{"id":59327,"date":"2025-04-30T16:00:54","date_gmt":"2025-04-30T08:00:54","guid":{"rendered":"https:\/\/primer.com.ph\/food\/?p=59327"},"modified":"2026-08-05T13:42:11","modified_gmt":"2026-08-05T05:42:11","slug":"longhorn-steakhouse","status":"publish","type":"post","link":"https:\/\/primer.com.ph\/food\/location\/philippines\/mandaluyong\/longhorn-steakhouse\/","title":{"rendered":"LongHorn Steakhouse in Mandaluyong: An All-American Steakhouse"},"content":{"rendered":"

LongHorn Steakhouse<\/strong> at Shangri-La Plaza in Mandaluyong<\/strong> serves fire-grilled steaks, ribs, chicken, seafood, appetizers, and classic American sides in a relaxed dining setting.<\/p>\n

\"\"IMAGE from Philippine Primer<\/span><\/em><\/p>\n

Backed by The Bistro Group<\/strong>, the American steakhouse opened its first Philippine branch at Shangri-La Plaza on April 11, 2025<\/strong>. LongHorn Steakhouse was founded in Atlanta, Georgia, in 1981<\/strong> and has since become known for its commitment to serving \u201cSteak Done Right\u201d<\/em>.<\/p>\n

\"\"IMAGE from Philippine Primer<\/span><\/em><\/p>\n

LongHorn\u2019s approach begins with USDA Choice beef sourced from the United States<\/strong>. Its steaks are butchered according to the restaurant\u2019s specifications, wet-aged for 28 days<\/strong>, individually vacuum-sealed, and kept packed until they are ready for grilling.<\/p>\n

Unlike dry-aging, which exposes the meat to circulating air, wet-aging allows the beef to mature inside sealed packaging at a controlled temperature. This process helps retain its natural juices while improving tenderness and flavor.<\/p>\n

The steaks are grilled at temperatures ranging from approximately 500 to 800 degrees<\/strong>, creating the high heat needed to form a flavorful sear. Each cut is properly seasoned, carefully timed, and cooked according to the diner\u2019s preferred level of doneness.<\/p>\n

Among the restaurant\u2019s signature dishes is the Outlaw Ribeye (Php 5,795)<\/strong>, a 20-ounce bone-in steak<\/strong> known for its rich marbling, juicy texture, and smoky flavor.<\/p>\n

\"\"Outlaw Ribeye (Php 5,795) \/ IMAGE from LongHorn Steakhouse<\/span><\/em><\/p>\n

Guests looking for a leaner and more tender option may order Flo\u2019s Filet<\/strong>, a center-cut filet available in six-ounce (Php 2,795)<\/strong> and nine-ounce (Php 4,150)<\/strong> portions.<\/p>\n

\"\"Fio’s Filet (6oz: Php 2,795\/9oz: Php 4,150)\/ IMAGE from LongHorn Steakhouse<\/span><\/em><\/p>\n

While steaks remain the centerpiece of the menu, LongHorn also offers a selection of hearty dishes such as\u00a0 the Baby Back Ribs<\/strong> which are slow-cooked, seasoned, fire-grilled, and brushed with the restaurant\u2019s house-made sweet and smoky barbecue sauce. They are available as a Half Rack (Php 995)<\/strong> or Full Rack (Php 1,950)<\/strong>.<\/p>\n

\"\"Baby Back Ribs (Half Rack: Php 995\/Full Rack: Php 1,950) \/ IMAGE from LongHorn Steakhouse<\/span><\/em><\/p>\n

For a classic steakhouse accompaniment, the Steakhouse Mac & Cheese (Php 395)<\/strong> offers a rich and creamy side that pairs well with the restaurant\u2019s grilled meats.<\/p>\n

\"\"Steakhouse Mac & Cheese (Php 395)\/ IMAGE from LongHorn Steakhouse<\/span><\/em><\/p>\n

Diners may pair their meals with refreshing drinks such as the Mango Magic (Php 195)<\/strong>, a fruity tropical beverage, or the Sparkling Calamansi Tea (Php 195)<\/strong>, which combines citrusy calamansi with a light, fizzy finish.<\/p>\n

\"\"IMAGE from Philippine Primer<\/span><\/em><\/p>\n

LongHorn also follows strict quality-testing procedures when selecting ingredients from its suppliers. Its lobster tails are sourced from Maine, while selected vegetables and produce are obtained locally in the Philippines.<\/p>\n

Meet Chef Daniel Lachica<\/span><\/h2>\n

Leading the kitchen at LongHorn Steakhouse is Resource and Development Head Chef Daniel Lachica<\/strong>, who has around 16 years of experience<\/strong> working in restaurants and hotels.<\/p>\n

Chef Daniel has spent approximately eight years with The Bistro Group<\/strong>, where he has worked across several of the company\u2019s restaurant concepts. This experience has allowed him to handle different cuisines, kitchen systems, ingredients, and brand standards.<\/p>\n

\"\"Chef Daniel Lachica\/IMAGE from LongHorn Steakhouse<\/span><\/em><\/p>\n

For Chef Daniel, being a chef is not simply about mastering one type of cuisine. It also requires the ability to understand and adapt to the procedures, character, and identity of every restaurant concept.<\/p>\n

At LongHorn Steakhouse, Chef Daniel oversees the preparation of the restaurant\u2019s steaks and other menu items while ensuring that the brand\u2019s standards are consistently followed. He works closely with the grillers and cooks, who undergo extensive training in proper storage, seasoning, grill temperature, cooking time, and steak doneness.<\/p>\n

Private Events and Pet-Friendly Dining<\/span><\/h2>\n

LongHorn Steakhouse currently doesn’t have a dedicated private dining room<\/strong>, but it accepts private bookings and full-restaurant rentals <\/strong>for private events or gatherings<\/strong>.<\/p>\n

Groups with a minimum of 50 guests<\/strong> may reserve the entire restaurant, which can accommodate approximately 140 people<\/strong>. The rates generally range from Php 1,200 to Php 2,000 per person<\/strong> and may be arranged as a buffet or plated dinner.<\/p>\n

The restaurant maintains a casual atmosphere with no strict dress code<\/strong>. It is also pet-friendly<\/strong>, with pets welcome in its foyer and patio areas.<\/p>\n

With carefully sourced USDA Choice steaks, trained grillers, hearty American dishes, and a relaxed dining environment, LongHorn Steakhouse offers diners in Metro Manila an approachable American steakhouse experience.<\/p>\n","protected":false},"excerpt":{"rendered":"

LongHorn gives a good kind of dining experience worth going to for a taste of the American South in Manila.<\/p>\n","protected":false},"author":3,"featured_media":59335,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[130,68,175,252],"tags":[7248,7250,3362,426,7249],"class_list":["post-59327","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-american","category-mandaluyong","category-shangri-la-plaza","category-steakhouse-american","tag-longhorn-steakhouse","tag-outlaw-ribeye","tag-shangri-la-plaza","tag-steakhouse","tag-the-bistro-group"],"acf":[],"_links":{"self":[{"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/posts\/59327","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/comments?post=59327"}],"version-history":[{"count":13,"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/posts\/59327\/revisions"}],"predecessor-version":[{"id":68730,"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/posts\/59327\/revisions\/68730"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/media\/59335"}],"wp:attachment":[{"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/media?parent=59327"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/categories?post=59327"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/tags?post=59327"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}