You’ll know it’s a Vetri restaurant immediately from the museum-quality Berkel slicer on a pedestal near the open kitchen where longtime Osteria veteran, chef Jesse Grossman cranks the flywheel to shear aged prosciutto and mortadella to be draped with creamy ricotta over fresh focaccia. It could be mistaken for a banquet hall if not for the Picasso and Miro on loan from Vetri’s partners hanging on the walls. There’s hardly even a sign outside its front door at the back of its strip mall parking lot, where the former Tredici has been transformed into an open 130-seater with tall ceilings (and predictable noise). The element of surprise is the understated simplicity of Fiore Rosso. Check averages at both ultimately range from $110 to $120 per person. The focus on large format cuts, however, is meant to encourage sharing, ultimately serving smaller portions of better meat per person than the individual steaks most American diners are accustomed to. porterhouse intended for four at Fiore Rosso, and far more than that for some of the chops on display in the dry-aging cases at Bardea Steak. Not surprisingly, the price tags at both restaurants might make you gasp - hitting $168 for the 40 oz. Their sprawling “meat kingdom” offers no fewer than five different breeds of steer, as well as dishes with elk, ostrich, and kangaroo that frequently arrives with pyrotechnical fanfare - billowing smoke, tubes of bubbling lychee cream - that assure tableside drama. We service Australia wide including Melbourne, Sydney, Brisbane, Adelaide, Canberra & Perth.Likewise, the ambitious team behind Bardea Food & Drink in Wilmington was already “too far along to turn back” on the construction of Bardea Steak, says Scott Stein, whose partner, chef Antimo DiMeo, had plunged deep into researching beef and cutting edge techniques to intensify flavors. No longer a manufacturer Brice Australia sources and distributes equipment from some of the most prestigious suppliers in Europe. Nearly 80 years later Brice Australia is justifiably proud of its reputation for providing high quality equipment to the Australian supermarkets, food service and retail industries. Fifteen years later, on, the company was incorporated, and the name changed to Brice Australia. On 4 April 1939, Jack Brice gave life to his commitment by forming Brice Scale & Slicer Co., the only Australian manufacturer of electric slicers, mixers and potato peelers. Berkel is not just a trademark, it’s a dedication to elegance and quality. After 100 years, the Berkel name still means perfection, reliability, innovation, and durability. This clearly led the way to additional manufacturing plants and sales outside The Netherlands.īerkel is the oldest slicing company in the world. Demand was swift and production in the second year was 600 slicers. Production was up and running after 12 months and the first year’s production was 100 slicers. His invention not only met a genuine need it soon became a true status symbol. In 1898 William van Berkel manufactured the first meat slicing machine. In few years he went from a simple butcher to a worldwide successful entrepreneur. His idea was to assist the butcher at work and offer the customers more uniform products in their dimensions and thickness of the slice. Young and very enterprising he worked tirelessly to develop a system slicing cold meats with a mechanical device. Willhelmus Adrianus van Berkel was born on 5th February 1869 in Enschot (Netherlands).Īt the age of 20 he started to work as a butcher, but his primary passion was always mechanics. Since 1898 the Berkel name has been synonymous with quality and precision. Berkel Slicers and Equipment Distributor Australia
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