Myron’s place is a restaurant that is often said in the same breath as ‘steak’ and ‘roast beef.’ but according to proprietor Ramon Eugenio—Mon to his friends—Myron’s is more than just a restaurant that specializes in certain kinds of beef.
“Normally, people know us as a steak restaurant, but we never push the steak as a first option,” Mon says. “We have starters, soups, salads, sandwiches, and pastas. We have a complete menu. We’re not a restaurant that specializes in just one thing, because tastes change. We cater to whatever you are feeling at the moment. So if you’re not feeling like steak, you can have a burger or pasta. We have excellent seafood as well. We do a nice black cod and shrimp entrée.”
Myron’s Place has been doing quite well ever since Mon and his wife Monique—both with backgrounds in the culinary industry—opened its first branch in Rockwell in 2006, which then expanded to Greenbelt 5 two years later. The secret, it seems, is quality. “We don’t scrimp on ingredients. We keep the portions very consistent so that from the very first day that we opened in 2006 until today, you will never see shrinkage in portion sizes,” Mon says.
The restaurant was named after Monique’s father Myron Papa, a stockbroker who, as Mon puts it, “used to use food as a weapon... and as a way to get his friends together.”
“He always wanted the best kind of food and lots of it. He was gracious that way. When he would come into restaurants that served small portions, he would always ask ‘Ano ‘to, sample?’ Mon laughs. This philosophy is evident in the restaurant, where portions are often big enough to share.
