Friday, November 21, 2014

Pablo’s Steaks and Crabs, al fresco fine-dining at its best in GenSan

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In June of last year, Pablo’s Steaks and Crabs was featured here at Bariles Republic when it opened with a bang and once again in August when it showcased balladeer Richard Poon in a dinner show.

Pablo's Steaks and Crabs Logo

Since then, this new dining destination along the National Highway in General Santos City with a relaxed garden setting located inside the Paseo del Sol, has become the choice venue of many a wedding, debut, baptismal, diplomatic and other receptions for the more discriminating ones with more than 150 guests.

During a visit one moonless starry night, I and my friend Rachel chose a table under a large tree illuminated with tivoli lights near the outdoor bar. We were in an elevated portion of the ranch-inspired diner.   From our semi-discrete location, we could see a group of people dining inside the airconditioned function hall a few meters from us having the time of their lives.  An acoustic pair were serenading them, their well-blended voices wafting unto our side of the large compound of Paseo del Sol.

The one thing which still tickles my fancy every time I visit Pablo’s is the giant menu (19 inches x 26 inches) which is the biggest this side of the world.  At that visit, while approving of the food suggested to us by Manager Nestor Paras, I was pointing out to my dinner companion the colorfully drawn artwork designed by Marketing Head Paolo Sunglao, son of the owners Pablo and Sol, of the adjacent Ranchero Grill.

Pablos Steaks and Crabs Menu Front Page

Front Page of the Menu designed by Paolo Sunglao

Pablo's Steaks and Crabs Menu Inside pages

Inside Pages of Pablo’s Steaks and Crab’s Menu

Eventually, for starters, we tried and shared the Insalata del Sol.  Insalata which means “salad” in Italian is a delightful toss of green lettuce, ripe mangoes, grapes and herbed chicken with fruit dressing.  The croutons were crunchy, the leaves were crispy, with the dressing giving everything just the right sweetness to them that we finished these appetizers in a jiffy.

Insalata del Sol at Pablo's Steaks and Crabs

Insalata del Sol

Next we had our individual servings of steaming Clam Chowder, which was creamy clam souped served in a bread bowl.  I immediately finished my share and would have eaten all of the bread if not for the next item which was served before us.

This was a piece of King Crab cooked the way we preferred it, in olive oil and garlic, lots of it.  My God!  The crab was in its purest state of perfection, having come from Surigao, with so much white meat.  When dipped in either the grape wine vinegar sourced from Pablo’s farm or in the lemon-butter dip, you could literally see our eyes squint with each bite.

King Crab in olive oil and garlic from Pablo's Steaks and Crabs

King Crab, cooked in olive oil and garlic with grape wine vinegar dip and lemon-butter dip

Since the crab was very rich in oil, we had to wash it off in Pablo’s very own blend of Dragonfruit Juice.  Dragonfruit or “pitaya” is a large red fruit native to Asia.  It was our first time to try it and it tasted like guava, but less sweet and more fragrant.  It was very refreshing, to say the least.  We found out that night that the Sunglao’s have also started harvesting this plant together with Honey Dew from their own farm.

Dragonfruit Juice of Pablo's Steaks and Crabs

Dragonfruit Juice

For the main course, Rachel and I settled for nothing less than the US Angus Beef Steak, prepared Ranch Style, which was quite a treat since it was cooked right before our eyes.

Raw slices of US Angus Beef with vegetable sidings

The imported US Angus Beef, sliced and waiting to be cooked.  Beside it is the plateful steamed veggie sidings and sweet corn.

We both wanted our steaks done “MEDIUM-WELL” that Miko, our waiter only cooked it in olive oil in less than two minutes.  It came out so tender and juicy to my taste that I forgot what my name was for about a few seconds.

Cooking the US Angus Beef

Miko, our waiter cooking our US Angus beef steak, Ranch Style at our table

Through it all, we did not order and eat any rice.  Instead we had their gourmet bread which is Rosemary bread served with Herbed Olive Oil and Balsamic Vinegar.  When I first tasted a piece of the bread after dipping it in the special sauces, I then realized that its sweet and sour outcome was the perfect foil to the rich and heavy main dishes.

Rosemary Bread

Rosemary Bread, ready to be dipped in herbed olive oil and balsamic vinegar

We could hardly move after this succulent feast but we still have to try the dessert we ordered earlier, called by its mysterious name, DESSERT SAMPLER.  When it finally arrived, we were overjoyed to find that it was a combination of mouthful-sizes of Pavlova, a meringue topped with fruits; Molten Cheese; Blue Cheesecake and Cream Brulee, a lovely end to our fulfilling royal meal.

Dessert Sampler

The sinful Dessert Sampler:  Pavlova, Molten Cheese, Blue Cheesecake and Cream Brulee

And yes, as an additional treat, the servers and cooks of Pablo’s Steaks and Crabs performed a latino dance number midway into the night, making it an even more unforgetable evening for us and the rest of their satisfied diners.

Pablo's Steaks and Crabs Dancing Cooks and Waiters

Pablo’s Steaks and Crabs Dancing Cooks and Waiters

Pablo’s Steaks and Crab’s is located inside the Paseo del Sol, just beside the GenSan Ranchero Grill Restaurant along the National Highway.  For reservations, please call telefax # (083) 55553-9298.  Look for Mr. Nester Paras, their Operations Manager.            Pablo's Steaks and Crabs

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About Avel Manansala

Avel Manansala aka Bariles, is a native of a bustling city down south of Mindanao Island. He is a consultant on Blogging, Social Media, and Marketing . He is co-founder and head of the SoCCSkSarGen Bloggers and manager of Google Business Group (GBG)- General Santos. You may add him to your circles on G+ - http://plus.google.com/+AvelManansala. If you need more info on any of these fields, please leave him a message.

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29 thoughts on “Pablo’s Steaks and Crabs, al fresco fine-dining at its best in GenSan

  1. meikko

    sir, im just wndring how much did u spend with all this fud? hehehe

    very enticing!

  2. rammyboi

    wooot! i was there during the opening. Paolo’s my classmate. He even introduced to us the most expensive steak, US Angus Beef. my gulay it’s so expensive for newbies like us. Siguro pag kasing rich na ako ni kuya avel, dun lang ako kakain sa Paseo del Sol. ahahaha :D nakakakain lng kami jan if reunion namin or treat ni Paolo. tnx for the info kuya avel. didn’t know may dragonfruit na cla. kahit yan lang… i want to try it out soon :D

    rammybois last blog post..Goodbye Sony Playstation Series???

  3. GorG

    Haven’t tried Pablo’s Steaks but Sunglaos sure serve one of the best. Is honey dew not included in the menu of beverages/desserts? One of my faves. Brought Manila friends at Ranchero’s. Next time sa Pablos naman :)

    • bariles Post author

      @GorG, hello! I did not notice honeydew being offered but I tried Dragonfruit since it was new. Now, I will try to bring visitors there. :)

    • bariles Post author

      @tanchi, hello! We have the same problem. But I found a very reliable and effective solution – ANTIHISTAMINE. Hehehe! :)

  4. amie

    Definitely the first place I will go for dinner
    whenever I am in Gensan. Food looks good, lalo na
    king crab, rosemary bread & the dessert. I wonder
    if they make their own bread. Actually atch, the
    size of their serving is just right for me, hehehe!

  5. delo

    we want more of these good things in our city…hindi na ma-bitin ang gensan when our bosses will come visit here. we are now comparable to Bangalore, India and Phitsanulok in Thailand where we use to have our meetings.

  6. bariles Post author

    Originally Posted By amie
    Definitely the first place I will go for dinner
    whenever I am in Gensan. Food looks good, lalo na
    king crab, rosemary bread & the dessert. I wonder
    if they make their own bread. Actually atch, the
    size of their serving is just right for me, hehehe!

    hi amie! wow, you look great in your Gravatar photo! Yes, they make their own bread…. very Italian inspired. Would love to accompany you there once you are home for vacation here from the US of A. :)

  7. bariles Post author

    Originally Posted By delo
    we want more of these good things in our city…hindi na ma-bitin ang gensan when our bosses will come visit here. we are now comparable to Bangalore, India and Phitsanulok in Thailand where we use to have our meetings.

    Hi delo! You bet! We just need a total marketing overhaul… both government and private sectors doing one unified pitch for the city. Haaay. Look at Cebu! Despite the national problems during the 80s, they successfully marketed themselves as ‘AN ISLAND IN THE PACIFIC”. Let’s take it from their own example. :)

  8. Ache

    Ache, can’t wait for our next date at Paseo, it is still the best dining place in Gensan!
    Hi Amie! pag uwi mo, we should get together with the rest of our girl batchmates and Paseo would be the perfect choice!

  9. jinky

    Yeah, we ate there last Saturday! We ordered seafood platter and saparagus in oyster sauce. . . yummy! the dragonfruit fruit shake? sarap!

  10. GorG

    hahaha…dragonfruit? ako na treat non. kaw treat king crab and pablo’s steak kuya avel. pero one order for each dish. on diet tayo kaya hati hati tayo! hahaha…si purple24 ang desserts..hehehe

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