The Venue Steak House
The Venue Steak House serves up quality beef cooked in the Rolls-Royce of ovens. Every week, the restaurant buys meat imported from a small slaughterhouse in Ireland. The beef comes from suckler cows—unweaned calves born from all beef cattle that naturally progress from the mother’s milk to grass. It’s then cooked to perfection in a Josper oven—no gas or electricity—and presented on a warm, organic stone. “We try to do things simply, slowly and properly,” said Colin, one of the three owners and a third generation butcher. “We want the product to be the main flavour so the chefs don’t manipulate the steaks that much or do a lot with sauces.” If the promise of some of the best steaks in town isn’t enough, then the décor—three black cows dressed in tuxedos and bow ties and adorned with red lipstick line the entrance, and cave paintings on a natural stone wall run the length of the dining room—will certainly bring out that carnivorous instinct.
The Venue Steak House. Casanova 68.