Chef Miko Calo Takes on Steak at mediumwelldone. in Rockwell
Mighty, meaty steaks for sharing plus stellar sauces (like one with miso, sriracha, and brown butter) are the stars of this returning venture.
mediumwelldone.
Stall 17, The Grid Food Market, 2/F Power Plant Mall, Rockwell, Makati
Instagram: www.instagram.com/mediumwelldone.ph
Open from 11 a.m. to 9 p.m. (Monday to Friday), 10 a.m. to 10 p.m. (Saturday and Sunday)
(SPOT.ph) We love a good steak. And if there's anyone who whips up great steaks, it's Chef Miko Calo, whose culinary training at the likes of FERRANDI Paris and experience working for the likes of LA TABLE de Joël Robuchon has taught her the importance of getting classic French cooking techniques right—and doing proper execution each and every time. She and her crew now bring this expertise to the more casual, but no less quality-centered, arena that is The Grid Food Market in Rockwell, by way of her pop-up dubbed mediumwelldone.
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Sound familiar? mediumwelldone. isn't a total newcomer to the scene—they were originally a pop-up concept in 2016 at Hole in the Wall, the then-open food hall at Makati's Century Mall. Although Calo was relatively little-known at the time, they won over the crowd with reasonably priced steaks for sharing, even becoming the "number two booth for two weekends" according to mediumwelldone's RJ Galang. The venture has laid dormant since, but makes a temporary comeback at Power Plant Mall's resident food hall until January next year.
Their menu at The Grid is concise similar to the OG, but covers all necessary bases, and you see Calo's signature style in their proper execution of classic techniques and incorporation of elements from other cuisines (think miso and sriracha). The stars of the menu, of course, are their steaks using USDA Choice beef—take your pick from the leaner, robust-tasting Striploin (P1,600, good for two) or the richer, fattier Ribeye (P2,800). Steaks are cooked to medium-rare by default (you can specify your preferred doneness level otherwise); the resulting slabs flaunt a crusty, well-seasoned outer surface that contrasts beautifully with its juicy interior.
Both steak options also come with your preferred sauce, choices for which are the butter-based, herb-inflected Café de Paris; the feisty Miso Sriracha Brown Butter (a favorite at the OG mediumwelldone, we're told); the indispensible M1 Steak Sauce; and French Mustard Gravy. Additional sauces can be had at P100 a pop. You can also opt to add on sides, like Creamed Spinach (P250), Spicy Corn & Cheese Ragout (P200), Miso Truffle Rice (P250), and Duck Fat Potatoes (P200) to round out your meal.
For a beefy bite that's closer to home, mediumwelldone. makes superb Salpicao (P750) with strips of USDA Prime Chuck Eyeroll in olive oil salpicao sauce that's aromatic with garlic confit, then topped with a garlic anchovy fried egg (peep the crisp edges!) and served with rice. There's also a Truffle & Cheese Toastie with Fries (P450) that'd make great fuel to a working lunch.
There's more where that came from as you're bound to see more Calo ventures soon—keep your eyes peeled here for updates. In the meantime, mediumwelldone. will be at The Grid until January 31 next year.
mediumwelldone. is at Stall 17, The Grid Food Market, 2/F Power Plant Mall, Rockwell, Makati. For more information, check out mediumwelldone.'s Instagram page.