Center City’s Newest Steakhouse, Steak 48 Opens Next Week and it Promises to be “Unexpected & Non Traditional”
, an award-winning,upscale steakhouse concept from two of the most recognized veterans in steakhouse culture -brothers Jeffrey and Michael Mastro, and partner Scott Trolio- will officially open its doors in Philadelphia on September15, 2020 at Avenue of the Arts at 260 S Broad St. The acclaimed trio, recognized as 2020 James Beard Award Semifinalists in the “Outstanding Restaurateur” category, will introduce a surprisingly unexpected, non-traditional approach to modern steakhouse dining with a menu boasting the best in steak, seafood and shellfish alongside classic steakhouse favorites.
Steak 48 was created to break traditional boundaries associated with steakhouse dining. When developing Steak 48, the Mastro brothers thoughtfully curated a concept set to exceed guests’ expectations -from bold art, to a spacious layout with multiple intimate dining rooms, to personal service touches that render the restaurant unpretentiously approachable and fit for any occasion.
Steak 48 has implemented enhanced safety and sanitation procedures and dining room protocols to ensure guest comfort and enjoyment, while prioritizing the safety and health of its employee sand guests. Following CDC guidelines and Philadelphia County regulations, Steak 48 is making the following adjustments:
•Operating indoor dining at25% percent occupancy, and limiting up to four (4) diners per table
•Requiring guests to wear face coverings unless seated at their table; all employees will be wearing both face masks and face shields for maximum protection
•Reformatting restaurant design and using stunning floral arrangements to ensure parties maintain at least 6’ distance apart from other parties, including while seated and while waiting for their table
•Installing “sanitation stations” throughout the restaurant, complete with hand sanitizer, disinfecting wipes, hand soap and other disinfectant
•Employing a designated cleaning and sanitation staff to regularly and frequently clean/disinfect frequently touched surfaces (doorknobs, tables, restrooms, chairs, etc.) •Removing salt and pepper shakers, along with other frequently requested condiments,from the table –guestswill be giventheseupon request and sanitized in between usage.
•Utilizing disposable menus (new for each guest) and digital QR menus viewable from diners’ smartphones
•Offering guests,the ability to pay the bill directly from their smartphones
•Regularsanitation using the Accurate Companies’Spray System,a hospitalgrade, non-toxic, no-rinse-required safe and efficacious disinfectant that can combat a broad spectrumof microorganisms and viruses including COVID-19.
Throughout the COVID-19 pandemic, Steak 48 Philadelphia supported the employment of its 240 front-of-house and back-of-house staff.
At the helm of the kitchen isPhiladelphia-native Executive Chef Robert Watson (previously of Dominick’s Steakhouse and Steak 44), with support from Chief Executive Chef Marc Lupino, who leads Steak 48’s culinary program and has been part of the team since the early 2000s. Together, the dynamic chef duopresents a bespoke menu of Steak
48’s signature USDA prime steaks, ultra-premium wagyu beefand locally-sourcedseafood. Complete what’s sure to be a great mealwith shareable appetizers and side dishes, creative salads and dessertsguaranteed to tantalize your taste buds.
Steak 48’s extensive wine program features a largecollection of expertly-chosen varietals from around the world, including more than 48 wines by-the-glass and 650 wines by-the-bottle, spanning a wide range of options all best in class. Exclusive to Philadelphia, Steak 48 has partnered with Blanton’s Bourbon to selecta signature single barrel of whiskey –curating the spirit’s flavor profile and aging sequence to pair with select Steak 48 menu items.A full menu of vibrant craft cocktails roundsout the beverage program boasting a broad selection of spirits hand-picked to perfectly pair with any meal.
“After years of learning from our guests, Mike and Jeff chose to build this restaurant on the core foundation of kindness, consideration and true hospitality,” said Oliver Badgio, Steak 48’s Chief Brand Officer. “More than ever, we recognize that diners arecautious about when, where and how often they dine out. They arelooking for a redefined dining experience –the perfect marriage of great foodand drink, with minimal contact service that ensures a safe guest experience. Steak 48 aims to offer just that, focusing on the totality of the experience and taking care of our guests from start to finish to make sure everyone enjoys the best quality food with top-notch service that is always genuine and sincere.”
Designed by Judith Testani of Testani Design Troupe, the warm, contemporary steakhousewill feature an upscaleand energetic environment with a comfortable, yet sleek, sexy and stylishatmosphere. The 12,000-square-foot, ground floorrestaurant will house a collection of intimate diningrooms and cozy corridors, including a spaciousmezzanine with an impressive view of Broad street. Additional highlightsinclude avibrant bar, a floor-to ceiling glass expo kitchen, intimate dining kitchen suites and multiple private dining rooms featuring eye-catching architectural detail. At its full capacity, Steak 48 offersseating for up to 450 people.