Several Thursdays ago, I had dinner again at Mario’s at Tomas Morato. I continue to hear a lot of wonderful stories about the dining experience in Mario’s from people who have patronized the restaurant for decades. I wasn’t born yet when Mario’s restaurant opened its doors in 1971 along Session Road in Baguio City. The tandem of Mario and Nenuca Benitez always dreamt of putting up their own restaurant. Mario handled managing the restaurant while Nenuca managed the dynamics in the kitchen.
Behind their clientele’s insistence and support on replicating the delicious food, likeable service and comfortable ambiance, the first Mario’s branch in the Metro was opened at Tomas Morato in 1974.
The restaurant popularity soared during our parents’ time and it continues its presence among our generation. Over the years, many occasions were celebrated at Mario’s, from important events like graduation, engagement dinners, to casual dinner dates of young couples to Sunday lunches that bond families.
READ MORE:
Classic Twist of Taste at Mario’s
I was happy to see Jose Fil who I met previously and meet his brother, chef Anton Benitez. More than them, I was glad to see favorite dishes still on the menu ready to be ordered and served. Speaking of service, did you know that most of Mario’s Restaurants staff have been with them for decades as well? I think this is one of the reasons why high consistency is evident in Mario’s dishes.
On the Table
Oyster Rockefeller PHP 245
Baked with spinach and hollandaise sauce
I cannot visit Mario’s and not order their Oyster Rockefeller. Mario’s almost, if not already, perfects this appetizer. I can finish plates and plates of this. Scrumptious toppings of spinach and hollandaise sauce on top of oysters then baked to perfection, it can get your mouth quivering in joy.
Mario’s Caesar PHP 375
Prepared table side, no other restaurant can replicate how fresh, spritely Mario’s Caesar salad is. Light and refreshing, with just the right shade of saltiness from the bacon bits and the ideal amount of dressing
Gambas Al Ajillo with Spanish Chorizo PHP
Sautéed shrimps were plump and juicy with the surprise element of garlicky Spanish Chorizo. I wanted bread to mop up the oil and garlic off the serving dish.
Paella Valenciana
Mario’s Paella Valenciana does not scrimp on the shrimps, bell peppers, chorizo and egg slices spread out in the paellera and yet I wish there were more.
When I came back for my seconds (or maybe third serving and I’m just shy to admit), I still got a plateful of the meatless rice infused in saffron. Socarrat is LOVE! <3
Corned Beef and Cabbage PHP 385
This was Joan’s order. Mario’s corned beef and cabbage comes with boiled potatoes and carrots. I wish I ordered this instead since I wanted a light meal that evening. I asked Joan and she was happy and satisfied with her order.
Salpicon de Mar Y Tierra PHP 425
Shrimps and tenderloin cubes sauteed in olive oil, garlic and chilies on bed of garlic rice
I ordered the Salpicon de Mar Y Tierra dish. Admittedly I didn’t finish my own order. While I was almost full and salivating over Irene’s Guava-Glazed Pork Chops (which she let me taste), the tenderloin cubes on my plate were a little dry that night. Irene’s pork chop was juicy and succulent and it took major restraint for me to not eat the whole seductively flavorsome fat.
Other than the signature steak dishes, the restaurant is quite known for the Mario’s Caesar Salad, which is prepared tableside, same with its famous dessert of Mango Jubilee. Mario’s remains true to the classic dishes that have made them one of the long-standing restaurants in the country but they also introduce new innovative dishes in their menu to spark palates.
No wonder that Mario’s Restaurant has been a mainstay on Tomas Morato for 3 decades now and in Baguio City for 4 decades. Mario’s is a restaurant that stood the test of time and the increasingly demanding and discerning food community.
Mario’s Restaurant
191 Tomas Morato Ave. Cor. Scout Gandia
Quezon City, Philippines
(632) 372 0360 / (632) 415 3887
Wow nice photos! 🙂