After 4 decades of serving scrumptious dishes in an ambiance that exudes classic comfort, Mario’s Restaurant continue to soar high and mighty in keeping the tradition to give their customers only the best in terms of food, service, and gastronomical experience.
Founded by the late Mr. Mario Benitez and his lovely wife, Ms. Nenuca Benitez together with their sons Mr. Jose Fil and Chef Anton Benitez, Mario’s Restaurant first branch was established way back 1971 in Baguio City. Years after, their branch at Tomas Morato in Quezon City was built which up to this day remains to be one of the most celebrated and distinguished restaurants in Manila.
As part of Mario’s celebration for its 40th year in the restaurant scene, some food bloggers and friends were invited to experience a delightful dinner, the Mario’s way.
Baskets of freshly baked bread served with butter, Gambas con Chorizo, and Oyster Rockefeller were the first of the many dishes that we feasted on. Mario’s Oyster Rockefeller is the culmination of anything good about baked oysters. Its fresh, buttery sweet, and melt-in-your-mouth goodness made me decide that it’s by far the best baked oyster I’ve ever had yet. Mario’s Paella Valenciana reminds of the Paella my late grandmother used to make. It hauntingly good interplay of flavors flirted not just with my palate, but with my memories as well.
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| Oyster Rockefeller, Paella Valenciana, Gambas con Chorizo, and Bread |
Known as Mario’s crown jewel, the preparation of Caesar Salad was one of the celebration’s highlights. Everyone gathers as they watched in awe the creation of one simple dish which took time and effort before it was served. To say that Mario’s Caesar Salad was delicious would be an understatement, for it is a work of art, passion, and commitment into creating something so simple and yet intricately beautiful in the palate.
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| Mario's Caesar Salad |
Four of Mario's best entrees were served for everyone to taste. Each was good on its own, but what captured my heart was the Pork with Santol Glazed and the Salpicon de Mar Y Tierra.
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| Salpicon de Mar Y Tierra |
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| Pork with Santol Glaze |
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| Chef Anton, Spanky, and Roch |
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| Bacalao a la Vizcaina |
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| Corned Beef and Cabbage |
Mangoes, liquor, and cream, the gorgeous trinity which comprises a perfect dessert that is Mango Jubilee seals the festivity of the guests over the scrumptious main dishes while marking the beginning of sweet endings.
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| Flambe, Mango Jubilee, and Ms. Tetta Tirona (in stripes) with other foodies |
As if the Mango Jubilee were not enough, Manila Boy, Spanky Enriquez enters the room with a cart of different desserts ready to tease and be consumed by the foodies.
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| Spanky and the cart of sweet treats |
Of all the dessert that was served, it was the Toffee Sansrival which created extreme cravings for me days after the celebration. The right combination of toffee caramel and butter cream, plus the spunky texture of the meringue and the cashew nuts made this dessert one of the loveliest ways to end an equally lovely dinner.
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| Toffee Sansrival |
40 years of quality service. 40 years of good food served with creativity, passion, and love for the craft. 40 years and still looking forward to more years of being part of tradition in giving perfect gastronomical experience, the Mario’s way.
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| Chef Anton and Mr. Fil Benitez |
Thank you and congratulations Mario’s!
Mario's
Website: www.marios.com.ph
Quezon City
Telephone numbers: 372.0360 / 415.3887
Fax numbers: 372.0352
Email Address: marios.mariosqc@gmail.com
Baguio City
Telephone number: (074) 442.4241
Fax number: (074) 442.5445
Email Address: marios_baguio@yahoo.com
