Fia Steak Serves Italian-Inspired Dry-Aged Chops in Santa Monica

[ad_1]

Fia, which has been a solid Santa Monica dining destination from Michael Greco and chef Brendan Collins since August 2019, has cut up off its Wilshire Boulevard area into a brand new restaurant known as Fia Steak, an intimate 48-seat eating room designed by Adam Picker and Morpheus Design. The combined theme design has every thing from church stained glass and uncovered brick partitions to leather-based banquettes and tasteful clubby art work all meant to showcase Collins’ ode to the traditional steakhouse when it debuts October 21. An open kitchen permits diners a full view into the butcher shop-style setup with getting older circumstances, adjustable-height wood-burning grill, butcher block counter, and hanging copper pots.

The invoice of fare is fairly easy and targeted on giant format steaks seared over an open hearth, like costata alla fiorentina, bistecca alla fiorentina, and costata de manzo, all of that are dry-aged prime grade beef. The costata alla fiorentina is dry-aged for 30 days and prices a $280, whereas the bistecca is a porterhouse for a whopping $350, although they’re each in all probability large enough for 3 and even 4 folks. The costata de manzo is dry-aged for 60 days and prices $12 an oz., so about $192 to $288 relying on the scale of the lower. The remainder of the menu is a motley of different high quality meats from A5 Wagyu tenderloin, prime filet, chateaubriand prime filet or a 30-day dry-aged Iberico pork shoulder served with apple sauce and fennel pollen. The entire thing is fairly harking back to Chi Spacca and Capo, two smaller Italian-inspired steakhouses with targeted menus.

Starters at Fia Steak are the place it will get attention-grabbing, from a full each day uncooked bar choice, hamachi crudo, blue fin tuna tartare, tableside steak tartare, to even caviar service (hey, the financial system should nonetheless be doing properly on this a part of city). Seafood choices abound too, from add-on half grilled Maine lobster, Alaskan king crab legs, and wild Mexican prawns. And since Fia is a little bit of a sneaky pasta vacation spot, Collins has lobster risotto and agnolotti carbonara in case one will get uninterested in all of the proteins. Talking of sides, there’s every thing from broccolini and creamed corn to truffle mashed potatoes to enhance the steaks.

Given the smaller eating room and meat-heavy menu, Fia Steak is a brilliant transfer for Greco and Collins to make into the monied Westside eating scene, which has quite a few steakhouses like American Magnificence, Del Frisco’s Grille, Boa, Meat On Ocean, Capo, and the traditional Golden Bull. What’s completely different is that Fia brings a devoted, smaller eating room for particularly dry-aged chops. Fia Steak additionally has loads of sturdy crimson wines and champagnes to pair with the meals, along with a traditional cocktail listing.

Fia Steak opens on October 21 and is positioned at 2454 Wilshire Boulevard in Santa Monica, with hours from 6 to 10 p.m., Thursday to Sunday.