No Biggie

Overview

This just in — the smooth team behind the Operator venues have launched a fuss-free, one-menu-item concept in the CBD. Steak with fries is the only thing on the menu. And did we mention that the fries are bottomless?

No Biggie is a new concept from owners Randy Dhamanhuri and Valerie Fong, who know a thing or two about operating successful venues, with Operator25, Operator San and Operator Diner part of their hospitality collective. No Biggie will be running out of the Operator Diner venue at 130 Lonsdale Street in the evenings; however, its menu and identity will be clearly differentiated from the daytime venue. 

The owners say that they "love the energy of the CBD at night, and No Biggie is our answer to the 'where do we go for something easy and great?' question, one plate done properly: steak and bottomless fries." They want No Biggie to be simple and satisfying, and an easy go-to destination for casual nights out or post-work arrangements.

The menu is as concise as they come, and it's invitingly well-priced. For $30, you'll get a 250-gram wagyu steak with endless fries and a sauce of your choosing. Add a Caesar salad for $12, and you've got the ultimate no-fuss meal. Deciding whether to go for green butter, chimichurri, red wine, or peppercorn sauce will be about the only thing you need to use your brain for upon entering. The drinks list also requires minimal thought, with one lager and a red and white wine by the glass available (plus non-alcoholic beverages). 

It's certainly a nice change of pace not to have to scour extensive menus and hefty wine lists, while stressing about whether you made the right choice from the menu. At No Biggie, you can simply sit back, relax, and smash as many fries as you can. Well, as many as you can while still saving room for dessert. With tiramisu served tableside and a pecan tart accompanied by vanilla ice cream, we recommend sampling both. 

At this stage, the team will only be serving their steak and fries from Wednesday to Friday between 5.30 and 9.30pm, so you'd best get in fast. 

Images: Kimberly Liew.