"Pass Me A Bottle, Mr. Jones..."

There seems to be e renewed appreciation for diner food here in Manila. I say “renewed” since I do remember seeing them around back in the 80’s, and then slowly dwindling in numbers as the food market was slowly infiltrated by huge American food franchises. I remember going to this diner in Makati Ave. (I forget the name) with my Dad when I was still in grade school, and I would always order their version of Fetuccini Alfredo which, curiously, contained chopped scallions and cooked ham. I loved it though, and would always order it with a rootbeer float. I still remember what my Dad would order- Pork Chops, which remains his all-time favorite to this day.



Alongside the growing popularity of tasting menus, the other trend seems to be comfort food. Enter the old-school concept of the All-American Diner. Simple recipes, huge portions and served fast. This time, though, there seems to be a more conscious effort in keeping it authentic (No scallions in their pastas here!), as is the case with M Café and Chelsea Market’s new “brother”, Mr. Jones. Despite a relatively-higher price point, the portions are huge, remaining consistent with how food is served in the US. The décor is straight out of a classic Archie comic book with its bright red booths, formica table tops and chrome trimmings. The servers are spiffily-outfitted in slim, white and red shirts and pants. Overall, the look is well-conceptualized, retro but also very “now”.



My companions and I arrive early for the lunch service and helped ourselves into the booth. Although the place was empty when we arrived, it quickly filled up later on. The clientele was a mix of young executives from the offices surrounding the Greenbelt area as well as some middle-aged shoppers.



Things started out pretty badly. We ordered our drinks from our waiter, who seemed either distracted or dim-witted. Either way, it was quite annoying. We forgive him because he could pass for a D-list model. When we were ready to order our food, we tried desperately to get his attention from the open kitchen but he was deep in conversation with one of the cooks. So, we spotted a lady which we assume is the manager and we order from her. We originally wanted the Tater Tots, but she grumpily informed us that it is not available, like it’s our fault and we should not have asked in the first place. In fact, three out of the five appetizers were not available that day. I am even more annoyed now. So we settle for something else and order the rest of our food. The manager leaves in a huff, and I fantasize about punching her in the face. Obviously, I was not liking her too much.

Despite my now surly mood, I pep myself up with sips from my Classic Chocolate Malt. The thick, chocolate concoction is rich but not too sweet. It made me feel much better.

Our appetizer is the Bagels with Marinated Salmon, Salmon Mousse and Fig Marmalade. I love Salmon, especially raw and smoked preparations, so this one was a hit with me. The only problem was that there was a bit of confusion as to where the marinated salmon was. As we finished off the mousse, we realized that the little bits of salmon were at the bottom of the cup! If you do not go digging into the mousse you would really not know what is underneath. Maybe this detail should be better explained in the menu, or at least pointed out by the wait staff.




Next to arrive was the Truffle Mac and Cheese with Pancetta, Green peas and Mushrooms. Needless to say, this dish smelled really good. The consistency of the sauce was not as thick as I would have wanted it, but it was still rich and cheesy. I like how the salty cubes of pancetta and the fresh peas balance out the cheese sauce.

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Then the huge serving of Fish and Chips was placed on the table. Fish and Chips is one dish that I always need to try in restos like this one because, despite its popularity, very seldom do you find one that is done right. This particular one, I am happy to say, was done perfectly- the beer-battered crust was crispy, and stayed that way throughout the meal; the chips (or fries) were also crisp and mildly seasoned. It comes with small aluminum cups of tartar sauce, malt vinegar and ketchup. Definitely, this is one of the better-executed Fish and Chips in Manila.


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Another dish we all decided to share was the Superman Burger. It deserved the moniker, I tell you- two thick beef patties in a sesame seed bun, with lettuce, tomatoes, a generous slice of pickle and jalapeno. As you slice into it, you see the juices running out of the patty, proving just how moist it is. This is truly a no frills, classic all-American burger. I think Matt would love this.






Despite sharing all of the dishes, my two companions and I were too stuffed to finish them all. Feeling heavy and bloated, we decide to order hot tea which would hopefully aid us in digesting our meal. We were smitten with the tea pot and cups, which comes looking like a teapot, and then transforms into two pieces, which is a small pot and a cup. Adorable!



Obviously in a punishing mood, we decide to order dessert with our tea. Being part of that M Café/Chelsea Market/MoMo group, we were sure that the cakes would be scrumptious. We order the Cookie Dough Cheesecake, which we collectively loved. I cannot imagine anyone not liking it.


This restaurant, despite the inventory issues and crappy service (which I am desperately hoping will get better), will surely do well in its location. As I always say, I like it when an establishment finds it niche and commits to it completely. The food was thankfully good enough to compensate for what could have been a disastrous and disappointing lunch. Yes, the food was so good that I could forgive the poorly-trained wait staff and that ogre of a manager, but only this time. Dining out, after all, is a total-sensory experience. Everything has to taste good, look good and FEEL good. Otherwise, in my opinion, the customer does not get his/her money’s worth. I will be back, though, and I truly do hope that that manager will be in a better mood.


Mr. Jones
Greenbelt 5
Ayala Center, Makati City
Tel. no. (632)5013682-83

If It Lu-ks Good, Eat It

Yes, I really took it easy during the holidays. Despite all the eating out, cooking and partying, I decided that I just wanted t o soak everything in and not worry about taking food pictures and writing articles. I had a wonderful time just being with my family, catching up with old friends, making new ones, and just having a grand time celebrating the season.

After the revelry, I knew I had to get back to writing, and fast. In the past couple of months there were at least five new restaurants that opened just in time for the holidays and I have yet to try them all.

During the Christmas season I was able to dine a couple of times at the newly-opened Lu in Rockwell, Makati City. Luis de Terry’s new resto is truly a welcome addition to the area's classic and mundane (as to which restaurant is which, you be the judge of that) line-up of eateries. Since I always find myself in Rockwell for various reasons, I longed for it to have a restaurant with an exciting and sophisticated menu matched by a descent wine and bar list. Luckily, someone up there was listening to my prayers.

As is the case with most restaurants, the first few months are quite wobbly. My first visit to Lu was pretty successful- the food was good, the service quick, and zero foul-ups. I was so impressed that within the very same week I took my parents and sister (who all live in the area) there for dinner. Unfortunately, this time around, there were some hits and misses. My parents look at me like I’m crazy, and I find myself explaining that the food REALLY was good the first time I ate there.

Recently, I was given another opportunity to have dinner at Lu, this time for our friend GP’s birthday dinner. This was with the same group I ate with the first time around, so they only had good memories of the place. I, of course, being already aware of the resto’s “birthing pains”, was slightly apprehensive. But, trusting the chef/owner’s capabilities and with the lingering reminiscence of my successful first visit, I decided to keep an open mind and just enjoy.






Dinner was on a Thursday night and the place was packed with Manila’s beautiful people. That is one thing I noticed about Lu- the clientele is truly Manila’s hippest and well-heeled. We had to wait a bit outside while we waited for our table to be available. We- me, GP, Cookie Goddess, Mrs. G-Ro and Maggie (another friend- Paulie- just followed after dinner for drinks)- took one of the tables outside and had a round of their delicious DiabLu- a mojito-like cocktail, only this time using gin instead of rum.


Finally, after half an hour, we were ushered into the chic dining room (which was designed by our friend and dining companion- the gorgeous and amazing Maggie Silayan Go), with its high ceilings and plush furnishings. I love the contrasting white and dark wood accented by the warm brick reds and sage of the chairs. Polished, yet welcoming and cozy.


We are first served Lu’s Favorite Dips- Hummus, Eggplant Caviar and Pico de Gallo. It comes with a side of crisp round pita chips which are used to scoop up the hummus and eggplant caviar. The hummus, a friend swears, is as authentic as they come. Honestly, I would not know for sure, but Lu’s hummus is surely one of my favorites now, with its rich, velvety consistency and intense chickpea flavor. The Eggplant Caviar is also a hit with me, simply because I love roasted eggplant and this one was done perfectly. The Pico de Gallo was cradled by a crisp papadum cup and was also quite good, but got soggy later on.




Next to arrive are more appetizers- the Argentinian Hand-chopped Beef Empanadas and the Istanbul Lamb Kebabs. If there is one appetizer that everyone must try, it has got to be the Beef Empanadas. These little pockets of meat are simply oozing with flavor and goes perfectly with the accompanying chimichurri sauce. They’re so good I wished they were bigger, even by just a bit.


Maggie loves the Tunisian Salad so we ordered one for everyone to try. I liked the mildness of the dressing, which allowed the smokiness of the roasted vegetables to come through.




Mrs. G-Ro and I shared the Mexican Steak Frites and which we asked to be cooked to medium-doneness, and Truffle Macaroni and Cheese. The meat was tender and densely flavored with aromatic herbs and spices. The onion rings and flavored fries were a nice southwestern touch. The Mac and Cheese was a hit with everyone the minute it reached our table. “Something smells good,” Mrs. G-RO observed, looking towards the source of the pungently appetizing truffle scent. We forget the carbs and calories for the moment, and we all indulged in its thick, creamy and aromatic cheesiness. Heaven!


Cookie Goddess ordered the Unhurriedly-steamed Lamb Shank with Minted Yogurt and a side of Vermicelli Rice. This was the dish that I ordered the second time I ate here, and although the lamb was cooked perfectly, the sauce I found to be a tad watery. This time, though, the sauce looked lusciously thick and creamy. I had a taste and discovered that the lamb shank was a winner. The meat, as usual, was fall-off-the-bone tender, the tendon so gelatinous it melts the minute it touches your tongue. The mixture of short, thin noodles and rice effectively soak up the rich goodness of the sauce.


Body-conscious GP ordered fish for himself- the Poached Flounder and Lemon Risotto. I did not expect much from this dish, but was pleasantly surprised by how good it was. The fish was moist and flaky and the risotto was perfectly al dente.


Since Cookie Goddess wanted to try Lu’s Ultimate Pork Chop, Maggie ordered it as her main dish. The thick generous chop was bathed in a tangy orange-achuete sauced accompanied by a sweet potato mash and pickled onions. Now, I just have to say that Maggie is probably one of the sweetest, kindest people I know. Yet, when I asked to try a piece of her pork chop, I sensed a hint of reluctance on her part. She cuts off a tiny piece and places it on my plate. I take a bite, and then I understand. The pork chop was butter-soft, the sauce pleasantly sweet-sour and savory. If it was my dish, I would not have wanted to share it either.

Too stuffed for dessert, we hang around for more drinks (red wine for me, more DiabLu for my companions) and conversation. The handsome Luis chatted with Maggie about the food and I suppose she mentioned my not-so-good second visit. Like any serious chef/restauranteur, he turned towards me with concern and sincerely asked for a blow-by-blow account of that particular event. His easy manner and earnestness had me comfortably retelling what I did not like about my last dinner there as he listened on with genuine concern. Naturally, the explanation was just as I expected. Basically, it is a new restaurant and, as all new restaurants go, they are going through a series of adjustments and improvements as they go along. This- to just about anyone, I suppose- is perfectly understandable.

And, honestly, if you look around Lu’s well-lit dining room, you do not see even traces of displeasure from any of Lu’s genteel guests. The kitchen was backed-up a bit because of the full house that night, and yet the vibe in the room remains pleasant, even jovial. I believe it’s simply because people like the place and what it’s about- good, beautifully plated food, served in fine-looking surroundings, from a man that clearly has a passion for what he is doing. (Note: The word is that Lu will be changing up its menu every four to six months. That, to me, is dedication.) People get it, and in turn, appreciate it. Like them, I’m sitting and waiting to see the wonders that I believe this restaurant is capable of.



Lu
G/F Joya Lofts and Towers
Joya Drive, Rockwell
Makati City
Tel. no. (632)4033991

Bring Me to Baja

Mexican food and I have had a long-running love affair. Like a lot of Filipinos, it started with Pancake House’s Best Tacos in Town. Believe me, it deserves that name. The flour shell -crisp and flaky- cradles ground beef that is distinctly smoky and pleasantly sweetish, the tomato salsa always fresh and slightly tangy. With a few sprinkles of Tobasco, it is probably one of the most addicting dishes I have ever encountered. From then on, my fascination with Mexican cuisine has grown to include other dishes such as steak burrito, chicken enchiladas, quesadillas, all washed down with a potent Margarita on the rocks.

Sadly, for the longest time, the Philippine culinary landscape was lacking in really good Mexican joints with staying power. There were a few that attempted to penetrate the local food market dominated by Chicken Joy, and some were actually quite good. But, for one reason or another, all of these exclusively-Mexican restaurants or food stalls just cannot keep up with other foreign flavors that have infiltrated our shores. So, when Matt and I wanted really good Mexican food, the closest would be Manana in Boracay’s White Beach.

That is why you could imagine our excitement when a couple of our friends told us that they are opening a proper Mexican restaurant in Makati. When Baja had its soft opening, we were one of the first ones there. The food at that time, I must admit, was just ok. Not disappointing, but at the same time, not the drool-inducing flavors that I was hoping for. It took a while for us to make our second visit, which was once again pleasant, but not mind blowing.

Then, just recently, there was a buzz amongst my friends in Facebook about the re-vamped menu of Baja. Art- one of the owners- decided to add a few more dishes and also tweaked the recipes a bit, hoping to counter the luke-warm reception his new “baby” was being given by Manila’s Mexican food lovers. Suddenly, I was hearing raves about their food, especially the fish tacos. I have never tried this particular taco flavor before, thinking that any Mexican dish out of California (where this dish is most popular) must be void of fat or sodium, therefore lacking in the flavor department. But then, the clamor for it was just relentless, so I knew I had to try it. Besides, they have several flavors of Margaritas- using only top-shelf ingredients- and that I can certainly not say “no” to.

One Friday evening, Matt and I- along with our good German friend, Tilo- met TG-Boy and Rocky at Baja for dinner before a night of dancing and drinking. Being a payday, the place was packed with yuppies celebrating the end of yet another work week. Luckily, TG-Boy and Rocky arrived early and were able to get a nice comfy table inside. The interiors are fun and campy, like a laid-back cantina strewn with southwestern décor and brilliant, festive colors.

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To get the night rolling, I ordered a single Melon Margarita. They have a bigger one, but I always order the smaller ones because I enjoy trying the different flavors that they offer. Baja’s margaritas are probably one of the best ones I have tried in the country, second only to those of American franchise, Chili’s.

Matt and I decided to share two dishes. First to arrive was the Carne Asada Burrito- a rolled flour tortilla stuffed with shredded marinated beef, guacamole, beans, salsa and rice. I remember liking their carne asada tacos, but this time it was even tastier and served at a better temperature. I would have wanted more condiments with it, but that was entirely my fault. I should have asked. (Note: Their traditional burritos do not contain rice. So, if you are used to your burritos having rice like I do, make sure to inform your waiter.)

Then, a huge plate big enough to have a town fiesta on arrived at our table. It contained the much talked about Taco Platter- four tacos (regular, chicken, carne asada and fish), cheese quesadillas, chips and salsas. I have seen quite a few spectacular food presentations, but this one definitely takes you aback. The serving is quite generous, big enough to be a grown man’s main course or split into four as an appetizer. This is definitely their signature dish. The regular ground beef taco is actually reminiscent of Pancake house, only supersized and meatier (and it comes in a soft tortilla). The carne asada, as I mentioned, is also tasty, and the same goes for the chicken. But what truly takes the prize is the fish taco. Imagine the best beer-battered fish you’ve ever tasted, but with a southwestern kick, smothered in a peppery, aromatic mayo, topped with fresh lettuce, tomatoes and lots of cheese. (Expletive deleted.) Really, there’s nothing left to say. No kidding, I’m spiritually eating it right now.

This restaurant is truly deserving of a second chance. Since I am friends with some of the owners, I am happy that the food has improved so much that I can write a good review about it. As much as I love my friends, I also have to be fair to my five (and counting!) readers and give my accurate and objective opinions about restaurants and their food.

So, is Pancake House’s Best Taco in Town still deserving of its moniker? Honestly, I think they should be scared.

Baja Mexican Cantina
3/F Greenbelt 3
Ayala Center, Makati City
Tel. no. (632) 7560127

A Plateful of Gratitude

I believe that Thanksgiving Day should be celebrated everywhere.

What I like about it is that it pretty much forces you to step back and appreciate the things that are going quite well for you. In these fast-paced times of high-maintenance toddlers donning iPods and cellphones, we start to take simple conveniences for granted and constantly bitch about the small things that go wrong.

I admit that I belong to that group of formerly-idealistic gen-Xers who were out to change the world but- after being immersed in this cesspool called Life- were suddenly transformed into these hardened shells of our former selves, jaded and cynical. Nevertheless, once in a while I make a conscious effort to be appreciative of the blessings that have come my way. That is what makes Thanksgiving Day, in my opinion, so great. It’s because any day that makes people a little bit happier- a little bit more grateful to be alive, despite all the craziness in the world we live in- should definitely be celebrated. Nobody, I believe, should be exempt from it.

So, while I enjoyed Thanksgiving dinner at Circles in Shangri-la Hotel Makati with Matt, I reflected on the things that are making my life awesome.

First, I am thankful for the year that passed. It was a long and crazy journey filled with tests, life lessons, major changes and adjustments. But then again, it was also a year of reunions, happiness, laughter and new beginnings. I have always been a firm believer that all things happen for a reason and I have learned to take every challenge that comes my way as a fortifying agent that strengthens my spirit. Bring it on, as they say. Therefore, I am thankful for all that passed, both good and bad.

After getting married and living away from home for the first time ever, I have become more appreciative of the good health and happiness of my family. I still see them regularly, of course, but it was a major change for me not to see them first thing when I wake up, to hear the animated chatter outside my room and I’m even beginning to miss the constant invasions of privacy (mostly by my mom). Now, I find myself thinking about them all the time and have even begun to worry about them occasionally, which is something I never did in the past. So, yes, I’m very happy that we are all thriving and happy, even if we now live 20 minutes away from each other.

I am grateful that love continues to grow in the new home that Matt and I are building together. I’m not talking about an actual structure, but that figurative safe-place where we can always find comfort, security and, above all, love. That adjustment period that everybody was talking about has been a pain in the neck, but we seem to be gracefully transitioning and things are getting better. We still have a long way to go, but I take it as a good sign that despite the new challenges we face together, we come out of it stronger and even happier to have each other.

Of course, what would life be without family and friends? I am thankful to be surrounded by good people who always want what is best for me and who usher me towards the right direction when I am beginning to lose focus. I have also been very lucky to have maintained my old friendships and continue to meet new people who are teaching me new things and adding excitement to my life. Aside from those that I see regularly, there are also my relatives and friends who live far, but have always kept in touch and are generous with their love and concern, even from a distance. Oh, and let’s not forget my new relatives from Matt’s side! I am really grateful that they truly are a wonderful family of good and genuine people. Honestly, I feel very, very lucky to have them in my life.

Finally, I am thankful to have found happiness and fulfillment in everything that I do. As a new wife, I am truly enjoying my new role and everything that comes with it. I never thought that I would find so much satisfaction in hearing Matt say, “OH MY GOD! Your Caldereta is THE BEST!” Aside from the bliss that I find in my culinary triumphs, I am also thankful for the happiness that writing continues to bring me, as well as the job that allows me the time to write and draws on my strengths as a creative and a multi-dimensional person.

Looking at this entry that I expected to be just a couple of paragraphs long, I cannot help but be thankful that I actually have so much to be grateful for. It’s good to know that when things are looking a bit grim, I have this list to remind me that God has been kind and that I should not dwell on the bad stuff.

All this, thanks to a plateful of turkey and stuffing.

Into the Blue in Cebu

I can’t help it: Italian food is my one true weakness. I can hold back on potato chips and ice cream, but slam a plate of pasta in front of me and I’m doomed.

Last weekend, Matt and I (along with my entire immediate family) were in Cebu for a family friend’s wedding. Like half of the guests, we were billeted in Shangri-la Mactan Resort and Spa where the wedding reception would also be held. We as a family have several fond memories of the resort, so we were all only too happy to go.

While most people were pining for Cebu lechon, I was dead-set on having a meal in Shangri-la Mactan’s Italian restaurant, Acqua. I remember having lunch there a couple of years ago, and it was a pretty good meal, if I’m not mistaken. So, it was set that Matt and I were going to have dinner there on his first night ever in Cebu.

The interior was exactly how I remembered it- the high-ceilinged dining room was awash in white and detailed with dark wood and modern fixtures. It was sleek and contemporary but totally accessible, something that would be perfectly at home at a high-end Miami hotel.

When we were done ordering, I was immediately drawn to the round table in the middle of the room topped by an assortment of wines, liqeurs and glasses. After a couple of tastes, I decided on having a glass of nicely-balanced Chianti Classico. Being a hotel restaurant, wines by the glass at Acqua come at a horrendous price. But it was really good, so I try to stop myself from calculating the retail price in my head and just enjoy.


To start our meal, Matt and I decided to split a plate of Mushroom Risotto with Truffle Essence. Seeing the pallid color of the risotto, I brace myself for probable disappointment. But then, the minute the velvety grains of Arborio rice entered my mouth, I immediately declared the dish a winner. The texture was creamy, but not thick and dense. You can still feel the al dente graininess of the rice, which is a far cry from overly-stirred, mushy versions I have tried before. Wide, generous slices of Porcini mushrooms add interesting texture and flavor to the dish, while a subtle whiff of truffle wafts into my nostrils with every bite. Matt claims it to be the best risotto he has ever had.

Still heady from the rapture brought about by the risotto, I watch with anticipation as my main dish is placed before me- Seared Angus Rib-Eye with Sauteed Mushrooms, Arugula and Shaved Parmesan. Upon inspection, the steak was obviously grilled to perfection, medium, as I have requested. The slices of meat were delicately flavored with a light balsamic reduction and freshly-ground black pepper. The subtle play on flavors- from the peppery arugula, to the earthiness of the mushrooms, to the sweet-tangy balsamic- is a welcome change from the usual richness associated with Italian food.

Matt ordered the Roasted Lamb Rack with Almond Crust and Apple Mashed Potatoes. I had a taste of this, too, and notice how the well-done meat managed to stay moist inside the thick crust. Matt actually found it to be a bit dry, but I thought it was ok.

Stuffed from our hearty Italian meal, we head out to the breezy poolside dining area to have a cig while we rub our fully-satiated bellies. I don’t know why, but our server mistakenly thought that we were celebrating our anniversary, so they brought out a complimentary serving of chocolate mousse. Chocoholic-me naturally had to have a few spoonfuls, despite my groaning mid-section. It was really sweet of them to have done that, though. I must say, this was one of the few times that being lost in translation is a good thing.

Spying the outdoor brick oven, Matt and I knew that we had to try Acqua’s pizzas before we left. On our last day in Cebu, we decided to have a quick meal there after our late check-out. We opted for two flavors in one pie- one half had Parma ham, arugula and mozzarella, while the other half had ricotta cheese, spinach and fresh pomodoro. I am happy to report that Acqua’s pizzas are, indeed, delicious and reasonably-priced. Well, for a hotel resto, at least.

My Italian meal in the land of lechon would seem outrageous to most, but I would not have had it any other way. Something tells me a bunch of little piggies are pretty happy about that.

Acqua
Shangri-la Mactan Resort and Spa
Punta Engano Road
Lapu-Lapu, Cebu
Tel. no. (6332) 2310288

Quick Bites: Sandy's Pizza

In this over-saturated food industry, it is very rare that I come across “good finds”. You know, those small, hole-in-the-walls where you find excellent food with a home-grown feel. Everything seems to be going in the direction of “bigger and better”, franchising, constant expansion, banking on the tried and tested formulas and distributing it to the masses. Nothing wrong with that, but most of the time the quality and painstaking care that is put into preparing delicious food is lost.

Recently, when I was coming home from work, I saw a delivery bike with the name “Sandy’s Pizza” emblazoned on the box parked in front of our building. I have read about it more than a year ago in other blogs but have never gotten to try it. Since we lived in Makati at the time, it was impossible to have a taste of this much talked about pizza that is based in residential San Juan. I don’t know how it is now, but at the time they were only doing deliveries and did not have facilities for dine-in customers. Despite that, people were constantly gushing in their multiply.com site about how delicious the pizzas were and that they could not get enough of this gem of a pizzeria.

It took a while after spotting that delivery bike until Matt and I finally got to sample Sandy’s pizza. The first time we had it, we passed by their small store in San Juan at around 9:30 PM, hoping that they were still taking orders. Although they were already closed, they were kind enough to accommodate us and baked us a combination pizza (Chicken Curry, Garlic Tuyo, Garlic Chorizo and White Pizza) for take-out. The second time, we had them deliver another combination pizza (Garlic Tuyo, Mexican Chili, Meatzarella and Filipino Adobo and White Cheese) to our pad.

Both times the pizzas were absolutely phenomenal- and I do not use that word loosely when it comes to food. Yes, there are some pizzas out there that come close and even fewer that might be better (actually, only Caruso comes to mind), but what has gotten me smitten is that its high quality and tastiness has taken me completely by surprise. First of all, the pricing I believe is just right. It might be more expensive than your average neighborhood pizza joint, but for the authenticity and quality that you get, you cannot complain. Second, the toppings are unique and full of flavor. They are not overly-generous with it, but you can be sure that they taste good. Finally, the crust is perfect- soft and chewy on the inside, light and crispy on the outside. If this is not the perfect pizza, then it surely comes very close to it.

I think foodies like me appreciate dishes and restaurants more when we get the vibe that the food comes from someone who is more of a food lover than a businessman. And I get that feeling from the owner of Sandy’s. You can tell from how the crust was made to the careful conceptualization of her innovative pizza toppings, she has put a lot of love into these pizzas. Although I have never met her (I just saw pictures of her in her multiply site with her famous actor brother), I can’t help but admire her for turning her love for a particular dish into something truly spectacular that she can share with others. You just got to love that, too.

Sandy’s Pizza
J. Abad Santos St.
San Juan, Metro Manila
Tel. no. (632) 7218334
Website: sandyspizza1.multiply.com

Not Your Ordinary Oven

What makes a great get-together?

It’s the right mix of a whole bunch of things: Nice, cozy ambience; a fun and relaxed host; a generous amount of delicious food; a steady flow of alcoholic (or not) beverages; and, of course, a delightful combination of personalities as party guests.

For this reason the regular get-togethers of the Wines and Spirits Club has become one of those events that I really look forward to. This on-line community that Chef Gene Gonzalez (Café Ysabel, Center for Asian Culinary Studies) created with his wünderkinder Chef Gino and Giannina has truly grown to be THE place for genuine lovers of food, wine and the good life, in general.

This time around, the “excuse” for celebration is Café Ysabel’s brand new wood-fired oven, located at the ground floor of the restaurant, across Chef Gene’s art gallery. As posted on the site’s bulletin board, there were to be several dishes served during the dinner, all of them cooked in the wood-fired oven. We were also encouraged to bring our own bottles, which is always fun for me.

When Matt and I arrived, we bumped into winemaster Noel chatting with two elderly gentlemen while having a smoke near the entrance. Looking around, I saw some familiar faces, but nobody I’m really that chummy with. I know that the point of joining these events is to meet new people, but I’m actually quite shy around older people when I’m without “courage juice”. Luckily, we were seated in the same table as Noel and his group, so at least I was more at ease. We were introduced to Noel’s wife, Catha, his cool(er) brother Tad, Tad’s wife, Aaron Palileo and his wife, Jo. The two gentlemen Noel was chatting with outside were Bob and Bill, who were seated right across from us. Next to them were our other friends, married couple Sanj and Cutie, and beside us was one of my favorite home bakers (and fellow food perv), Cookie Goddess.

There were eight courses that night, all baked in the wood-fired oven, except the cheese course. To get the party started, we opened a bottle of Toso Prosecco, my favorite party bubbly. With this, we paired our first pizza for the night- the Goat Cheese Pizza with Red Wine Simmered Onions, Topped with Arugula. The peppery greens were drizzled with some balsamic vinegar and olive oil, which gave it a nice acidity and sheen. Although the crust was a bit tough on some parts, I loved the combination of flavors- sweet, salty, tangy, and a bit spicy. It was a very good light start to the dinner.

The second pizza- and my favorite dish for the evening- was the Turkish Pide with Lamb Sausage, Chives, Parsley, Olives, Feta and Mozarella. The crust was formed into a wide oval shape, and I’m pretty sure it was made the same way as the first pizza. What won me over was the tasty, garlicky lamb sausage. With this pizza and the next one, Noel made me try some of red wines from their group. I remember trying a Barbaresco and a Rioja, which I remember were both very good and refined (and, knowing Noel, well beyond my budget). Sanj, Cutie and Cookie Goddess also brought some very good Chilean reds, which I wish took pictures of because I love great tasting, value for money wines.

The final pizza for the night was a Double Pepperoni Pizza. By this time I am substantially inebriated, and what could be better with that buzz than something nice and oily. This pizza was just perfect for that, and, suddenly brazen after several glasses of wine, I believe I ate more than my share. Which is ok, I think, since I saved the elder diners from a potential heart attack?

After a few cigs outside with some new friends, we were served soup- a Minestrone of Charred Vegetables. Although I did not particularly like this dish, it did promise to deliver in terms of the vegetables really being charred. The broth was just alright, which I had a few spoonfuls of.

Finally, the meat course arrives- Fire Baked Beef Short Ribs with Spicy Bourbon Glaze, Baked Corn, Napa Style Cauliflower. Although dry on some parts, the glaze was delicious and compensates for the less-than-perfect texture. Suddenly, I remember my bottle and ask the waiter to bring it over- a 2005 Peju Zinfandel. This was sent to me more than a year ago by my banker-turned-budding sommelier cousin Poopel who is based in San Francisco. At that time I was gaga over Zins and loved their juicy and jammy character. This bottle was meatier than most Zins I have tried before, and Noel observed the same thing. After a while though the fruit comes out, and its bouquet is suddenly swirling with ripe, juicy berries and some licorice. Not overtly complex, but then that’s what I love about this variety. If you’re not willing to “commit” or be blown away by huge, bold flavors, this would be perfect.

Another wine I tried was from Ines, one of the few other “chicks” in the club. She brought a 2007 Banfi Cum Laude- which was a big- massive- Tuscan wine. From the little that I know of Italian wines, Tuscan reds really need a lot of time to fully mature, which I think is also the case with this particular young bottle. It was just a wall of tannins at first gulp which made it very difficult to figure out. Later on it began to show a bit more of its layers, revealing a very masculine wine with lots of oakiness, tobacco and earth. It just really needs more time.

After the cheese course, we were served our dessert of Burned Butter Ice Cream with Roasted Pineapple. The ice cream was perfection, in my opinion, with the simple and rustic flavors of the roasted fruit to accompany it. This dessert was a winner for me, and I remember Matt’s eyes rolling in agreement. It’s too bad as I was too hammered at this point to take a picture of it (the ice dessert, not Matt convulsing).

At the end of the meal, Chef Gene said a few words and introduced the talented young cooks that prepared our wonderful dinner. Now everyone is just free to mingle and to finish off whatever is left of our wines. Matt has whipped out his bottle of Paulaner which he (happily?) shared with our new and old friends. I tried to sneak a candid picture of TV star Johnny Revilla, but being the showbiz veteran, he knows when a camera is aimed at him and gamely smiled. I remember making some lame excuse that it’s for my mom and that she was a big fan of his last telenovela. Ok, sometimes I would watch it too, but only because I wanted to know which part of the JR-Dave-Audrey love triangle will really end up together, or if Coco Martin’s (who is SO my type) character really died in that car crash, and if “Ingrid” will totally lose her mind and end up in the loony bin. Really, I wasn’t that into it.

Again, it was a great evening of good food, great wine and wonderful company. I love that this club brings together food and wine lovers of all ages because it allows us younger people to learn from the more “senior” members, and hopefully they also learn something new from us. In fact, age was never an issue in this club. It’s all about the shared passion for everything delicious and all of life’s epicurean pleasures.

Needless to say, I am looking forward to the next one.



Café Ysabel
P. Guevarra St.
San Juan, Metro Manila
Tel. no. (632) 7255089

If this looks like a lot of fun, check out http://www.winesandspiritsclub-philippines.com/ and become an instant member by just registering on-line.