Basti Escalante takes his biggest step yet
Two months after Tony Boy Escalante announced his withdrawal from the Antonio’s Group’s operations after nearly 25 years, his son and director of business development, Basti Escalante, gets right down to business. His namesake restaurant Sebastian’s—located across Power Plant Mall—has just opened to the public.
And if we’re judging debut restaurants from first impressions alone, this is bound to become a classic Rockwell destination.
Easygoing yet exquisite
Sprawling in space and elegant in design, the arrival of Sebastian’s makes it an obviously serious contender for becoming a go-to place in the neighborhood. Not just because it has the Antonio’s stamp all over it, but more so for the fact that it has a palpable star quality that’s still rooted in the reality of addressing what locals want. “Sebastian’s is our take on an all-day diner by Antonio’s,” explains Basti. “It’s an Antonio’s place where they can dine regularly, bring their guests, feel comfortable hanging out, and enjoy their favorite comfort food.”
And while it’s easy to see his father Tony Boy’s touches (“In terms of the experience, service, and even the space itself, Sebastian’s is still very much Antonio’s,” Basti says), it’s also not hard to pinpoint Basti’s personality—one that’s easygoing yet still inherently exquisite.
His choice of a teal exterior signals the modern vibe of Sebastian’s but also underscores a cool, natural environment that encourages guests to unwind. Inside, he balances it with warm tones from the wooden grid walls and brass tones to the gilded glow of the lighting and even the mid-century modern geometric artworks; paired with the comfortable couch seating, the impact is immediate.
Such sensory cues in Sebastian’s ambiance translate to an effect that allows customers to linger, relax, and create an emotional connection. “You can feel my dad’s presence, and you can feel Antonio’s identity.”
But what’s different, Basti says, is the food.
“The food at Sebastian’s really reflects my personality. I grew up in Antonio’s, so an appreciation for good food has always been innate to me. I’m also very casual. I like places I can go back to every day and where I can bring or invite my friends.”
“He doesn’t necessarily feel comfortable in spaces that are too formal or intimidating, even though he grew up surrounded by great food,” reveals executive chef AC Agra. “In fact, he even asked me to create a secret menu with chicken nuggets and an unagi rice bowl. That says a lot about what we wanted Sebastian’s to be.”
Antonio’s, but fine casual
The menu spans the all-day experience Sebastian’s set itself out to achieve. It delights with breakfast fare inspired by Breakfast at Antonio’s (think crab eggs Benedict and smashed avocado toast) and satisfies cravings with flashes of Antonio’s fine-dining brilliance.
“Sebastian’s starts the day with some of our Breakfast at Antonio’s favorites, then transitions into a more traditional brasserie experience, with dishes such as escargot, French oysters, steak frites, and our dry-aged steaks served from lunch until late,” says Agra.
The steak tartare on buttered crostini and paté de foie gras exhibit the same fluency of Antonio’s in piquing the palates with their buttery umami profiles. “This is one of the best steak tartares I’ve had, both here and abroad,” confesses Basti. “It’s a long-standing favorite at Antonio’s, so bringing it to Sebastian’s represents an important part of our culinary heritage.”
On the beautiful smoked cured salmon pizza, Agra weaves a glistening pie of thinly sliced and silky salmon, red onion, capers, cream cheese, and ikura that’s both casual and chic.
The entrees distill even more of its Antonio’s flair into a series of proteins done right: an Iberico pork milanese comes crusted with sage and pistachios, and there’s also a punchy beef mechado you can have with mashed potatoes, buttered rice, or French fries. Another peak comes in the baked coral grouper (lapu-lapu) sourced from Palawan and the Visayas. “It reflects our commitment to using excellent Philippine produce and supporting our local fishermen,” says Basti.
For the steaks, the 500-gram Carrara wagyu MB8 ribeye effortlessly strikes a chord with its intensely savory and juicy bite, but the steak frites—alongside the tableside presentation of the mango jubilee dessert—also captures the quiet bravado Sebastian’s seems to have.
“We pair high-quality wagyu beef with our housemade fries and béarnaise sauce,” says Agra. “It’s a very simple combination, but when the ingredients are excellent, and everything is done properly, it becomes something special.”
The roots of succession
That said, there’s never any question that Sebastian’s is indeed special. It shines the most when it pays attention to what makes its father restaurant a success. And that’s also partly the reason why Sebastian’s is poised to perform. Tony Boy’s hand is felt here, but the generational handoff to Basti, Agra, and director of brand and F&B Patricia Benedicto happened even before the official succession.
Thanks largely to Basti’s upbringing on the grounds of Antonio’s (and perhaps building relationships and establishing trust with clients, vendors, and customers), the next generation understands the operational dynamics of the business enough to confidently steer Sebastian’s toward a positive growth trajectory.
“We’re always thinking about succession and the next generation,” says Basti. “As we enter the Manila market, we also have to think about how we continue building the Antonio’s brand.”
In the end, even if it seems that Basti may feel the pressure of living up to his father’s legacy, Sebastian’s showcases his own approach—in deciding how to make the business click and what to make of the Sebastian’s experience, all while dispelling doubts and fine-tuning his own perspective.
It may take a little time to truly see how he fares in Rockwell, but one thing is clear: Basti, being the kind and low-key guy he is, makes it easy to root for his success.
Sebastian’s is located at Unit 101, G/F, Edades Tower and Garden Villas, Rockwell Center, Brgy. Poblacion, Makati City | (02) 8873-7124 | (0968) 179-2557 | Open daily from Sunday to Thursday from 7 a.m. to 10 p.m. and Friday to Saturday from 7 a.m. to 12 a.m.
