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Friday, October 22, 2004
Pork steak out
By Florence Pia G. Yu
Here’s one “steak out” I don’t mind sharing.
Big, tender, juicy steak—four words that cook up a small pleasure worth seeking at Port Seafood Restaurant.
This casual restaurant-bar, which opened six years ago at the Waterfront Cebu City Hotel and Casino (WCCHC) in Lahug, continues to make waves with its selection of steaks—additions to its menu. “Gustatory treats,” as publicist and customer April Tudtud-Ramos puts it.
Servings are big enough for two people, what April describes as “comfort food that steak lovers crave.” And a good thing, too.
We started our “steak out” as soon as attentive waiters arranged huge platefuls of assorted steak on the table.
My mouth watered at The Matador’s Delight—a fillet of tenderloin steak cooked in fresh orange extract and topped with a sprinkling of savory fried garlic. The sweet, orangey sauce was a delightful complement to the well-done steak.
I also took a slice off The Tantalizer—a whopper of tenderloin steak heavily laden with brandy and cream. This would’ve been perfect had it not been a bit burnt on the side. I couldn’t pass on The Mi Amor. Irresistible. This Italian steak drowned in special tomato sauce, gravy, Parmesan cheese and parsley toppings. Then came April’s favorite: Cheese nut—a luscious steak serving with gravy, melted mozzarella cheese and cheese shavings.
Each order of steak, at just P375, came with a complimentary glass of red wine—an ongoing promotion.
Meanwhile, the ambiance reminds me of a ship sailing the ocean. It was easy to imagine I was on a cruise ship and enjoying good food. The bar resembles a ship’s hull. Expansion plans are in the horizon, adds April.
The place promises as an easygoing spot in a high-pressure part of town. ‘’We want it to be people’s rendezvous, like a port, with good food where you can feel comfortable hanging out till midnight,” says April.
Finally, for dessert, I settle for a chocolate Hagendaas ice cream. A treat for this sweet tooth. Port Seafood is the only restaurant offering this ice cream, says April.
I have to say that the interesting entrees make Port Seafood a good stop.
(October 22, 2004 issue)
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