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La Cabrera Grillado & Bar – Makati
La Cabrera is a famous parilla (or steakhouse) in Buenos Aires, Argentina created by Chef de Cuisine Gaston Riveira that specializes in thick and juicy steaks. Its first shop opened at a neighborhood street corner in Buenos Aires, Argentina in 2002. Two years later, it opened a second branch called La Cabrera Norte just a few hundred yards away. By 2013, it has expanded to reach more customers through the La Cabrera Boutique, a take-away store that offers the same quality meats at their restaurants.
Chef Gaston Riveira had originally planned to be a lawyer.
Argentinian steaks are considered to be amongst the best in the world. At La Cabrera, the secret to a good roast is first the source, they only select the best cuts from the Aberdeen and Hereford cattle breeds. All their meat go through a controlled selection process, from breeding to storage down to cooking technique.
La Cabrera is #19 on Latin America's 50 Best Restaurants for 2015.
Unfortunately, Philippine and Argentina’s laws prohibit the importation of Argentinian beef, which is why it took 2 years from their initial talks to finally bring La Cabrera to Manila. The quality and flavor of the meat has to be the same and so La Cabrera Manila uses US Angus beef, which is the same breed of cattle used in Argentina.
Guided by Chef Gaston Riveira and headed by Executive Chef Juan Barcos, La Cabrera Manila strives to provide the same unique dining experience as its principal through its old rustic interiors and great food.
Tip: Get a seat away from their open grill, customers say it gets quite warm in the area surrounding it.
While its menu is unapologetically steak-centered, it also serves an array of quality and unique starter plates and side dishes. Check out 8 of their standout dishes you shouldn’t miss.
Provoleta
Provolone cheese grilled over a hot iron pan topped with prosciutto and sundried tomatoes.
Chorizo Criollo de Rueda
A wheel of chorizo sausage with hardly any fat, peppered with creole seasoning.
Morcilla Criolla
Also called ‘the black pudding’, this firm blood sausage is unique and special in its own Argentinian way.
Ojo De Bife
Literally ‘Eye of Beef’, Ojo de Bife is a slow-grilled ribeye steak, seasoned only with salt and pepper.
Bife de Chorizo
Striploin steak, grilled to perfection. Unlike the ribeye, striploins have fat on the side. Tip: Ask to have the fat separated and deep fried to become steak chicharon.
Asado del Centro
Comes with 2 strips beef short ribs.
Pollito Grillado
1/2 grilled chicken seasoned with lemon and salt.
All steaks come with unlimited cold and hot side dishes placed in ramekins. Hot side dishes include mashed potatoes, apple sauce, brown rice, smashed pumpkin, while cold sides include olive tapenade, peas and corn, couscous and marbled potatoes.
Rogel De Dulce De Leche
Dulce de Leche is a classic ingredient in Argentinian desserts. The Rogel is made with layers of biscuit and Argentinian dulce de leche, topped with meringue.
La Cabrera was brought in by Shi Lin chain of restaurants and Davao’s Cellar de Boca Argentinian Wine Kitchen, both coincidentally named Carlo Lorenzana.
It’s for couples on a special date night, an important business meeting and for big groups who love to share everything. It’s not for vegetarians. Our insider tip is while some franchises heavily adjusts their menu to fit the local palate, La Cabrera did the total opposite. The only thing that La Cabrera adjusted on their menu for Manila was adding rice to it.
La Cabrera is a Booky Prime partner, which means you can now book a table, skip the queue and enjoy discounts of up to P500 all day, everyday. FYI, the place gets quite full during dinner time.
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6750 Ayala Ave., Makati
+63 2 833-8946
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