Have you tried the 10 Most Awesome NEW Homegrown Restaurants that opened in Manila 2017?
SOUV! is a progressive Greek concept focusing on spit fired meat by Chef Robby Goco and the hip restaurant cousin of Cyma. The name is short for Souvlaki referring to grilled skewered meats in Greek cuisine.
Chef Robby Goco did it again! He creates winning restaurant concepts like Cyma, Ristras, Charlie’s, Green Pastures and now Souv! for over a decade now in Manila.
Overall, I’m impressed that Chef Robby Goco was able to create concepts for the new generation of diners with a deep understanding of what they look for. I like how he synergizes what he learned from the Cyma and Green Pastures menu.
I would recommend the following:
Mezze: Greek Nachos, Clams & Spinach Fonduta, Sticky Chicken Wings, and Strapatsada.
Salad: Cranberry Grains Salad
Lunch: Lamb with a side of Clam saffron avgolemono soup
Pasta: Greek Tuna Roe and Seafood Yiouvetsi to share.
Mains: Angus Beef Short Rib, Lavraki and Meat Platter to share.
Drinks: Vineyard Lemonade (Red or Retsina) and Santorini Donkey
Dessert: EVOO & Sea Salt and the Pistachio Rice Pudding (off menu item)
Budget about P600/head. The pricing is about the same with Cyma but I like the food better.
Best to go with a group so that you can try a little bit of each. Don’t forget to reserve.
Congratulations to Chef Robby Goco and the Cyma team!
2. DR. WINE
DR. WINE, one of the best wine bars in the Metro today, recently opened their private dining area called The 3rd Floor.
It was awesome experiencing their inaugural wine dinner, with a vintage Pelissero Barbaresco, and the winemaker himself in attendance.
The Third Floor is open for private dining reservations at P25,000 during weekdays and P50,000 consumable during weekends. The communal table with bench sitting can comfortably seat 15 diners, but the whole place can accommodate more with people standing or sitting in the sala area.
You can bring your own music or enjoy the sounds from the vinyl player. You can also bring your own chef or cook your own food from the open kitchen. Just note that it actually is on the third floor with a steep staircase.
It should be a great place to celebrate your private parties this Christmas season, or your birthdays or other milestones with close friends and family.
Congratulations to Dr. Wine and the launch of The Third Floor concept!
For The 3rd Floor reservations, please call +63 917 887 4426
ZUBUCHON is the Cebu-based Lechon Restaurant by Joel Binamira of Market Manila specializing in what Anthony Bourdain described as the “Best Pig… Ever!” The name is a coined word from “Zubu“, the 18th century reference to the island of Cebu, and “Chon” from lechon, which means roasted pig.
The restaurant concept is inspired by native dishes dating back to the time when Magellan Landed in Cebu in 1521. Antonio Pigafetta, Magellan’s Chronicler, mentioned the Filipino food during that time, which includes black pig, grilled seafood, millet and rice cakes, coconut in the form of water, milk, vinegar, and liquor.
We love Zubuchon! This is the Best Lechon Restaurant to open Manila this 2017!
I like how they are committed to a No MSG philosophy, support Backyard-raised pigs, and serve dishes that are deliciously affordable at less than P300/dish. I also like how Joel created this as a social enterprise to provide employment, where the employees are stockholders, and making a lot of money isn’t a priority.
Make sure to order the Baked Scallops, Dinuguan, Ensaladang Talong or Kamatis, Spicy Zubuchon, Kamias Shake, and the Dessert Sampler of Biko, Budbud Kabog, and Mango. Budget about P500/head.
Best to eat here as a group so that you can taste as many dishes as possible. Vegetarians and Seafood lovers are also guaranteed to enjoy this lechon restaurant.
Congratulations to Joel and the whole Zubuchon team for successfully bringing Zubuchon to Manila!