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Tuesday, January 5, 2016

One Off The Bucket List

They say an ending is only the gateway to a new beginning; if there's any truth to that, then how we ended 2015 is a great portent to how 2016 will be, taste wise.

Art and I have been living in Makati for a number of years, but we have not set foot at one of the "hidden gems" of the city, Gulliver's of San Francisco. I've read the reviews, as well as the food porn pictures of my Facebook friends who never fail to rave about it, and I suspect it's because I live nearby, that I have put it off for so long, thinking "we can go there anytime, anyway."

So when Art and I found ourselves "party-less" on the second to the last day of 2015 (finally, haha), he sprung the idea on me, to end our curiosity about what food bloggers and friends have been ooh-ing over.

It was a fortuitous decision because most of Makati was quiet (most probably because people have already gone home to welcome 2016), and we were able to get a nice spot. As soon as we sat down, Art was about to ask what I was having, and I immediately blurted "the Roast Prime Ribs of Beef, of course, that's what you come here for!" so he decided to have the Rib Eye just for the sake of variety.

We started off (like in most steakhouses) with complimentary bread with butter.

I have to admit being ravenous by that point, but because I didn't want to mar my 'virginal' experience, I just had one piece. As opposed to most posts I've seen 'complaining' about the decor of the restaurant being dated, Art and I found it rather charming, that such a place (that gives more than a nod to the past) still exists. Think Old World meets English pub, and you have a sense of what it's like being there. (We went at night so it wasn't that conducive to photographing the place.)

Before long, we were having our orders carted to our table.

When the waiter asked me what size I would like, I replied with no hesitation "Full Bone Cut, please!" (I mean, you're already there, why settle for a Petite Cut?!?)

One word: glorious.

The meat (done medium rare) was so soft, even Art had to marvel at how they were able to achieve this. The gravy that accompanied it went perfectly with the deep savory taste that was rolling in my mouth, which was busy masticating all this bovine glory. All I could think of was, why the hell did I wait so long to experience this?

Art had the Rib Eye, which, if he had not tried my order, he would have said was perfect. His gravy somehow tasted better, that I ended up getting most of it.

It was incredibly tasty, but lost to the Prime Rib in terms of softness. (Which sealed for Art what he would be ordering the next time we're back. And we will.) The sides that accompanied our meats deserve mention, because the creamed corn delighted us, and the creamed spinach was so flavorful, I almost asked for rice.

You can have your trendy places, modern interpretations and oh-so-hip-and-now steakhouses. But if what you're after is a serious hunk of meat that's worth splurging your calorie count for, without breaking the bank, then you've come to the right place.


  1. Thanks for sharing your review! They look delicious. Gonna try it soon! :)

    1. Go for it, Mark! I have been told that the "End Cuts" are the ones to go for, by friends who have made this their anniversary-place-staple. (Cough, cough.)