“We’ve been aging beef for almost two months now,” Minicucci shares. “I can confidently say it’s the best steak I’ve ever had in Toronto.”

Rob Rossi (left) and David Minicucci (right) are set to launch Bisteccheria SAMMARCO in May

Bisteccheria SAMMARCO | Italian Steakhouse | 4 Front St E, Toronto, ON | Join DINR Waitlist

Toronto’s steakhouse scene is about to welcome a bold new player. Bisteccheria SAMMARCO, the latest venture from David Minicucci and Rob Rossi, aims to challenge traditional steakhouse conventions with a fresh perspective. Located in the heart of the financial district, this Italian-inspired steakhouse forgoes the usual tropes in favor of a streamlined, high-touch experience—one that prioritizes exceptional ingredients, refined service, and an uncompromising approach to quality.

A New Chapter in Italian Dining

SAMMARCO is the third collaboration between Minicucci and Rossi, following the acclaimed and Michelin recognized Giulietta and Osteria Giulia. Yet this new project stands apart.

“It won’t feel like a sister restaurant,” says Minicucci. “We’re stepping out of our normal playbook.” With a larger space and a downtown location, SAMMARCO is designed as a destination—a restaurant that blends the duo’s deep Italian roots with the rigor of a world-class steakhouse. Unlike their previous restaurants, which leaned into elegant neighborhood dining, SAMMARCO is a statement piece, built to be a defining player in Canada’s culinary scene. As Minicucci puts it, it will be the third crown jewel in their portfolio.

Breaking the Steakhouse Mold

SAMMARCO takes a bold approach by stripping away steakhouse staples. There will be no Caesar salad, shrimp cocktail, baked potatoes, or French fries. Instead, the focus is on purity and precision, where every element on the plate serves a purpose.

“We’re not interested in doing the ‘greatest hits’ of steakhouses,” Minicucci explains. “We’re offering our own vision of what an Italian steakhouse could be.”

That philosophy extends to the pasta selection—just one pasta dish, prepared tableside for an element of craftsmanship and theater. “It’s about doing one thing exceptionally well rather than offering a dozen versions just for the sake of variety,” he says.

The Cumbrae’s Connection

At the core of SAMMARCO’s menu is its exclusive partnership with Cumbrae’s, one of Toronto’s most respected butchers. This collaboration ensures a level of quality rarely seen in restaurants.

SAMMARCO will be the only Toronto restaurant serving Cumbrae’s beef, featuring the top 1% of Canadian beef, dry-aged in-house for 45 to 55 days. Instead of an extensive selection of global cuts, the menu is deliberately focused: four impeccably butchered cuts, all prepared on-site by Rossi himself.

The restaurant’s dedicated aging room, capable of holding up to 120 loins, reinforces this commitment to quality. “We’ve been aging beef for almost two months now,” Minicucci shares. “I can confidently say it’s the best steak I’ve ever had in Toronto.”

An Elevated Dining Experience

Beyond steak, SAMMARCO is about immersive hospitality. The restaurant will incorporate extensive tableside service—from its signature pasta dish to a dramatic cheese and dessert wine cart, as well as a meticulously curated martini and negroni cart.

“We want guests to feel like their experience is completely justified,” Minicucci says. “Like they walked away thinking, ‘Yes, I spent a lot, but it was absolutely worth it.’”

The wine program echoes this philosophy. The list will feature heritage Napa wineries from the oldest growers in California, alongside a 50% Italian selection, plus standout French, Spanish, and Niagara wines. A dedicated page will showcase six to twelve wines from Niagara’s top producers—an intentional nod to the region’s best and the growing importance of supporting Canadian growers.

“We’re particularly excited about our Spanish selections,” Minicucci notes. “There’s a deep tradition of pairing incredible beef with bold Spanish wines, and we want to showcase that.”

The spirits program will be equally robust, with an emphasis on single malt Scotch, American bourbon, and Japanese whiskey. “We’ve really invested in the bar program,” Minicucci says. “It’s going to be intense.”

Thoughtful Design, Unparalleled Hospitality

Every detail at SAMMARCO has been painstakingly considered. The team has taken a deliberate approach to hiring, drawing top talent from their previous restaurants while welcoming new faces eager to be part of this ambitious project.

“Once word got out about what we were building, people wanted to be a part of it,” Minicucci says. Around a dozen staff members from Giulietta and Osteria Giulia have joined, ensuring a level of expertise from day one.

This attention to detail extends beyond service. From custom-designed hand soap and lotion to the weight of the cutlery, every decision has been made with the guest experience in mind.

“We could have just gone with Aesop, which is great, but why not make something uniquely ours?” Minicucci says. “Everything has to make sense and match—from the glassware to the way a dish is plated. It all contributes to the feeling we want guests to walk away with.”

Designed in collaboration with renowned firm II BY IV DESIGN, the space is a masterclass in bespoke craftsmanship. The restaurant will feature a 90 seat main dining room, an intimate eight-seat bar, and private dining space, The Carlevale Room, named in honor of the late Michael Carlevale, the pioneering Toronto restaurateur behind Prego della Piazza and The Boston Club. Fittingly, The Boston Club once occupied this very space in the late ‘90s and, for film buffs, famously appeared as Harry’s Bar in American Psycho.

“It’s going to be the most beautiful, well-appointed private dining room in the city,” promises Minicucci. “A place where people can celebrate in an intimate and luxurious setting.”

A New Energy in the Steakhouse Scene

From the outset, Minicucci and Rossi wanted to create something with energy.

“When you walk into most steakhouses, you already know what to expect,” Minicucci says. “We didn’t want that. We wanted something different.”

SAMMARCO will be lively, dynamic, and personal. “For the first year, we’re going to know 80% of the room on any given night,” Minicucci shares. “It’s going to be a mix of great food, great people, and a sense of occasion. It’s theater, it’s ballet—it’s a performance every night.”

Opening Soon

With an anticipated launch in May, Bisteccheria SAMMARCO is already generating significant buzz. The restaurant will open exclusively for dinner, ensuring every service is meticulously executed to the highest standard. For Minicucci and Rossi, the mission is clear: to create an exceptional, hospitality-driven dining experience that stands apart from the city’s existing steakhouses.

“Anyone can put a good steak on a plate,” Minicucci reflects. “But delivering inspiring service, making a real connection with guests—that’s what makes a restaurant truly great.”

Toronto, it’s time to fire up your DINR app—SAMMARCO is on its way.

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