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
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
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 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.
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.
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.
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. ^^,
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
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.
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. (“,)
X marks Melt for good food (U.S. Angus beef, panizza, salmon) in Baguio. Premium meats do melt in your mouth.
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
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Search for Good Baguio Food
X Marks the Spot for Good Baguio Foods is a personal blog. Everything posted in this blog is PERSONAL OPINION DERIVED FROM PERSONAL EXPERIENCE and since TASTE can be pretty SUBJECTIVE, should NOT be taken as THE NORM or the LAW OF DINING around in the City of Pines.
Its (prosaic =b) contents are meant to help with the question “san tayo?”/where do we go? in relation to eating out in Baguio, to ENCOURAGE EXPLORING (eatsploring) and TRYING NEW THINGS offered in the City of Pines.
By all means, eat where you want to eat and eat what you want to eat. May you have a great experience with all the places you visit and may all the restaurants you go to deserve a ton of treasure chests! (“,)
(Also, if you have any second thoughts about a certain place you arrive at, please DON'T LET THIS BLOG BE THE REASON YOU ARE FORCED into ending up anywhere. If the restaurant doesn’t have what you want, please FEEL FREE TO WALK AWAY.)
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