Diners get plenty to chew on as organic steak house brings a taste of Italy to Times Square
When Dining Concepts opened its new Italian steak house, Manzo, it needed a chef who knew his or her beef.
They found him within the family - Antonio Jose Ferreira, head chef of Bistecca, another Dining Concepts Italian steak house.
So what's the difference between the two restaurants?
'The major difference is Manzo focuses on Angus cuts while [Bistecca] did wagyu beef. But also, the food here [at Manzo] is 100 per cent organic. The beef comes from cows that are fed on organic grass,' the 28-year-old chef said. 'The herbs, vegetables and fruit are all straight from the garden.'
The Times Square restaurant held a tasting session on Tuesday night, and with the cuts of beef hanging in front of the chef's counter, where a long queue formed to try Ferreira's beef, the setting felt like an Italian meat market during peak hour. Ferreira, who learned his craft in Vancouver before moving to Hong Kong, recommended the Canadian tomahawk steak.
But with handmade pastas, antipasto and cold cuts, there are plenty of things to try.