The ‘Durables’

These are the restaurants that have survived the onslaught of competition, hardly affected by very strong promotional gimmicks of newer establishments. They remain steadfast in their individual endeavors, maintaining their own group of faithful diners, while gaining new followers. How? Three things come to mind – consistent, efficient service by well-trained staff, a reliable kitchen and continuously good food. That is the formula for being a “durable.”

To this group belongs the chain of Terry Selections, which has recently been referred to simply as Terry’s. We came across this some decades ago during its initial operation on Pasong Tamo extension. (This still exits today). It was simply a store that sold European specialties which were hard to come by then. It was here where we could get the treasured Marron Glacé. It soon expanded into a store-cum-dining area on the second floor, offering Spanish dishes. It became the place for specials meals. 

Three weeks ago, with four fastidious ladies who know what good food is all about, we decided to have a really gourmet meal, choosing Terry’s in Salcedo Village in Makati. Signal was bad in our area and traffic, as usual, was clogged. It was nearing noon, we were concerned about not finding a table. Our friend Blanche called the restaurent on Pasong Tamo with a request to make the reservation for us in Salcedo. We got there past noon and voila! a table had been reserved for us! Perfect customer relations, good staff training.

We went through lunch happily with savory starters that included angulas (baby eel) served sizzling in olive oil and spices. The piéce de résistance was the Wagyu sirloin steak, done so perfectly it did not need any garnishing or sauces. Simply, it was meat in its pure, natural flavors. It was among the best meals we’ve had for some time.

But that was not the end of this food adventure. As we were waiting  for our cars to pull up to the curb, we noticed Sonia holding a wine bottle. That was Marsala wine, a treasured culinary wine that comes from Marsala, Sicily. During Roman times it started as an aperitif because it is sweet. It then became a premium culinary wine which we have missed for a long time. It is perfect to use as marinade for roasting chicken. It provides a rich unique flavor. Arriving home, we sent an email to Terry’s, asking for the particular Marsala that Sonia bought. In less than an hour, we got the reply. It was the semi-sweet, one of four variations. What a day of excellent service, provided by a certified “Durable.”

Have a happy Sunday!

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