Tenderloin, T-Bone, Lamb Chops, and Rib-Eye Steaks for Lunch! USDA Steaks start at 640 pesos,…read moreamazing value for quality. U.S. BEEF RIB EYE 109D (640 PHP) They grill their steaks so good, that they probably can make cheap cuts taste heavenly. 300 grams of U.S. Beef grilled to a meaty perfection. A great value! CAB PRIME RIB-EYE (960 PHP) 220 grams of buttery good steak, while not as buttery as Wagyus, but in my opinion the best balance for meat lovers. I still have teeth, so I don't mind bitting my meat. That feeling when cutting through a beautiful grilled steak is just so satisfying, especially when its juicy center is revealed. Just looking at the grill marks makes me excited to slice a piece, but not before I take a picture. #Foodie U.S. BEEF TENDERLOIN DEFATTED 189A (750 PHP) No fat needed! 280 grams of lean meat, cooked to a red core that oozes steak juice out when sliced. I can't help, but come back for more. CAB T-BONE STEAK (2050 PHP) All-In, Bone-In! What's a T-Bone without the bone anyway. This 450 gram piece of meat has my scrapping all the way to the bone. My choice for sides would be the "Steak Rice" with its steak bits, juice marvellous pair with any of the above. AMBIANCE A casual and inviting setting that showcases their craft with the whole kitchen on display, separated only by glass. Witness their skill and meaty magic combine for a beefy slice of paradise.

I know the owners and wrnt to the original one along Dao St in Marikina. This remains a family…read morefavourite... you can't go wrong with their hot mess, hot pork poppers, and the ribs! With Belgian beer to boot. If you want to get your money's worth and a full tummy, this place is It!

Great steak place which cooks the meat medium rare and allows the customers to cook to whatever…read moretemperature they would like on the little hot stone. We have brought the team here and was a great hit with everyone.

The best steak l, great ambiance. Conveniently accessible. If you're the type who love good quality…read moresteak, you'll love it here. I'm sure you'll also love the sauce.

First time eating here. Let's start with the good part. Ordered the porterhouse. I love the taste…read more Also the shrimp, calamares, nachos & fries are awesome too. And the portions are overwhelming. Here's the sad part. Their porterhouse is too fatty. It's like 45% fat. So I only end up eating a small portion. I try to eat healthy you know. Ordered it medium rare, not happy with the results. Anyways, the place looks great and the c.r. is nice.

I like the variety in their menu. You can take the entire family here and everyone can find the…read moreparticular food they like. I personally like their fish dishes. Oh, and have them prepare a couple of fried eggs on the side. Yum....

If you're looking for prime beef, you came to the right place. But don't order the end cut because…read moreit'll be tough. But a medium or medium rare cut should do just fine.

Today is January 1 so we thought of going out for a steak lunch. Our favorite go-to steak places…read moreare Mamou in Rockwell/Serendra/Podium, Ruth's Chris in BGC, Cru at Marriott, Elbert's in Salcedo Village and Melo's in Burgos Circle. But I saw some pictures posted by a San Francisco restaurateur friend about Gulliver's Prime Rib in Quezon City. So, despite the fact that it was quite far from where we lived in BGC, we decided to take the leap, thinking that the traffic going north would not be too bad with today being a Sunday. Sure enough, the traffic wasn't bad. And the location and ambiance of the place was as described in a previous review. And we were even surprised that there were quite a number of people at the place for lunch. So obviously, it was good enough to have a regular clientele. And so, we went to town and ordered the works: Gulliver's Tid Bits and Crispy Almond Duck for appetizers, Caesar Salad, Clam Chowder and French Onion soup to start, Rib Eye, Gulliver's Cut, English Cut, even an End Cut for our main. One even dared to order a Fresh Lapulapu and a Grilled Sea Bass. We also asked for the wine list and we found it very inexpensive, but acceptable. The appetizers were nothing to cry to mommy about. But the French Onion soup and the Clam Chowder were good. The Caesar salad was passable. And the prime rib cuts except for the end cut were also passable. The end cut was too tough to chew and digest so I would recommend that you stay away from it. The prime rib has to be medium rare. Would we go back? Most likely not. It's too far to go for a so-so steak meal when there are so many better places that are not so difficult to get to. But we believe that Gulliver's could be a go-to place as well if the staff could be properly trained so that they are more knowledgeable about the food they serve. If they are trained so that they are aware of what is good for the day, and what cuts will be meals to remember. And assign at least one waiter for any table with more than 10 customers. That way, the customers can order and not have to wait forever to be served. We also noticed that there was no service charge, which was a surprise. So we left a tip for the staff. They tried their best and they weren't too bad. After all, it's new year!

I'm born and raised Catholic but agnostic by practice, so the main reason I attend mass is to make…read morethe important Catholic people of my life happy (by avoiding the struggle of convincing them why I don't need to attend mass, because, hello? Agnostic?). And also to have that awesome post-church meal that's usually filling and hearty. So good thing Racks was right beside this Trinoma chapel and we went straight there after hearing Sunday's gospel. PROS: I like how the place was maaliwalas and comfortable; Racks offer a lot of appetizing food in their menu. It was hard to choose because they all look so good. CONS: I don't really think the price is worth the food and experience. Serving sizes aren't as big as what we were expecting. The half slab of ribs for nearly P500.00 was around three to four actual ribs, so we opted for the whole slab; The "Best Ribs in Town" is just a marketing slogan, and not really a deserving title. Some parts are too charred and dry for my liking. It was quite bland without the sauce too. TL;DR: We're not fans of Racks and it's because of the blandness of the experience. There are better ribs around the city.

I've been going to Rack's probably for 20 years now. Heck I even remember celebrating my 21st…read morebirthday there when they tried becoming a "bar" in the wee hours of the morning a few years back. It's good that they decided to stick to being a family oriented restaurant and left their bar days behind. After a couple of facelifts and changes in the menu, Rack's is definitely back to its glory days, competing with newcomers and giving them a run for their money. Most famous for their ribs, you really can't go wrong with any of the rib items on the menu, but my personal favorite is definitely the beef ribs; succulent, tender and grilled to a smokey perfection, there really aren't a lot of other places that serve this at all, and moreso less that serve it right (you know who you are, you served me with practically bleeding rib bones). That's because the key, is in the sauce; they have the perfect blend of miraculous stuff that make their barbecue both unique and delicious. Rack's: the only place I ever loved more after removing alcohol from their menu.

There's nothing I love more than Big D's (that's what she said!). Big D's is a South-American…read moreinspired steakhouse that lets you indulge on great-tasting and mouth-watering food. The whole restaurant looks just like a saloon in the American Old West. There's even a bar where you can order beer, wine, liquor, and cocktails. What I really like about this place is their food. Whenever I stay here, I would often order their Potato Chips and Skins for my appetizer. This snack is made out of thinly-sliced salted potatoes served with a garlic ranch dip. For my main meal, I usually get their Big Momma's Baked Chicken, which is one of their bestsellers. Big Momma's Baked Chicken is made out of boneless chicken quarters served with vegetables and mashed potatoes. It's also topped with a creamy white sauce and melted cheese. There are so many things in their menu that I still want to try! I would definitely like to revisit this place.

Nostalgic place from childhood that grandparents took us to. Kinda still looks the same. Sad to…read morehear it closed down recently

Great spot for a peaceful, delicious meal in a classic steakhouse environment. I love this…read moreneighborhood - lots of very interesting stuff to do.

We went there at 10pm because Yelp and Google says they close at 1am. It was dark and it seems to…read morehave been closed all day.

The food was great and the service was great. We ordered 2 platter #1 (carbonara, seafood linguini,…read morecrab & shrimp pizza, cheese pizza, & buffalo wings) & platter #8 (ribeye steak, porterhouse steak, steak rice, & shrimp canapé). All the food was delicious & for a great price. There was 11 of us total & we almost finished all the food we ordered, which was a lot. I definitely recommend to eat here whenever you are in Quezon City. A must try are the seafood linguini & steak rice.