Griglia Ribeye Steak

I have been going around searching for the best steaks. It’s part of the #BeefboysClub movement. Returning to Singapore, I had a few options this round - either Cote, tried and proven Bistecca (Argentinian) or a new sprout called Griglia.

Open fire cooking has been all the rage, thanks to the iconic Burnt Ends landed from Australia to Singapore shores. There’s a mushrooming of open fire concepts and Griglia leads the nouveau pack.

We’re familiar with Argentine (Bistecca) meat eaters, but decided to try Italian steak - Florentine anyone? Ironically we didn’t opt for their signature Porterhouse - but instead (like the McDonald’s index) - went for a ribeye. Recall I always have the same cut as a baseline for comparison, most recently at Hawksmoor NYC. Justin and I, a fellow partner (and beefeater) opted for medium (we discussed how this small nuance is pronounced in US vs Europe vs Asia). Medium came out quite succulent and juicy at Griglia. We were rewarded.

The sides were baby corn & kale - both wonderful . I’d say the corn was an emblem for me - crunchy and well roasted. It was definitely above average - the ambience was more appealing to younger crowds with loud music blaring, but I could imagine quieter weekends.

While waiting for and after finishing our food, we discussed which was Top 1,2 in Singapore for steak.
1 - Bistecca Tuscan
2 - Bedrock Origin
3 - possibly Tomahawk
Yes I know blasphemous as most are accustomed to old brands such as Lawrys and Morton’s. But that’s akin to saying the Ship (and old brand in Malaysia) serves better steaks than Victoria Station (another old brand)

Griglia is definitely worth a try for meat lovers, if nothing else enjoy their not-so-average wine list.

My rating was 3.5 stars out of 5.

Total bill $250 for 2 pax.