It’s Father’s Day so I’m craving the quintessential favorite of fathers: steak.
I am missing all the wonderful places where we used to enjoy excellent steak in the era of fine dining, prepandemic: Antonio’s in Tagaytay, Artisan Cellar Door, Cru, Stone Grill, Prince Albert when the Intercon was still around and of course the Peter Luger-inspired Mamou, among others.
Here are a few new labels to consider if you are going to splurge at home, whether today or in upcoming celebrations:
Mayura full-blood wagyu
Mayura is an exceptional beef label. Whether it’s the tomahawk at Antonio’s or wagyu purchased at Artisan Cellar Door and enjoyed at home, Mayura gives you a unique…
Keep on reading: It’s all about steak on Father’s Day