Sebastian's brings the Antonio's Tagaytay experience to Rockwell
What makes a restaurant successful?
Good food which is the soul of a dining place. Add to it, good service, some character, and a visionary who defines it all.
In the case of Antonio’s, Tony Boy Escalante is the charismatic rock star who started a restaurant in Tagaytay and eventually brought its food to Manila—a city that had been craving Antonio’s for decades. Once a destination that meant driving for an hour or two through traffic, Antonio’s is now within easier reach of its loyal diners.
The good news is that Antonio’s now has several offspring in Manila: Antonio’s PGA, Breakfast at Antonio’s, and Pedro the Grocer. The latest news is that the resto group has just given birth to still another child: Sebastian’s in Rockwell, Makati.
Named after Tony Boy’s eldest son Sebastian (the other being Pedro), it is run by 28-year-old Basti himself, who now walks not behind, but beside his father.
“I grew up in the restaurant industry and learned everything from my dad,” explains Basti, who is a carbon copy of his dad’s good looks and demeanor. “My dad’s cool, yes, but he’s tough. When I was growing up, he would wake me up in the morning and tell me it’s time to work. When we have to work, we have to work. I rose from the ranks, was given tasks and was mentored by him as well as my uncle Francis. From my dad, I learned to pay attention to detail .”
Basti naturally yearned to be a restaurateur like his dad and enrolled at the Culinary Institute of America in New York. “But I lasted only one semester. I told Dad: ‘It’s not for me,’" Basti says.
“Study business instead,” Tony Boy told Basti. "I can teach you cooking at home, you don’t have to enroll for that.” So Basti went back home and took Business Management at Ateneo de Manila University.
Basti started working in 2022 by establishing Pedro the Grocer which he opened first at San Antonio Arcade along McKinley. “Here, I experienced being my own manager, how to order things, how to forecast.” Now Basti is all set to open his seventh Pedro the Grocer branch this October at BGC.
Pedro the Grocer is Basti’s homage to his 26-year-old brother Pedro, a six-footer and a giant in his heart. The two brothers have the same birthday. “He’s on the autism spectrum and loves going to the grocery where you can see his face really light up. He loves going to the beach, but now he has a grocery to go to in Manila where he can get free cookies all the time.”
As director of business development for the Antonio’s Group of Restaurants, Basti is also in charge of Azela by Balay Dako.” Azela is in malls and its menu is completely the same as Balay Dako in Tagaytay. As director for expansion in Manila, I work with all the malls, handle all the operations and do the leasings.”
With the opening of Sebastian’s at Edades Towers in Rockwell, Basti has his hands full. “With Sebastian’s, we try to offer that Antonio’s Tagaytay experience even on weekdays, and not just for breakfast but all day-long. It’s an a la carte and casual restaurant where we want diners to feel comfortable. You can order steak today and then just pasta the next visit. Here we try to preserve the Antonio’s brand of service. Here you can feel Dad’s presence and the Antonio’s identity."
“At the same time, I think the food at Sebastian’s really reflects my personality. I am more laid-back, so the a la carte setup is more me. I just like hanging out with my friends, having a casual meal. We have breakfast favorites from 7 a.m. to 12 noon. After that, we have steaks, lamb chops, fish and chips, bone marrow, pastas and salads, raclette, as well as contemporary dishes like avocado toast and mushroom toast.”
Antonio’s executive chef Arvie Christopher Agra explains that Sebastian’s menu draws from the classics of Antonio’s existing restos, as well as the travel and dining experiences of its president Tony Boy and that of Basti. Chef AC’s working and dining around the world also influenced how he approached the menu. He recommends Antonio’s Steak Tartare, Baked Coral Grouper and Dry-aged Angus Prime Steaks, as well as Steak Frites, Escargots and French Oysters.
“At the core of Antonio’s philosophy is the use of best quality ingredients available, treating them with respect,” says chef AC. “This is what we want to carry over to Sebastian’s.”
Edge Asuncion, Tony Boy’s business partner and friend, explains that it took nine months for Sebastian’s at Rockwell to be finished. "We had to upgrade the restaurant’s structure and foundation as we moved the kitchen to the second floor. Now the resto’s indoor capacity is 50 persons plus 40 persons in the outdoor area. We also built a new covered roof entrance for guests coming from the roadside. We open at 7 a.m. and will be open until 2 a.m. during weekends.”
What makes Sebastian’s different is its offering of local favorites. “Our Sinigang sa Gabi is the recipe of our household help, Manang Myrna, who’s been with us for 30 years, even before I was born. We also have her Adobo sa Puti. We have Pastel de Lengua. And then there’s Beef Mechado by our chef Ricky Sison, one of our founding chefs. Another Antonio’s Tagaytay pioneer is chef Johna Goma who is now with Antonio’s PGA.
Did Basti ever admire any foreign restaurateur? “I remember in culinary school, one of the people in the industry that I looked up to was the owner of Shake Shack. Because I had this dream of owning an expanding chain of restaurants. I am actually doing my dream, the Antonio’s way.”
Basti observes that the restaurant industry in the Philippines is experiencing a reversal of directions. Tagaytay restaurateurs are now opening restos in Manila, while Manila restaurateurs are now flocking to Tagaytay to build theirs.
What was the best lesson he learned from his dad?
“You have to care for your people. That’s what he has taught me. And to believe in what you believe in. My dad has set all these service standards, and you know, he has set the bar. Big shoes to fill! And up to now, I still work closely with him. I still seek and listen to his guidance.”
Tony Boy himself learned the rudiments of cooking from his grandparents. His first kitchen venture when he was a grade schooler was scrambled eggs, a dish which he says he still enjoys cooking in innovative ways. After working for 10 years with Philippine Air Lines, Tony Boy landed in Australia, where he got culinary training, then worked at Mandarin Manila’s Tivoli. Having established his chain of Antonio’s restos, his only dream is to grow more black rice and return to his Negros hometown to raise poultry and pigs.
“You have to do things for the Lord in the poor neighborhood,” says Tony Boy.
This is a mantra that hopefully is imbibed by Basti as well, along with humility. When asked how Basti describes Antonio’s, he replied: “We are still in the growth stage.” A work in progress, yes.
“My dad?” Basti says. “He’s very elegant. Very Antonio’s.”
And Basti is what? “I am just me, I’m more laid back. I just love being casual and comfortable.” Very Sebastian’s.
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For reservations at Sebastian’s, please contact +63 968 1792557 or +63 968 1536734
