Bessie is Christchurch’s temple to steak, a contemporary chophouse where carnivores find nirvana. Specialising in dry-aged cuts of prime Canterbury meat, Bessie showcases an array of beef that’s been carefully aged for a minimum of 45 days to intensify flavour and tenderness. The result is a depth of taste that has earned this restaurant a reputation for delivering some of the country’s best steaks — a claim Bessie confidently backs up on each plate.