Melt Bistro: Where Premium Meats Go, “I’m melting…meltiiing!”

I couldn’t resist (using that line). =b

But at least in this case, the melting going on is of the palatable kind. MMM, melty premium meats.

There’s more to Melt than US Angus beef, however.  As is written under the restaurant’s name, they’ve panizzas and salmon.  Also available are starters, pasta, sandwiches, and cold little sweet things to cleanse your palate off.

The Starters – Salad and Soup

NY buffalo tenders salad =D

I’m a sucker for greens especially when they’re tossed in a fantastic dressing and so when I couldn’t decide on what to eat for lunch at Melt, I went for their N.Y. buffalo tenders salad.  Although it just had Romaine lettuce, torn into shreds with deep fried pieces of meat in it, it was a scrumptious plate of salad.  So scrumptious, I thought the one serving wasn’t enough. *nomnomnom

Smoked salmon and bacon chowder

The smoked salmon and bacon chowder, I got as an afterthought while waiting for my panizza dinner to come out from the kitchen.  It was soup in an airtight jar (not Ball’s mason, but it was presentation that made me take notice) made rich with, not only tiny pieces of onion and potato, but also flakes of salmon and bits of bacon.  Fishier (the salmon took on the gritty feel of tuna) than pork-y (that came out only when I bit into a sliver of bacon), this might be the first and last time I order this. I had a feeling the grilled cheddar and tomato herb soup would be much more to my liking. Definitely, a seafood lover’s soup. *hee   That’s salmon checked off the stuff to try at the resto though =)) … a filling, filling jar of soup.

Main Entrees and A Panizza

Aussie tupa tim =b

Aussie tupa tim was Race’s Melt dinner, but of course, I had my fork in that plate, too.  The pieces of lamb that I put in my mouth tasted pretty good, that is after I got over the hint of an unusual aroma … or was that an aftertaste of the meat.  In a spoonful with some rice, some bokchoy and shiitake mushroom, it makes a lipsmacking satisfying meal.

Miles selection panizza =)

I was ready to roll (no, not leave =D) when the panizza was delivered to the table.  Served with a few sprigs of arugula and alfalfa (they looked sort of sad in their small serving bowls =S), I started rolling them sparingly in between the strips of thin, chewy pizza dough.  The bite I took from rolls had me thinking on Yellow Cab‘s Dear Darla pizza. Each one had all the flavors of the Angus beef belly, shrimp, sun dried tomatoes and mushrooms blended in together.  While nothing really stood out, it didn’t cross my mind to ask for hot sauce or any other condiment.

Lechon Cubano with crab fat sauce and creamy laing ^^,

It’s true, my brother’s got a knack for getting the really delectable dishes from the menu.  He hit it right on target with his pick. \m/ I’ll definitely be back at Melt to get the lechon Cubano with crab fat sauce and creamy laing dish all to myself. Crunchy, juicy, the pork was.  Mouthwatering, the creamy laing was and oh, that crab fat sauce, heart stopping good, it was.

My foodie lovies and I amid the dining area at Melt

An Order from the Steaks, Chops and Salmon section

From our first visit at Melt steakhouse, we didn’t really experience the melt in your mouth qualities of meat from what we had for dinner (soup, panizza, tupa tim). We figured they were referring to meat eaten as steak and so we decided, a second visit with a steak pick or two was in order. ^^,

U.S. hanging tender in smoked apple marinate. Race’s choice of sides: Aligue rice and bacon & slaw. (“,)

Race chose a plate of bistro steak chops that were marinated in chili apple marinade. Although, he preferred it well done, the chunks of this USDA steak were uber tender.  Even as it slipped my mind to make a note if the flavors of chili and/or apple were present in the protein’s juices, it was like I heard a choir of angels singing as I munched on this.  What sensation it would have had if it was medium rare, I imagine.  We might try it (a bit) bloody some time … when we’re brave enough. *tee hee

The Melt menu. A larger version is just a click away.

Steak, chops and salmon orders are served with two sides.  The options are: Angus rice, aligue rice, mashed potato, bacon & slaw, buttered veggies or tater tots.  I loved that aligue rice. The slaw garnished with bacon bits was yummy (in a nakakabitin kind of way/leaves you hanging), too.

Condiment … for the chops, on an as needed basis. =))   With Race enjoying his USDA meal in the background (no drops of hot sauce yet). *hihi

Dessert

A few selections from Nora’s make up the meal enders at Melt resto.  One flavor of gelato we tried, Jack choco, had an alcoholic kick to it.  Chocolate ice cream with a dash of Jack Daniel’s, it tasted like Vodka Cruiser’s Mudslide (the only alc beverage I really drink … errr, sip at a time *heehaha) especially when it melted. As for the spiked sorbet, apple mojito, that was pleasantly and refreshingly fruity.  Of the three types of desserts we dipped our teaspoon into, caramel bacon was my favorite, a delightful treat of vanilla ice cream with caramel ripple and bacon bits. (“,)

Nora’s sorbet and premium gelato for dessert. \m/

X marks Melt for good food (U.S. Angus beef, panizza, salmon) in Baguio. Premium meats do melt in your mouth.

Food:  for everything we had but it’s  for the board of hanging tender meat. *contented sighs

Service: 

Ambiance: 

Price:  Tiny portions … I feel like I could’ve eaten two plates of each of our orders. Not the soup though, that surely made me water full so one jar of that is enough.

The store facade.

Melt

Ayala Technohub

Camp John Hay

Baguio City, Philippines

***Title based on The Wizard of Oz’s wicked witch of the West dying line.

***This should’ve been for posting on Sunday. Just too excited for you guys to see it. Melt for your weekend family get together, perhaps? I can always move it to Sunday so the posts are in order at our Food Timetable. *harhar

***So it’s been moved. *giggles