Wed. Oct 27th, 2021

Fia, which has been a solid Santa Monica eatery by Michael Greco and chef Brendan Collins since August 2019, has split its Wilshire Boulevard space into a new restaurant called Fia Steak, an intimate 48-seater dining room designed by Adam Picker and Morpheus Design. The mixed theme design has everything from surgical stained glass windows and exposed brick walls to leather banquets and tasteful clubby artwork that should all show Collins ode to the classic steakhouse when it debuts on October 21st. An open kitchen gives diners a full view of the butcher-style setup with aging boxes, wood-burning stove with adjustable height, butcher block counter and hanging copper pots.

The ticket price is quite straightforward and focused on steaks in large format that are seared over an open fire, such as costata alla fiorentina, bistecca alla fiorentina and costata de manzo, all of which are dry-aged beef of primary quality. Costata alla fiorentina is dry-stored for 30 days and costs $ 280, while bistecca is a porter house for as much as $ 350, although they are both big enough for three or even four people. Costata de manzo is dry stored for 60 days and costs $ 12 an ounce, so around $ 192 to $ 288 depending on the size of the cut. The rest of the menu is a motley second meat of quality from A5 Wagyu fillet, prime filet, chateaubriand prime filet or a 30-day dry-aged Iberico pork serving served with apple sauce and fennel pollen. It’s all pretty much reminiscent of Chi Spacca and Capo, two smaller Italian-inspired steakhouses with focused menus.

Starters at Fia Steak are where it gets interesting, from a full daily selection of raw bars, hamachi crudo, tartare with blue fine tuna, steak tartare at the table, to even caviar service (hey, the economy still has to do well in this part of the city) . There are also plenty of seafood from added half-grilled Maine lobster, Alaskan king crab and wild Mexican shrimp. And since Fia is a bit of a sneaky pasta destination, Collins has lobster risotto and agnolotti carbonara if you get tired of all the protein. When we talk about sides, there is everything from broccolini and cereal to truffle puree to complement the steaks.

Considering the smaller dining room and meat-heavy menu, Fia Steak is a smart move for Greco and Collins to make into the monied Westside dining room that has many steakhouses like American Beauty, Del Frisco’s Grille, Boa, Meat On Ocean, Capo, and the classic Golden Bull. What’s different is that Fia brings a dedicated, smaller dining room to specifically dry-made chops. Fia Steak also has plenty of robust red wines and champagnes to pair with the food, in addition to a classic cocktail list.

Fia Steak opens October 21 and is located at 2454 Wilshire Boulevard in Santa Monica, with hours from 6pm to 10pm, Thursday to Sunday.

Exposed brick, vintage artwork, stained glass and wine bottle holder in a dimly lit steakhouse dining room.

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

Open kitchen with hanging copper pots, open wooden grill and illuminated meat boxes.

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

Tuna tartare on Fia Steak coated in a white bowl.

Blue fine 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 at Fia Steak over flaming wooden grill.

Large format steaks at Fia Steak.
Wonho Frank Lee

Leave a Reply

Your email address will not be published. Required fields are marked *