Review
OVER THE YEARS, STEAKS HAVE SLOWLY BUT SURELY ESTABLISHED THEIR PLACE ON THE MENUS OF MOST RESTAURANTS IN THE METRO. And no one knows steaks like they do at Melo’s—one of the pioneering fine dining restaurants that introduced the joys of certified Angus Beef to the Filipino palate. Melo’s has been in the business for more than two decades was not only because of the quality of their premium meats but also because of one key ingredient that is important in any food business venture.
“We have always been known for our consistency,” said Carmina Santiago-Mesias, the restaurant manager at Melo’s Fort Bonifacio. “We have never compromised the quality of our meats that is why we are still here until now.”
When Melo Santiago, the restaurant’s namesake and owner, opened his first branch in 1988, he made sure that his staff mastered the art of serving guests in a manner that could rival restaurants abroad. The well-groomed servers are very knowledgeable about the variety of cuts they offer. They can suggest the ideal doneness for each cut. They also know which wines go best with their house specialties. Located along the tree-lined Burgos Circle, this Melo’s branch is also perfect for those who want a cozy business lunch with clients, or a romantic dinner for two. Since it is facing the park, one can also take advantage of the restaurant’s equally relaxing veranda to dine al fresco. One can truly get a feel of the high life when they unwind at Melo’s.
The restaurant also takes pride in their steak cart which the waiter wheels out laden with meat from the chiller and the diner can choose the cut of steak that he wants.
