We went to Officina for their 1pm seating. For 50 Euro you get a lot of meat and all you can drink nice house wine. Generally speaking the meat was very good - tender, good beefy flavor and a fun overall experience. The meat was delicious but not as fatty or marbled as some of the similar cuts we’d have in the US.
The most interesting thing is that they don’t salt their meat before grilling. It seems like this is a common theme for Italian cooking. Although at another place we went to the Fiortine steak was definitely salted. I think had they salted the steak it would have made the beef more flavorful rather than us dipping our steak into their rosemary salt after the cooking process.
Dario comes into the kitchen around 2/3 of the way through lunch blasting a horn to take pictures with everybody. He was on premises butchering and cutting up steaks while we were there. Seemed like a very nice and happy guy but I heard he doesn’t speak English very well.