Steakhouse and bar Ruby Jack’s introduces new menu featuring slight variations to classic dishes while emphasizing Japanese fusion.
Chef Matthew Crabbe, director and chief executive of Ruby Jack’s, said that he is always looking for ways to improve the menu at the restaurant and offer its repeat customers a new experience each time.
After three years of learning the taste and sensibilities of its Filipino customers, he and the Ruby Jack’s Manila team now know what guests expect from the restaurant.
The “trick” (if it can be called as such), he said, is to always engage diners with different flavors. It’s not about casually creating new dishes for the sake of it; it’s about looking at time-honored cooking practices and designing ways to make it more modern—all while maintaining the clean taste of food. This has always been the principle which leads Ruby Jack’s menus: combining the old with new to make dishes that are a beautiful blend of both.
It was only a few months ago that the restaurant introduced its Jack Daniel’s Whisky Dry Aged Beef which soaked prime cuts in the premium liquor for a relatively long time.
“We try not to upset the apple cart but design items that marry comfortably with the RJ menu items,” says Chef Crabbe.
Ruby Jack’s also introduces its totally revamped dessert selections which include two celebration cakes, “The Ruby” and “The Jack.”
Ruby Jack’s Steakhouse and Bar is located on the upper ground floor of City of Dreams, Diosdado Macapagal Boulevard, Parañaque City. Call (02) 801-8888 for inquiries and reservations.