The weather during the launch of 22 Prime’s new à la carte menu recently was appropriately cold and wet. It gave the guests reason to savor the rich and hearty flavors put together by corporate chef Anthony Raymond and executive chef Gerwin Bailon.

The restaurant, which is located on the 22nd floor of Discovery Suites in Ortigas, has long marketed itself as a steak place offering a selection of US beef cuts grilled to one’s liking.

“We’re popular with the expat community that lives and works in the area,” Raymond said. “They often go for the USDA prime steaks or the New Zealand lamb chops.”

When he was updating the menu at 22 Prime, he chose imported meats provided by farms he had worked with during his stint at a hotel in Beverly Hills.

“I knew what feeds these farms use; the entire process of choosing the steaks for the restaurant took nine months,” said Raymond.

He described the new menu as heavier and cream-based, perfect for the cooler months. He also used a lot of mushrooms from suppliers like Old Kano’s farm in Tagaytay, and Ministry of Mushrooms.

“These wild mushrooms are usually only available from July to September so I’m making the most out of it,” he explained. The addition of the mushrooms provided texture and flavor.

That evening, we sampled several dishes including Black Bean Veloute with crispy pancetta, scallions and sour cream; Short Rib Ravioli with butter squash puree, roasted mushrooms, truffle cream sauce and grated parmesan; and Chateaubriand, grilled USDA Prime Angus tenderloin with sidings like asparagus, forest mushrooms and twice-baked potato.

To cap the meal, a slice of the chef’s salted Pecan Pie Bar was served with a cup of steaming coffee or tea. Raymond said the new dishes will be available until later this year.

By the time dinner was over, the rain had stopped, leaving only a pleasant coolness.
Call 719-8888; email [email protected]; visit https://www. discoverysuites.com