Mario’s Restaurant Renovates Interiors and Updates Menu

I was late for the bloggers’ dinner at Mario’s Restaurant on 18 October 2008, and, it didn’t help any that the bus I was riding brought me fffaaaaaarrrr from where I was supposed to go down. I felt that the aggravation I suffered merited a reward in the form of a dessert, hence, as soon as my sister, Weng Lopez, and I arrived at Mario’s, I requested for Apple Pie a la Mode. Aside from the huge chunks of apple, the unusual creamy pie topping had me going “Mmmmm…”

After eating my dessert first, I now had to face my personal quandary. Mario’s Restaurant is famous for its steaks. However, I am NOT fond of steaks, but, I had psyched myself for several days to eat steak that night, so I ordered Tenderloin Steak; and, to give it a little twist, I chose the one with peanut sauce and onion rings.

My sister, who patiently waited for me to show up at our meeting place (Thanks, Weng!), ordered the classic Filet Mignon.

Two bites of the medium well done (I’m not sure this is the correct phrase) tenderloin steak, and I knew I was in trouble. There was no way I could finish the dish that I ordered. Not that it was Chef Al Coralde’s fault, because everything had been done perfectly; nonetheless, despite the perfection and my resolution to eat steak, my non-steak side protested vehemently.

And, I was allergic to shellfish, so I didn’t dare to taste the beautiful Oysters Rockefeller.

And, I don’t really eat salads either, although Mario’s version of Caesar Salad does live up to its reputation.

Now, I was really worried. What was I going to write about?

Therefore, it was with great relief when Mario’s Restaurant owner, Jose Fil Benitez, talked about the management decision to expand the menu that Mario’s is famous for to include more selections that would appeal to new markets, which also propelled the move to renovate Mario’s Restaurant’s interiors (the painting and basket weave backpack that can be seen in the picture below are from the Benitez family’s private collection). The new Zen look bar, displayed wine bottles, sharp edged doors, and other modern details, have brought “Mario’s a step up into the 21st Century” while retaining its Baguio roots.

I also attempted to go with the “spiffy Cordillera” theme of Interior Designer Jiro Estaniel by unearthing an Ilocos weave dress and a wooden bag (the dark brown thing that I’m holding on my left hand).

Aside from the interiors, Fil also focused on updating the menu. An example of one of the new additions to the selection is the Chilean Sea Bass.

In a series of fortunate and unfortunate events, Fritz Tentativa fortunately ordered the Chilean Sea Bass, so I was able to fortunately take several pictures of the fish topped with mangoes and pineapple, drizzled with soy sauce and featured Japanese Maki on the side, which, unfortunately, turned out to be blurry; but, fortunately, Arpee Lazaro ordered the same dish, so I featured his picture below.

I would have loved to have tasted the Chilean Sea Bass, but, I can only assume that its flavor and texture are good because Fritz managed to finish it all by himself. However, I was able to sample the Broiled Salmon in Pesto Hollandaise, which Noreen Ponce-Lazaro and Mercy Maata kindly shared with me.

Photo Courtesy of Arpee Lazaro

During Fil’s talk, I also realized that I am included in that niche of people with the perception that Mario’s Restaurant is just for fine dining with a limited old-fashioned menu, and will most probably need some strong persuasion before taking a second look at the classic institution. With its wider selection of seafood choices, modern innovations that now include a buffet, and, after having met its generous and charming owner, I am taking that second longer look.

At the end of the dinner, the bloggers couldn’t help applauding for Fil Benitez, who shared his passion for food, who revealed his love for the Philippines by giving up his US green card and coming home, and, who disclosed his plans to adapt and grow the family owned establishments to a Mario’s group of restaurants.

P.S. The Case of the Missing Pepper Mill – An amusing confession was from Spanx Enriquez (Thanks for the invite, Spanx!), who admitted to swiping a wine bottle shaped Pepper Mill (see photo on left — Photo Courtesy of Spanx) from the first Mario’s Restaurant in Baguio when he was a kid. Fil, at that point, revealed that the only thing saved from the original and first restaurant, which burnt down in a fire, was a chair, and now, he learns, also a pepper mill that’s still being used by the Enriquez family. The Baguio branch of Mario’s Restaurant is now rebuilt, with a second branch on Tomas Morato, with plans to open two more — one in Alabang and one in Ortigas. Mario’s Restaurant Baguio 16 Upper Session Rd. Ext. Baguio City 2600, Philippines (074) 442.4241 Mario’s Restaurant Tomas Morato Quezon City, Philippines (02) 372.0360 (02) 415.3887

P.P.S. I would like to thank my tablemates — the company of Noreen, Mercy, Fritz, Weng, Arpee, Duke and Juned Sonido greatly added to the enjoyment of the evening.

It was also a pleasure to meet the other bloggers. In particular, I was able to tell Kao of kitchen cow how much I enjoy looking at her bento boxes, and Toni of Wifely Steps how her love for the Twilight series has intrigued me.

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