Tonight I decided that it was time to go back around to Chianina and have a meal vs sit at the bar and have a few cocktails. I grabbed a friend of mine and off we went. I knew that i was going to have a few cocktails tonight so I went ahead and got a Lyft down there. This was my first Lyft ride and from Bixby Knolls down to Naples it ran me $20 which was not bad since it was my first ride and it ended up being free:)
We were seated and that is about time the General Manager Alejandro Duran came up to talk to us. I remember talking to him a bit on one of my prior visits and he made us feel very welcome. He came out and checked on us regularly and help explain the different dishes for us. Actually for dinner I said “surprise us” so he picked it all out. Alejandro brought out the board with the red “sold” letters on it and explained that they are currently out of the Chianina Beef. The Piedmontese was amazing but it got me to thinking about the famed Chianina beef and what that tastes like. Perhaps that will be another trip.
We arrived at Chianina at about 5:30 pm and we were promptly seated. We started off with a few cocktails and we kept them going for a few hours. Between the two of us we tasted the following cocktails and they were all delicious!
The Longboarder: Armagnac, elder flower liqueur, orange liqueur, lemon, sugar, thyme
Naples Canal: Aged rum, cynar, fresh lime, cane syrup
Celery Gimlet: Vodka, house made celery cordial, lime, salt
The Difference: Rye whiskey, yellow chartreuse, blood orange liqueur, lemon, blood orange bitters, egg white
Southern Sun: Bourbon, lemon, sugar, chocolate bitters
We ordered one more item on the cocktail menu and I forgot what it was called but on the menu it is called the Little Surprise. Basically if you are not sure what to order, you can have the bartender make something for you. This is done at almost all great cocktail places but I have never seen it actually on the menu and I thought that was cool.
For the first course we started with the Corned Beef Tounge. The ingredients are Rye crouton, pickled ramps, mustard seed, and watercress. It was a great mixture and I have never had anything like that before. A great way to get started! The second thing that was brought out was the Summer Vegetable Salad which is has the following ingredients in it. Corn, heirloom tomato, watermelon, summer squash, and eggplant. I really liked the way the eggplant was prepared on this dish and and it was a great mix of vegetables. The tomatoes were also really tasty.
The next thing that was brought out was the meat of the operation. We got the 29 ounce Bone-in Ribeye with a side of Béarnaise sauce. This is meant to serve two people. There were a lot of things that I noticed that were different about this dish but the main one was the way the steak was cut into strips before it was prepared. Its the little things like this that make meal really pop. The steak was amazing! It was in the top 5 of all time list for sure. This was the best Bone-in ribeye that I have ever had hands down. Most places serve them with to much fat mixed into the steak but this was perfect. For side dishes we had the mushrooms and the russet gnocchi which were the perfect match for this fabulous steak. I would have to say that out of the two sides, I did like the gnocchi a little bit better.
At this point I was pretty stuff but no good meal is complete unless you have desert and that is exactly what we did. We shared the Banana Pudding which is a Macademia nut crumble & banana brulée desert. I really enjoyed this desert because I am a big fan of bananas. Overall this meal was off the charts and is one of the best I have ever had in my travels in Long Beach.
Written by Louie Baur