Alexis Yap in­dulges in al­lyou-can-eat steak

Sun.Star Cebu Weekend - - Content - _sexylexy_ @ia­maround­town face­book.com/ lex­inthecitycebu

When the In­ter­na­tional Culi­nary Arts Academy Cebu (ICAAC) opens a train­ing restau­rant, you are al­most cer­tain you are in for a treat. In a restau­rant like such, the stu­dents at the school cook, pre­pare, and serve the food un­der the strict su­per­vi­sion of the train­ing Chefs.

At ICAAC, Justin Mechill, Chef de Cui­sine, Fa­tima-Tan Young, Pas­try Chef, and Jeremy Young, Maitre d’Ho­tel, are the ge­niuses re­spon­si­ble for mold­ing the stu­dents who have al­ways man­aged ton im­press their din­ers.

Only for a lim­ited time, ICAAC opens Salle à Manger where they of­fer Cer­ti­fied US An­gus Beef Rib Eye, all you can eat, for only P1,299.

Yep, you heard me right. This of­fer, a dream for the steak lover and avid car­ni­vore, in­cludes a side salad or soup, your choice of side, and sauce.

The meal starts with a bas­ket of house made bread served with three dips: crushed cherry to­ma­toes, home­made pesto, and ex­tra vir­gin olive oil with vinai­grette. They sure know how to make a mean wal­nut sour dough and with dips that per­fectly match, too. So be care­ful not to stuff your­self full be­fore your steak ar­rives.

The Ce­sar Salad was one of my fa­vorites. Who would have thought that a sprin­kle of deep fried dilis was the best thing that ever hap­pened to that salad. Af­ter all, dilis is an­chovy, an in­gre­di­ent in the pop­u­lar dress­ing, ac­cord­ing to Chef Justin. Makes per­fect sense…

Pick one of the sides. Choices in­clude the usu­als: mash po­tato, fries, rice, gar­lic rice, and veg­etable of the day.

Pick your sauce: demi sauce of the day, chimichuri, and béar­naise, which is only avail­able on Fri­days and Satur­days.

Spec­ify how you want your steak cooked. I usu­ally want a pink­ish mid­dle, not a bloody steak and there’s noth­ing wrong with that. Es­pe­cially, in a place like ICAAC who sure knows how to teach their stu­dents how to han­dle pre­mium meats prop­erly.

My steak was just per­fect and ev­ery bite was a taste of heaven. You may also order the Cer­ti­fied US An­gus Rib Eye a la carte for only P1,099. For those who want some­thing else, ask about their pasta of the day or their spe­cial of the day. They also have Grilled Chilean Sea Bass on the menu.

Salle à Manger is open only on Wed­nes­days to Satur­days from 6 p.m. to 9: 30 p.m. and only for a lim­ited time. It’s best to call for a reser­va­tion for as­sured seat­ing, es­pe­cially for big­ger groups. You may reach them at ( 032) 412 5241.

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