Meatguy Steakhouse — Restaurant in Pondok Aren

Well well well... At last Bintaro has a proper steakhouse with highest quality meat. Mas Dimas also very friendly. Tonight my reservation is at 17.15. Me and wifey trying their signature Dry Aged Bone in Ribeye 600 grams. Carbonara pasta, Sauteed mushrooms, straight cut fries, chocolate lava cake for dessert and 2 equil bottled water.

How was the steak? We asked for medium and Dimas himself served it table side. He tells us where the meat comes from, what he did to the meat, how they cook the meat, what type of salt, burn butter, etc. Before cutting it in front of us and served it on a white plate.

We asked to get a pic together and he's very friendly and helpful too.

The steak is awesome. For you guys who never taste dry aged meat before, beware there is a funky and distinct taste and smell. Either you love it or you don't. We both like it so it's an enjoyable experience for us. The cook in the meat is perfect medium with great crust on the outside.

Carborana pasta is pretty good too. The sauteed mushrooms is outta this world good. It is a must order. The choc lava cake is also damn good. Worth re ordering.

So is there any negative? Yes of course. The reservation needs to be upgraded or at least put more people who are capable of doing it. Yes I know you guys are newly opened and being swamped with guests, but a proper fine dining never fails to reply the reservation WA. Mine was replied well over 36 hours.

Second because the area is pretty small, there is not enough space between tables, so much so that we can literally hear every word that the person in the next table said. So I guess they will be able to do the same to us.

Third the server has vast knowledge of the menu and has great personality, but sometimes they're a bit intrusive. In true fine dining resto, customers should be able to enjoy the food without the server checking in and taking out plates and everything every 10 mins or so. We need to enjoy the food without any disturbance.

The resto is pretty small anyway that calling a server for help is no hassle at all.

Price is relative. Our total bill tonight is between 2.3 to 2.4mil for 2 persons.

So for now I will give 4.5 stars first. I'll be back for sure to check the most important thing in any restaurant.. Consistency.. When I'm back here, wanna check if the quality and service is still up to par.

Until...

Accidently we landed there. We felt a bit strange, when we arrived, like not really welcoming. A bit if you come to somewhere and they just wanted to close. But we have been there in the right time. They placed us by not asking if we like the table, although the resto was almost empty. Then we got the menue and we realised how hi end quality they offered. As a former chef, I was very curious and I decided for 300 g of 750.000 IDR per 100g steak of A5 Top quality Wagyu. And another steak of mid class. Unfortunately the guy only cut 190 grams instead of 300. This should surely not happen. So I told him, not to cut another small piece, just cook the single piece. Additionally we took a plate of veggetable, green aspargues and others and potatoe purree. We got bread and some kind of spiced butter, which was very little. Too little, as I think. We asked for beer but they only had wines. No beer, that is not understandable. When the steakes arrived, They really looked very good. Both great but of course, the A5 was extremely tender and tasteful. Absolutely superb. Melting meat. Soft like butter. Brilliant and really an experience. Thats what they stand for. The veggies where brilliant too. Just pure taste as wel as the puree was. The food deserves 5 stars from my side. The missed cut and especially no beer takes one star away. Recommendable and we will come again. The price for all, without wines: 2.800.000 IDR. Tough...

We went for dinner on Saturday and the place was packed as it was opening night. Service was unexpectedly fast and the meals were beyond expectations! Food we ordered:

Bone marrow ragout: A rich mixture of ragout and beef marrow served on buttery toasted slices of bread. Great on its own but the spiciness of the arugula, brightness of the radish, and umami of the mushroom duxelle cut the heaviness and elevated the dish that much more.

Caesar salad: A steakhouse staple, of course. But the dressing was so gooood! Anchovies really added to the savoriness to the dish and prepped us for the main event, which was...

Porterhouse steak: Hands down one of the best steaks I've ever had. Dims served this himself, and as a finishing touch he spread on beef tallow and sprinkled some Maldon salt. First of all, the quality of the meat is not to be questioned. Grade A USDA Prime for sure. Second, the doneness was on point. Nice pink yet warm medium rare, retaining all the juices and tenderness of the steak. Third, that beef tallow gave an extremely pleasant aftertaste—a beefy flavor which mingled with the steak juices and coated our palate with a luscious sensation.

Overall, we were really impressed. Dims really showed how he clearly mastered not only how to cook steaks but coming up with menus and ingredients that can amplify...