LongHorn Steakhouse Manila: first taste

LongHorn Steakhouse rides into Ortigas with a meat-slinging manifesto and no truffle foam anywhere. You cannot fake steak, is the belief.

It’s like a scene from one of those Westerns that many of us loved as kids: There’s a new sheriff in town—not to round up the usual suspects, but to serve something special for us modern-day cowhands. LongHorn Steakhouse has rolled into the Streetscape of EDSA Shangri-La Plaza Mall with a meat-slinging manifesto: “You can’t fake steak.” Not with dainty garnishes, some truffle foam, or other fancy grub from the OK corral.

The American steakhouse chain, known for its fire-grilled cuts and rugged Western vibes, opens its Manila doors courtesy of The Bistro Group, the brand behind a string of successful restaurant chains such as TGI Fridays and Italianni’s.

Two smiling crew members in maroon aprons hold out plates beneath the LongHorn Steakhouse sign — At LongHorn Steakhouse, now open at EDSA Shangri-La Plaza Mall, the team brings the heat and the hospitality.

“While some take shortcuts and cut corners, LongHorn does things the right way,” says Jean Paul Manuud, Bistro’s president. “Because that is what great steak deserves and, more importantly, it’s what LongHorn guests deserve.”

This isn’t just another shiny import with a Western logo and slapdash sirloins. LongHorn is aiming to reset expectations around steak. “We focus on high-quality products. Our menu is not massive. It’s small on purpose,” explains Brad Smith, president of Darden’s International and Franchising division. (Darden Restaurants is the group behind LongHorn.) “We just focus on doing the things that we serve the most and doing them very well.”

Fire-grilled New York strip with crosshatch char beside steamed broccoli on a white plate — New York Strip: Thick cut and fire-grilled, a steakhouse classic

Let’s talk about the restaurant’s list of most wanted: Flo’s Filet, Outlaw Ribeye, New York Strip, and the Fire-Grilled T-Bone. Brad swears by Flo’s: “It’s a tenderloin, and the way that it locks the seasoning in… it’s seasoned boldly and then seared on a grill. That really makes the flavor just really, really good.”

Flo’s Filet with a lobster tail, broccoli and dipping sauce arranged on a long white platter — Flo’s Filet (with a piece of lobster tail): Exceptionally tender, center cut with LongHorn’s signature seasoning. A menu favorite since day one.

But it’s not just about the steak; it’s the stance. LongHorn comes in swinging with something Manila’s upscale meat scene has been lacking: conviction. Brad explains, “We offer quality meat—USDA Choice, imported from the US, just like we serve in the US—plus proprietary seasonings and the way we grill the steaks. That’s all there is to it. It’s steak that you can’t fake.”

Charred Outlaw Ribeye with a butter-topped baked potato, seasoning bottles lined up behind — Outlaw Ribeye: Well-marbled, fire-grilled, juicy, seasoned edge-to-edge with proprietary char seasoning

The DNA? “Polished casual,” says Jean Paul. “Price point-wise, it’s more elevated than others, but with a very strong value perception.” The vibe is Texas ranch house: leather saddles on the walls, prize belt buckles lit like heirlooms, country music in the air, a bull’s head in the bar, and a “sunset wall” to top it all off. You’re not just eating dinner; you’re stepping into a Western story. You could almost imagine Clint Eastwood as “The Man with No Name” riding swaggeringly into the prairie, with either Tuco or a posse in hot pursuit.

LongHorn porterhouse and a loaded baked potato on a white platter, corn on the cob behind — The LongHorn porterhouse paired with loaded baked potato: One of the original seven steaks on the steakhouse’s menu

And the portions? “Very generous,” Jean Paul adds. The appetizers and sides, most especially. “The corn is one of my instant favorites. And their white cheddar-stuffed mushrooms… it’s one of the best appetizers I’ve ever had.”

Check out these pairings: chicken with strawberry… spinach with parmesan… and, of course, Darden with Bistro.

Seasoned steakhouse wings with orange dipping sauce, a platter of fried appetizers behind — Seasoned Steakhouse Wings

“We’ve been partners with Bistro for six years,” Brad notes. “We started with Olive Garden. This is our first LongHorn with them. We’ll build more.” That trust shows: Jean Paul and his team flew to the US just to try the food themselves. “We don’t bring a brand we don’t like. First requirement is, we have to like the food. Fortunately, we liked practically every dish at LongHorn.”

Grilled chicken and strawberry salad topped with crumbled cheese, orange segments and grapes — Grilled chicken and strawberry salad

Ah, yes, LongHorn is stepping into a crowded steakhouse market. But Brad isn’t sweating it. He’s seen Manila grow over 20 years. That sector of discerning food lovers is quickly growing, with diners not just content with non-spectacular slabs on their plates. They want the real thing.

LongHorn isn’t just about serving beef. It’s about a belief system: high standards, bold flavor, and a deep respect for the grill. In Brad’s words: “You can’t fake steak.”

Chocolate Stampede: layered chocolate cake wedges with vanilla ice cream and fudge drizzle — Chocolate Stampede

And here we are—today’s high-plains drifters out for a night in the town, with a bull eyeing us lovingly from the bar—about to indulge in steak slathered in a signature sauce of authenticity.

Founded in 1981, LongHorn Steakhouse’s first location was in Atlanta, Georgia. Today, LongHorn Steakhouse has over 590 locations worldwide and is headquartered in Orlando, Florida.