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Widus Hotel and Casino delights its patrons once again with the opening of its most elegant addition to Pampanga’s already widely acclaimed culinary fame: Peppers Twenty One.

A first of its kind in Central Luzon, the steakhouse created a bold yet impressive introduction when the world famous 21-day dry-aged steak premiered in its opening last March.

“We aim to give only the best luxury lifestyle as we bring in world-class fine dining experience here at Widus with Peppers Twenty One,” says Widus Hotel general manager Jonathan Nowell.

Situated atop Widus Casino, the 60-seat restaurant features a tasteful modern contemporary design combined with relaxed plush interiors capped in elegant furnishing.

With limited seats, the place lends a sense of exclusivity to its guests. Couples, on the other hand, can enjoy privacy at a special area in the restaurant which is ideal for romantic date nights. While corporate accounts, or those who would come in groups for celebrations or business meetings could also be accommodated in two exclusive 20-person seating-capacity rooms.

Nowell said that the much talked about steakhouse is to set the bar high among other fine dining restaurants as it offers sophisticated yet approachable dining ambiance complemented by the attentive and gracious service.

Widus Executive Chef Johnny Rodriguez crafted an indulgent menu that perfectly complements the restaurant’s polished look. “The menu is a blend of both classic favorites and rich modern day flavors which is highlighted by our world-class steaks featuring the in-house 21-day dry-aged Mulwarra grass-fed beef,” Rodriguez said.

Using only high-quality fresh ingredients sourced from both here and abroad, Rodriguez together with his culinary team carefully prepares the prime steaks in dry-aging chillers where select steaks are aged for 21 days –a feature which sets them aside from any steakhouse in the Philippines.

“Although wet-aged or regular prime cuts of steak are good in flavor and texture, dry-aged steaks, however, go through a process where its natural enzymes allow the meat to tenderize while developing an intensified and concentrated flavor resulting to that uniquely brown beefy roasted taste”, Rodriguez added.

Under Rodriguez’ tutelage, Peppers Twenty One kitchen is carried out by the capable hands of its resident sous chef, James Van Haght. Van Haght runs a live kitchen together with seasoned kitchen staff –making sure each plated food is always presented in superior quality and prepared in a manner that allows the intrinsic flavors of the ingredients to shine through.

“We make it a point that we do not only serve good food but excellent quality dishes which passed directly through me to assure that everything from the taste to the plating is exceptional,” Van Haght explained.

Although taking pride on being a pioneer of in-house dry-aging, Peppers Twenty One is far from being just another steakhouse.

“Aside from the steaks, the Foie Gras appetizer is a huge hit, and as is the imported Jumbo Scallops wrapped in Jamon Serrano drizzled with truffle honey. The grilled New Zealand Frenched Lamb Rack seems to also be a popular choice,” Van Haght added.

Pepper Twenty One also offers an impressive selection of old-world and new world wine to add to the flavorful steaks and the myriad of dishes carefully prepared by their culinary team –surely the new go-to place of both steak lovers and wine enthusiasts.

For more information and updates about Peppers Twenty One call (045) 499-1000