Comments on: A Commitment To Steak

By: Teddy

Teddy — Tue, 23 Nov 2010 01:17:34 +0000

every REAL GOOD meat-loving visitor I have from overseas coming into Manila looking for a place where they can have a more-than-decent steak with all the trimmings I invariably send to Elbert Cuenca’s Steak Room. and invariably, I get ONLY effusive thanks and positive comments afterwards. many of these who return back to Manila might check out another dining establishment but they will not leave Manila without including at least one meal in the Steak Room

By: WILLIE ASUNCION

WILLIE ASUNCION — Fri, 09 Jul 2010 05:54:51 +0000

@Gyrus
I am not a rich man myself but I savor good food whenever possible. In all my travels around the world, I would always check Michelin or Zagat for the best food and restaurants around town. I do not mind paying a high price for quality dishes. Work hard-eat well

Like what the others said I do my own share of social work so there is nothing “immoral” in loving good food.

Elbert’s superb dishes and excellent service is what makes me go back and bring friends (although I am having problems with reservations lately).

So I recommend you try it as well as other steak houses around so you can compare.

By: oliboy

oliboy — Thu, 24 Jul 2008 08:59:32 +0000

elbert’s… YES!

By: r.g

r.g — Tue, 19 Feb 2008 12:17:43 +0000

elberts!!!!! i ate at elbert’s late last year. food and place was simply amazing!!!! i love the bread and of course my rib eye.
service was also good. but we weren’t given the sampler of the sauces. the waiter just asked me and my date what we prefer. that’s why i wondered if they actually give the sampler for free or at an extra cost. i read the blogs about elbert’s and they all say the sauce sampler’s free.
the only thing I noticed was Elbert would occasionaly check on the other tables. but not ours. i dont know if it’s because we’re on a date or that i look young or whatever but he didn’t even bother checking on us. the place is very serene and private that’s why the waiter/elbert and the guest’s actions are very very noticeable. he also gave the tables beside us free dessert samplers. he actually saw us looking at the dessert and it was obvious that we heard him say it’s compliments’ of the house. it’s not a big issue but i think, as a courtesy, he should have offered or checked on us– at the least. don’t get me wrong that i’m asking for a free dessert lang ha.

anyway, the steak was superb. you will actually forget the price once the meat melts in your mouth. and you’ll gladly pull your wallet when the check comes– meaning, it’s all worth it!

By: rg

rg — Tue, 19 Feb 2008 12:13:33 +0000

i ate at elbert’s before christmas. food and place was simply amazing!!!! i love the bread and of course my rib eye.
service was also good. but we weren’t given the sampler of the sauces. the waiter just asked me and my date what we prefer. that’s why i wondered if they actually give the sampler for free or at an extra cost. i read the blogs about elbert’s and they all say the sauce sampler’s free.
the only thing I noticed was Elbert would occasionaly check on the other tables. but not ours. i dont know if it’s because we’re on a date or that i look young or whatever but he didn’t even bother checking on us. the place is very serene and private that’s why the waiter/elbert and the guest’s actions are very very noticeable. he also gave the tables beside us free dessert samplers. he actually saw us looking at the dessert and it was obvious that we heard him say it’s compliments’ of the house. it’s not a big issue but i think, as a courtesy, he should have offered or checked on us– at the least. don’t get me wrong that i’m asking for a free dessert lang ha.

anyway, the steak was superb. you will actually forget the price once the meat melts in your mouth. and you’ll gladly pull your wallet when the check comes– meaning, it’s all worth it!

By: Hermes

Hermes — Wed, 19 Dec 2007 01:00:26 +0000

Lori,
I had the experience of dining at Elbert’s last November when I went to the Philippines for a vacation. A friend of ours, Anjo and Jing took us to dinner there. O.M.G.!! You are absolutely right about the steak and the service. It was well worth the price to pay for to have a GOOD steak that you can savor till the last bite. They know how to grill steak (I always have mine medium rare), and INDEED, I got a good meium rare steak.
I had a good talk with Elbert after my dining experience as he wanted my feedback on my TOTAL experience with the place. I loved the dessert and BTW, we did eat at the FUNCTION Room.. hahaha. it was a pure gastronomic experience to have in the Philippines (for steak at that).
Kudos to Elbert.. I have already recommended the place to my host family and friends.
It was worth every penny spent on a very good steak.
I SHALL RETURN…hahaha…
Good luck Elbert and staff.

By: Elbert Cuenca

Elbert Cuenca — Mon, 15 Oct 2007 06:55:38 +0000

oops, typo. I meant “see you soon”.

By: Elbert Cuenca

Elbert Cuenca — Mon, 15 Oct 2007 06:54:27 +0000

Hi Jared,

I just noticed your post now.

We serve USDA Prime, the highest level in the grading system of the USDA which is based on fat content and degree of marbling. While it may not be a gold standard for everyone, it certainly is a good start.

Our meat is packed in Wisconsin. We do not dry age our steaks since we do not have the facility or expertise to do so. Because of the 30% shrinkage brought about by dry aging, this process will bring the cost of the already pricey meat to a much higher price level, a level we are afraid will no longer be viable to the local market. The meat we have is wet aged as a result of storage. It is also very consistent.

In my experience, the aging process is not as crucial as the quality of the meat itself. You can wet or dry age mediocre-quality meat and in the end, you will still end up with mediocre-quality meat. High quality meat, on the other hand, will remain high quality regardless of aging.

For a better understanding of the USDA grading system, please refer to this site:
http://meat.tamu.edu/beefgrading.html

In the end, the only way you can find out how tender, flavorful and meaty our steaks are is to actually try it out. Although the rib eyes are the most popular, it’s the strip I prefer most, and therefore, recommend.

Thanks and hope to see you seen.

Best regards,

Elbert Cuenca

By: Jared

Jared — Thu, 27 Sep 2007 06:32:12 +0000

Elbert,

I have a few concerns with the steak though. USDA grade beef doesn’t automatically give it that gold standard of steaks.

1. Are the steaks, dry-aged or wet-aged?
2. How long do you age your steaks?

Knowing these details will be crucial in knowing how tender, flavorful and meaty the steak you are serving.

Thanks!

By: lea

lea — Tue, 04 Sep 2007 10:37:11 +0000

We had a fantastic meal at Elbert’s Steak Room!

http://leaalissa.livejournal.com/4590.html