Finestra: The not-so-usual steakhouse restaurant

enablePagination: false
maxItemsPerPage: 10
totalITemsFound:
maxPaginationLinks: 10
maxPossiblePages:
startIndex:
endIndex:

Metro Manila (CNN Philippines) - Some things change, yet they stay the same.

What was once a simple Italian restaurant took a step forward to add more flavor to its menu. The overhaul was prompted by requests from its patrons, which shows the management truly listens.

Solaire took their Italian restaurant Finestra to the next level, and the result is nothing less than satisfying: premium meat for its first class steaks along with high quality wine.

What defines Finestra's food, aside from the magic of its chefs, is the quality of its ingredients, most of which are flown from other countries like the USDA Omaha Angus Beef, known for its fine marbling and tender meat, as well as the Australian Blackmore Wagyu beef, one of Australia's best places to get beef.

The shift to focus on steak was, however, not radical. The restaurant knew it had to keep its best parts, the reasons why its patrons kept coming back for the past couple of years.

With a designated wine connoisseur and an Italian executive chef, Finestra truly lives up to its identity of bringing Italian dishes closer to Filipinos, without the need for a plane ride.

Executive Chef Alan Marchetti himself came up with the restaurant's original menu, and has successfully integrated premium steaks for the patrons.

They assured, this won't be your usual steakhouse: no mashed potatoes, no onion rings, no french fries.

Before the main course, it is best to beef up your appetite with a wide range of antipasti - from the unassuming yet flavorful crab cake, deep fried prawns and calamari, and of course, pizza - paired with your choice of wine.

The medium rare Snake River Wagyu Beef, is definitely a must-try - with the shaved radish giving the initial "kick," the meat eventually ends up melting in your mouth, leaving a burst of buttery texture and subtle flavors in its wake.

Another of Finestra’s best is the Chilean Sea Bass. It is usually caught in the deep waters around Antartica, is known for its soft, meaty texture.

Since it is cooked al cartoccio - meaning wrapped in a parchment paper with seasonings to enhance flavor - the result is nothing short of savory.

Also, despite being known for its meat, the restaurant also welcomes vegetarians with a number of conscious food choices for its diverse customers.

At sunset, diners can enjoy the Italian pre-meal ritual "aperitivo," to elevate the appetite. Aside from a choice among the 650 bottles of white, red, and sparkling wine and other spirits, customers can also enjoy a wide array of appetizers.

And at the end of the sumptuous meal, a vintage box filled with an overwhelming selection of sweets - from tarts to chocolates - will be offered, a pleasant end to the satisfying feast.

Book a table and enjoy a fine dining experience at Solaire Finestra. Make your reservations today: https://www.solaireresort.com/articles/67-finestra