Real Steak Cannot Be Faked

LongHorn Steakhouse isn't just about serving beef. It's about a belief system: high standards, bold flavor, and a deep respect for the grill.

- IGAN D'BAYAN

It's like a scene from one of those Westerns that many of us loved as kids: there's a new sheriff in town — not to round up the usual suspects, but to serve something special for us modern-day cowhands. LongHorn Steakhouse has rolled into the Streetscape of EDSA Shangri-La Plaza Mall with a meat-slinging manifesto: "You can't fake steak." Not with dainty garnishes, some truffle foam, or other fancy grub from the OK corral.

The American steakhouse chain, known for its fire-grilled cuts and rugged Western vibes, opens its Manila doors courtesy of The Bistro Group, the brand behind a string of successful restaurant chains such as TGI Fridays and Italianni's.

"While some take shortcuts and cut corners, LongHorn does things the right way," says Jean Paul Manuud, Bistro's president. "Because that is what great steak deserves and, more importantly, it's what LongHorn guests deserve."

This isn't just another shiny import with a Western logo and slapdash sirloins. LongHorn is aiming to reset expectations around steak. "We focus on high-quality products. Our menu is not massive. It's small on purpose," explains Brad Smith, president of Darden's International and Franchising division.