“People love steak because of the way it makes them feel when they put it in their mouths. When crushed between an upper and a lower molar, steak delivers flavor, tenderness and juiciness in a combination equaled by no other meat,” writes Mark Schatzker, an award-winning travel and food writer whose intense passion for meats led him to scour the world to find the perfect steak and to write a book about it.
“Steak is satisfying in a way that only the pleasures of the flesh can be,” he proclaims. We’d laugh at this absurdly reverent statement about a hunk of meat if we didn’t recognize the truth of it.
Anyone who’s ever had a good steak for a meal can certainly understand Schatzker’s dedication to it—at its best, a steak is a delectable delight, grilled yet juicy, tender and mouthwatering. If there’s any food worth travelling the world for, it would be it. But not everyone has the luxury of time nor the fervor and dedication with which Schatzker set out on his gastronomic journey to find the best steak. For most of us, business trips and family vacations abroad are the only occasions where we can experience the world’s most popular steaks.
Or so we thought.
Steak connoisseurs and novices alike can now savor the most decadent premium steaks from everywhere around the world right here in the Philippines. Solaire’s Italian restaurant Finestra has become an Italian Steakhouse and—trust us on this—it ought to be your go-to steakhouse from now on.
At Finestra, you can enjoy prime international beef brands that you cannot enjoy elsewhere in the country. They have the USDA Omaha Angus Beef known for its finely marbled & tender meat, which results in richer & juicier flavors; the Snake River Wagyu Beef which has a buttery texture, intense marbling, and subtle flavors; and the Australian Blackmore Wagyu Beef that is bred, fed & marketed solely by internationally acclaimed Blackmore Farms.
We were able to try Finestra’s Snake River Wagyu Beef steak prepared by Solaire’s Executive Italian Chef Alan Marchetti and it was, aptly put, a gustatory masterpiece. Evenly grilled on the outside and mouthwateringly succulent on the inside, it had a subtle flavor that paired nicely with a whipped truffle butter sauce. The steaks in Finestra are sliced for sharing and served with a variety of sauces and side dishes, like duck fat fried potato chips with sea salt and thyme, Mac ‘n’ Cheese, Purple cauliflower Puttanesca, and Josper-grilled asparagus with a dash of lemon zest and olive oil.
“I want guests to enjoy food that enhances the Finestra experience and fuses it with a sense of place,” said Chef Marchetti.
Although it is now a steakhouse, Finestra still offers other dishes reminiscent of its days as an Italian, family-style restaurant. Some of their bestselling dishes include the Agnolotti Tarturfo Carbonara, handmade pasta parcels with carbonara stuffing that is served with crispy bacon, diced zucchini, and black truffle. They also have a delectable Chilean sea bass that is prepared al cartoccio, a method of cooking in which the food is put inside a folded pouch then baked. Also worth mentioning among the restaurant’s main dishes is their organic spring chicken cacciatore, a classic Italian dish cooked in tomato sauce and a variety of herbs.
Finestra’s appetizer offerings are also influenced by Chef Marchetti’s heritage and experience with Italian cuisine. Some must-try dishes: the octopus carpaccio (topped with cherry tomatoes, olives, spring onions, basil, and lemon zest), the Pizza Primavera (mozzarella, wild rocket leaves, parmesan shavings, prosciutto di Parma), the Fritto Misto (deep fried king prawns and calamari), the crab cakes, and Finestra’s version of the Caesar salad which has Spanish marinated anchovies, pancetta, aged parmesan, and grilled focaccia croutons.
When it comes to desserts, Finestra also has some remarkable options you can choose from. Their Finestra Tiramisu (with mascarpone, marsala, lady fingers, and coffee) is a delight to both the eyes and the taste buds. The beautiful layers of dark chocolate shavings is something everyone will surely appreciate. But if you’re looking for a dessert that comes with a spectacle, the Baked Alaska is your best bet. The igloo-shaped desert made with hazelnut, coffee, and chocolate ice cream covered by a layer of meringue is doused in rum and torched beside your table.
Aside from the premium steaks and other delectable food, the ambiance and quality of service at Finestra is something you’re going to want to experience again and again. The restaurant with its grand chandeliers, floor-to-ceiling glass walls, and dim lighting has an intimate and romantic atmosphere, perfect for quiet dinners with loved ones. It also has a stunning view of the Manila Bay, and guests can enjoy the sunset as they dine on the finest dishes. The staff are friendly and accommodating, and will tell you about the wine or the food you are having as they are serving it to you. It is through one of these interactions that we found out that the Baked Alaska was invented to celebrate the United States’ purchase of Alaska from Russia. And before you leave after your meal, they will wheel a box of chocolates toward you and offer a wide variety of sweets.
Experience the quality service, decadent premium steaks, and the finest Italian cuisine Finestra has to offer. Book a table today! You can also call the resort’s Restaurant Reservations at 888 8888 extension 8857 or 888 8857.
For more information, you can visit their Facebook page here.