![State of decay year one survival edition on pc](https://cdn2.cdnme.se/5447227/9-3/16_64e61dfc9606ee7f98e9879e.png)
there’s trofie with Genovese pesto if the beef chin ravioli doesn’t take your fancy.
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Elsewhere on the menu is beef carpaccio, tartare, heart, cheeks, liver and, in case, you’ve forgotten you’re in an Italian restaurant, pan-fried chuck steak in a pizzaiola sauce of capers, anchovies, olives and tomato.
![staff credits flat io staff credits flat io](https://i.ytimg.com/vi/jZiQnQ31xGk/maxresdefault.jpg)
Steak, priced by the 100g and butchered to order, includes costata (aka entrecôte) made from Piedmont’s famed fassone cattle, Irish tomahawk and Lake District Farmers T-bone and rib-eye, all seasoned to perfection with Ligurian olive oil and a sprinkling of salt. The feel is French bistro (bentwood chairs, stripped wood floors and tabletops) crossed with an abattoir, with sides of cow dangling from hooks in the window and ageing gracefully for 50 days squeamish diners, or anyone toying with the idea of turning vegan, would be advised to walk on by. This five-strong Italian steak chain originally opened in South Kensington but this second restaurant in Exmouth Market is the nicest. “Macellaio” is the Italian word for “butcher”, which gives a clue as to the hands-on approach espoused by owner Robert Costa, the titular “RC”.
![State of decay year one survival edition on pc](https://cdn2.cdnme.se/5447227/9-3/16_64e61dfc9606ee7f98e9879e.png)