Elbert's Pizzeria

Elbert's has a small but solid circle of fans. This is my second time here and in both occasions I ordered the same thing - Steak ala Tapa. The salad was normal. The meat was for most part tender as there were some chewy bits around the edges. The slice was just right thickness to simulate tapa but you can still tell it came from steak part. You won't need a lot of effort to slice. You will need to hold back on rice though as the serving can easily be good for two cups of rice. Friendly tip - there is no parking and you definitely need to reserve to get a table as the place can be full during peak time.

I ordered USDA Prime grade Ribeye and it was worth it! For the side dish, I had baked potato with sour cream, bacon bits, and chives which was perfect as well. Definitely worth the price.

The restaurant is on the third floor of the building. The staircase going up has a bit of mysterious feels. Once you go inside the steak room, the place is quite romantic and warm. They only have a few tables so make sure to get a reservation.

Their menu is quite simple. They have a set menu, and you just have to choose the choice of steak and side dish.

For the appetizers, we got the ravioli with a hint of foie gras, salad with balsamic vinegar, and asparagus soup.

We got the T-bone porterhouse, "super" cut rib-eye and the rib-eye. The "super" rib-eye is said to be more tender and juicier. We got medium rare, medium, and medium well. Medium rare is definitely juicier and softer, though it's kind of difficult to cut the meat compared to medium and medium well. Their steak may not be extra ordinary, but it is worth it, and not disappointing.

For our side dish, we got the risotto, truffle mashes potato (yum!), tagliatelle in truffle sauce (also superb!), and creamy spinach.

Lastly, there's always room for desserts. We got a platter of desserts, namely, the blueberry cheesecake, mango crepe, panna cotta, and chocolate mousse.

Bonus: We also got a chocolate birthday cake!

The service is accommodating and not disappointing. The server makes sure that you have everything you need.

Sadly, I wasn't able to take a photo of all the food.

Back in grade school, my english teacher instructed our class to write about the best meal of our life. I wrote about my first visit to Elbert’s Steak Room.

Over ten years later, Elbert’s is still the best meal of my life.

I’ve gone here many times to celebrate special occassions such as birthdays with my family. The staff has mastered the art of running a fine dining restaurant. This hole in the wall is an absolute escape, like falling into a wardrobe leading to Narnia. Everything here is about perfection. I distinctly recall how vast the white table we are always seated at is. Their glasses have a cool shape, and drinking water becomes really delicious.

Onto the food. The service bread—an Elbert’s signature for me—is an absolute treat, naturally puffed into perfectly sized pull-off pieces. Paired with the soft butter, the bread is the perfect starter. We were offered fresh oysters straight from Roxas, off the menu. These oysters were served with rock salt, vinegar, and tomato sauce. They were the fattest and freshest oysters I’d ever had. It was a bite of the beach; and the oysters taste as if they were kissed by the bright sun on the beaches of Roxas in Palawan.

This was followed by their signature salad: crisp mixed greens and sweet cherry tomatoes with the perfect drizzle of vinaigrette and walnuts. Upon finishing our salads, our soup was served. Their cream of asparagus is a mainstay, creamy, spicy, yet never too thick.

For the main event, our steaks were served. These are the crown jewels of Elbert’s Steak Room. I have ordered two kinds of steak here—the ribeye and the striploin. The ribeye of Elbert’s Steak Room delivers what will always be the peak enjoyment of my taste buds. Elbert’s has achieved the perfect balance of seasoning and cooking for their steaks. Their is a perfect char and buttery crust. Every bite is juicy fat with tender meat.

Recently, I have opted for the leaner and more balanced meat-fat ratio in the striploin, colloquially known as the New York strip. It surprises me how the striploin is easier to eat than the ribeye. While the ribeye is all about pure meat decadence—it’s designed to deliver maximum punch on its own—the striploin is a slightly more mature order that lends breathing space for the wine and the side dishes. Nonetheless, the striploin is just as soft as the ribeye and is surprisingly easier to cut. Again, this steak is crafted with perfection, never too hulking as to hit the right spot in the stomach.

Speaking of side dishes, I used to order duck fat potato wedges—crispy with the right gleam of brown and gold. Now, I’m back to Elbert’s creamed spinach: which got me into the wonders of creamed spinach. We like their pomme frittes too, with a guilty side request of tomato ketchup.

Each dinner meal ends with a tasting course of dessert and tea or coffee. Their chocolate pudding in a golden biscuit cup has, for a decade, been the perfect closer to a perfect meal.

The steak is good and the portion is huge. The only downside to this place is the price. But given the size of the steak, it really is worth it. Ambience is also private and cozy.