To celebrate Valentine’s Day this year, we went to Steak77 for our date night. This restaurant near the Tomas Morato Circle looked really cozy and elegant. It specializes in premiere steak such as US Angus Fillet Mignon, Tomahawk, Kagoshima Wagyu A5 Ribeye. The question is: Is it a must-visit prime cut destination?
Review of Steak77 (Tomas Morato, Quezon City)
Steak77 is a trendy steakhouse where you can wear your extra tight tuxedo shirt. The tables are topped with white linen cloths, and the setting is quite dark with an intimate vibe, yet it didn’t feel stuffy. This date-night spot pretty much exudes power, glamour, and romance. We enjoyed the smooth classical instrumental music playlist on the background and appreciated the quietness as well; we were the only customers at the time of visit, so it felt like we had the entire place reserved for us alone.
Service was prompt and attentive. My only gripe was that we weren’t informed beforehand that they don’t accept credit cards as payment for steak. :O We were surprised when they told us about this policy only when the bill came. Albeit the mishap, I give points to the waiter who was patient enough to take our photos repeatedly until we got a nice shot. The place was dim so we had difficulty adjusting the right camera shutter speed and ISO settings. The waiter was also apologetic when he informed us that the dish we initially wanted (risotto) was unavailable.
We had one piece each of their complimentary bread, which we paired with the French Onion Soup (PhP 290). While so many versions of the French Onion Soup taste like a cup of burnt-onion tea with melted cheese trying its best to cover up the flaws, this one was really nice and flavorful. Its broth had a base of rich beef and onion topped with crostini, mozzarella and toasted brown. Each spoonful was a mix of melted cheese, broth, tender onions, and bread. Love it!
Two types of US Angus Prime Ribeye appeared on the menu: Classic and Steak77. When asked, the waiter said that the difference lies in the marinade. The class US angus prime ribeye was seasoned only with salt and pepper, while the Steak77 was made with their in-house special blend of sauces. So we ordered the latter without hesitation.
The price on the menu was PhP 725 for 100g, but in reality, this steak is only available per 320g serving, which means we should multiply the cost by 3.2 to get the real price. It was confusing and misleading so I suggest that they include this information on the menu once and for all.
Anyway, we requested for the steak to be cooked medium well, and it was perfect. Served with side veggies and mashed potato, the slab of steak dazzled our palate; it tasted great and even better without gravy. It was juicy, tender, moist, and with nice marbling, too. We could have ordered wine to go with the steak but didn’t since I’m breastfeeding and I can’t take anything with alcohol.
Price for Value:
We had high hopes and were pretty satisfied with the tastes of both food we had. The portions of the dishes were also enough to share for us two. But was the PhP 2,320-steak really worth it? Oh boy, the price tag attached to it was a head scratcher. I thought it was too much for that one piece and we could have scored a good-quality steak in another restaurant at half the price.
My key takeaway: When in Steak77, prepare to dine on a “higher plane.” The serene ambiance in a luxurious setting may well justify the sky-high tab, so for a dream-come-true meal, it’s as good as it gets. Caution: It’s not for the weak of wallet.