Friday, October 21, 2011

Stopping Time at Alfredo's Steak House

Long before the days of Wagyu and Kobe steaks, there was Alfredo's Steak House. This establishment has been around for more than forty years, and has maintained only one branch. Though there are now many more choices for quality steaks, going to Alfredo's Steak House is like going back in time. It seems like time pretty much  stopped at Alfredo's. Everything, including the tablecloth, still looks the same. And the steaks still taste pretty much the same as it did so many years ago. A steak dinner includes soup and salad, and tonight, the Dude goes for the large Ribeye...

Cream of Mushroom Soup, the Soup of the Day. Tasty, but the mushroom bits were a bit too tiny to be appreciated.

A side of salad with Thousand Island dressing. Good, but nothing spectacular.

The large Ribeye, medium rare. Tender, juicy, just right. Hypertension meds on standby...

And for dessert, the tri-colored chocolate mousse with dark and white chocolate, and the Jack Daniels Chocolate Cake. 
Pretty good steak dinner, familiar and homey. The Large Ribeye costs P 1,550.00, pretty pricey. You can have premium steaks, and much better steaks, in other establishments for roughly the same price or less. But if you want to have your steak and stop time, at least for an hour or two, this is the place. And talking about time, it's time too for my hypertension meds...

Alfredo's Steak House is located at 181 Tomas Morato corner Scout Lazcano, QC or call 413-7812 for inquiries.

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  1. Wow the pictures look great! I especially love the spoon and fork outlines on the chocolate mousse plate...nice touch!

  2. Hi Angela Leah and Marilena, the outlines are a nice touch and delicious too! Thanks for stopping by!

  3. Where's the beef? Just kidding. I see a whole lot of beef here. I, of course, love the cream of mushroom soup and the lovely dessert you had as well. Keep enjoying those wonderful meals... I love to see them. :)

  4. @ Jay-Thanks for stopping by!

    @ Ramona-yup, that was a whole lot of beef, thanks Ramona!


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