It was 1987, and a man named Carmelo Santiago decided to open a steakhouse.
And he decided to name it after himself. He was a raconteur, in all the best possible ways, so why not call the new restaurant “Melo’s”?
He wasn’t new in the restaurant business, he’d opened two before, but this time, he had something unique. Black Angus Steaks. It was a new term, reflective of the U.S. and all the opportunities it had to offer. Black Angus. I remember reading the reviews, and I was, like many other Filipinos, hypnotized by the drama of the name. And what steaks they were. Certified Angus prime beef, expertly grilled to perfection. Thick and meaty and juicy and fine-grained, and yes, beautifully marbled. They set a new standard in the local culinary scene.
Melo’s Grand Steaks
It took me over a decade before I could taste the grand steaks, it was 1999 and I dined at the Melo’s branch in Quezon City, the one across from ABS-CBN. I was enamored and fascinated with all the fine dining accouterments, but more so, by the fulfillment of the wonderful steaks, and even more so, when Melo himself dropped by our table for a chat. He was indeed a gentleman and a man of the world.
He would continue to celebrate with friends and family, until he passed away in 2021.
He is very much missed.
From Melo’s, To Carmelo’s
Fast forward to 2024. His daughter Cristina, was thinking about her future.
She was the eldest daughter of Melo, and literally grew up with him. After finishing culinary school in California, she went home for good, and became her father’s second. She spent precious days with him, in their car, from their residence to the visits to the branches of Melo’s, and she learned the life of a restaurateur.
She was a pastry chef first and foremost, crafting the restaurant desserts.
But her instinctive love was for the steaks. After her father sadly passed, she decided to continue, but being the independent woman, she opted to open her own new restaurant. What would she call it? The answer was simple really. She named it after her dad. Carmelo’s.
Cristina Santiago
The new restaurant is in the Rockwell Proscenium, on the second floor. It’s off the main areas of the mall, but that hasn’t stopped, only encouraged diners. I’d call it one of the best date places in the city.
The service is impeccable, and the music they play is, in one word? Unforgettable.
Upon entering Carmelo’s the dazzling bar greets the guests, and to the left, the main dining area, is sheer elegance, gilded with gold, lights dramatically dropping from the ceiling. It’s dazzling.
To the right is Le Salon, the private dining area for smaller groups and meetings.
And inside the private area? There is a photo of the man himself, dedicated to continuing his legacy.
Cristina should be heartily commended for the beautiful restaurant. It’s definitely an honor to her father.
Homage to the Original
Japanese Wagyu and Australian Wagyu are now side by side with the Certified Black Angus. Suffice to say, they are all amazing, true testaments to the fact that the restaurant has been in existence for almost forty years, as Melo’s, and now, Carmelo’s. And while less than two years old, the newer one is a brilliant homage to the original. I had the Chorizo Vodka Pasta with Wagyu Ribeye, al dente pasta tossed with pan-seared chorizos in vodka, paired with char-grilled Wagyu Ribeye.
Just typing those words here is making my mouth water; and what could be more appetizing than the Lamb Brasato Ossobuco? Oven baked then slow braised lamb shank, served with a rich red wine au jus, and silky mashed potatoes. Perfection! Cristina served a plateful of her desserts, and her L’Amour, her version of the Burnt Basque Cheesecake, would deserve its own post; it’s one of the best I’ve had, in the Philippines or in Spain. Heavenly!
Cristina Santiago, beloved daughter of Carmelo Santiago, has taken the first steps in ensuring her father’s heritage and lineage. If it seems easy, the answer is in the naughty twinkle of her eyes when you speak with her.
She’s got it. She’s definitely her dad’s girl.
