But the team is stepping it up a gear for its third venture, opening on Union Street later this year.
A white marble butcher’s block framed by curtains will sit pride of place in the main dining hall, where chefs will prepare steaks, carpaccios, tartares and cured meats in front of guests.
Beef will be hung behind glass and dry-aged for 5-7 weeks on-site, while the best cuts of the day will be displayed on a stage between the restaurant’s two large banquet tables.
The Union Street site will also be the first restaurant to feature founder Roberto Costa’s take on a Ligurian bakery, serving traditional breads, vegetable tarts, pasta and pastries.
Macellaio RC uses beef from Fassone cattle, whose ‘double muscling’ gene produces meat that is typically low in fat and cholesterol.
The group said in a statement: "Macellaio RC chooses female animals of at least three years of age, allowing for a buttery taste and the perfect meat to fat ratio.
"The dishes will then be prepared simply, seasoned with rock salt and Tuscan olive oil that allow the natural flavours to take centre stage."
It is the latest London venture from Genoa-born Costa, who launched Macellaio RC in South Kensington in October 2012 and in Exmouth Market in August 2015.