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EVERYONE loves steak - and where better to indulge than at the new look Caffé Grande Piccolino? Following a stunning overhaul early this year, the famous Italian restaurant and bar is home to an authentic pizza oven for that perfectly crisp sourdough base and a new charcoal grill that’s made for cooking steak. With world-class beef and seafood delivered daily, the options are endless.
The piece de resistance is the crisp, smoky finish delivered by the open flame grill.
When it comes to great steak, preparation is key; Piccolino’s hand-selected Aberdeen Angus beef is hung for ten days, before being dry-aged in the restaurant’s own Himalayan pink salt brick aging room. Diners get to see everything that’s going on in the theatrical kitchen where chefs – such as King-Thomas Molale (pictured) - cut everything to order. The piece de resistance is the crisp, smoky finish delivered by the open flame grill.
Molale’s favourite steak is the USDA Creekstone Farm rib-eye. Finished for a minimum of 150 days on a corn-fed diet, it’s also a Piccolino bestseller. But why stop there? Each cut on the menu has it’s own personality, so we’ve picked out four different steaks to showcase the range on offer.
British Aberdeen Angus Fillet Steak (225g)
British pastures produce some of the world’s best beef - and this house fillet is a shining example of home-grown flavour. Breathtakingly tender, with char-grilled exterior for that finishing touch, chef Molale suggests serving the house fillet medium to medium rare (rather than rare) to really enjoy the full flavour of the meat.
USDA Creekstone Farm Sirloin (300/500g)
Sirloin is an intense steak – a steak-lovers steak, if you like - with a line of flavoursome fat running down one side. The result is a fine tasting yet lean cut that works brilliantly with sides like courgette fries. Molale recommends ordering medium to medium rare, for a flavoursome bite.
USDA Creekstone Farm Rib-Eye (300/500g)
Quite possibly the finest steak in the world, this 300 or 500 rib-eye steak comes from 100% prime Black Angus Kansas stock. Raised for a minimum of 150 days on a corn diet, the elegant marbling, and rich flavour is unrivalled. This steak is best enjoyed medium to give the fat a chance to infuse with the beef. Manchester’s finest rib-eye –no question.
Tagliata di Manzo (800g)
This huge hunk of prime British Aberdeen Angus beef is served on the bone, topped with roasted cherry tomatoes. It’s basically a giant sirloin steak, with the rib bone attached. The Tagliata Di Manzo – literally meaning ‘sliced steak’- is the perfect to share and works as a centre piece for an occasion Sunday lunch, or an indulgent supper for two. A char-grilled crust makes this a meal to remember.
Caffé Grande Piccolino is located on Clarence Street, just off Albert Square and opens weekdays from 7am and weekends from 9am until late. From freshly pressed juice with brunch to hand-finished pastries, seafood and salads, Manchester’s famous restaurant and bar has your special occasion covered – even if it’s just time out with a coffee. There’s something to enjoy all day, every day – and it’s brilliant for steak too.
Caffé Grande Piccolino, Clarence Street, Manchester M2 4DW
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