The answer is Beef Bar http://www.beefbar.com/.
On a lovely Spring evening we decided that we fancied some good beef and headed over to FontVielle, 42, quai Jean-Charles Rey to be precise, but any decent taxi driver will know where to find the beef bar anyway.
On arrival we managed to get a table by the window and if you go and book I advise you to ask for one, especially in the evening as the view on the old cathedral and the palace is quite something.
The Restaurant is managed by an Italian and is quite stylish in its decor and has a mixed crowd of stylish Monaco residents including their D&G and Armani dressed offspring and the tourists (easily detectable by the stares towards the Monaco crowd and the ever present latest version of some Canon camera). But it is in no way ostentatious or would require special dress, your £200 designer jeans will do just fine.
Let's talk about the serious stuff though, the food and of course the steaks:
Starters - we had a selection in our group of 3:
- "Foie Gras" with Mango - this is pan fried foie gras and was absolutely delicious with the right texture and melting in your mouth, the tanginess of the mango complementing it wonderfully. Highly recommended 9/10.
- Sea urchin with asparagus and caviar - this dish came in a special plate which had three little depressions housing the sea urchin shells. The taste was of the sea and the asparagus was fresh and boiled to perfection (not too overcooked as it often happens). The whole dish was very good 7/10
- Veal tartare with almonds - the tartare came in a lovely composition and with the Right colour of prime lean veal. It had just the right amount of lemon and the almonds gave it a crunchy alternative of texture. Again very impressed 8/10.
The beef:
Although some people and hotel concierges in Monaco will tell you that Beef Bar has Argentine meat it actually specialises in:
- American (18 month)
- Irish (18 month) - aged 21 days on the bone
- American Black Angus (22 month) - here they have a 500g tenderloin on the bone
For the exact cuts in description please have a look at the menu http://www.beefbar.com/fileadmin/beefbar02/content/menu/monaco_beefbar_dinner.pdf
We opted for an Irish rib-eye 400g medium rare and the American Angus 500g tenderloin on the bone, rare.
Wines:
We selected a 2004 St Julien from a wine list that has bottles ranging from the affordable 50-100 Euros, but caters also for the local casino winner (just in case), Lafite - 1500 Euros. The St Julien was brought, tasted and then decanted.
Then the beef arrived and oh boy, it was near perfect, on the outside dark grey but not burnt and done just to the right level. Apparently their secret is a hot V12 standing by that does a lap of the circuit with your slab of dead cow on the engine block, to give it just that right cooking.
The Irish rib-eye was firmer and had more texture (9/10), whereas the tenderloin was melting tender but just so slightly more watery (8/10).
The St Julien complemented them spectacularly.
After that experience we were so full that we just managed a wonderful espresso and as a coffee lover, I would say was top notch again (to be expected since the manager was Italian).
What really put the masterstroke on a thoroughly enjoyed dining experience though, was the fact, that the Restaurant will order a complementary Taxi to anywhere in Monaco at the end of your meal.
Hence if you are in Monaco - this place is highly, highly recommended - 9/10
