At San Carlo we understand that sometimes only a prime, tender steak cooked to perfection and accompanied by a glass or two of great red, will do.

Whether you’re a lover of a well-seasoned 28 days hung sirloin served with béarnaise sauce, you’d like to feast on our ultimate Tomahawk Steak or perhaps a prime fillet cooked rare is more your thing; if you’re looking for a great grill or steak restaurant in Manchester, Liverpool, Leeds, Birmingham, Hale, Leicester or Bristol, San Carlo has what you need.

What makes our steaks so good?

As you may have heard, we’re rather fussy about our produce and our beef is no exception. we source only the finest cuts from native British breeds and all of our steaks are expertly dry aged for 28 days to naturally intensify the flavour.

Sirloin, rump and fillet with sides and sauces are a given and a constant on our menus, but what about something different?

Hungry? Try our 1.2kg Tomahawk Steak (pictured)

The San Carlo Tomahawk Steak is the ultimate wow-factor steak. Named because it allegedly resembles the Tomahawk axe, you won’t find this cut of steak on many restaurant menus in the UK. Weighing in at 1.2kg, it’s an on-the bone rib steak, cut from the fore-rib with the entire rib bone left. Hugely popular at our restaurants, the Tomahawk cut releases intense flavours during cooking.  If you like bone-in steaks such as T-bone or Porterhouse, you’ll love the Tomahawk.

Something Lighter? Try our Tagliata di Filetto di Manzo

Perfect for lunch or a lighter, leaner option, our Tagliata di Filetto di Manzo is an ever popular choice. Slices of prime Scottish fillet of beef come together with a fine balsamic and brandy flambé and is served with fresh rocket leaves. Add more salad or enjoy adding sides to suit your appetite.

Feeling Decadent? Try our Filetto al Dolcelatte

A 9oz pan fried prime fillet steak, served with a rich and smooth Port and Dolcelatte sauce and topped with melted Dolcelatte cheese. Deliciously decadent.

Whatever your taste, San Carlo’s award winning restaurants have the perfect steak for you, served in award winning style and with an expertly stocked, extensive wine list to match. We hope you’ll make a date for a steak with us soon.

Lying at the very heart of authentic Italian cuisine, from pizza and pasta alla norma to aubergine based caponata, the Pomodoro (tomato sauce) is arguably the most important ingredient of all.

In the south east corner of Sicily, not far from the birthplace of our Chairman Carlo Distefano, twisting tomato vines are everywhere to be seen, but it is the ciliegino (cherry) and costoluto (large salad tomato) tomatoes from Pachino that steal the show and are flown in from Sicily to our award winning Italian restaurants across the UK to form the foundation of many of our signature dishes.

Intensely fragrant and bursting with sweetness and flavour thanks to the coastal microclimate, soil and sun, Pachino tomatoes are crunchier on the outside and sweeter on the inside than most varieties. An explosion of freshness in your mouth with a sweet pulp yet savoury at the same time, they contain all the flavours of the land in which they were cultivated.

Enjoying geographically protected status, these highly prized tomatoes are not just delicious; referred to as the red gold of Pachino they also offer exceptional nutritional properties; rich in antioxidants and vitamins, they’re an important part of the Mediterranean diet.

In a world of chain restaurants with controlled portion sizes and centralised kitchens, at San Carlo we remain passionately independent and passionate about cooking using only the best Italian seasonal produce. That’s why you’ll find Pachino tomatoes in our salads, on our bruschetta in the Pomodoro sauce on our pizzas, in tomato based pasta dishes such as pasta all norma and in many other dishes on our menus.

Our menus change with the seasons to reflect our food philosophy – using only the best, seasonal produce and allowing those ingredients to shine. Spring Summer is an exciting time for us as our Executive Development Chef Filippo Pagani sets to work creating those new dishes for you to enjoy. Available from the end of April, expect lighter, colourful dishes bursting with flavour, featuring artichokes, asparagus, spinach, wild garlic, lemons, tomatoes and lamb.