Tuesday, August 18, 2009

Elbert's Steak Room...


Dinner last night was at Elbert's Steak Room. It's part of my whole week celebration for my birthday which started last Saturday with a dinner in People's Palace which I will blog about soon. Elbert's has been open for quite some time but for some reason or another, I never got a chance to eat there, so this was a perfect opportunity for me..

I had a table reserved for 7 PM and we got there on the dot. I had my mind fixated with Steak and wanted a proper wine pairing. I was looking for a powerful wine that would go well and that would not be lost with the rich/juicy flavors of the meat. I zeroed in on a wine from Piedmont (Barolo or Barbaresco actually) since I had just been to Barolo and Barbaresco on my recent trip to Italy. After consulting with Noel and the Stockbroker, the latter recommended a 98 Pio Cesare Barolo Single Vinyeard. Bachus was out of stock so he told me to get the 98 Pio Cesare Barbaresco Single Vineyard, which is actually the same grape(Nebbiolo), just a few kilometers away from Barolo.

This wine needed some serious decanting so I asked Noel what other wine we could get to sort of start the night, some ready to drink that did not need much decanting and not as powerful as the Barbaresco. He recommended a Burg: 99 Jadot Corton-Pougets, which he described a one of the mos readily drinkable Burgs available locally. True enough he was correct, no decanting although I left it on my glass for 10 minutes to let it breathe. We also had a Henri Bourgeois 2006 Pouilly-Fume and 2001 Sociando Mallet.


While the wines were decanting, we started with the Pouilly-Fume, which we had with an order of Gambas. We also ordered our Steaks, with already come with Soup and Salad. I decided on Super Prime Grade Ribeye steak, rare-medium rare. I specified no blood if possible. They proceeded in serving us the Gambas, soup then salad which we enjoyed with the Pouilly Fume and the Jadot.



The salad was a simple one, with Balsamic glaze, Lettuce. Tomato and cheese. Pretty appropriate for the huge meal we were going to have. The Soup was a choice of Consomme or Tomato with Basil foam.

Then came the star of the night: Super Prime Grade Ribeye, rubbed with Sicilian Sea Salt perfectly grilled to medium rare. Very soft and super juicy, the first bite was heaven, paired with the Barbaresco that had been decanting, perfect. The Barbaresco was quite spicy/peppery, full bodied masculine wine, which paired perfectly with the steak. Every bite had the juiciness of the salt from the Sicilician Sea Salt rub and powerful wine...simply perfect.




I truly enjoyed the steak specially with the wine. My plate was left practically clean. It was my first time to go and definitely not my last. After dinner we stayed in the smoking room, over some cigarrettes and 18 year old Macallan Single Highland Malt Scotch Whisky. A Perfect way to end a meal.

10 comments:

Elbert said...

Awesome! I'm so glad you finally came. I'm even more glad that you enjoyed the steak.

Next time, I'll hang with you longer and share with you some fine Tesseron.

Advanced Happy Birthday!

Cheers!

Miguel said...

Definitely enjoyed it...and the place is so cozy...thanks again.We will be back there soon I hope.

Tesseron sounds good.

Aaron said...

Happy Birthday Miguel!!! A whole week of celebrations, hey? That's cool!

my Hotel Life said...

Very nice post on Elbert's. I love that place. No cigars and scotch afterwards.

my Hotel Life said...

Sorry, I missed the last paragraph about the Macallan and smokes. I prefer the 18 over the 25 year old. Try Lagavulin next time. It's my favorite. You know how to live life to its fullest. Happy birhday.

Miguel said...

Aaron - yes...whole week...which ended last night..Thanks

Miguel said...

Thanks George - I enjoyed the Mccallan very much. I'll make sure to try the Lagavulin next time, although I'm not sure if it's available here in the Philippines.

Anonymous said...

Hola,
Todo dinбmica y muy positiva! :)

[url=http://www.mjapget.com/]DingoDogg[/url]

Anonymous said...

Thanks for the info

Anonymous said...

Thank you, I have recently been searching for information about this topic for ages and yours is the best I have discovered so far.