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Quattro Mani Dinner at Strip House Midtown

Quattro Mani Dinner at Strip House Midtown


Italian for Four Hands, Quattro Mani is a collaborative night featuring two chefs. Join Strip House Executive Chef Sunny Bang as he hosts the world-renowned, “Mad Butcher of Panzano,” Dario Cecchini, to bring guests an unprecedented dining experience. Including a guest appearance by Castello di Bossi winery owner Jacopo Bacci.

Strip House Quattromani Dinner

The “Whole Cow” Menu • 6:30PM
*Inclusive of tax & Gratuity


The Whole Cow Menu is the sum of Dario’s 42 years of work. Along with 8 generations of Cecchini butchers before him, Dario has devoted his life to the pursuit of the best recipe for each cut of beef so that every cut can be used well and thoughtfully. This unique approach is not limited to courses, but instead encompasses shared flavors and tastings on each plate.

Crostino di Crudo
Tartar Crostini
Crostino Fiorentino
Florentine Crostini
Crostino di Burro
“Butter” Crostini
Farcito di Ramerino 
Stuffed with Rosemary 
Tenerumi in insalata
Warm Beef Salad
Brodo vero in tazza
True Broth

Fagioli cannellini all’Olio evo
Tuscan White Beans with Extra Virgin Olive Oil
Patate al Burro del Chianti
Potatoes with Chianti “Butter”

Sua maestà Bistecca alla Fiorentina
Florentine T-bone Steak
Brasato al midollo
Braised Beef and Onions
Torta all’Olio
Olive Oil Cake

Castello di Bossi, Chianti Classico (2012)
Castello di Bossi, Chianti Classico Riserva Berardo (2012)
Castello di Bossi, Toscana Girolamo Merlot (2011)
Castello di Bossi, Toscana Corbaia (2010)
Castello di Bossi, Toscana Vin San Laurentino (2004)


Dario Cecchini, a leading contemporary internationally known Italian butcher from Panzano in the Chianti region of Italy, is the eighth generation of Cecchini butchers. His unique philosophy explains that butchery is an ancient art that involves a respect for the animal. Because of this, there are no “premium” and “lower” cuts of meat, but rather all the parts of the animal are useful if butchered and cooked in an appropriate way. The main pillars of his philosophy are centered around knowledge (understanding that you can use every part of the animal) and consciousness (respect for the animal).


Chef Sunny Bang was born in Seoul, Korea and immigrated to the United States when he was 5-years-old. His affinity with food began while helping his mom cook Korean feasts for guests at their home. Upon graduating from the Institute of Culinary Education, he cut his teeth with Chef Tom Colicchio at Craft, Craft Bar and Craft Steak for 5 years, eventually earning the position of Chef de Cuisine at Craft Bar. Over the next several years, he worked with many great chefs at acclaimed restaurants, which led him to Brooklyn as the Executive Chef of the New Williamsburg Café before taking some time off for the birth of his son. Since joining the Strip House team, Chef Bang has risen to the rank of Executive Chef and continues to prove his culinary talents at the Midtown location.


Castello di Bossi is located in the southern half of the Chianti Classico production zone, in the Commune of Castelnuovo Berardenga. The area’s wines tend to be fuller and more highly structured than those of the rest of the Chianti Classico zone, closely resembling those of Montalcino area. With a history dating back to the 9th century AD, the Castello di Bossi estate has evolved with the times. A dynamic team leads the estate and never shies from technological innovation, while remaining true to the terroir of Chianti.