New from The Union Group

A highlight is Chef Luca Pezzera’s signature Bistecca alla Fiorentina: the Tuscan native breed of cattle, Chianina; is dry-aged in a special chiller for 60 days before being flame-grilled over charcoal. The result is a magnificent slab of flavorful, charred, succulent meat that requires only a dash of salt and a good bottle of Barolo. Though a side of hand-cut fries and creamy Parmesan spinach certainly won’t hurt. The design concept of the restaurant pays tribute to the clean and simple lines of Italian postwar architecture. www.uniongroupjakarta.com www.bisteccajkt.com