Walk into the Greenbelt branch of Myron's place and you are transported into an era that resembles the 70s. The mod decor is a lovely contrast to the elegant comfort food that the restaurant serves.

The Stockbroker's Salad (P1200) with its roasted French duck breast, grilled tiger prawn, seared US sea scallops and pan-seared foie gras served on a bed of greens makes for a mouth-watering starter (allow 15 minutes for this one).

The vegetables are crisp, flavored with a light vinaigrette. The dish is actually four salads in one, the duck served with hoisin sauce and apricots, the foie gras an interesting combination of cold and creamy, without any annoying nodules that remind you that you're eating liver.

The scallops, served with pesto, are big, as are the prawns, which straddle the right side of the soft/burnt dichotomy.

There are many cuts of steak to choose from, the most expensive going as high as P4,300, but we went with Bianca's Cut (P980 for 240g, P1,330 if topped with pan-seared foie gras), the smallest cut.

The steak is US Premium Black Angus; very soft and juicy, something that will warm any beef-lover's heart. Just some fresh ground pepper and Himalayan pink sea salt is enough to bring out its flavor.

The sauces it comes with also add their own dimension to the steak. The mushroom, sauce gives it a classic steak taste, going well with the decor as the one with the most 70s vibe.

The black pepper sauce is the most playful of the sauces, possessing a distinct wine flavor that masks that of the beef.

The Chiraz sauce is rich, deep, and sophisticated adding dimension to the beef, while the Cabernet-shallot sauce makes the steak taste like roast beef.

The steak is served with vegetables: haricot verte, carrot, tomato and garlic - crisp and sweet and a great palate contrast to the beef. I always appreciate a restaurant that takes its side dishes seriously. This is one of them.

One dish that I hope has made it to the menu by now is the Steak Hash.

Basically steak cooked sisig style, the dish is composed of steak cubes, some of them chunks of delicious fat, cooked with cubed roasted potatoes in a secret dressing.

The dish is heart-stoppingly rich, with an undertone of sweetness that's found in really good meat.

Bits of spring onion and fried garlic round out the flavor, helping the beef flavor rise through the dressing. The dish would go well with wine, and perhaps a plate of steaming hot garlic fried rice.

At last, we come to dessert.

Myron's Old Fashioned Bread Pudding (P180) is the best in Manila. This, coming from someone who doesn't care much for bread pudding, old fashioned or otherwise.

The dessert is more like a dense cake than bread pudding, with a creamy texture and a condensed milk taste.

It is served with dark caramel ice cream and rum sauce, the syrup containing a lovely burnt caramel flavor, like well done flan sauce. The ice cream has a slight coffee taste and provides a refreshing caffeine jolt. It's a dessert you can seek out on its own, with a cup of coffee, on a quiet afternoon.

Great steak, great dessert. How can you lose? Just be sure to wear expandable pants beforehand.

G/F Greenbelt 5
11am-11pm M-Sun