A SECRET gold mine for one of the most deliciously unique gastronomic experiences hides in the building of International Culinary Arts Academy Cebu (ICAAC) along Don Gervacio Quijada St., Guadalupe, Cebu City. Open only a few hours in the evening and four days a week, the elusiveness and exclusivity of Salle à Manger—French for “dining room”—is only a small part of the allure. It is also ICAAC’s training restaurant facility, which is operated and run by the academy’s students. The restaurant is only open within the duration of the school’s semester and closes when the semester ends—opening each semester with a new theme and menu.
This semester, it is the first time they have come up with an ala carte menu using an upscale Steakhouse concept. The menu harbors an assortment of mouth-watering delights including its special Pasta of the Week (last week’s was squid-ink pasta with a light seafood sauce), Glazed Chilean Seabass (melt-in-your-mouth miso glazed Chilean sea bass with dashi broth and braised Asian vegetables), Escargot with Garlic, Parsley and Butter, Grilled Pork Chop, Braised Lamb Shanks and many others.
If the menu were Destiny’s Child, its U.S. Angus Beef Rib Eye Steak would definitely be Beyonce. Why compare that certain dish to such an iconic singer, some may ask? Because its rendition of steak provides a medley of delicious flavors—like each ingredient of it is a note to the perfect song (of steak) that leaves one crazy with L.S.S—last song syndrome or, in this case, last steak syndrome.