House of Anzani infuses an upscale touch to Cebu’s culinary landscape with its 7th restaurant and steakhouse Anzani Prime.
The newest dining establishment that carries the Anzani brand is an excursion into a world of steak, specifically meat in grades.
Chef Marco Anzani, cited by the New York Times as one of the pioneer founders of new Mediterranean cuisine, said Anzani Prime offers a comprehensive steak list – from cured, raw, smoked and dry-aged, grain fed, grass fed to 600-day rotation, 48-hour slow cooked black angus, mb3, and mb5.
His wife, entrepreneur Kate Dychango-Anzani, said their vision for Anzani Prime is that it contributes to making Cebu a culinary destination that caters to a global palate. She added that the Anzani brand continues to bring the notch higher with every dining facility.
Anzani Prime menu
Anzani Prime, located at the 2nd level of The Tinder Box, served its signature beer and watermelon cooler, homemade brown bread, pasta, artisan dessert, and other menu offerings during an introductory lunch for selected guests.
The centerpiece dish was the Black Angus steak served with sweet potato gratin with smoked speck ham and creamed spinach and truffle.
Anzani signatures in the Anzani Prime menu are artisanal and curated on a meat grade level. These include Black Angus short ribs, slow roasted to perfection for six hours; a selection of 28-day dry-aged ribeye, flat iron hanging tender, or 400-day grain-fed certified Angus beef; striploin, tenderloin, or tomahawk of Anzani Prime wagyu with marble score of 3 or 5.
Also served from the grill are lamb chops, Australian and Tasmanian striploin, Angus beef ribeye, and full-blooded wagyu.
Other than the steak specialties, there is a range of dishes within the culinary spectrum – from appetizers of wild boar terrine, oysters, tuna tartare, crisp phyllo; salads made out of organic and dark leafy greens as well as cauliflower caviar; soups of green pea, roma tomatoes, mussels, and bisque; main courses of veal sweetbread, tortelli, pork cutlet, roasted sea bass, and halibut fillet.
Chef Marco said they take pride in their powerhouse artisan desserts, such as the sour cherry yogurt terrine, smoked coco-lychee torte, Mille-feuille key lime tart, and sesame ice cream.
Wine suggestions were provided by Bibendum Wines, which opened another branch at the wine cellars of The Tinder Box. Hans Eulenhofer, of Bibendum Wines, said they’re collaborating with Anzani Prime and The Tinderbox to provide the best pair of wine for each item in the menu.
Anzani Prime is a signature brand of the Anzani International Group, one that caters to an upper niche in the market and a refined and more sophisticated palate.