ACA­CIA TAKES ROOT

Fine food finds its way to a ware­house-turned-steak­house

Cebu Living - - Food - Im­age by JIM UBALDE

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).

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