After a failed attempt with their third restaurant project in NAIA 3, the Eugenios started a catering business and offered their best-selling roast beef at a Saturday market, which proved to be the start of a budding restaurant business. Along with his wife and fellow chef, they decided to put their heads together and put up a new restaurant; thus Myron’s Steaks Ribs and Seafood was born.

Myron's Angus Rib Eye

"We decided to put up a restaurant in his memory. Monique and I came up with the food; we’re just continuing the tradition," Ramon shares.

Myron’s, which offers more than just huge steaks and ribs, could actually please discriminating taste buds with their melange of dishes. As the only steakhouse in the mall, Myron’s has been the place-to-go for steak lovers. It has been the favorite food place for families, corporate professionals and dating couples.

Mr. Eugenio has been involved in two previous restaurants, making Myron’s his third masterpiece. With his and his wife’s extensive experience in different restaurants from the past and an impressive culinary-academic background, the restaurant is meant to rise among the rest.

Unlike other restaurateurs who seldom visit their own restaurants, the couple is more hands-on with the operations of their dining place. They closely monitor the everyday operation of Myron’s.

"Monique and I are practically here everyday. From opening to closing, we watch the store and we go around talking to guests," Ramon says.

The clean and cozy look of the restaurant is the concept of Mr. Eugenio, mixing retro and modern, again with Myron Papa as his inspiration.

The couple worked together and figured out what needs to be in the menu. They based it on the food that they actually like to eat. Myron’s menu is ever-changing; in their seven months in operation, its current menu is the third revision.

"The menu is somewhat a reflection of what people like and don’t like; if they have suggestions, we try to put it in or take something out so it’s always changing," Ramon says.

Mr. Eugenio describes Myron’s cuisine as continental; a fusion of Asian, North American, European, Pacific and South American flavors. Its menu offers a lot more than its name. Their steak is not the only dish that makes them famous, according to the owner; every guest has their favorite dish from pasta and seafood dishes, appetizers, house specialties to delectable desserts.

For starters, the Mesclun Salad with Cajun Grilled Chicken and Citrus Poppy Seed dressing mixes the spiced and smoky taste of South America with the light dressing of a European salad. It’s a combination of mixed greens – romaine and iceberg lettuces – cherry tomatoes, halved red grapes, corn kernels and chunks of Cajun grilled chicken.

Their Cappucino of Asparagus Soup, appropriately served in a cappucino cup, with a thin slice of crispy garlic bread is a light, smooth and creamy soup similar to the fine consistency of the coffee-based drink.

The famous Myron’s US-certified Angus Rib Eye of beef 14 ounce steak is served with sautéed garden vegetables with a choice of baked potato, mashed potato, French fries or steamed rice; with a choice of Myron’s house sauces which are the Shiraz Cabernet-Shallot Jus, Brandy Peppercorn or Mushroom sauce. The three sauces ideally complement the perfectly grilled steak, which will of course depend on one’s taste. The guests have steak choices ranging from 5 ounces to 14 ounces, with a choice of pan-seared Foie Gras topping.

Their ingredients are freshly delivered everyday like the tiger prawns. The Grilled Tiger Prawns with Fruit Salsa will again give you a taste of South America. One of their house specialties is the Crispy Chicken Confit with Cajun Sauce, cooked in its own fat; the cured chicken is roasted to perfection in the oven. With its tasty and moist meat, it can be eaten without sauce.

Myron’s serves more than just good food, they serve a tradition. They are located at the Basement Powerplant Mall, Rockwell in Makati.