ACACIA TAKES ROOT
Fine food finds its way to a warehouse-turned-steakhouse
The quiet-inclined street, also named after the tree, is cool at any time of the day because of the shade. It’s an unexpected spot to set up shop, and yet it’s perfect for those who seek out good food. “We’re actually known for our Braiserie Beef Stew,” confesses Co. The signature dish has made the rounds of Cebu’s food markets, even before the idea of the restaurant came up. “It’s the easiest to bring to these markets because you can pre-cook the dish and just heat it up whenever there’s an order on site.” In fact, the idea has taken a life of its own and spawned a very lucrative side business. “We’ve bought a special machine that packs the stew for delivery, so you can call in orders and we can deliver to you.”
Meanwhile, Acacia is putting down roots tentatively. “I plan to add a couple of items to the menu next month, and taking out some.” For now, Co prepares half of it by his lonesome. His prawn gambas are unlike what you are used to, with the tiny bits that come often as the match to your beer. His are hefty pieces designed for a certain demographic he is aiming at: the kind that appreciates value for money, a distinctly Cebuano attribute.
The last dish, appropriately, is the ribeye. There are three choices on the menu for this item, arranged by origin—“so that the diner can ask for it by name, if they have a preference for a certain brand.”
Even the fine print speaks volumes of Co’s dedication to fine food. Right below the parade of steaks is a chef’s suggestion, and often an understated admonition to the uninitiated: “Steaks best cooked medium rare to medium.”
“Well done” is not a good thing in this house. Acacia Steakhouse is at Acacia St., Green Valley Subdivision, Capitol Hills, Cebu. Call 0922-8052957 for more info.
THE RIBEYE IS COOKED AS SUGGESTED, AND
NEVER WELL DONE (ABOVE LEFT). TRY ALSO THEIR FRESH SQUID SAUTEED WITH SPANISH CHORIZO (ABOVE RIGHT).