The Beef Bar boasts an impressive array of cocktails crafted to match the meats—and the ‘bar’ is actually where you choose the cut of steak you want to have grilled.
The south of the metro is often described as more laid-back in its approach to urban living. Compared to the busy CBDs, southern living has a more relaxed, casual, come-as-you-are feel. One can simply enjoy the good life among friends and family without the constant need to impress. These make it the perfect setting for The Beef Bar, a steakhouse that has a fresh, fun vibe while still offering melt-in-the-mouth prime meat cuts cooked to perfection.
While the classic steakhouses are decidedly dark and masculine with heavy wood and leather accents, The Beef Bar at the Molito complex in Alabang has big glass windows to let light in and accents are more on industrial and neutrals. It does away with the formalities and invites guests to just settle in and sink their teeth into a good steak.
Related story: Nonie’s for southies: Boracay’s fresh take on feel good food is now in Alabang
Related story: A dinner at Gordon Ramsay Bar & Grill reveals why the chef has 8 Michelin stars
Bar chow meets classic cuts
The vibe may be more modern, but the restaurateurs behind Beef Bar definitely know their way around steaks. That’s because they are also involved in running Melo’s Steakhouse, an enduring, iconic, beloved steak restaurant.
Carron Macasaet, daughter of Melo’s founder Carmelo Santiago, and her husband Paul say that the opportunity to open the Beef Bar came from a demand for good quality steaks. “They were asking us if we could open another branch at Molito, but we didn’t want to have the two branches too close to each other.” They looked the space over and with the help of younger partners, came up with this fresh, fun take on the traditional steakhouse.
While The Beef Bar does boast an impressive array of cocktails crafted to match the meats, the “bar” part of it is actually the option to choose the cut of steak the guest wants to have grilled. Customers can make their way to the chilled displays and order the steak to their preferred doneness. Of course, one can also simply sit at the table and peruse the menu, with friendly staff ready to answer questions and offer suggestions.
It is simply a place to enjoy good food, with starters and elevated bar chow (available from 11 pm to 2 am) that veer away from the usual pulutan fare. Among the choices of starters, for example, are Beef Tataki with Uni served on Crispy Rice, Fried Oysters with Creamed Spinach, Mussel and Frites, and Nori Squid drizzled with Aioli, for those looking to truly treat themselves, there’s a rich Bone Marrow dish where the gelatinous fat is toasted to the point of prodigality.
Soups and salads are also on the menu, to balance out any feelings of guilty indulgence, and options include a delightful Burrata Orange Caprese and a legit Shrimp Bisque.
The main event, of course, is their choice of steaks, with portions that can be shared or enjoyed solo if one is so inclined. The Beef is 500g of Certified Angus, served with Steak Rice, Mr. T is 700-800g of Australian T-Bone, the Umami Bowl is Tenderloin served on Steak Rice, and the fittingly-named The Boss is 700-800g of tender, juicy Australian Porterhouse. There’s also a classic Ribeye, and a succulent Salpicao. Those who are not feeling the urge to carbo-load on rice can choose from the noodles on the menu, with Creamy Mushroom Pasta, Clam and Uni Noodles, and Steak with Noods or dry ramen with a shoyu sauce.
Those looking for a different way to get their protein can also order other marvelous mealtime choices such as Hoisin Glazed Pork Belly, Grilled Chicken with Chimichurri, Grilled Lamb Ribs, and even a fish dish of Halibut with Basil Butter. A Sizzling Angus Burger is also available, along with a Prawn Katsu. As for sweet endings, there is only one featured dessert for now, a shareable Cookie Skillet.
Related story: In this sukiyaki resto in BGC, dining solo is always a savory experience
Related story: Food trends and innovations that shaped our plates
After hours
The Beef Bar has brought its vibes, and Southies are here for it. The mood changes when the sun goes down. Music becomes even livelier, and libations abound, with an extensive drinks list ranging from premium wines and spirits to local and imported beers, plus classic cocktails and signature creations.
Some of the must-tries are Jungle Juice (rum, tamarind, tajin, sour mix, egg white, and palm sugar); the fun Kokomelon (gin, grenadine, watermelon, coconut cream and pineapple); and a distinct Matchatini (vodka, matcha, and Kahlua). There’s a second floor for those who want to have a more intimate bonding experience with barkada, and they are also open to hosting small events amid the tasteful artwork that is displayed on the walls.
The Macasaet couple observes, “We have younger people who dine with their families at Melo’s, then head to Beef Bar to meet up with their friends and party.” That’s not to say that multi-generational guests don’t enjoy this new take on steaks, as diners come in all ages, from children to seniors, all to experience great food and have good times.
For more information about The Beef Bar, visit thebeefbar.com.
Related story: Lusso’s newest branch brings its signature luxe dining to northern Metro Manila
