I Bet You Didn’t Know about This Awesome Ribs & Steaks Place in QC

In a foodie culture where the malls oftentimes house the most over-hyped and overpriced establishments, it’s such a relief to stumble upon a humble neighborhood restaurant that serves kick-ass food. Dishes that are cheaper but way better than some pricier, more popular counterparts. Restaurants that are focused on a small loyal following—whom they gained because of good-quality fare—and not on being “the biggest thing” out there. One such restaurant is Red Baron Ribs & Steaks in Quezon City.

Hidden amidst the Lourdes area (a short walk from STC), Red Baron can be easily overlooked by passersby—owing mainly to its proximity to a car wash. When I saw the place, it reminded me of Big Daddy Jay’s in Cubao—which, a few months back, took me and my family what seemed like hours to locate. For Big Daddy, every drop of sweat and foot blister was worth it—they have unforgettable food. Can I say the same thing for Red Baron?

When we arrived, Red Baron was packed; most of the customers were employees from nearby offices. The place was small but pretty comfortable: five tables, a dominantly red interior, a wall showcasing some liquor and imported beers, a slight drizzle outside, and busy chatter all around. I was so ready and excited to eat.

Left: the cozy small space of Red Baron; right: the restaurant transforms into a chill place at night.

Top: my new favorite beer, Brew Kettle; bottom: finish the Angus Burger within 5 minutes and it's yours for free!
First, we were served the Nachorrific (PhP238), which instantly became my favorite nacho appetizer. The chips were ultra-thin, light, and flaky—unlike the usual thicker corn tortilla variant—and was topped simply with cheese sauce, minced beef, and a sweetish tomato sauce. I swear this has got to be the only noteworthy nacho version I’ve tried recently.

Red Baron’s bestselling burger is the Volcanic Bacon Mushroom Melt (PhP255): a half-pound Angus beef burger presented to look like an erupting volcano with curly fries and mozzarella cheese sprouting on top. This was incredibly filling. The bacon wasn’t crispy (which I like), and the patty flavorful but I would’ve preferred a smokier type.

The Rib Eye Steak Set (PhP289) was another good choice. A ½-inch-thick rib eye cooked with a Mediterranean rub, then served with rice, a jar of fried peanuts, and a side dish of your choice (we picked Crispy Fries). The meat was flavorful but I thought that it needed more time in the heat. Considering the serving size though, I would say this is a good steal.

If you like ribs, you must try Red Baron’s rendition. The Smoked Baby Back Ribs (PhP698, full) was served with this delicious, irresistible sweet barbecue sauce—I couldn’t get enough of it. I swear I just kept on poking at it and ignoring the other dishes.

Ordering the full rack will get you 2 servings of rice, a jar of peanuts, and 3 side dishes. We chose the Curly Fries, Pork & Beans, and Creamy Eggs Benedict—which turned out to be scrambled, but was tasty anyway. A solo set is also available, with only 1 rice, 1 side, and some peanuts.

Just when I thought I had tasted the best dish of the day, out came the Herb-Crusted Heavy Porterhouse Steak (PhP1,959).

Tender slices of slightly smoky, succulent beef that’s been aged for 22 days, then smothered in a delicious honey garlic sauce. This got me drooling all over. Each bite inadvertently leads to another.

This premium steak set comes with 1 rice, 3 sides and peanuts. We chose the Buttered Corn, Mac & Cheese (which uses the same delicious cheese sauce as the nachos), and the Red Baron Signature Rice (turmeric-flavored rice, which I got totally obsessed about).

Coke would’ve been my typical beverage choice for barbecued food, but Red Baron’s drink selections were quite intriguing. The Sunny Peel Fruit Slush (PhP128) was freshly made from orange juice and peelings. The Peach-Mango (PhP98), on the other hand, was incredibly refreshing, especially with the additional mint seeds.

My favorite and top recommendation is the Good Shepherd’s Ube Shake (PhP138)! Yes, that’s right—your favorite pasalubong from Baguio, in beverage form. It came topped with some vanilla ice cream, making the entire concoction creamier, almost as if everything was actually ice cream. I love it!

Red Baron also has coffee-based drinks but I didn't try any.

After the hefty meal, I only had about an inch of space in my tummy so I was able to try only one dessert. The Crunchy Mango Cake—Red Baron’s newest dessert creation—is like a dwarf version of Conti’s Mango Bravo, except that the filling was made of wintermelon, the base made of crunchy, milky malt, and there wasn’t a ridiculous amount of whipped cream. Delicious! The sauces on the side kept this dessert even more interesting with their strawberry, caramel, and citrus flavors.

I loved the fact that everything we ate was so good—who would’ve thought that this kind of food exists there in a concealed nook in QC? Red Baron is made of serious stuff. I'm definitely coming back for more of the nachos, the porterhouse, the ribs, and the ube shake. And I'm curious to try the Foie Gras Burger and the truffle dishes I spotted in their menu!

And while I totally envy those who live or work nearby, my wish for Red Baron is that they get soooo swamped with customers that they would get forced to open a few more branches in the metro (Makati! Taguig!) in more accessible locations, haha! Going to Red Baron might be a bit challenging, but it’s totally worth the trouble. As for you, you would do anything for awesome food, right?

Red Baron Ribs & Steaks
143 D. Tuazon cor. Calamba Street, Brgy. Lourdes, Quezon City 
Operating Hours: 9:00AM - 9:30PM daily
Facebook: /RedBaronRibs
Instagram: @redbaronribs
Menu: click here
Budget: PhP300-500/head

Where is your favorite spot to get your ribs or steak fix?

My meal was sponsored by Red Baron Ribs & Steaks. All opinions, however, are my own.

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