Harden's says
A fifth branch for this growing steak (and tuna) micro-chain, housed in the Duke of Bedford's former petrol station. There's also a branch in Milan.
Harden's survey result
Summary
“Exceptionally fine beef” from the Italian Fassone breed in the valleys north of Genoa is theatrically presented – as if in a butcher’s shop – at Roberto Costa’s growing group of steakhouses, where the “superb cuts are butchered in front of you”. “I finally went to try out what looked like magnificent beef, from the haunches in the window. I wasn’t disappointed – it delivered magnificently.” The South Ken branch in Old Brompton Road remains the most popular. There are others in Fitzrovia, Exmouth Market, Union Street and Battersea. (The latest to open in summer 2021, in the West End’s Theatreland, is called Il Teatro del Carne – see also).
Summary
“Quality Italian beefsteaks” – most notably from the Piedmontese Fassone breed – are showcased in style at Genovese owner, Roberto Costa’s, “unique” steakhouse group, where at each branch you “enter through the butcher’s shop” and “you can tell the staff which cut you want”. “The well-hung rump steak is absolutely delicious” and “a great selection of Italian wines” helps make it the perfect place to kill off an evening.
Summary
“Quality Italian beefsteaks” – most notably from the Piedmontese Fassone breed – are showcased in style at Genovese owner, Roberto Costa’s, “unique” steakhouse group, where at each branch you “enter through the butcher’s shop” and “you can tell the staff which cut you want”. “The well-hung rump steak is absolutely delicious” and “a great selection of Italian wines” helps make it the perfect place to kill off an evening.
Summary
“Meat! More meat! And more meat!” is the order of the day (notwithstanding a few pasta options, and Sicilian tuna in the Exmouth Market branch) from the menu of Roberto Costa’s Italian steakhouse group, which showcases “amazing cuts of beef” from Piedmont’s Fassone breed of cattle, and where the arrival of the food is dramatised by the “stabbing of a steak knife into the table”. “The wine list has some interesting choices” too, and some affordable ones at that. In summer 2018 it announced its fifth opening, in Bloomsbury.
For 31 years we've been curating reviews of the UK's most notable restaurant. In a typical year, diners submit over 50,000 reviews to create the most authoritative restaurant guide in the UK. Each year, the guide is re-written from scratch based on this survey (although for the 2021 edition, reviews are little changed from 2020 as no survey could run for that year).
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Restaurant details
Macellaio RC Restaurant Diner Reviews
"Well, well, well. How, or maybe why is this place still operating? OK so we were greeted warmly and given a choice of any table. Water was suggested and we said yes to some of the fizzy stuff. Then came an inordinate wait. We had to ask another waitress to find out where our water had got to. It came eventually. After downloading the wine list via the QR code you are greeted by a myriad of choices. Wine is viewed as per their choice and you have to apply filters to get the list in price order which is a bit of a faff. A bottle was ordered. Did it come? Did it heck. Once again we had to chase up for the bottle with another server. During our wait for wine, two tables of diners promptly left. Like us they had been left alone for far too long. Fortunately we were not in a hurry. We were pre-warned that most of the menu was not available. The Pizza oven had broken and they were waiting for a delivery of meat from Italy; not due until the following day. This ruled out at least 13 items from the menu. Fortunately we were not after pizza. Our wine eventually arrives, and our waitress has severe problems in trying to open the bottle. At one stage we thought we might have a wine shower as the bottle was being opened almost horizontally.She battled on gamely with the cork. The wine was a little bland for the price we paid, but there again we have had worse. Once the food was ordered there was a temporary blip. Service suddenly resumed, but only for the briefest of moments. There were only a sprinkling of diners on a slow Tuesday evening and one wonders what it would have been like if the place was full. Surprisingly our starter of different aged parmesans was better than thought. Portion size was very reasonable for the price. We had come for the steak and the rib-eye on the bone was presented to us before being cooked. It was a very good piece of meat and had been cooked exactly to our medium/rare request and seasoned well. Sides were a little underwhelming. There was no hint of the advertised garlic in our spinach. Chips were crunchy. We may have rated the food as a 3 but everything else brought it down. After 3 hours seated we eventually got to desserts. The chef was now operating as front of house. He did a much better job than the girl that was in charge and was very personable. When asked about the desserts he didn’t know how the Latte Dolce Fritto was presented. This left us flabbergasted. The whole evening left a sour taste in the mouth. It could have been so much better with only a little extra effort. Even the billing was incorrect. We ended up feeling sorry for the staff probably due to lack of training on the part of management. Having run a dining operation we know how it works and we desperately wanted them to succeed. But it didn’t and that’s a great big shame. "
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