Great steakhouse!

It has the ambiance of a classic steakhouse (Think whiskey and smoking cigar) if you ignore the QR code. The dry-aged US prime ribeye, cooked to a medium rate, smells and tastes amazing. It has the signature dry-aged umami funk and intense beefy flavor. The fat cap is rendered beautifully though parts of the steak got a little too charred. The meat is also less tender than the ‘common’ australian wagyu you see in higher-ended restaurants these days.

The signature Bedrock Pepper Steak is the crowd favorite and it is easy to see why. It comes with the classic black pepper sauce associated with the common steak. The texture is also more tender since it is Australian wagyu. The flavor is partly overshadowed by its dry-aged partner, but respectable nonetheless.

As for the way steak is served, Bedrock is the model of hot plate done right. Instead of using a burning hotplate that overcooks a thin slab piece of steak by the time it is served, Bedrock serves their steak on a warm plate. Another interesting observation is the lack juice flowing out of the steak, which suggests that they rest their steaks before serving.

If using the entertainer app, Bedrock is a good value steak house. However, without it, it might be wiser to try their selections For The Table like the dry-aged porterhouse. Does it beat Bistecca? Probably not, but it is a close second as far as traditional steaks go. For Wagyu steak though, Bizen offers a slightly better value for a higher quality steak.

Note to self: The creamed spinach with poached egg is rich but not overwhelming. Try the mac and cheese next time. It looks similar to Marmalade’s Pantry’s version. Try the Ribeye Cap Steak, Double Cut Dry Aged Porterhouse (to share), and thick-cut bacon next time.