Bistecca Italian Steak House (Closed)

It is one of the Dining Concept's restaurants and the food was good just like other restaurants under that company.The only thing that let it down was the table allocation.I booked a table and when I got there it was only 10% full, even when I left the restaurant was pretty empty so I couldnt understand why i was not given a spacious table.Apart from that the food was delicious, I had the chicken pasta that day and it was so delicious, the pasta was al-dente and the basil flavouring was strong.I

記得小妹就讀的中學曾有傳被稱為中環扒房，原因大家應該都明白，至於是否defamatory就．．well，小妹不便評論，不過這天去的Bistecca Steak House，就是貨真價實的中環扒房．Bistecca位於蘭桂坊一間大廈的二樓，而無獨有偶，同屬一集團的Blue Smoke Bar-be-Que也是在大廈的三樓．兩者都有提供semi-buffet style的lunch set，Bistecca的頭盤＋甜品自助餐不過百多元一位，而主菜可自由選擇點要或不要，而且沒有一定要一人點一客主菜的規定，即是三人點兩款主菜分享吃也沒問題，方便食量較少又想嘗試多種食物的客人，難怪餐廳經常都滿座．這次是我第一次來，餐廳比想像中小，樓底也蠻矮．內部就是非常rustic的牛扒風乾櫃和冰櫃，牆上掛著一把把牛肉刀，不知道會不會真的拿來用的呢？冰櫃前的木桌就放著一盤盤頭盤和沙律，隔壁就是甜品和水果的小角．起初是打算只吃頭盤自助餐的，不過後來因為不斷有客人點的Wagyu Rump Steak($278)實在太香，以致潛藏在我體內的食肉怪蠢蠢欲動，所以最後也點了一客兩人分來吃><先談談自選頭盤

男友家人請食飯，book咗呢間幾有意大利氣氛嘅餐廳食semi-buffet。叫咗呢度嘅招牌10 oz.厚和牛扒,賣相同味道亦吸引，切開裡面啱啱熟呈粉嫩色澤，咬落去稔稔嫩嫩但唔太juicy，亁乾地...即使係咁，有點可以好肯定，就係呢塊係一塊靚扒，塊扒靚過好多扒房，如果唔係過咗少少火喉就會好完美。呢度樣樣都好食，當然講緊連埋出面buffet嗰d啦!.....掂！淨出面食塊靚嘅10 oz.和牛扒最低限度都要二三百幾至六百幾蚊，而依家哋只係248蚊就食倒靚和牛扒喎!緊係Good啦!仲要連埋個buffet，喺中環真係唔易揾囉!真係值得去。但係如果下次去，我會要求要三成熟，呢個生熟度就最Very Good啦! 特別一提，唔單止有濃郁嘅芝士味同埋酸酸地嘅檸檬味，仲比噴槍過嘅焦香味。

We went there on a Sunday night after we finished the night at Disneyland. When we arrived, it was a bit later than the time we booked. As there's not a lot of people, the waitress was quick to notice that we were the later comers and quickly settle us down at the table closest to the kitchen. That makes a good start of the dinner!We decided to try the 14oz rib eye in medium rare as a lot of people on Openrice recommend it. As for sauce, we chose black pepper. They give a cup of veggies with cel

同事仔既farewell lunch 選左呢個較近既地方一黎到見到都好多人, 滿有信心似的覺得應該有不俗既野食~點知。。。一行9人點了各樣semi-buffetAll u can eat 既有appetizer 同埋dessert bar至於主食可選soup / pasta / seafood lunch, 價錢HK$138 – 178 不等話就話係steak house, 但menu 上面既set lunch 睇唔到有任何beef 既選擇Soup lunch 係三選一; pasta 多d 選擇 (四選一), 反而seafood 只得二選一無論多與少既選擇, 大家口味都幾一致地。。。差!!先出沒探究appetizer, 雖然幾盛大既場面, 但最後可選擇覺得吸引既真係寥寥可數特別就有parma ham, 不過唔鹹香廚師努力地準備lunch set基本上除左carbonara, bolognese spaghetti同 calamari 係唔辣之外, 其他既都辣到飛起, 特別係個 linguine, 簡直一啖入口已經辣到成個咀唇都有火灼既感覺不敢令人懷疑, 究竟意大利菜係食辣既咩?!?!即

是日與「法律界藍苺」中午飯局。話哂「藍苺」都係識飮識食又識煮之人，飯局的地點自然不可馬虎，特別挑選了在網上口碑不錯的意大利餐廳 - Bistecca。一開𨋢門，已見到兩個大大的屠房展現眼前，彷如「恐懼鬥室」的畫面，「藍苺」也有點被嚇得花容失色。。。細看之下，原來它是整間餐廳的亮點 - Dry Age 牛扒冷櫃。Dry Age 的目的主要是令肉質產生蛋白酵素以軟化肌肉纖維，令肉質更變軟綿，肉味更濃。單看那些冷櫃的規模，看來此扒房的 DA 牛扒會有一定水準。Bistecca 的午巿套餐價錢依主菜選擇而定；主菜可選三文治、意粉、扒類或漢堡等。是日不太肚餓，加上想留肚吃頭盤，所以點了兩款意粉作主食。Appetizer - All You Can Eat選擇陣容相當鼎盛，約有十多款，全都顏色鮮艷亮麗，每樣拿一點來吃都會滿足得半飽！以下三樣是當日的點題之物：1. Parma Ham - 任食之餘，在枱旁邊有部即切火腿機，侍應亦瀕瀕即切以作添補。Ham 的質素頗一般，咸香度及油潤度皆不足；食味雖未至於齒頰留香，但作為午餐的頭盤及即切即吃，誠意還是可加的。2. Mozzarella Cheese -

Recommended place for Italiano lunch in busy Central.The Good Bits * Good value for Italian antipasto and dessert semi lunch buffet - I paired with a grilled medium rare Jap Wagyu burger at only $208 * Antipasto include: parma ham (good quality and aromatic) fresh mozzarella ball tomatoes - fresh and sundried artichokes green and black olives beetroot; etc* Dessert include good quality of cheesecake, chocolate cream muffin, raisin tart, fresh fruit * Nice service To Improve * Ta

早想到此一試，喜歡這兒的裝修，像身處於意大利人家的開放式廚房，滿佈食材，既熱鬧且溫暖。食物方面，單看那些放在肉櫃的各類牛扒，已預知此扒房有一定水準。果然不負所望，是晚為食貓點了medium rare的rib eye (14oz)，外香內多汁，生熟度剛好，達標。兔兔則點了Linguine Vongole，份量真的像給意大利人吃般大碟，linguine是al dente，味道倒是略嫌淡了點。另外還點了Antinori IGT紅酒，San Pellegrino, Garlic Broccoli為side dish，Cafe Grappa 及Tiramisu作甜品。招呼可以。外籍侍應對食物與酒均有認識。以牛扒為主打的話，此處會是不錯的選擇。

朋友生日，提議吃些有沙律及前菜Buffet的Brunch，價錢不想太貴，想起在中環吃過Bistecca及Blue-Smoke的Lunch Set不錯，$100左右有Salad，Appetizers及Dessert Buffet。兩者都同屬Dining Concept集團，旗下餐廳很多都試過，期待十月到Manzo吃牛扒！而istecca及Blue Smoke兩者比較下，Bistecca食物款式較多，亦好吃一點，便一行八人來到Bistecca。我們都點了Buffet，$98，其中三個Sets加Main Dish，分別是Lasagna Bolognese及Smoked Chicken，Tomato Sauce，Arugula，Provolone Panini及Penne with Spinach，Sun Dried Tomato，Pine Nuts and Parmesan。先看看自助餐桌上的食物，款式跟上次吃的有點不同，新款的食物有Mozzarella Cheese，芝士質感比較實，但味道淡淡的卻不錯，吃了很多球水牛芝士；還有生牛肉夾軟芝士，薄薄的一層生牛肉夾著十分軟稔的鹹芝士，不用多咀嚼

First of all, none of the appetizers were appealing. Rarely do I walk into a restaurant where there was nothing that I wanted to choose. The spinach Caesar salad was small but charged a lot for it. The sauce wasn't even the Caesar sauce!When the steak came, I thought I was eating cold cuts and a piece of charcoal... It was completely cold and burnt; we mentioned this to the waiter and he replied with "the head chef is absent today, so the quality would not be of the usual standard as it was diff

朋友係中環番工, 推介呢間, 話D沙律有特色同埋幾好食~~咁就相約一齊去食~~~因為坐門口位, 感覺唔太良好~~同埋好嘈........可能太多人的關係~~算啦, 如果食物OK都可以的~~~佢有得揀淨食沙律/ HAM BUFFET, 加PANINI, PASTA, STEAK 同埋其他特色東東~~~如果淨食沙律只需 $98, 係中環黎講, 價錢算OK~~~咁因為得2個女仔, 所以我地淨係叫左一份PANINI + 沙律吧, 另一個淨食沙律~~~~食物基本上一眼見哂......選擇唔多...........隨手夾左D黎試~~~PARMA HAM - 好......一般........冇咸香, 又多根...........雖然話即切.......但係真係麻麻芝士 - 一粒粒切好放係度, 冇寫到, 唔知咩芝士.....口感較硬, 帶少少粉粉的感覺~~~不過食左一粒已經有膩的感覺~~厚切辣肉腸 - 本人比較喜歡食薄切的......厚切...自己好難切, 而且口感比較硬, 但味道不錯呀~~~燒粟米 - 我覺得最好食的一樣..........甜甜的帶一點粟米香~~~燒椒 - 有紅黃椒, 味道OK~~

按印巴籍部長介紹, 試了他們最貴價的和牛 $7xx, 既無牛味, 又有少少刃, 不外如是. 依然改變不了我認為中區大部分食市多是食裝修的印象.朋友去前用電話問地址, 問了5次才有答案, 氣壞了. 她是半個鬼婆, 不可能是她英語有問題.如有緣, 再去無妨, 但不是"想" 再去的地方.Followed the suggestion of their Indian captain and tried their pricy Wagyu $7xx, didn't taste much and was little chewy, nothing impressive. Still didn't change my belief that most of the bill goes to decorations and rent for restaurants in Central.My friend called to confirm their address before she went and she had to repeat her question 5 times befor

I am so disappointed ..... the service was really terrible, the Indian lady server was very rude and unkind. I ordered a rib eye steak and I asked for rare and it came out to be burnt. The server was telling me that this is the way it should be and many people like their steaks, she was mean and did not admit that the steak was over cooked, hence it was brunt. There was a small bug inside my iced tea and the Indian lady server was telling me that this season, there are lots of flies around so

This is my second time to this steakhouse but the funny thing is I totally forgot which kind of meat we had last time. All I remembered was it was a nice steakhouse. We sat right next to the meat display, so convenient! The chef recommended the Florentina 36oz, which is a porterhouse steak. Sirloin on one side and fillet on the other. Then my husband spotted the bone marrow in the fridge. We asked how the bone marrow can be cooked. The chef explained that it would be grilled and served wi

約了律師開會，中午索性早點去中環跟Oli吃一頓豐富午餐。地點由對方選擇，仔提議的兩間餐廳，分別因沒有做lunch和已訂滿，被迫留待下次品嚐。退而求其次，來到Bistecca吃扒。入到餐廳，看見放了不少紅酒，又設有冷櫃做Dry-aged，雖然規模不能與外國相比，但起碼一看就知是牛扒專門店。大家傾好了吃什麼東西，便向自助餐桌進發，任食前菜陣容相當鼎盛，又整整齊齊的放好，看似幾吸引。每樣取了一點回來，除了巴馬火腿多肋、沒有咸香，以及牛舌全無味道外，其他的都大致可以接受，最喜歡的要數到紫心蕃薯，夠晒甜美。來這個地方，不鋸扒就似乎太「茂李」了吧，所以便點了12oz美國西冷扒，要Medium Rare，大家分吃。牛扒的烤網紋不算好靚，起碼都算分明，滿有炭香，最重要還是內裡的肉帶粉紅成，有些血水和肉汁出來，正正是我想要的效果。吃一口，確是充滿炭香，但牛肉味卻並不很濃郁，雖有肉汁，但肉質竟然有點韌，是意想不到的。這塊扒，不是難吃，卻沒有預期中出色，始終對這類專門店的出品總會有些要求。對方想食漢堡，點了一個牛肉要Rare的，外籍經理也禁不住問一句：「Are you sure?」好了，Burger送上，餡