Restaurants reopen in time for Father’s Day
It’s “business as usual” as can be for some restaurants. So today, if you dare, here are some restaurants where you can treat dad.
Most of the restaurants at Powerplant Mall in Rockwell have reopened.
Royce’ Chocolates was one of the first (Their chocolate is really extra special, isn’t it?). CDP has also reopened. And best of all, The Grid.
For Father’s Day, Rockwell is urging diners to help restaurant owners prepare for their safety by booking a table using the form on this link: https://form.jotform.com/RockwellOnTheGo/STPDineatRockwell.
Frequent patrons of The Grid would also be happy to know the luxe food court is back.
Taking extra precautions, they require guests to fill up a health form before entering. They also have seating markers and have made ordering contactless by simply using a QR code at your table.
For fine dining lovers, Metronome has also reopened, operating for dinner only and by reservation. They do have a Father’s Day lunch. Call 0917-1473776 to check if you can still make it.
For Spanish food lovers, Txoko Asador Restaurants, which had to close a mere 13 days after opening, is now open and hopefully for good.
This is a new Spanish restobar in Legazpi Village by the group of Bar Pintxos. If you do go, Vicky Lauchengco recommends the “boquerones,” crab cannelloni and “pulpo” carpaccio.
Bar Pintxos loyalists, meanwhile, can also rejoice as all branches are now open.
The good thing that came out of the quarantine is that Bar Pintxos started a takeaway and delivery menu. If your dad is high risk, bring San Sebastian to him instead by ordering a whole bunch of “pintxos”—make sure to get the one with foie gras.
Another wonderful way to bring Spain to your home is via Cartel. I discovered just last week through news anchor Pinky Webb, who just celebrated her golden birthday (happy birthday, Pinky!), their “cachopo” specialty.
This is an Asturian delicacy of two large veal or steak fillets with ham and cheese, eaten fried and hot after being breaded in eggs and breadcrumbs. Of course Cartel doesn’t use any old ham and cheese, they use “jamon” and “manchego.”
It is also a really large fillet, practically the size of a pizza box. It would be wonderful if other food trends would please step aside and let this be the new trend instead.
Meanwhile, I would remember my dad, Mr. Porterhouse, who is celebrating his birthday in heaven today, with a meal at Wolfgang. Here’s a Chateau Margaux toast to you, Dad!
Steak lovers will be happy to know that their Resorts World, Podium and Bonifacio Global City branches have reopened as well.
For fine dining, nothing beats a classic so it is always great news when multiawarded chef Ariel Manuel says he is open to serve you. Bistro Manuel just requires you to fill out a form for health and safety precautions.
I will also mention chef Jessie Sincioco yet again today as I would be remiss if I did not mention these dishes of hers that I think dads would love: classic rib eye, beef “salpicao” and beef bourguignon. You can order these for takeaway at Chef Jessie’s Place.
I now call her my “mother superior” but her beef bourguignon is so good it is absolutely sinful.
If there is one thing we Filipinos can be proud of, it is our resilience.
COVID-19, the disease caused by the new coronavirus, might bring the economy down but it will not stop Filipinos from making and appreciating good food. For those who can, let’s support the restaurant industry today by dining out or ordering in.
Happy Father’s Day!
More from the author at margauxlicious.com. Follow @margauxsalcedo on Instagram, Twitter, Facebook.
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