Chianina Steakhouse Review – Long Beach’s Top Steakhouse

By Michaeline Anderson

Located on 2nd Street, in the heart of Long Beach’s vibrant restaurant and bar scene, Chianina Steakhouse is one of the premier dining experiences in greater Los Angeles. Building on the tradition of excellence in food, service and ambiance of Michael’s Restaurant Group, Chianina Steakhouse showcases the connection to Italian culture in a modern and intimate atmosphere. The Chianina cow featured in the logo is mirrored throughout the restaurant with geometric shapes, glass and metal work. Glass paneled cases showcase the extensive wine list featuring excellent choices from all over the world, and the sleek bar is stocked with an impressive selection of scotch and whiskey, amongst other top-shelf offerings.

Restaurant manager Alejandro immediately greeted us as we sat down. A former chef and native of Spain, he helped guide us along one of the best meals of our lives. The Chianina experience is not only about enjoying an excellently prepared meal, but the entire dining experience, which starts with a bit of lesson in agriculture and history. He explained in great detail what exactly Chianina beef is, where it comes from, how is it procured and served. The steakhouse sources their Chianina beef – which originates from the Piedmont region of Italy – from a ranch in Washington. The cattle are grass fed and humanely raised, never cutting any corners to increase supply. Chianina cattle are different from most cattle in a couple of ways: they are HUGE, growing to an average height of 8 1/2 feet tall, and they have a significantly lower fat to lean muscle ratio giving them a unique taste and texture unlike any other breed of cattle.

To start the meal, chef prepared an amuse bouche that changes based on seasonal ingredients. Many of the ingredients are sourced from Farmlot 59, a local biodynamic and organic farm offering everything from fruits and vegetables to honey and pastured eggs. This evening, chef prepared cauliflower soup served in an earthenware shot glass. The soup had a silky, creamy texture and tastes like the most perfect head of cauliflower ever procured. This warming soup was the perfect start to an elegant meal with complex flavors and textures. Served immediately after the amuse bouche, our server brought out fennel seed spiked rolls with whipped butter, whipped butter and mascarpone (a soft Italian cheese) and olive oil. The butter was ethereally light and creamy, the butter mascarpone mixture was divine and the olive oil was fruity.

Alejandro helped us pair the appetizer and salad course with a 2012 Antica Chardonay from Napa Valley. The chardonnay had a smooth, buttery finish that was not overly oaky. Our appetizer consisted of scallops wrapped in speck, butternut squash and crispy kale. The scallops were seared to a golden perfection, but maintained their soft texture and were balanced by the sweet butternut squash and the crispy kale. Next we sampled the autumn salad, which is comprised of fall squash, puffed farro, beets, goat cheese, and pear. The autumn salad is the perfect blend of the comfort foods of fall and the crispness of a salad. Tossed in white balsamic vinegar, the salad was complimented with a thin layer of goat cheese spread across the plate.

Alejandro paired our next dish with a 2013 Luli Pinot Noir from the Santa Lucia Highlands near Monterey, CA, or as he affectionately refers to it, “Pinot with cajones.” The full-bodied wine stood of perfectly to the rich flavors of the pasta dish. For the pasta course we had braised veal agnolotti and fairytale eggplant in a butter sauce with herbs. Each bite was more divine as the next as the pasta gave way to rich, tender veal and buttery eggplant. The simple butter sauce had a pleasant acidity that balanced the earthiness of the veal and eggplant. Simply put: this was one of the best pasta dishes I have ever had. I didn’t want it to end.

For the main course, Alejandro chose a 2012 Nebbiolo d’Alba from the Marzano Abbona estate in the Piedmont region (where the Chianina cows originate). The main course arrived and I could not be more excited to finally try Chianina steak. Unlike traditional American steakhouses, most of the steaks at Chianina Steakhouse are meant for at least two people and served like the Italian classic Bistecca alla Fiorentina. The steaks come to table already cut from the bone and into strips, but arranged so you can see the correct size. The outside of the steak has a caramelized crust, but revealed a perfect medium-rare center. It was tender enough to be cut with a butter knife, but still had a substantial texture and the most delicious beefy flavor.

Brussels Sprouts and Macaroni and Cheese accompanied the steak and were equally divine. The sprouts were served with crispy pancetta and a tangy apple cider vinegar that cut paired well with the bitter sprouts. The baked four cheese macaroni had a crunchy top layer that gave way to a creamy center of luscious, cheesy pasta.

To finish off an exquisite meal, we opted for the Chocolate Semifredo – a trio of salted caramel gelato, frozen chocolate mousse and chocolate shortbread. The rich, chocolate and caramel flavors paired well with a nice glass of sherry that Alejandro just purchased for the restaurant.

From the top-knotch service and the mind-altering cuisine, to the fantastic atmosphere, Chianina Steakhouse is a one-of-a-kind dining experience. The attention to detail and authentic connection to Italian culture and cuisine is evident in everything they do.

 

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