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Fresco debuts new menu with steak standout

By Li Yingxue | chinadaily.com.cn | Updated: 2021-06-15 09:27
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42-day dry-aged beef steak [Photo provided to China Daily]

Italian chef Fabio Falanga is bringing a new menu to European contemporary restaurant Fresco in Beijing in June.

The 42-day dry-aged beef steak is a highlight of the new menu. Boasting a milky and nutty taste, the steak is juicy inside but not too oily. All the beef is 350-day-old wagyu from Australia.

Falanga creates several tapas for the summer season, replete with authentic Mediterranean flavor. The traditional Spanish meatball is one standout, made from a mix of minced Australian wagyu beef and Iberian black pork. The flavor is rich, with a thick sauce made with organic tomatoes.

The terrace of the restaurant also opens in June. Designed by American designer Phil Dunn's team, the terrace has a décor of gray and blue which creates a relaxing atmosphere for diners in the bustling city.

Italian chef Fabio Falanga is bringing a new menu to European contemporary restaurant Fresco in Beijing in June. [Photo provided to China Daily]
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