Issue link: https://maltatoday.uberflip.com/i/416739
Charles Grech & Co. Ltd., Valley Road, B'Kara Tel: 2144 4400 Callabriga Reserva Douro Red 2010 is deep red in colour with purple hues. Its aroma, enticingly complex, reveals notes of black and red fruits, a touch of spices, cedar wood, and exotic woods, makes it a superior wine. Richly concentrated, it presents a robust structure, with strong, integrated tannins, good acidity and a rich, lingering finish. "Our passion for great wines led us to search for the grape varieties and flavours unique to the Portuguese Wine Regions" - Salvador Guedes, President of Sogrape Vinhos. The result is Callabriga, a new wine from the old world, an exciting new premium brand that reflects true character of high profile Portuguese red wine. Exclusively imported by Charles Grech & Co. Ltd, Valley Road, B'Kara, T: 2144-4400 Callabriga Alentejo 2011 – Sogrape DOC Alentejo, Portugal 38 RESTO OF THE WEEK maltatoday, SUNDAY, 16 NOVEMBER 2014 Meat and Co. A number of steak houses have opened up over the years specialis- ing in meaty treats. Meat and Co. calls itself a "meat boutique" mak- ing your regular steak quite a fancy meal. On walking through the door, you are instantly hit by the opu- lence of a well-finished restaurant. The solid wooden walls are deco- rative with a large window lead- ing onto the kitchen where you can watch the chef preparing your meat as you would watch fish in an aquarium. The wooden theme is repeated throughout with solid wood tables and chairs with rich cushions made of cowhide. The menus are also hard bound in a wooden cover. Tables are available both inside and on the terrace, overlooking Spinola Bay. The menu promises a selection of produce that is stocked daily and comes direct from the producer – and what a selection! Their choice of meat not only depends on the cut but on a number of other factors that influence the tenderness and flavour of the meat – USDA prime graded steaks and meat from Scot- tona cattle. The grading system determines the quality rating of beef based upon a very complicated inspection system, which essentially measures the amount of marbling (fat specs) in the ribeye muscle (lean) portion and combines the maturity (age) of the beef carcass to arrive at the in- spected grade quality. Basically the higher the ratio of marbling and the younger the beef, the higher the grade. It is the fat marbling that determines tender- ness, juiciness and flavour. The age of the beef determines beef texture and also effects flavour. Younger beef produces a finer texture and a lighter red colour. Scottona is a young female bovine that has never been pregnant and is not more than 15/16 months old. These two features are essential to ensure an ideal muscle develop- ment to provide beef of an excep- tional and distinctive taste. Scottona owns its name to a cat- tle farmer who was forced to lead to the slaughter a young female cow that had failed to become pregnant and felt 'scottato' (burned) by this loss. The menu caters mostly for meat- lovers, particularly those who have a soft spot for beef, with a variety of cuts including T-bones, Fiorentina, rib-eyes, fillets, sirloins as well as rib cuts, sausages and veal steaks. Of course there are other types of meat, including pork, lamb and chicken, some pasta dishes and even some healthy salads and veg- etarian dishes. Starters include some Tuscan hams and salamis from the Cinta Senese pig. The meat from this Tus- can pig has recently been awarded DOP classification and has been added to the list of delicacies that make Tuscany a world-renowned culinary destination. These salam- is and the more famous prosciutto are served with a variety of Tuscan pecorino and onion marmalade, Tuscan honey and olives for a spec- tacular starter. Alternatively, try the aubergine parmeggiana with scamorza cheese and balsamic cherry tomatoes, or a country style coarse liver pate. The more adventurous can go for a steak tartare, marinated to your liking. If you have any room for dessert, try some truly Italian specials such as tiramisu or focaccia served with nutella and pistachio cream. If you are looking for a light meal then this probably isn't the right spot but for those that are really hungry and looking for a meat-fix, Meat and Co. will definitely satisfy your carnivorous side. Meat and Co is open from Monday to Saturday for lunch from 12:00 to 15:00 and for dinner from 18:30 to 23:30. They are open on Sundays from 12:00 to 23:00 WINE OF THE WEEK Meat and Co. Restaurant 8, St George's Road, Spinola Bay, St Julian's Contact: 21385000 Web: www.meatandco.com.mt Rachel Zammit Cutajar takes a look at a restaurant and brings a recipe, wine and delicacy of the week. Write to us with your comments on restaurants or submit your own recipes to rzammitcutajar@mediatoday.com.mt FOOD Putting opulence into steak and chips