Sammarco is an upscale Italian steakhouse from Michelin-starred Chef Rob Rossi and David Minicucci, the celebrated duo behind Toronto's beloved Giulietta and Osteria Giulia.

Their most ambitious and luxurious venture yet, the bisteccheria located in Old Toronto, is their pièce de résistance.

"Rob and I always had a vision to create this grand, spectacular, over-the-top version of what we love to do in a way that expresses both our sense of style and our sense of what a top restaurant in Toronto should look and feel," expressed Minicucci. "We wanted to do something different." 

Get started with a fried seafood platter of golden calamari, prawns, and cod, before moving on to a tender, perfectly marbled ribeye. For pasta, there's just one — a 100-egg fettuccine that's as silky and luscious as it sounds. 

The space was designed by the award-winning studio II BY IV DESIGN. From rich, wine-hued upholstery and hand-poured terrazzo floors to a ceiling inspired by the Tuscan sunset, no detail was left unnoticed. 

At the heart of the dining room, much like a traditional piazza in Italy, is a custom clover-shaped fountain that frames intimate booths.

The bar is equally as good a seat. Wrapped in deep wood and burgundy tones, with a sleek marble countertop, it's the perfect spot to sip on a glass from the Italian-leaning wine list or linger over an expertly crafted cocktail.

Most striking of all is the art. The walls showcase the largest collection of Canadian works found in any restaurant. 

For Rossi and Minicucci, though, nothing furnishes a space better than the people. 

"Once we have the room full with people, it's like this beautiful, cinematic theatre or ballet. Once you have that energy, everything else is easy," shares Minicucci. 

And it's true. There's something uniquely special about the buzz of a well-run restaurant — the soft hum of satisfied diners and footsteps between tables signalling a busy service. 

For a private dining experience, the Carlevale Room, named after the late restaurateur Michael Carlevale of The Boston Club, seats up to twenty-four guests. It features an expansive custom-built table surrounded by blue leather chairs and is equipped with its own bar and restrooms.

The bar program offers a selection of classics, with several cocktails poured tableside. 

The no-frills Negroni Classico ($24) is made with Dillon’s Gin, Walcher Tramonto Rosso Vermouth, and Campari for a clean, bitter finish. 

For a twist, the Negroni Osaka ($28) blends Toki Suntory Whisky, Kombu Marsala, and Amaro Lumia. It's finished with a nori-covered ice cube. 

A seasonal offering is the Colomba ($28). Citrusy and fresh, it combines Professor Mezcal, Grapefruit Sherbet, and Branca Menta. 

As for the dinner menu, expect refined regional plates, a fresh selection of seafood, and prime cuts sourced exclusively from Cumbrae's. Far from a traditional steakhouse, there's no Caesar salad or shrimp cocktail here. 

The Pane e Burro ($12) consists of house-made rosemary focaccia, pillowy milk buns, and crisp breadsticks made from a nutty burnt-grain flour. It's served with St. Brigid's butter, topped with flaky sea salt. 

Also great for the table is La Mortazza ($26). Dotted with specks of fragrant truffle, the mortadella is served thinly sliced on a silver platter. 

The Insalata di Cicoria ($32) is composed of bitter heirloom radicchio dressed with white balsamic. Crunchy and creamy, it's topped with walnuts, sweet candy cane coloured beets, and fresh ricotta salata. 

The Crudo di Tonno ($45) features buttery, paper-thin Atlantic bluefin tuna on a bed of foie gras mousse. Finely chopped chives and the citrus from blood orange and lemon help cut through the richness. 

A coastal Italian staple, the Fritto Misto di Pesce ($47) is a fried plate of sea jewels. Beyond the classic calamari, there are tiger prawns, salt cod, striped bass, monkfish, and schmaltz. Lightly battered and finished with lemon, it's crispy and light. 

At $78, the Fettuccine alla Scrofa 'Cento Uova' is among the city's most expensive pastas. It features hand-cut ribbons of fettuccine tossed in silky sauce made from 100 egg yolks, St. Brigid's butter and 24-month-aged Parmigiano-Reggiano.

For steaks, the menu sticks to just four cuts: tenderloin, bone-in striploin, ribeye, and a 40 oz porterhouse that'll set you back a few hundred dollars.

"The most important thing we're doing here is the beef program. We buy whole loins and dry age all of our beef for 60 days. And we cut all the beef here every day. This goes back to the original idea of being a true butcher, a true steakhouse," says Minicucci.

The 32 oz Ribeye ($280), cooked medium rare with a beautiful crust from the broiler, is served simply with sea salt. On the side is a vibrant herb sauce of chopped oregano, garlic, lemon, chili, and olive oil. 

Great for sharing, La Grande Grigliata Mista ($130) features beef tenderloin, housemade Italian sausage, Iberico pork, lamb, and short rib. Every piece of meat receives the same treatment of being seasoned simply, with salt, lemon, and olive oil. 

For sides, there's a selection of seasonal vegetables. The Asparagi ($24) pairs tender asparagus with sweet peas and crispy leeks. 

A play on pineapple upside-down cake, the Ananas Sottosopra ($24) is made with fresh pineapple, aged rum, and a decadent Fior di Latte gelato. Sticky, sweet, with a caramel-like taste, it's Minicucci's favourite.

The Crema di Cocco ($24) is reminiscent of a key lime pie. It layers coconut cream and lime on a coconut-almond crust and is finished with a generous dollop of whipped cream, shaved fresh coconut, and toasted slivered almonds. 

And for those with an affinity for chocolate, there's the Torta di Cioccolato ($28), which layers smooth dark chocolate ganache with espresso cream. 

Sammarco is located at 4 Front Street East.