Steaks and wines to celebrate

SELECT offerings from two Best of Cebu winners that cater to those with discriminating taste buds, the Anzani and Bibendum brands, can now be enjoyed under one roof.

Black Angus MB3 flat iron hanging tender served with sweet potato gratin with smoked speck ham, cream spinach, truffle, and creamy Gorgonzola, enjoyed with the medium-bodied California wine Hawk Crest Cabernet Sauvignon Rouge 2008.
Black Angus MB3 flat iron hanging tender served with sweet potato gratin with smoked speck ham, cream spinach, truffle, and creamy Gorgonzola, enjoyed with the medium-bodied California wine Hawk Crest Cabernet Sauvignon Rouge 2008.
Crisp phyllo, portobello mushroom and goat cheese with speck ham and truffle essence, paired with the medium-bodied French wine Chateau De Chantegrive Blanc 2010.
Crisp phyllo, portobello mushroom and goat cheese with speck ham and truffle essence, paired with the medium-bodied French wine Chateau De Chantegrive Blanc 2010.

The brainchild of couple Kate and Chef Marco Anzani, the Anzani International Group just opened its seventh restaurant, Anzani Prime, which is located on the second floor of the newly renovated The Tinder Box at the corner of Gov. M. Cuenco Ave. and Bauhinia Drive in Cebu City. With Chef Marco at the helm, the restaurant carries an impressive steak list of various grades, as well as a select menu with the distinctive sophistication that won the Anzani brand numerous accolades, including Best of Cebu 2015 Restaurant of the Year honors for its first outlet, Anzani, in Nivel Hills.

Anzani hand-rolled tortelli with liver pate, smoked cheese fondue and crisp leeks, paired with the vibrant Columbia Crest Grand Estates Pinot Gris 2010.
Anzani hand-rolled tortelli with liver pate, smoked cheese fondue and crisp leeks, paired with the vibrant Columbia Crest Grand Estates Pinot Gris 2010.
Chef Marco Anzani delicately slices a slab of Black Angus MB3 flat iron hanging tender steak prepared from a Himalayan salt block.
Chef Marco Anzani delicately slices a slab of Black Angus MB3 flat iron hanging tender steak prepared from a Himalayan salt block.

And to up the ante, the exquisitely delectable offerings, from the preludes to the steaks to the desserts, get suggested pairings from no less than Bibendum Wines, another Best of Cebu 2015 winner for Best Wine Selection, with wines from Italian, French, Portuguese, and American vineyards. With its own wine cellar on the ground floor of The Tinder Box, Bibendum Wines carefully selects from its comprehensive wine library which wine goes best with a specific Anzani Prime dish.

Chateau De Chantegrive Blanc 2010, a refreshing wine from the Bibendum Wines cellar, is poured into a glass. Bibendum Wines has its own cellar at the ground floor of The Tinder Box and a store at Streetscape in Paseo Saturnino.
Chateau De Chantegrive Blanc 2010, a refreshing wine from the Bibendum Wines cellar, is poured into a glass. Bibendum Wines has its own cellar at the ground floor of The Tinder Box and a store at Streetscape in Paseo Saturnino.
Sour cherry yogurt terrine with blueberry crisp sponge amarena cherry compote, paired with the beautifully crisp Chateau Ste Michelle Riesling Harvest Select 2014 from Columbia Valley.
Sour cherry yogurt terrine with blueberry crisp sponge amarena cherry compote, paired with the beautifully crisp Chateau Ste Michelle Riesling Harvest Select 2014 from Columbia Valley.

During its recent press launch, for instance, the prelude of crisp phyllo, portobello mushroom and goat cheese with speck ham and truffle essence was paired with a glass of Chateau De Chantegrive Blanc 2010. Then, the pasta course of Anzani hand-rolled tortelli with liver pate, smoked cheese fondue and crisp leeks went smoothtly with Columbia Crest Grand Estates Pinot Gris 2010. And of course, the hot off the grill Black Angus MB3 flat iron hanging tender served with sweet potato gratin with smoked speck ham, cream spinach, truffle, and creamy Gorgonzola was perfect with Hawk Crest Cabernet Sauvignon Rouge 2008.

Truly, with these pairings worth savoring, this partnership from two of Cebu’s best deserves a toast.

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