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Steak. The
word is indulgence itself; mouth-watering,
synonymous with appetizing. The touch of steak
on the tongue evokes my very definition of
happiness. I felt like a kid let loose in a
candy store one lunch time when I walked in an
elegant restaurant befitting the culinary
treasures that lie within its gilded walls.
For over 20 years, Melo’s has been an unfailing
source of heavenly steaks, including the beloved
Certified Angus Beef. With its revamped
interiors and enhanced menu, Melo’s remains to
be the foremost steakhouse in the metro.
A staff of cordial servers arranged myriad
platters in front of me for my tasting pleasure,
but nothing commanded my attention like the
Ribeye Steak. The Certified Angus Beef, touted
to be the best steak America has ever produced,
was first introduced in Melo’s back in 1987. It
has been an |
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unwavering
favorite because of its quality and consistency.
With an effortless slice of my knife, I took a
mouth-watering bite. A smooth, rich flavor
spilled over my tongue and I decided right then
and there that it was the best steak I’ve ever
had. Cooked rare just the way I like it, the
Ribeye was even tasty and flavorful enough to be
enjoyed sans the yummy gravy that came with it.
Later that day when the rest of the What’s On &
Expat’s editorial staff was enjoying the Ribeye
take-out, one of them commented that if it could
taste that delicious in its cold state and
remain tender hours after it was cooked, then it
must be really a good steak. I couldn’t agree
more.
Definitely not out-classed by the Angus Beef,
the Grilled Lambchop in Cranberry Mint Sauce is
also to die for. The Lambchop, which is actually
four huge slices of ribs with potatoes |
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on the side,
is just as juicy and tender with a distinct tang
of its own. It is complimented with the freshly
sweet Cranberry Mint sauce.
Lest I forget, Melo’s menu has diversified to
accommodate not those who aren’t as passionate
about meat as I am.
The Oyster Rockefeller, although filling enough
in itself, is the perfect appetizer. The
noticeably fresh oysters baked with hollandaise
sauce topped with bacon, mozzarella and parmesan
cheese is the perfect appetizer to go with a
meaty main course.
Waldorf Salad with Duck Breast is probably the
only salad I’ve ever eaten that I have sincerely
enjoyed. Even for those who aren’t such big fans
of greens, this dish is worth a try. The variety
of crisp lettuces is served with hefty slices of
duck breast, walnuts, apples, raisins and Melo’s
homemade mayonnaise. Laced with their incredible
cranberry sauce, it is the perfect blend of
sweet and salty. |
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Interior of Melo’s Jupiter |
The Seafood
Pasta in Tomato and Cognac Cream Sauce is al
dente fettuccine pasta with combination red and
white sauce topped with generous amounts of
scallops, shrimp, fish and mussels. I thought it
was ingenious; I never have to make the
gruelling choice between white or red sauce on
my pasta, which I happen to love with equal
ardour, ever again! As a special treat for
regular customers, Melo’s serves complimentary
basket of bread with a delectable homemade pate!
Just one among the many reasons to keep coming
back.
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