Eater’s Harlow Quinn reported about The Millennium Biltmore Hotel’s plan to debut La Bistecca on May 28. The Italian steakhouse occupies the historic downtown hotel’s Rendezvous Court, which served as the Biltmore’s lobby from 1923-1986. The Biltmore’s original architects, Schultze & Weaver, designed the Spanish Baroque room, which includes Italian travertine stone walls, Anthony Heinsbergen’s 3-story Moorish plaster ceiling, chandeliers crafted from Italian bronze and crystal and a rose marble fountain. A massive astrological clock dates to 1923 and still keeps time. Earlier in the day from Wednesday – Sunday, the Rendezvous Court hosts afternoon tea from 2 PM – 5 PM.

La Bistecca Executive Chef Franco De Dominicis has been with the Biltmore since 2005. He oversees all aspects of the hotel’s dining operations, including restaurants, banquets and afternoon tea. De Dominicis worked as sous chef at one of London’s preeminent Italian restaurants – San Lorenzo Knightsbridge – before the Drago family brought him to LA to open Il Buco in Beverly Hills. Executive Sous Chef Orazio Parisi hails from Sicily and graduated from the California School of Culinary Arts in Pasadena before working at area restaurants like McCormick & Schmick’s, La Terza and Il Fornaio.

Their menu was inspired by southern Italy and Sicily. The chefs rely on six cuts of Brandt beef, cattle that are raised on a 100% vegetarian diet that’s free of hormones or antibiotics. All six options are served with southern Italian caponata, a choice of sauce and side. Contorni include truffle Parmesan fries, eggplant Parmigiana, funghi trifolati or olive oil whipped potatoes.

In addition to steak, you’ll also find dishes like Kobe Meatballs with warm Sicilian Caponata and Sardinian Saba; Buco Agnolotti with Truffles and Porcini Mushrooms; and Branzino agli Agrumi with Citrus, fresh Tomatoes and Salmoriglio Sauce.

A short wine list features an Italian focus. You’ll also find Italian liqueurs like limoncello and grappa. Desserts are made in-house, including tiramisu, cannoli, cassata and gelato.
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