L'Opera Archives - Between Bites - Bites of Food, Travel and Lifestyle

Bistecca in Joya, Rockwell, Steak Whim and More

March 30, 2011 by Janey

Some time February, Bubba and I paid another visit to Bistecca to celebrate our 4^th year anniversary. Looking a little different than during Christmas time, the minimalist design of the steak restaurant minus the Christmas lights wrapped around the hanging planks used as a stairway to the 2^nd dining floor still gives an aristocratic yet welcoming casual vibe.

The chandelier of transparent bottles still remains to be one of the main eye-drawers. That is, until the steak arrives.

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Bistecca and My Gluttonous Heart

Like what initially brought us to Bistecca, our main focus was the USDA certified beef heavyweight steaks. Bubba and I were both up for the challenge of finishing a 1-kg of steak between the two of us (which we finished with 2 other friends before) but eventually decided to be humble and fought a less formidable foe.

The less formidable foe we ordered was in the shape of a 350g USDA Select Grade Bone-in Tenderloin. Despite a conservative approach, we still elected to attack the comrades and ended up ordering 4 other dishes and 2 side dishes. Yes, we were still very brave.

On the Table

Southern Style BBQ Prawns PHP 395

Prawns marinated in tangy spicy BBQ sauce

Barbecue is a word that can make any mouth water, whether you are cooking barbecued pork, beef, chicken… and in this case, seafood. I’ve read in about 3 blogs about Bistecca’s Southern Style BBQ Prawns and I expected a lot from it. It didn’t disappoint but it didn’t impress that much either.

The dark sauce included specks of toasted minced garlic and onions which added a lot of flavor to the BBQ sauce but I personally found it on the salty side. Hypocritically, I had to finish it, or I finished it anyway, with the bread that came with it.

Parma Ham, Asparagus and Poached Egg PHP 350

This second dish with Parma ham, asparagus and poached egg picked up the mood. I love the long and ample slivers of Parma ham that almost disappears in your mouth in an instant. The asparagus gives a wonderful crunch contrast to the thinness of the ham and the supple tenderness of the poached egg. The poached egg was already running when it arrived on our table, breaking already the suspense that we should be experiencing ourselves as our fork and knife cut into the white flesh.

I pierced through the imperfect white dome with my knife and fractured it open, still waiting hopefully that I’d see sunshine gush out. Let’s just say, it was more like sunshine creeping into closed window blinds.

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Nevertheless, this dish was clearly wiped out. I’d cut a stem piece of the asparagus, a fragment of the egg and a smaller slice of Parma ham and fork it all together into one scrumptious bite. Light, tasty and delicious.

Bone-in Tenderloin PHP 1,800

350g USDA Select Grade Bone in Tenderloin

When the bone-in tenderloin steak arrived, I want to grab it with one hand and gnaw it. Yes, only one hand. I think we were better off ordering the 1kg instead because the tenderloin looked like I could finish it in 8 minutes on my own. I could be wrong but I think out of the 350g, the bone weighed half of that weight.

Despite our regret of not strategizing better, I was still quite happy, even with the small amount, of the medium-grilled tenderloin. So daintily, I sprinkle a bit of spicy salt, truffle salt and herb salt on the meat… or dab it with a bit of horseradish. All those little added flavors incite my yearning for bigger tenderloin than bone.

Truffle French Fries PHP 220

Medium-sized potato fries deep fried to perfection, with its fragrant appetizing smell, provokes one bite after the other.

Cheese Spatzel PHP 220

This European homemade mac and cheese served on a tiny black iron pot. Bubba and I still chose to order this again since we enjoyed the cheesy and soft creamy texture of the Tootsie-roll-looking pasta.

Pan Seared Foie Gras with apples, pear and raspberry PHP 450

And no, it doesn’t end there my friends. Bubba couldn’t help but zero in on the pan seared foie gras as soon as it arrived on the table.

The rich, livery, fatty taste is complemented by the natural sweetness of the raspberry sauce while the apples and pears provided a good crunch. Imagine duck butter that makes everything a little extra richer and more luscious.

Strawberry Sabayon PHP 450

Despite the hefty price, this was a revelation. Medium-sized strawberries caramelized to bring out its natural sugar that crystallized and gave a special sweetness.

The strawberries were skinny dipping on this light custard like sauce that was creamy and it balanced off well against the relaxed tanginess of the strawberries.

Despite the size of the actual beef on the T-bone, I grade the flavor above satisfactory and so far, despite inconsistent reviews on other blogs in the past, I’ve been happy with the steaks in Bistecca. Bistecca is clearly one of the top 4 steak places in mind.

Although Bistecca is not for an everyday dinner whim, it has a lot of points going for it that make me want to visit it again some time. It took me 2 months to pay another visit and on a special occasion. I wonder when the next one is. Bubba is not as hyped as I am but I’d definitely pay the Strawberry Sabayon another visit with or without him.

Bistecca

122 Joya Tower,

Rockwell, Makati

(632) 403 5231

Bistecca Album

L’Opera, U-TURN to Eating Euphoria

February 23, 2011 by Janey

With all its glorious food that beckons a sweet return time and again, I decided that L’Opera deserves a separate post.

L’Opera first opened in 1994 and its earlier location is at Paseo de Roxas before it moved to a more suitable location at Bonifacio Global City. The European elegance and Tuscan rustic charm of the L’Opera Ristorante are carried through its beautiful interior that is spacious and comfortable to the refined service that is professional and attentive to its dishes that are warm and exciting.

L’Opera Ristorante is divided into three dining areas. There’s a mezzanine level while the 1^st level has two dining rooms where one can be enclosed for more privacy for big groups.

On the Table

Medley of Italian Appetizer

Begin your L’Opera Ristorante experience with one of the impeccably prepared appetizers whose fresh and high-quality ingredients speak out to you in its simplicity but bursting with palatable execution. We were served with a medley of Italian appetizers that consisted of Insalata Caprese, Insalata Mista de Mare and Composizione di Speck.

The Insalata Caprese (PHP 340) is the basic pomodoro fresco with hearty slices of fresh mozzarella di bufala, basil e oregano and doused with olio extra vergine di olive. The refreshing bite of the trio of creamy, soft and light buffalo mozzarella, fresh basil and red juicy tomato is a slow but steady journey to a shiny morning in Tuscany.

The composizione de Speck or Northern Speck ham is exactly how I would want every prosciutto to taste like. It’s thinly sliced that almost disappears instantly in my mouth but leaves me with that speck of pleasant saltiness.

The Insalata Mista de Mare is a small fresh cold seafood salad of shrimps, mussels and squid marinated in fresh limone and olio extra vergine di olive served on a bed of crisp lettuce. I love the combination of well-handled/prepared seafood mix that’s lightly seasoned and with a touch of lemon.

The whole plate was uncomplicated to eat but each ingredient gave a dimension of taste that opens the palate and fervor for more food.

Anselmi 2009 Cabernet Franc Friuli

L’Opera served us a bottle of Vendemmia 2009 which is a medium dry wine that Bubba and I almost finished until the end of the meal. It was perfect for the rainy weather that Thursday.

Tortelli D’ Anatra al Profumo di Tartufo PHP 440

The second course was duck filled ravioli in L’Opera’s famed truffle sauce. Minced duck meat encased in fresh ravioli pasta sauced with truffle cream that wasn’t too heavy but was so fragrant that it evoked a bite one after the other. The seductive aroma of the truffle unlocked not only the taste buds but also opened a tingling sensation of my other senses. How can anyone not love truffle?

Tagliata di Manzo con Fegato D’oca in Salsa Tartufata con Spinaci e Asparagus PHP 1,100

And there was definitely more to love when the entrée was served. Baked Prime US beef tenderloin in L’Opera’s truffle sauce embedded with pan-fried Foie Gras and served with fresh spinach and asparagus.

The Prime US Beef Tenderloin was grilled perfectly in medium doneness made more flavorful with pan-seared foie gras sweating delicately on top of it. The asparagus had a good crunch adding some bite to the plate. The symphony of flavors and textures in this plate can absolutely make any palate sing in an opera.

Panna Cotta al Miele Tartufato PHP 260

A special version of the famous Italian cream custard with honeyed truffle syrup and sweet balsamic vinegar, topped with walnuts and honey. I initially thought that too much truffle might overpower my taste buds but a touch of it married with the pleasant tartness of sweet balsamic vinegar laced around Panna Cotta was simply divine.

The truffle balsamic dressing might hit you hard at first, after all the truffle cream and essence in the earlier dishes, but I’d say, you can never have enough truffles in one day. The orgasmic aroma begins the journey and it continues to satisfy in orgasmic fashion even in taste.

It developed Bubba’s penchant for truffles but he was clearly hypnotized by the flavorful steak entrée. “You know where to find me when I disappear…”

I will head straight to L’Opera.

The professional and affable service makes each dining experience truly outstanding. The service anticipated the patrons’ needs and was as accommodating as possible. It is no wonder that patrons that have faithfully returned time and again to L’Opera continue to U-Turn to where an eating euphoria can be found.

L’Opera Ristorante

26^th Street Corner 5^th Avenue,

Fort Bonifacio Global City Taguig

(632) 889 3963/ (632) 889 2784/ (632) 899 0943

L’Opera Album

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Bistecca and My Gluttonous Heart

January 28, 2011 by Janey

Even if Bubba and I didn’t get to spend New Year’s Eve together last December 31, 2010, like we traditionally do for the past 4 years, I take comfort in the thought that we had an awesome December 30 together.

Richard and I have been eyeing to try Bistecca for quite some time and good thing we found an open date to finally give it a go. Our five-some of Richard, Irene, Lauren, Bubba and I settled comfortably in the modern interiors of Bistecca. Patrons can opt to have your dinner at the lower dining area or at the second level. Either way the minimalist design of Bistecca, high ceilings and low lighting keep the vibe casual yet romantic and aristocratic.

The stairs leading to the 2^nd floor looked like hanging planks steadied by slender poles wrapped in little Christmas lights. That white wall where the planks/stairs are attached to looked stunning, coupled with the artistic chandelier made out of cola bottles (you can actually get knocks-offs of this chandelier design at Dapitan in Quezon City).

What brought us to Bistecca are their rumored heavyweight steaks. As a huge meat lover, I wanted an up close and personal experience… to get a visual and a taste myself. Bistecca serves only USDA certified beef and they strongly suggest it to be cooked medium rare but they can cook it in your preferred doneness. Three house sauces include horseradish, mustard and peppercorn sauce.

I have read mixed reviews online about Bistecca but I decided to try it out for myself and form my own opinion based on my personal visit. This specific visit began on a bad note. Waiter A asked if we were getting drinks and I politely declined. I thought I saw him frown but dismissed it. Bubba and I finished a bottle of wine at L’Opera only a few hours prior to the Bistecca dinner but he didn’t need to know that. Plus I was there for one goal and one goal only: STEAK.

We perused the menu while waiting for Richard and company to arrive. Waiter A arrived on the table again asking if we were ready to order any starters like a salad or an appetizer. Again, I politely declined and said no, we’re not ordering, thank you. This time, I thought I saw him smirk, giving me an impression that he’s sneering at me for not being generous enough to order anything. I let it go since I didn’t want to ruin the evening. I was in high spirits after a wonderful lunch at L’Opera Ristorante.

When we were ready to order the steak, Bubba waved his hand to motion to the wait staff. Nobody came. There were only 3 other tables occupied at that time and 2-3 wait staff were just wandering about trying to look busy. He waved his hand again. Still there was no reaction. Bubba said excuse me and beckoned a response. Without looking at us, Waiter A put up his hand in our direction as if to say, “WAIT” and went to the table almost next to us to attend to them first. This was perfectly fine with us, expecting that he will attend to us afterwards. 10 minutes later and 2 more attempts from Bubba, another waiter finally came to our table.

What ticked me off is the fact that we had to wait 15 minutes to call their attention. And I just had to raise that point. From that point on, headwaiter Arman Alasco ensured that our table was attended to. I frankly didn’t want any special attention, it feels so pretentious, all I was aiming for was a regular interest from the wait staff to serve the paying customers right.

(But THANKS Arman Alasco for making sure that the rest of our dining experience was pleasant)

On the Table

Green Salad –Free

The 5 of us were served green salad to apologize for the incident. I appreciate the gesture but I didn’t eat the salad. I don’t need the salad. I only need the food and adequate service I paid for.

The low lights did bad for my photography but I’m really not a good photographer anyway. Besides, my nerves got into me getting all excited about the steak.

Truffle French Fries PHP 220

Finally, our order of Truffle French fries arrived… some good munchies to bring back my good mood. Bistecca’s truffle fries were medium-sized potato cuts that were fragrant and appetizing.

Cheese Spatzie PHP 220

Spatzie is a European homemade mac and cheese. Bistecca’s Spatzie was served on a tiny black cast iron pot and I really liked the effort on presentation. Although Irene and Richard didn’t find anything exciting about the Spatzie, both Bubba and I enjoyed the cheesy and soft texture of the Spatzie. Chewing the light and creamy little Tootsie rolls of pasta was delicious.

Duck Confit PHP 800?

I was so distracted by the arrival of the steak that I barely remember what Irene had. She was the only non-beef eater on the table so she got what I think was duck and it was priced maybe 600-800? She liked it a lot although I think she found it a bit pricey.

The Bistecca 122 PHP 3,250

Bistecca’s house specialty when it comes to steaks is the Bistecca 122. I had a hard time choosing between the Bistecca 122 and the Bistecca Fiorentina, which is Angus porterhouse steak, brushed with Tuscan olive oil, garlic and rosemary, broiled over aromatic wood but in the end, I opted for the former.

The Bistecca 122 is usually approximating 1 kilo USDA Prime Choice Bone in Rib Eye Roast but other times, it can go a little over or below that weight. Like in our case, it was 1.2 kilos. Menu says it can serve 2-4 people. Price is P295 per 100 g (approx. P2950).

Yes, the price can break the bank. But when I saw and tasted the steak, the price for me, was well worth it. It is really a heavyweight and I can only admire in a hushed reverie.

They drizzled a bit of olive oil on my plate and served us a rack of three kinds of salt: truffle salt, spicy salt and one that has some herb or garlic in it. The meat speaks for itself. It was massive, tender and flavorful. It had a good charred crust on the outside and a good red color on the inside. But to bring some pizzazz to the meat, sprinkle a bit of the truffle salt or spicy salt.

Get some bites also of the meat with the mustard, horseradish and the peppercorn sauce. The mustard and the horseradish bring a different taste dimension to the steak –zesty and packed with an attitude.

I savored every mouthful of the mouthwatering steak. Here’s the beef on Bistecca 122 –it’s irresistible. My gluttonous heart wanted more than 1 kilo of Bistecca 122. I wanted more. I am salivating for more as I type this and reminisce about that glorious steak.