Macellaio RC South Kensington

Macellaio RC South Kensington

Enjoy the meal at Macellaio RC: a growing family of four Italian restaurants in London, each unique but all telling the same story.

Macellaio Roberto Costa - Italian Restaurants in London

Macellaio RC: a growing family of four Italian restaurants, each unique but all telling the same story.

Your steak is butchered in front of you; artisan breads are cooked in-house.

You’ll find incredible Italian food, sourced with respect, prepared with love and expertly cooked.

All our steak comes from the Fassona breed from some very special mountain valleys north of Genoa: every farmer knows the animal he sells us, every cut of meat is hung for the right amount of time: 6-8 weeks for steak, up to 10 days for tuna.

Even the pissa dough is allowed to rise for 90 hours to give great flavour and incredible texture.

http://www.macellaiorc.com

Reviews and related sites

Review: Macellaio RC, London - Dear Babette

Review analysis
food   desserts  

There are several ways to measure restaurants, but there’s one quality I’m thinking about with Macellaio RC.

Their shopfront is nothing short of spectacular – there’s a bright red sofa (real leather, I’m guessing) outside, and inside there is a whole curtain of meat – bone-in hulks, aged and carmine, hanging from hooks and piled one against the other.

But if you do walk in, the interior of Macellaio RC – the initials are for Roberto Costa, the proprietor – is a bit more artful and refined, though the reminders are always there – a chalkboard diagram of a cow and its primal cuts, the cleaver design burned into the wooden tables.

If you order one of their larger steaks meant for sharing, which start from 400g, the meat is hacked up front and then brought to you for inspection and a brief introduction before cooking.

But having actually had the beef, blending the resilience of less-marbled meat with the succulence of  pampered Japanese beasts, I happen to think it’s justified pride.

REVIEW: Macellaio RC, South Kensington - Food Goblin

Review analysis
food   drinks  

I went to Italian owned and run Macellaio recently in South Kensington and emerged wowed, soused and with more than a minute case of the meat sweats.

Roberto Costa (the RC in its name) is a big proponent of Piedmontese Fassone cattle and all the beef here is of that ilk.

The contrast between chill beef and hot cheese is pleasing and even uncooked, you can taste what excellent quality this beef is.

We moved to the mains with the usual Macellaio drama when a waiter comes and stabs the table forcefully with a huge steak knife.

For meat, provenance wine and theatre, it hits all the high notes I look for.

Old Brompton Road

11 of the Best Italian Restaurants in London | Italian Restaurant ...

El Gaucho, London, South Kensington. Book now!

Review analysis
food  

So, we know the meat is imported, grass-fed and of the highest quality, but what should you expect from the El Gaucho menu?

Kick things off in true Argentine style with some traditional starters along the lines of empanadas filled with beef, chicken, spinach or ham and cheese; grilled Argentine black pudding called morcilla criolla and corn on the cob cooked on the charcoal grill.

Following on, things at El Gaucho in South Kensington really heat up, because the mains selections is truly a thing of beauty.

For those steak purists among us, El Gaucho’s grilled dishes will hit the spot just perfectly.

El Gaucho is located in the heart of London’s South Kensington along Old Brompton Road, and is truly a meat lovers paradise so do yourself a favour and book a table.

Macellaio RC South Kensington: Some of the finest meat known to ...

Review analysis
food  

Not content with serving some of the finest meat known to man, this Italian restaurant group has been beefing itself up too.

It is incredibly low in fat, and especially cholesterol, but high in healthy fatty acids.

When aged (as it is here for six weeks) and cooked it is packed with deep, beefy flavour and sumptuous juiciness — you would assume it was riddled with delicious fat not low in it.

They aptly describe it as “red meat that comes from the bottom of the sea” and treat it with the same care they do their beef.

Oh, and if you’re wondering about the name, Macellaio means butcher in Italian and the RC stands for Roberto Costa, the butcher who founded the group, launching his first site in Genoa before heading for London.

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