Fia Steak serves Italian-inspired dry-aged chops in Santa Monica

Fia, which has been a solid Santa Monica restaurant since August 2019, by Michael Greco and Chef Brendan Collins, has split its Wilshire Boulevard into a new restaurant called Fia Steak, an intimate 48-seat dining room designed by Adam Picker and Morpheus’ draft . The blended design has everything from church windows and exposed brick walls to leather benches and tasteful clubby artwork designed to showcase Collins’ ode to the classic steakhouse on October 21st. An open kitchen gives guests a full view of the butcher’s-style setup with aging suitcases, height-adjustable wooden grill, butcher’s block counter and hanging copper pots.

The menu is fairly simple and focuses on large format steaks that are fried over an open fire, such as Costa alla Fiorentina, Bistecca alla Fiorentina, and Costata de Manzo, which are all dry-aged premium beef. The costata alla fiorentina is dry aged for 30 days and costs $ 280, while the Bistecca is a porterhouse for a whopping $ 350, though both are likely big enough for three or even four people. The Costata de Manzo is dry-aged for 60 days and costs $ 12 per ounce, which is around $ 192 to $ 288, depending on the size of the cut. The rest of the menu is a colorful mix of other quality meats such as A5 Wagyu Filet, Prime Filet, Chateaubriand Prime Filet or a 30-day dry-aged Iberico pork shoulder, served with applesauce and fennel pollen. The whole thing is somewhat reminiscent of Chi Spacca and Capo, two smaller Italian-inspired steakhouses with focused menus.

It gets interesting with the starters at Fia Steak, from a full daily selection of raw food bars, hamachi crudo, bluefin tuna tartare, table steak tartare to caviar service (hey, the economy has to be in this part of town still run well). Seafood is also in abundance, including half-grilled Maine lobster, Alaskan king crab legs, and wild Mexican shrimp. And since Fia is a bit of a sneaky pasta destination, Collins has lobster risotto and Agnolotti carbonara in case you’re fed up with protein. Speaking of side dishes, there is everything from broccolini and cream corn to truffle and mashed potatoes to complement the steaks.

In view of the smaller dining room and the meat-heavy menu, Fia Steak is a smart move for Greco and Collins to enter the swanky Westside restaurant scene with numerous steakhouses such as American Beauty, Del Frisco’s Grille, Boa, Meat On Ocean, Capo, and the classic Golden Bull The difference is that Fia has a special, smaller dining room for specially dry-aged chops. In addition to a classic cocktail menu, Fia Steak also offers many strong red wines and champagnes to go with your meal.

Fia Steak opens October 21 and is located on 2454 Wilshire Boulevard in Santa Monica, and is open from 6pm to 10pm, Thursday through Sunday.

Dining room at Fia Steak in Santa Monica.Wonho Frank Lee

Open kitchen with hanging copper pots, open wood fire grill and lighted meat boxes.

Open kitchen at Fia Steak in Santa Monica.Wonho Frank Lee

Tuna tartare at Fia Steak served in a white bowl.

Bluefin tuna tartare at Fia Steak.Wonho Frank Lee

Flaming meringue dessert in a bowl.

Baked Alaska at Fia Steak.Wonho Frank Lee

Large-format steaks in the Fia Steak over a burning wood grill.

Large format steaks at Fia Steak.Wonho Frank Lee

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