cherry tomato confit. Just a bit heavy on the seasoning, if it could dial down somewhat the chicken would be even more fabulous.
Quite full already, we decided to order a dessert to share. The Gelati Fatti in Casa ($75) got 3 scoops, and we chose Strawberry, Lemon, and Mango and Passion Fruit. It was a refreshing finale to cleanse the palate and remove the sense of fat and after-taste of the prior dishes. A good finale.
Service is generally good, except that the staff tends to group together to chit chat, to the degree that they are not paying attention to the customers in the restaurant. When paying the bill I had to wait for quite a while before the staff came back to pick up my credit card, and all the while I was seeing him talking to the kitchen team. Even though the restaurant was not busy it was something quite annoying. The bill on the night was $1,258 and in my opinion quite reasonable.
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