Steaks, butchering secrets and Al Pacino

Friday, January 6, 2012

WHEN famished, there are many ways to approach a fine meal. One that’s probably up there on the list for those who are more into beef would definitely be: a good fat heavy slab of steak and a glassful of red wine.

A mound of mash in the middle, and choice buttered strips of vegetables on the side—this here should be a meal that fills, and will have one probably wondering if there would still be any room for dessert.

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“My idea of a great steak? Medium rare, the more marble the better, the more fat on the side the better,” shared Raul Baron, chef and proprietor of Carlito’s Way Diner located at The Persimmon on M.J. Cuenco Ave., Mabolo, Cebu City.

Some would probably be familiar with Carlito’s Way already. What Raul started as a steakhouse here in Cebu has now evolved into a much-more varied restaurant. A step in the right direction, as Raul would like to see it.

“We’re no longer just a steakhouse. Now, we have a different concept that revolves around a more balanced menu,” Raul shared.

And they’re not just talking about a mere balance here—but a menu that aims to offer something to everyone in the group or the family.

Pumpkin soup, Bulgogi, Teriyaki, Karekare—the Kapampangan chef would say they’re serving some “international comfort food” as well.

“You can look forward to something you haven’t tried yet,” Raul said of their menu.

But that doesn’t mean the old steak favorites have been crossed out of the list.

On the menu remain some of the house favorites that dining patrons through the years have come to love—like the restaurant’s trademark Carlito’s Way Steak perhaps, or generous servings of their US Angus top sirloin. Craving pasta? They also have their take on what a good Rigatoni Beef in creamy tomato sauce should be.

Take note also that the diner prefers to keep everything affordable to the public: a “value steak house,” as Raul would like to envision the restaurant.

“The secret is in the butchering,” said Raul, explaining how they are able to keep their prices relatively low compared to other steakhouses. “We use alternative types of steak cuts here.” Raul said the taste quality is not sacrificed. It’s just that the beef is cut in a particular way that allows the steak to be sold at a more affordable price.

Raul has his passion when it comes to preparing food with fantastic flavor. He enjoys preparing the dishes in the restaurant himself and is very hands-on with his creations—from the commissary to the kitchen. That perhaps may be one of the reasons why the restaurant, albeit situated in a public location, feels a lot more like home.

And just in case you missed it: the place is named after an Al Pacino flick in the early ‘90s. Raul admits to being a big fan of the actor and his works. That said, the place is designed to look like something right out of a good old “mob film”—tables, color and all.

There are no posters of the actor’s film on the walls, yet. But whether one’s a movie buff or just there for a hearty meal, the menu at Carlito’s Way Diner should be good enough to make one an offer he or she can’t refuse.