Wednesday, June 3, 2009

I'm Angus Steak House, Makati


Lunch yesterday was at I'm Angus with R and E. Many people have been raving about this newly opened Restaurant in Yakal St. owned by the Santis group, so I was curious to try it. We arrived around 12:15 and there were only 3-4 tables occupied. The interiors were very appropiate for a Steak Restaurant, including an 'open' kitchen with a glass divider.

We started out with appetizers and a bottle of Pinot Grigio. Incidentally, corkage is 800 pesos (I find this quite high) but if you buy a bottle of wine right beside (Santis) you pay 300 (still doesn't make any sense since they are the same owners). Back to the food. We had Mahi Tuna Loin with Wasabi Mayo, Gravelax Salmon and of course: Steak Tartare.




The Tuna was correct, seared outside and raw inside, served with wasabi Mayo. The Salmon was not what I was expecting. As per my understanding, Gravelax is raw Salmon cured in salt, sugar, and dill. This was just thick Salmon cuts, served with a dill sauce. It was still quite good, but not what I was expecting and I may have just misunderstood the menu. As for the Steak Tartare, we ordered the full order and I must say it was quite good, although I think the Chef added too much Perrins since taste was quite strong. I liked its creamy texture and the Caper Berries on the side. Nice touch.

We then proceeded to our main courses: E and myself had each a 300 gram cut of Prime Angus Rib Eye and R had the Turkey Steak since he was avoiding red meat. The Turkey Steak actually looked moist and very appetizing...it was served with Mashed Potatoes and Cranberry. A very healthy alternative if you are watching your weight..


As for our Rib Eye, I asked mine rare while E had his medium. It was actually very tender and the cooking was just how I wanted it: medium rare but no blood. I would have wanted it to be a bit more Char grilled on the outside, but the inside was perfectly pink and tender. I normally don't have any sauce with my steak since I like to enjoy it as simple as it is: a good steak with good wine. Since we did not think we could finish another bottle of wine, we just decided to order a glass of Chateau St. Jacques, the second label Chateau Siran, from the Maurgaux region of Bordeaux. The bottle was newly opened so it took a while to open up, never the less, a great match for the Steak.

Over all a good place, service was spot on and ambiance was OK. I'd come back here again for the Steak Tartare....

13 comments:

Anonymous said...

We ate at I'm Angus a few weeks ago and we enjoyed the Prime Rib Eye Steak as well. I had mine medium rare. Like you, I didn't have any sauce with my steak cause the flavor of the meat was really tasty! I had order bearnaise sauce with my steak. But, I didn't really like the bearnaise sauce they served.

Miguel said...

Yes...actually they gave us Bearnaise sauce and Madagascar sauce, which was quite peppery...but decided to just have the steak alone...

Chinkee said...

What I love about the place is that they really seem to have perfected the doneness of the steaks. Appetizers and sides can surely be imporoved, but the steaks i really love...:-)

Noel said...

Ok, that rib-eye looks really nicely rare. Will have that next time because my T-bone there was just so-so. Like you, I have no sauce with steaks. Good meat deserves to be enjoyed on it's own.

I liked I'm Angus and enjoyed it both times I've been there in the past 2 weeks. Peste lang talaga the corkage policy. That's the only thing that will surely keep me from becoming a full-fledged regular there.

Good to know you found the tartare acceptable - at least hindi ako napahiya!

N

Miguel said...

Chink - yes...I asked them to serve it rare/no blood...and they got it right.

Miguel said...

Noel - you are right...peste yung corkage...we'd probably go more often if it was not that expensive...

Yes I enjoyed the Tartare....and followed your advice asking for more caper berries hehe

Socky said...

Hi, Miguel and Noel. I went to I AM ANGUS last wednesday for a late dinner. I asked about their corkage fee and they said it was P300. Hmm, looks like you guys complained and they brought it down. But at P300, I still complained. Hope they bring it down further.

Noel said...

Really? P300 was the figure they gave if one bought the wine from Säntis....if P300 from own stash (not from Säntis), I'm good to go often.

N

Miguel said...

300?? thats ok na but we would have to verify...lst I heard it was 800 and if you buy in Santis 300....if they brought it doen good then....

Anonymous said...

We're really dissapointed with I'm Angus Restuarant. The medium well rib eye that we ordered came as a well done and "sunog" steak. We told the waitress about it and it took them few minutes to decide on what to do. They just stared at each other and probably thinking of who will to blame. Because we are so hungry, we told them that it doesn't matter anymore. The service is also poor. All the waitresses are so slow and they are just talking not minding their customers. We came their around 10pm and after eating out "sunog" steak we decided to order dessert. The waitress told us that their kitchen is already closed and that they cannot serve us dessert anymore! They didn't informed us that their kitchen will be closed already!! And they didn't asked us for last orders! Poor, poor service! My colleague actually told me re poor service of the resto but since it's a new resto, I want to try the food. Tsk..tsk..I should have listened to her. Mind you, the foods are expensive. NOT WORTH IT!! And as a suggestion to I'm Angus, please train your staffs re customer service, it's a must to all restaurant! I will not go there anymore nor will i suggest it to my friends.

Miguel said...

Sorry to hear about that...I on the other hand had greast service and perfectly well cokked meat. I guess it was a bad day for them...

thebluefrog said...

we need not much seasoning with a good meat :) salt and pepper will do to taste the good meat :)

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- Kris