Antonio's 'without the white tablecloth': Sebastian's in Rockwell is now open

Not a vacant table was in sight on the random Tuesday evening we visited Sebastian's, the newest restaurant concept from the Antonio's group.

Barely two weeks old, Sebastian's opened on the ground floor of Edades in Rockwell, Makati earlier in September but already its elegantly designed space is teeming with patrons looking for the satisfying, well-made food that Antonio's has become known for and loved.

There were tables of executives and expats, the expected couples on a date, the surprising long tables of families with their toddlers in high chairs, and friends coming together over steak, pasta, and drinks.

Bridging two of the restaurant group's concepts, Sebastian's is positioning itself as an all-day dining go-to spot. From 7am to 12pm, it features the casual provisions from Breakfast of Antonio's before transitioning to serve the famed fine-dining fare from Antonio's through dinner.

"It's Antonio's without the white table cloth," Sebastian "Basti" Escalante tells GMA News Online, cluing us in on what Sebastian's wants to be: relaxed in its merit, an experience in everyday dining excellence.

There's the oysters and the escargot, the steak tartare and the foie gras — terrific fine-dining fare — but also club sandwiches and fish and chips. The pizza selection allows for an easy to-share carb option for the table, with executive chef AC Agra recommending the Smoked Cured Salmon.

According to Basti and AC, the Steak Frites has become the easy, early favorite. With tender wagyu beef, house-made fries that's deliciously crisp, and bearnaise sauce on the side, it's not surprising if down the road, it also becomes the classic Sebastian's order. It's simply so well-done and so satisfying.

The Crab Eggs Benedict meanwhile is a revelation. Two poached eggs blanketed with hollandaise sauce, on top of a generous serving of fresh crab meat in a bed of crispy hashbrown. It's layers upon layers of flavors and textures.

Sebastian's has a healthy list of beverages including wine, interesting cocktails, the wholesome shakes, as well as desserts.

Not to be missed is the Mango Jubilee. Prepared tableside, the classic dessert popular in the 80s comes complete with the thrilling showmanship that enlivens the space even more.

But pleasantly surprising are the the menu items that Basti puts front and center, highlighting the warmth and familiarity of the restaurant beyond casual and comfort.

When asked what menu items he himself orders after a busy day, Chef Tony Boy's son and the restaurant group's director of business development points to the select Filipino food items on offer: Manang Myrna's Pork Sinigang, Chef Ricky's Beef Mechado, and Adobo sa Puti.

For the uninitiated: The Escalante family has enjoyed Manang Myrna's cooking for nearly three decades, while Chef Ricky is his father's longtime assistant chef.

Here, allow us to add an interesting little detail too: Antonio's is named after his father, Pedro the Grocer after his brother, and now Sebastian's is named after Basti.

"The name fits naturally into the Antonio's ecosystem," he says but we think it also explains the warmth and the familiar comfort of the new restaurant.

For Basti, It's not just about marrying the formalities of fine dining and the casual everyday dining experience. It's almost as if he's bringing in his personal experiences of family, of food, and of service to the restaurant that shares his name.

This is what he wants Sebastian's guests and diners to experience. It is safe to say it is what he strives for them to witness and enjoy. — GMA News