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A feast awaits diners at Roberto DePhilippi's Steak House Phillip Brents | Fri, Feb 25 2011 03:27 AM

The same great Nebraska corn-fed beef cooked over a mesquite grill is being served at Roberto DePhilippi’s Steak House in Chula Vista. A culinary icon in the South County since 1968, the west side restaurant — plush with its gilt and red leather interior, chandeliers and rows of French wine bottles — has been under new ownership for the past three years but continues to live up to its time-tested tradition of generously proportioned delicious steak and seafood dishes.

“We’ve done our best to keep everything the same,” said co-owner Miguel Ma. “We have a few new appetizers. It’s one of the few steak houses where everything is not a la carte.”

Formerly known as The Butcher Shop Steak House, the name change was necessitated when DePhilippi began selling off his property shortly before his death. Another restaurant continues to be known by that name.

Ma, his wife Nora and his father-in-law Servando Sepulveda acquired the restaurant three years ago. Sepulveda remembered the eatery from his youth and the family did not hesitate to acquire the commercial property.

“A restaurant is very time-consuming. You have to give it a lot of attention,” Ma said. “Fortunately for us, Roberto was able to help us out in the transition for eight months. He gave us some invaluable advice. It’s a time-consuming job but a great place to work with all its tradition and history.”

Ma knows something about South County history himself after playing football at Midway Baptist High School (now Ocean View Christian Academy), winning a league title during his tenure there as a defensive end.

He and his wife have lived in the Eastlake Woods community the last two years.
The restaurant features a wide array of dinner entrÈe items, including steaks, chops, prime rib, chicken and seafood dishes.

Most items come with garlic bread, a choice of soup or salad, baked potato, twice-baked potato, steak fries, fresh vegetables or rice pilaf.

Prime rib, made from the large 20 oz. rib and touted as “the best prime rib in America,” remains a customer favorite. “We go through hundreds of cases a month,” Ma said.

Most cuts of meat range from eight to 22 ounces. The 16 oz. New York steak is a good choice but the selection is extensive, ranging from filet mignon to rib-eye, from T-bone to porterhouse and more.

The seafood is meaty and refreshingly without an overly strong taste. Crab legs are served pre-cracked while the lobster is turned inside out of its shell for convenience.

Ray Correa continues to provide live musical entertainment Wednesday through Saturday evenings while the friendly staff continues to live up to another in-house tradition.

The restaurant is located at 556 Broadway in Chula Vista. For information, call 420-9440 or visit www.rdpsteak.com.

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