The house that Angus beef built

For meat lovers, the holy grail of steaks is certified Angus beef. Aficionados marvel at its tender meat that almost melts in your mouth with every chew, and its distinct delicate, meaty flavor that once tasted is never forgotten. It is said that a steak house is judged by the beef it serves, and one that serves CAB, as certified Angus beef is called by foodies, is a good steak house.

Back in the ’80s, CAB was a rare treat — unheard of in the country until one steakhouse brought it here. That steakhouse has since become an institution to many steak fanciers. More than two decades after it first opened, Melo’s continues to be the steakhouse steak lovers frequent. Indeed, it is said that many old-time Melo’s regulars who return to the Philippines from abroad still go to the old address on Pasay Road, expecting to have their order of rib eye steak.

Sisters Carolina “Caron” Santiago-Macasaet, Camille Santiago, Cristina Santiago-Rivera, and Carmina Santiago-Mesias, daughters of Melo’s owner and founder Carmelo “Melo” Santiago, have taken over the reins in running the restaurant, but they all agreed every business decision must first have their dad’s approval.

“We are blessed with a very enterprising father,” says Camille. “He paved the way for us to be in the restaurant industry, and now that it’s our turn to run the family business, we are putting our best foot forward to live up to what our dad has started.”

Caron says that updating the look of the different branches of Melo’s has been their first attempt at trying to attract a new generation of steak lovers into their restaurants. The flagship branch at 22 Jupiter St., Bel-Air, Makati City sports a spanking new look that will delight style mavens. The walls are painted a gold finish, while large-sized abstract colorfield paintings that seem to gleam adorn them. The lighting is subdued; in the daytime, much of the restaurant is illuminated by the clear sunny day outside.

However, the dining experience at Melo’s is best complemented by the new table setting. The chairs are upholstered in leather and prove to be cushy seats. The tables have a special luxe finish, while the tableware is unique in its huge size. You will not have any problem slicing your steak on these plates.

Of course, pride of place goes to Melo’s steaks. When we visited one afternoon, we just had to try its signature CAB rib eye steak. You wouldn’t need a really sharp knife for this one. A light slice with the knife, and you have a juicy pink morsel before you. With just one bite, the fresh meaty taste fills your palate. Just a couple of chews, and you will be reaching out for more.

Apart from CAB rib eye, Melo’s also serves CAB tenderloin. This is really tender steak. Even a fork could slice a bite from it.

For those on a budget, there is a USDA fillet of beef that is just flavorful and tender. It’s not CAB, but then if you want a full platter of steak at a lesser price, this is it.

The Santiago sisters admit that not all their guests have steak on their visit. That’s why they have updated the menu to offer other alternatives, including seafood. Some of the new choices include oyster Rockefeller, salmon penne pasta, seabass, and grilled lamb chops, There is also a selection of salads — Waldorf salad with duck breast, garden salad, and citrus salad.

And yes, there are dessert choices at Melo’s, too. Its best-seller is the Caramella Chocolata, which was specially created by Cristina for the restaurant. It’s a rich chocolate cake glazed with dark chocolate. The cake is as soft as a pudding, while the dark chocolate glaze adds more yum to it.

The new look has also been implemented at Melo’s branch in Westgate, Alabang, which is doing good business. However, the branch in Quezon City retains the old look many Melo’s old-timers still remember.

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Melo’s has branches at 22 Jupiter St., Bel-Air, Makati City, with tel. nos. 899-2456 and 899-9403; 58 Bohol Ave., Quezon City, with tel. nos. 924-9194 and 924-9168; and at Westgate, Alabang, with tel. nos. 771-3945 and 771-2288.