I’m wary of eponymously-named restaurants: unless the person is terribly well-known, I’m left wondering what kind of cuisine is served. Take for instance this restaurant called Jestine’s that opened along Jupiter Street in Makati. It’s been in business a few months and all I know from driving past it several times a week is that it’s open 24 hours a day and they deliver. There’s no indication whatsoever of what kind of food they serve; heck, it could be a vegetarian restaurant for all I know.
So you can imagine my consternation when my extended family decides to celebrate my nephew’s first birthday at a place called Myron’s. Who or what is Myron?
Taking over the spot that used to be Delifrance, Myron’s has the words “steak, ribs, seafood” under its signage. At least it’s an indication of what to expect. Eating is also an adventure, no? and let it never be said that I’m a coward when it comes to food. As if.
Turns out Myron is named after the owner Mon Eugenio’s father-in-law. With the million-peso question out of the way, I turn my energy towards the food. I scan the menu and my jaw drops. While no dish in particular pops out at me, I’m astonished at how reasonable the prices are. An order of oysters granita (P225) and oysters Rockefeller (P295) are quickly ordered and dispatched. The former are fresh oysters on which a granita (also granité) of citrus is topped. Along with the fresh lime and the sparkly flavor, I detect pineapple juice in the mixture. The Rockefeller is classic, served on a bed of rock salt.
They’re not on the menu because of a printing oversight but Mon says that the soups are all worth trying: French onion, cream of pumpkin, and cappuccino of mushroom. I also spot a server carrying a piping hot bowl of clam soup to some lucky patron. Do quench your thirst with one of the fresh fruit shakes at Myron’s, like the frosty grape juice pictured here. Mon says his personal favorite is the black plum drink, which sounds deliciously mysterious.
At Myron’s, the steaks are certified US Angus beef, grilled and served with sautéed vegetables, and a potato cooked your way (baked, mashed, or fries). Steaks come in specified ounces ”“ 5 (P495), 8 (P750), or 14 (P1,350). I pull out all the stops and announce that I’m having Myron’s Choice (P1,650), a 14-ounce steak topped with foie gras. Request it sliced (see photo) for sharing, although I prefer it unsliced and all to myself. (oink, oink). Lush with beefy goodness, the juices ooze onto my plate, delighting me. I prefer my steak cooked to medium rare. The sight of the vibrant pink makes my Bin queasy; he prefers his steak well-done, an outrage, if you ask me.
When my steak is served to me, the first thing I do is look for the foie gras that’s supposed to be resting atop the meat. It’s not under the steak or the potatoes. I’m starting to get this silly idea that perhaps the foie gras has been cooked into the steak (???), when a server rushes up and hands me a saucer with the loneliest looking foie gras I’ve ever seen. It kills the thrill factor of having steak with foie gras, so if the server forgets to serve the liver, ask him/her to take it back into the kitchen and put it on your steak for you. Presentation counts a lot.
baby back ribs
The baby back ribs (P425) are impressive. Always a pricier cut because it’s fabricated from the loin section, baby-back ribs are perfect for grilling along with steaks because they can be cooked over direct heat. Other types of ribs are best when slow cooked. Served with a mustard-bourbon sauce, the ribs are meaty and satisfying enough for one person.
If I had it my way, I would’ve stolen my dad’s dish: a he-man of a deeply smoky roast beef sandwich. Practically bursting with caramelized onions, it drips with gravy and melted cheese, garnished with eye-poppingly large rings of tomato and raw onion. It’s the kind of dish that I imagine someone eats with the juices running down their arms. Slurp.
Since Myron’s is just over a month old, there are no desserts just yet. (Awww). If I remember correctly, Mon tells me that his wife will take care of the desserts once she’s back from maternity leave. And as we take our leave from the restaurant, I’m in awe at how reasonable the prices are here at Myron’s. These days, it’s not possible to get this quality of food at these prices. Perhaps there’s something to be said about eponymously-named restaurants.
P1 Power Plant Mall,
728-5555 / 728-9898
Other posts about steak:
How I Review Restaurants (Addressing that Myron’s Post)
…and in San Francisco: Boboquivari