When we talk about premium eats, what usually comes to mind is a plate of steak. Juicy, tender, and perfectly medium, a good steak is something everyone wants to have a taste of. Unfortunately, having a piece of steak can be intimidating not just because of the fine dining aspect that surrounds it but also due to its hefty price tag. But it looks like things are about to change for Filipino steak lovers as there is a food spot in Makati City that aims to offer it in a more casual setup at an affordable price.
Inside Chingolo Deli and Kitchen (Photos by Noel Pabalate)
In 2019, celebrity brothers-in-law Nico Bolzico and Erwan Heussaff established Chingolo Deli and Kitchen, a restaurant and butchery that put a spotlight on the beef-centric products of their business Bolzico Beef. Its goal is to serve Filipino diners nothing but the best dishes spotlighting the many cuts of Argentinian beef. While the deli/restaurant officially opened to the public in 2020, its operation was put to a halt because of the pandemic. Now that we are in our post-pandemic chapter, Chingolo is ready to feed diners who are hungry for all things beef.
Chef Ralph Salaw and Erwan Heussaff (Photos by Noel Pabalate)
According to the restaurant’s chef Ralph Salaw, the name of the restaurant came from a known beef cut and a type of bird found in Argentina. What makes Chingolo a standout among other steakhouses in the Philippines is its focus on using Argentinian grass-fed Angus beef, which is leaner, more flavorful, and much healthier compared to other premium beef.
“What happens after consuming [grain-fed beef products] is that you usually don’t feel great. You feel a little more sluggish. Your joints are more hurting,” Erwan tells Manila Bulletin Lifestyle. “While grass-fed, it is hormone-free. It is more natural. So you can sit down and eat a kilo and not feel crazy full—as long as you're not eating it with seven cups of rice. When you eat just the steak, you’ll feel fine.”
Chingolo is divided into two sections—the deli and the restaurant. Once people enter its space, they will be greeted by the many frozen products the deli is offering, from prime steak cuts and packed pasta to its bottles of chimichurri sauce, wines, and canned kombucha. While the deli is lit by the natural light of the sun, its restaurant is moodier, featuring a warm interior accented with brown leather seats and wooden tables and an open kitchen where the magic happens. Diners don't need to go to the internet just to see reviews as the best ones are already written on the restaurant's mirror walls.
“The space was just too big for just the deli, so we created like a 15-seater restaurant so that when we bring in clients, they can try the beef and buy the [packed] beef,” Erwan says. “We didn't realize that this would actually do well. So this became kind of like a secret for the people living around here, the people who work around here. They treat it like their lunch spot. It is casual. What is important for us is for people to leave with the experience that, ‘Oh, that wasn't too expensive.’”
Ribeye and Steak Frites (Photos by Noel Pabalate)
Manila Bulletin Lifestyle got the chance to feast on the best dishes Chingolo has to offer during lunch with Erwan. The highlights of our table are the Ribeye (250g/P1,350) and Tenderloin (250g/P1,350). There is confidence in the simplicity of how the steaks are cooked and plated. They're perfectly brown on the outside and pink on the inside with a light dusting of salt and pepper to highly the beef’s flavor. They can be served with gravy and steak sauce on the side, but for us, they are best paired with Chingolo’s signature chimichurri sauce.
Grilled Tomato and Sweet Potato Mash (Photos by Noel Pabalate)
Next to grace our table is the Arugula and Parmesan Salad (P550), which is seasoned with lemon vinaigrette, sea salt, and extra virgin olive oil (EVOO). While complementing our steak dishes are the Grilled Tomato (P465), a plate of oven-roasted tomatoes on top of Greek yogurt finished with fresh basil and EVOO, and the velvety Sweet Potato Mash (P230) topped with roasted balsamic onions.
El Sando and Pesto Pasta (Photos by Noel Pabalate)
What diners shouldn't miss trying as well are its plated meals. Among our favorites are the Pesto Pasta (P425), Steak Frites (P1,150), Beef Gyudon (P610), and the mouthwatering Chingolo Burger (P525), a mega sandwich featuring a double beef patty, crispy bacon, and chimichurri sauce in between brioche bun. Its small plate menu feature dishes such as Beef Tacos (P395), Beef Salpicao (P600), and El Sando (P600). Our top pick is the Beef Empanada Sampler (P485), which comes in five flavors (original beef, chili and cheese, creamy beef and mushroom, birria, and cheese barbecue) and is soon to be available in Glorietta come September. Ending our Chigolo feast is its decadent Dulce De Leche Ice Cream (P325)—the very definition of heaven in a cup.
Dulce De Leche Ice Cream and the Chingolo Burger (Photos by Ariana Maralit)
After being in the food industry for many years and exploring different kinds of concepts, Erwan discovered that the best way to make diners happy when it comes to food and services is to not let them feel they are cheated. “I learned from my mistakes from the past,” Erwan muses. “It is important for people not to feel cheated. Sometimes, you buy something that's P2,000 and the portions are tiny. Here, it is just simple food done right.”
Chingolo Deli and Kitchen is located at UPRC III, Chino Roces Ave. Ext., Makati City. It is open from Tuesday to Sunday, from 11 a.m. to 11 p.m. Booking a table in advance is encouraged. To know more about it, visit @chingolodeli on Instagram.