Steak place in Quezon City is worth the trip

Last weekend, I was invited to Anvaya with some foodie friends. I love get-togethers with friends who love to eat because the food will always be outstanding. And it was.

Days before the trip, Maricris gave out food assignments to ensure well-thought-of and balanced meals. Despite this, I forgot my food and had to change plans. I ended up bringing some longanizang batutay from Cabanatuan, Nueva Ecija.

I guess they loved it because they wanted to place orders but I felt like an ostrich wanting to stick its head underground out of embarrassment. I have forgiving friends.

Out-of-town feasts

In all our feasts, we had broiled simbad (a relative of maliputo), excellent salads, molong hubad, sinigang na baboy with a richly thick broth, inihaw na bangus and tilapia. For our parting breakfast, we had waffles with cream and maple syrup, crunchy fat-free (I would like to think) bacon, sausages, fresh orange juice, Korean pears and cantaloupe.

Our evening meal was most special. Chef Anne prepared an authentic paella while Maricris broiled some delicious inchthick premium-grade rib eye steaks. From the leftovers, she made a delicious

The prices are quite reasonable

salpicao with garlic chips. My question was: Where do you get those steaks?

S&L Fine Foods on Yakal Street is a good source and Santi’s all over is another. Rustan’s also has a good selection of superb steaks. Vicky Choi’s ESV Int’l. Corp. is another source of fine meats. I get mine from Alternative Meats.

My badminton friend Ricky recommended Bugsy’s for good steaks. Pretty good considering the quality is not that superior. It is a quality steak made well. Here, you see the talent in the preparation. It was tasty and served with gravy and mashed potato.

Banawe find

Ricky had another steak destination tip for me—located along Banawe Street in Quezon City.

So one evening, my son Turo and I drove to Banawe to dine in my favorite dining place, Tuen Mun, where I feast on their roast duck, soy chicken, barbecue pork and braised noodles with tendon. But the place was full so I took this as a sign to try Meat Depot in the same area.

Meat Depot sells all kinds of meats like steaks, lamb and burgers. It is an interesting place to visit. On the upper floor is a restaurant with chillers.

In the chillers are different cuts of steaks with a variety of grades and priced individually. For a minimal fee, the kitchen staff will cook it for you.

There are three sauces to choose from. I liked the peppery sauce. I got a well-marbled sirloin steak while Turo got a rib eye. I also got a fourrib rack of lamb. The steaks were not the best I’ve tried but I enjoyed the experience immensely.

I guess if you’re willing to spend more on the highly marbled steaks, it does get better. And the prices are quite reasonable. Ricky was right. It is worth the trip.

I’ve just added Meat Depot to my list of steak sources. Going up to the next floor to check out the restaurant is a pleasant experience. Check them out. Happy eating!