Located on Kalayaan Avenue in Makati, the two-year-old Zavoy is a cozy gem of a steakhouse. British owner Jonathan Thorp says he is satisfied with the way things are going for his fine-dining restaurant. He has regular patrons who keep the kitchen busy all the time, even if it’s open only at dinner time.
Carmelo “Melo” Santiago, the man behind the Melo’s Steak House chain, House of Wagyu and Carmelo’s, is often called “the guru of steaks.” Aside from being one of the first to introduce certified Angus beef in the country, he has mastered every conceivable method of cooking it.
I love a good chunk of steak or a nice thick, plump and juicy burger. I hardly eat meat, but when I do, I like to have only either prime-grade or a top-tier of choice beef from the US, or a thick cut of the superior, fully marbled Japanese Kobe or Matsusaka beef.
This place took some finding. Not even the Internet, which is usually quite good at these things, could throw up an address for me, much less a phone number. I heard about it from a work colleague who posted a mouth-watering picture of a steak with the cryptic caption: “Stockton Place, y’all.”
Meat is not exactly included in my daily diet—Not because I don’t like it, but mainly because I try to eat healthy.
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