Ezio's sits on the ground floor of the 72 Park tower in North Beach, an upscale Italian-inspired steak and seafood restaurant from co-founders Brandon Hoy and chef Carlo Mirarchi, the team behind Roberta's and Foul Witch in New York. The name is a tribute to Mirarchi's father, and the menu is built around a custom dry-aging program alongside locally sourced seafood and house-made pasta.
The dry-aged chops are the centerpiece: a 55-day bone-in ribeye and a 30-day double-cut saddle of lamb served with mint jelly, among other aged cuts of beef and lamb. The raw bar runs on local seafood, including live spiny lobster, and starters include a wagyu beef carpaccio with wild arugula and horseradish. Pastas are handmade, with a linguine cacio e pepe finished with winter truffle and a pappardelle with braised veal and parmigiano reggiano.
Specific cuts have built a following here, including vacca matura, a steak from mature cows with a deep, pronounced beefy flavor, alongside a burger and a chicken milanese that have both developed a reputation beyond the usual steakhouse staples.
The dry-aged chops are the centerpiece: a 55-day bone-in ribeye and a 30-day double-cut saddle of lamb served with mint jelly, among other aged cuts of beef and lamb. The raw bar runs on local seafood, including live spiny lobster, and starters include a wagyu beef carpaccio with wild arugula and horseradish. Pastas are handmade, with a linguine cacio e pepe finished with winter truffle and a pappardelle with braised veal and parmigiano reggiano.
Specific cuts have built a following here, including vacca matura, a steak from mature cows with a deep, pronounced beefy flavor, alongside a burger and a chicken milanese that have both developed a reputation beyond the usual steakhouse staples.