As you step off St. Asaph Street, taking in the contemporary street front, and enter into the dimly lit, open-bricked interior of Bessie – a high-end steak house in Christchurch – you realise you have entered a meat-lover’s restaurant.
If you’ve managed to hold off perusing the meat-laden menu before you arrive, the dry-ageing glass hanging cabinet located at the rear of the restaurant leaves you in no uncertain terms that you are here to eat meat.
What sets Bessie apart from other restaurants is their 450°C-heated, charcoal oven – one of only three of it’s type in New Zealand and the only one in Christchurch. The end result is a steak full of flavour that delivers a substantial smack of smoky goodness to boot.
If you are in Christchurch and are looking for a special occasion location, somewhere that owns its domain and knows how to handle it’s New Zealand produce, put Bessie at the top of your shortlist.