“And I know that I have to go away,” Cat Stevens sings. She is right.
Mati’s Meat and Bread, grandson of Melo’s Steakhouse, ran with scissors. Tweaking the traditional menu of his grandfather, Mati’s is a truly delectable rebellion that stands out amidst the Festival Mall food strip.
Paul Macasaet knew it was time. After three years in conception, Mati’s Meat and Bread was born. The family-based operation carried over the genes of the beautiful restaurants of the late 80s based on their travels abroad. Named after his son, Mateo Macasaet, a new generation menu items are sure to bring your family ties closer.
From a distance, it’s a travel and dine mischief. The crystal clear mirrored walls coexist with nature’s scenery. Cozy furniture exude that homey vibe. High ceilings fool you in thoughts that it’s alfresco dining, when it’s not. Even the flooring makes you believe that you can be in two places in one time.
For delectable “eye-petizers,” this renegade home has great breads that’ll sweep you off your feet. Real deal appetizers with the crunch of croutons, flakiness of pie, and perfect mouth-feel. Indulge in these goodies with creamy spinach dip or in truffled bone marrows.
Mati’s Meat and Bread serve “bread-taking” pizzas with oh so super thin crusts. It’s as if you are snacking on some crackers smothered with heavy toppings that come in amazing varieties: Tali’s Gamberetti, Festo Jalapeño, Bia’s Four Cheese, and Salpicao.
And yes, can’t get enough of their USDA-certified Beef Salpicao? Try on this classic Spanish rice mate. The garlic spice stood fiery though bathing in its own guilt-free greaseless oil.
Everything at Mati’s Meat and Bread is either imported from quality suppliers, or from local Aklan fisherfolks. The Macasaets shared that their seafood stocks come from Aklan. No wonder their baked mussels tasted so pure and tender. It felt so alive in the palate mixed with the smoothness of melted creamed cheese.
This orange dish has no fear factor feel. The balut was covered in taba ng talangka. There were no intimidating feathers, or hard parts like the bato.
Mati’s Meat and Bread’s mama’s buffalo wings has surely got the kick. It might look like a deep fried glazed chicken, but mind you, its hotness is mixed with zesty lemon that’s so good. There’s almost no need to dip the chicken since it’s already flavorful on its own.
“Kung may Melo’s may Mati’s.” The Macasaets added that Mati’s carried over the family legacy of well-marbled U.S. Steaks. This time it’s way better–affordable prices at the same quality. The steaks are cooked in front of you, too. Through this, you can keep track of how your steak is done. Well-done, medium, or rare?
License to Grill. Have the liberty to cook your own concoction at Mati’s Meat and Bread.
Mati’s Meat and Bread is also home for great truffled pasta that will leave you craving more. More of that earthy, oily al dente perfection.
Meet Vince’s chicken arugula salad. This salad is for carnivores. Onions are dredged in flour and generously showered in rich balsamic vinaigrette reduction. At last, someone has whipped the idea that it’s time for greens without the garden taste.
Mati’s Meat and Bread Alabang: Steaks to Remember
Unit B2, River Park, Festival Supermall Expansion, 1770 Alabang, Rizal, Philippines
Mondays-Sundays 11:00 am-10:00 pm
Landline: 847 22 73