The Steak Factory, that is already a popular chain of restaurants in south Calcutta, has opened an outlet in AE Block and once the monsoon gives way, would also be opening a live barbecue section, which would perhaps be the first of its kind in the township.

The outlet, around the CAP Camp Island, is its fourth in the city and owner and head chef Rohan Chanda says he searched high and low for the right plot. “Every outlet of ours has a USP and in Salt Lake it had to be the open-air barbecue,” he says.

So the 62-seater indoor restaurant is complimented by a 44-seater patio outside. “There would be three barbecue drums and guests may select their choice of meat and barbecue it themselves or hand it over to the chefs. A variety of pre-cooked sauces would be on offer,” says Chanda. “The area would be ready in a couple of weeks and would have an overhead shed to protect from the rains.”

The Old West themed eatery has posters of cowboys and films like The Good, the Bad and the Ugly.

Besides barbecues, the restaurant serves pizzas, pastas, burgers and fancy dishes in tenderloin, pork and seafood.

The Churrasco with Chimichurri is paper-thin tenderloin steak rolled up and served with the south American chimichurri sauce made of parsley, olive oil and garlic, served with black beans and herbed rice. The dish costs Rs 410.

“For the Fried Pork Belly (priced Rs 294) we use perfectly marbled meat. This means the cut must have more fat than meat. That way the texture would be soft but when fried, the fat would be crunchy too,” says Chanda, adding that they weren’t affected by the carcass meat scandal. “We are a trusted brand of seven years and, besides fish and chicken, all our meat is procured two weeks in advance and cured thoroughly.”