New restaurants always fill us with a joy here at Hero & Leander; new food, new date night locations, what is not to like? So when we heard about the new Macellaio Union Street we were delighted. The team behind Macellaio RC has announced the launch of its third restaurant in Union Street later this year; a meat loving couples paradise. With hugely popular restaurants already open in South Kensington and Exmouth Market, founder Roberto Costa’s new Macellaio RC will be housed in the recent redevelopment of Union Yard Arches and will also introduce two exciting unique new concepts – a theatrical in-house butchery and a Ligurian bakery.
Inspired by the numerous theatres in the local area, the beef will be dry-aged on site, dramatically hung behind glass, a stage will extend into the restaurant between two large banquet tables, upon which the Macellaio RC team will showcase the best cuts of the day. Furthermore, a stunning white marble butcher’s block will be framed by dramatic curtains and will sit pride of place in the ground floor dining hall, where experienced butchers and chefs will prepare steaks, carpaccios, tartares, and cured meats in front of the guests.
Macellaio RC Union Street will be the first restaurant from Genoa-born Roberto to feature his take on a Ligurian bakery or “Pizzeria secondo me”, where handmade dough will be produced daily using just water, natural yeasts, and the highest quality Italian flour. The bakery will serve a range of traditional Ligurian breads, vegetable tarts, fresh pasta and pastries, including Torta di Bietole e prescinseau (swiss chard and curd tart) and Focaccia al formaggio di Recco. Menus will also feature Pissalandrea – a unique west-Ligurian bread made from a thick dough baked in a pot, and similar to both pizza and focaccia. Pissalandrea was created in Imperia in honour of the great condottiero and Admiral Andrea Doria, and, first created before America was discovered, it is made without tomatoes and instead topped with onion, olives and anchovies.
The menu itself will feature Fassona beef, which due to the hypertrophic muscle growth among the cows is extraordinarily low in fat and cholesterol as well as extremely tender. Macellaio RC chooses female animals of at least three years of age, allowing for a buttery taste and the perfect meat to fat ratio. The dishes will then be prepared simply, seasoned with rock salt and Tuscan olive oil that allow the natural flavours to take centre stage. Working only with small artisan farms in North West Italy, Macellaio RC ensures the animals are treated with the respect they deserve. We don’t know about you but we cannot wait to visit Macellaio Union Street; bring on the meat!
For more information please visit www.macellaiorc.com