Steak of the Art opens Cardiff restaurant
The brainchild of chef and former city worker Steve Bowen, the second 150-cover site – which opened last week – follows on from the first Steak of the Art restaurant, which opened in Bristol in 2013. The new restaurant is being managed by Natalie Wilkinson.
Bowen, who first trained as a chef at Leith’s School of Food and Wine and worked as a city investment banker for 20 years, was inspired to enter the restaurant trade after visits to Le Relais de Venise L'Entrecôte, in Marylebone, which specialises in a single steak dish.
Modifying the single option idea, his vision for Steak of the Art was to offer quality steaks in an artistically-inspired environment that is exciting to dine in.
Both restaurants showcase and sell affordable art, and cater for artistic exhibitions and events.
Bespoke booths
Situated on Churchill Way, the 4,200 sq ft Cardiff restaurant features a number of bespoke ‘booths’ that each cater for six people. They include a Roald Dhal-inspired Willy Wonka booth, which was carved from a single tree trunk.
The restaurant’s mezzanine includes two hot air balloon tables that ‘float’ above the main restaurant as well as a number of circular areas, which offer more of a private setting.
There is also a private dining room for corporate meetings and family get-togethers.
The venue serves locally-sourced beer, while a proportion of the meat, including Welsh Blacks, comes from an Abergavenny-based butcher.
In addition to the steaks, a selection of lighter bites are available. There is also a ‘rapide’ menu, which offers a main meal and a drink for less than £10.
Unique experience
Bowen said he was looking forward to welcoming the people of Cardiff and South Wales to a dining experience “unlike anything ever seen before” in the Welsh capital.
He said: “We’re hugely excited to be open and to bring our vision of dining to Cardiff. Steak of the Art is a place where people appreciate good food in an unpretentious way.
“The art on display in a gallery means people can visit without going into the restaurant. It is also all for sale and we’re planning to have some exciting exhibitions, displays and events.”
