Clapham to get new Italian restaurant
Clapham residents will soon have a new eatery to try out with the news that the chain of theatrical steakhouses, Macellaio RC will be opening a branch in the district.
The word ‘Macellaio’ translates as ‘butcher’ and the new restaurant is set to have a focus on wines from Italy. Roberto Costa, who founded the chain, will be personally selecting more than 100 of them for the restaurant. These will include both popular and the more obscure white and red wines.
Macellaio RC has built its reputation on the Fassona beef that forms a central part of its cuisine. This beef is sourced from the Italian city of Piedmont and features levels of cholesterol and fat that are much lower than those found in other types of beef.
The ethos of the restaurant – which is half butcher shop and half restaurant - will be retained for the branch in Clapham. This will include all of the beef being dry-aged and butchered on site for a period of time between five and seven weeks before being used.
The menu will be overseen by the executive chef and will vary from home-prepared tagliatelle to steaks that are cooked using olive oil and rock salt.
Once it opens, the restaurant will be able to rely on printers that provide laminating services, to help when it comes to obtaining menus.
The word ‘Macellaio’ translates as ‘butcher’ and the new restaurant is set to have a focus on wines from Italy. Roberto Costa, who founded the chain, will be personally selecting more than 100 of them for the restaurant. These will include both popular and the more obscure white and red wines.
Macellaio RC has built its reputation on the Fassona beef that forms a central part of its cuisine. This beef is sourced from the Italian city of Piedmont and features levels of cholesterol and fat that are much lower than those found in other types of beef.
The ethos of the restaurant – which is half butcher shop and half restaurant - will be retained for the branch in Clapham. This will include all of the beef being dry-aged and butchered on site for a period of time between five and seven weeks before being used.
The menu will be overseen by the executive chef and will vary from home-prepared tagliatelle to steaks that are cooked using olive oil and rock salt.
Once it opens, the restaurant will be able to rely on printers that provide laminating services, to help when it comes to obtaining menus.