More and more establishments are opening at High Street Mall in BGC. One of them, Georgetown Supersteaks, is like a Fridays that grew up. You’ll still have potato skins and mozzarella sticks, and cocktails in highball glasses (I got the Mojito), but decidedly more ambitious with bruschetta and good and crunchy flatbread pizza with toppings such as steak and salmon. The concept behind the restaurant with its origin of fire mural and rustic wooden designs is how to control fire, which is the basic building block not just of civilization but cooking.
The steaks are cooked in a charcoal oven. This preserves the juices and encapsulates Georgetown’s philosophy of a “super” steak. They offer a marinated flank steak, a Brazilian-style Picanha steak, and a 28-day dry-aged rib eye. The steaks we were served were cooked at a perfect medium-rare to medium, but if you’re sharing and someone at the table prefers something more well-done, they have small hot stones where you can sear your steak to your preferred doneness. They use prime meat on all the dishes (such as a beef sushi) not just steaks, so that people can enjoy it regardless of the price.