Here are the 10 Best Restaurants/Cafes of One Bonifacio High Street!
1. Elephant Grounds
Elephant Grounds Manila is the Hongkong third-wave coffee franchise concept by The Standard Group (of Yabu and Ippudo fame) with the dynamic chef duo of Nicco Santos (executive chef) and Quenee Villar (formerly of Hey Handsome).
In Manila, it’s known more as an all-day brunch One Bonifacio restaurant, noted for its food more than its coffee. As the opening hype and queuing lines die down, here’s what we think of Elephant Grounds in Manila.
Overall, you’ll love meeting up at Elephant Grounds because you can feel the creative energy from the people, the service and the food. Excellence attracts excellence; I do hope they maintain this culture and quality of the food and drinks.
It’s like a Chef Nicco restaurant with a third wave cafe hip vibe. Don’t miss the Duck & Waffle, Sourdough Toasts, Duck Krapow and Toasted Rice Ice Cream. Budget about ₱500/head.
Congratulations to Chef Nicco Santos and Quenee Villar for a job well done with the food and execution of the cafe concept at Elephant Grounds!
ELEPHANT GROUNDS MANILA
Independent micro-roaster and café concept from Hong Kong
Lower Ground Floor, One Bonifacio High Street, Bonifacio Global City, Taguig
Monday to Thursday 8:00 AM – 10:00 PM
Friday to Saturday 8:00 AM – 11:00 PM
Mobile: +63 999 887-1417
Facebook: Elephant Grounds Manila
2. La Picara
First, La Pícara, pronounced as la pí-cara (with emphasis on the pi), means the mischievious or naughty.
It’s a Spanish restaurant with Tropical Cuban/Central American-inspired design that transports you from the city into an oasis in the center of the Philippine Stock Exchange.
The food was surprisingly very good, Spanish food with a naughty playful twist of Filipino ingredients or Asian interpretation but still classy elegant Spanish food.
We tried it three times in the last few weeks before their grand opening. Here’s what we loved that you should try:
Honestly, we initially thought this was just-another-resto-riding-the-Spanish-wave in Manila, but it turned out to be one of the best restaurant concepts at One Bonifacio High Street Stock Exchange Mall.
We recommend starting with the Sangria Picara and tapas of Kimchi Croquettas plus Sisig Tacos and the Burrata Salad, ordering the Chili Crab Paella and Beef Cheeks for the main course and ending with Puto Flan de Queso for dessert. Budget about ₱1,000/head for a full meal + drinks.
Best to go with a group of 4-6 so that you can really enjoy the paella. Best to reserve the round or group tables inside because this area is where you get transported into a tropical oasis with a relaxing view after a hard day’s work.
Congratulations to Isabel and Felipe for the awesome Spanish restaurant concept. Welcome to the vibrant restaurant dining scene of Manila!
LA PICARA MANILA
High Street corner 5th Avenue, 2Floor, Exchange Stock Market Mall, BGC, Taguig
Mobile: +63 927 172 4480
Email: [email protected]
Facebook: La Picara Manila
Instagram: La Picara PH
3. George Town Super Steak
George Town Super Steak is a steak house specializing in steaks and seafood cooked in the Spanish Mibrasa closed charcoal grill oven. The Mibrasa-cooked meats have a nice sear and are not dry because the oven keeps the juice sealed into the meat. Once you’ve tried it, it would be hard to appreciate other meats cooked on a normal grill.
La Cabrera, the Argentinian steak house, uses their own charcoal grill oven, and the steak houses in hotels often use a similar Josper grill to cook their steaks. George Town SS aims to make higher quality Mibrasa-cooked steak more accessible with better value for money in a mall setting.
We visited Super Steak with the family and here are some tips to make your visit memorable…
Overall, after enjoying the Mibrasa-cooked meats, it’s hard to enjoy other grilled meats in other places because you’ll look for that seared tight juiciness in your meat. I love that the ambiance is down-to-earth but with high quality of steaks you can only taste at steak houses in hotels.
Our favorites include Triple Cheese Potato Skins for the appetizer; Super Steak Signature Burger, Fire-Grill Baby Back Ribs, Dry-Aged Ribeye 700 grams, Norwegian Salmon Fillet Skin-On for the meats; and the Strawberry Pretzel Mousse for dessert. Budget about ₱1,500/head. Best to go with a group to share and try more dishes.
Congratulations to George Pua and the No Limits Food, Inc. team for an awesome home-grown steak house concept!
George Town Super Steak (Meat and Seafood)
3rd Level, One Bonifacio High Street, Bonifacio Global City, Taguig
Sunday to Thursday (7.00 am – 10.00 pm)
Friday – Saturday (7.00 am – 11.00 pm)
Telephone: +632 8363-1447, 8361-3937, 8293-5562
Mobile: +63 917 532-0000
Email: [email protected]
Facebook: George Town Super Steak