Some time February, Bubba and I paid another visit to Bistecca to celebrate our 4th year anniversary. Looking a little different than during Christmas time, the minimalist design of the steak restaurant minus the Christmas lights wrapped around the hanging planks used as a stairway to the 2nd dining floor still gives an aristocratic yet welcoming casual vibe.
The chandelier of transparent bottles still remains to be one of the main eye-drawers. That is, until the steak arrives.
READ MORE:
Bistecca and My Gluttonous Heart
Like what initially brought us to Bistecca, our main focus was the USDA certified beef heavyweight steaks. Bubba and I were both up for the challenge of finishing a 1-kg of steak between the two of us (which we finished with 2 other friends before) but eventually decided to be humble and fought a less formidable foe.
The less formidable foe we ordered was in the shape of a 350g USDA Select Grade Bone-in Tenderloin. Despite a conservative approach, we still elected to attack the comrades and ended up ordering 4 other dishes and 2 side dishes. Yes, we were still very brave.
On the Table
Southern Style BBQ Prawns PHP 395
Prawns marinated in tangy spicy BBQ sauce
Barbecue is a word that can make any mouth water, whether you are cooking barbecued pork, beef, chicken… and in this case, seafood. I’ve read in about 3 blogs about Bistecca’s Southern Style BBQ Prawns and I expected a lot from it. It didn’t disappoint but it didn’t impress that much either.
The dark sauce included specks of toasted minced garlic and onions which added a lot of flavor to the BBQ sauce but I personally found it on the salty side. Hypocritically, I had to finish it, or I finished it anyway, with the bread that came with it.
Parma Ham, Asparagus and Poached Egg PHP 350
This second dish with Parma ham, asparagus and poached egg picked up the mood. I love the long and ample slivers of Parma ham that almost disappears in your mouth in an instant. The asparagus gives a wonderful crunch contrast to the thinness of the ham and the supple tenderness of the poached egg. The poached egg was already running when it arrived on our table, breaking already the suspense that we should be experiencing ourselves as our fork and knife cut into the white flesh.
I pierced through the imperfect white dome with my knife and fractured it open, still waiting hopefully that I’d see sunshine gush out. Let’s just say, it was more like sunshine creeping into closed window blinds.
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Nevertheless, this dish was clearly wiped out. I’d cut a stem piece of the asparagus, a fragment of the egg and a smaller slice of Parma ham and fork it all together into one scrumptious bite. Light, tasty and delicious.
Bone-in Tenderloin PHP 1,800
350g USDA Select Grade Bone in Tenderloin
When the bone-in tenderloin steak arrived, I want to grab it with one hand and gnaw it. Yes, only one hand. I think we were better off ordering the 1kg instead because the tenderloin looked like I could finish it in 8 minutes on my own. I could be wrong but I think out of the 350g, the bone weighed half of that weight.
Despite our regret of not strategizing better, I was still quite happy, even with the small amount, of the medium-grilled tenderloin. So daintily, I sprinkle a bit of spicy salt, truffle salt and herb salt on the meat… or dab it with a bit of horseradish. All those little added flavors incite my yearning for bigger tenderloin than bone.
Truffle French Fries PHP 220
Medium-sized potato fries deep fried to perfection, with its fragrant appetizing smell, provokes one bite after the other.
Cheese Spatzel PHP 220
This European homemade mac and cheese served on a tiny black iron pot. Bubba and I still chose to order this again since we enjoyed the cheesy and soft creamy texture of the Tootsie-roll-looking pasta.
Pan Seared Foie Gras with apples, pear and raspberry PHP 450
And no, it doesn’t end there my friends. Bubba couldn’t help but zero in on the pan seared foie gras as soon as it arrived on the table.
The rich, livery, fatty taste is complemented by the natural sweetness of the raspberry sauce while the apples and pears provided a good crunch. Imagine duck butter that makes everything a little extra richer and more luscious.
Strawberry Sabayon PHP 450
Despite the hefty price, this was a revelation. Medium-sized strawberries caramelized to bring out its natural sugar that crystallized and gave a special sweetness.
The strawberries were skinny dipping on this light custard like sauce that was creamy and it balanced off well against the relaxed tanginess of the strawberries.
Despite the size of the actual beef on the T-bone, I grade the flavor above satisfactory and so far, despite inconsistent reviews on other blogs in the past, I’ve been happy with the steaks in Bistecca. Bistecca is clearly one of the top 4 steak places in mind.
Although Bistecca is not for an everyday dinner whim, it has a lot of points going for it that make me want to visit it again some time. It took me 2 months to pay another visit and on a special occasion. I wonder when the next one is. Bubba is not as hyped as I am but I’d definitely pay the Strawberry Sabayon another visit with or without him.
Bistecca
122 Joya Tower,
Rockwell, Makati
(632) 403 5231
Related Links:
Bistecca and My Gluttonous Heart
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