‘SO different from before, right?” grinned Managing Director Chukri Prieto, as he watched me marvel at the interiors of the Racks branch along Timog Avenue in Quezon City. A far cry from the stark all-white motif that they’ve had since the early 1990s, the new look of Racks is warmer with dark wooden panels and shelves, stone pillars and walls adorned with photos of the American countryside.
“If you go out there in the plains, you’ll see nice barns and ranches, we wanted that kind of feel. It’s cozy and essentially makes you feel more at home,” Prieto explained. “Besides, it brings out the Real American country kitchen style that Racks stands for.”
“We’re all about classic American comfort food with ribs at its core,” Prieto emphasized. True enough, when one is craving for ribs, Racks is top of mind. We’re all familiar with its falls-off-the-bone goodness, which we like to slather with their original barbecue sauce in regular or extra hot.
“The most important thing in cooking ribs is low and slow,” Prieto disclosed. But it all starts with finding the best ingredients. The manner of butchering and trimming also play a role. Racks does it in-house and leaves just the right amount of fat to get that special, deep flavor. “The baby ribs are then hickory-smoked in a blend of special herbs and spices to achieve a distinct, rich, smoky taste before being fire-grilled and flame-broiled to seal in all the yumminess,” Prieto described.
But their menu is brimming with other dishes too! “We always have to innovate and introduce new products every now and then,” Prieto pointed out. The newest addition being the hearty 12-oz Angus Beef Rib Eye. “It’s doing really well,” he claimed. Another in-demand item is the Onion Brick, which consists of thinly sliced onion rings, marinated, spiced, lightly breaded then deep fried to a crisp. It’s nice to munch on while chatting with friends.
Their crispy Southern-style fried chicken is as still good as ever. And I was happy to find their lineup of seafood specials, which means I can drag my non-meat-eating friends to Racks. They can have Fish and Chips, Blackened Salmon Steak, Pan-Fried Dory with Lemon Garlic Butter or the Garlic Scampi Pasta, while I devour a half rack of baby ribs with gravy fries and baked beans on the side.
Also worth ordering are their classic pasta dishes, salads and, of course, the desserts! I can never visit Racks without having a Mississippi Mud Pie. I have been ending my meals with that for years! Although, I’m beginning to develop fondness for their seemingly less decadent Memphis Pound Cake.
Racks’s menu has something for every member of the barkada and family. “Our stores revolve around groups—families, friends, officemates, get-togethers,” Prieto said. That is also why they always have provisions for private functions. The dining hall at the Timog Avenue branch can be divided to accommodate parties of various sizes.
I have been a Racks customer for two decades and they’ve never let me down. Clearly, consistency is something they take seriously. “That’s what keeps our guests coming back, and the same reason why we’ve been around for so long,” Prieto justified.
The restaurant staff has been reliable down to service. Requests are always delivered promptly and with much enthusiasm. “We take pride and put a lot of effort in training our staff to be hospitable. We stick to the fundamentals—be helpful and serve with a smile,” Prieto said.
Racks also recently opened at Evia Lifestyle Center in Daang Hari. Other branches are at El Pueblo, Festival Supermall, The Fort Strip, Greenhills, Paseo de Magallanes, Paseo de Santa Rosa, Robinsons Manila, SM Fairview, SM Mall of Asia, SM Megamall, SM North, SM Pampanga, SM Southmall and TriNoma.
For more information, log on to www.racks.ph.
Nana Nadal