8 new restos to try before the year ends
Morton’s The Steakhouse
Dec. 1 witnessed the opening of another big international brand in the country. With over 60 branches globally, Morton’s The Steakhouse, which is headquartered in Chicago, is known to be the world’s largest owner-operator of upscale steakhouses. They recognize the potential for growth in the Philippines, which is why they’ve gone all out—their space can accommodate 200 guests; they have acquired some of the finest USDA-certified prime steaks for the local market, and keep over 300 wine brands in their inventory. Together with The Bistro Group, Morton’s promises to be a formidable player in Manila, as one would expect when you have Maine lobster tails and 36-oz. tomahawks to lure people with.
Morton’s The Steakhouse is at Uptown Eastgate, 11th Avenue, Corner 36th St, Taguig; Instagram @mortonsthesteakhouseph.
Artisan Cellar Door
It has been in operation for more than a decade now, and though they have a small private room where they can host guests who would like to eat, the Artisan Cellar Door was never really top-of-mind when it came to proper dining—until recently. Yes, the popular wine shop has extended its space at the back to welcome as many as 70 people in a single seating. And to match its wide array of wines is a menu that includes Joselito cold cuts like salchichon and caña de lomo, pasta items like carbonara with guanciale and eggplant parmigiana, a delicious sukiyaki pizza, and main courses that include duck cassoulet, chicken chasseur, and Okan steaks with sides.
Artisan Cellar Door is at 2276 Chino Roces Ave, Makati; Instagram @artisancellardoor.
Los Tacos MNL
From pop-ups, beloved Mexican brand Los Tacos by chef Patrick Curitana has now found a permanent space and the perfect business partner to operate it with. Together with Butz Tenchavez, he is serving more than a dozen plates showcasing his flair for Mexican flavors. There’s a shrimp tostada with crab fat crema, charred cabbage taco with spicy peanut butter, campechano taco with Wagyu beef cheeks and chorizo Mexicano, smoked duck leg with mole negro, and grilled Iberico collar with queso fresco. To down all that are wines from Tenchavez’s Toka warehouse, mezcal, agua fresca, and tequila.
Los Tacos MNL is at Upper Ground Level, One Uptown Residences, 36th St, Taguig; Instagram @lostacosmnl.
Butcher Boy
Michelin-starred chef Andrew Walsh is an Irishman who has been living and working in the kitchens of Asia for more than a decade now. And starting this month, we get the privilege of tasting his food without having to fly to Singapore where many of his restaurants are based, including the eight-year-old Butcher Boy, which finds its newest satellite spot in Makati. Largely inspired by his travels in the region, his menu is studded with plates like Fried Bun and Chili Crab Sauce, Prawn and Chicken Laksa Dumpling, the Chicken Nasi Lemak Bao, and an ode to the country, the Pork Ribs Adobo with Chicharrón Crumbs.
Butcher Boy is at Salcedo Village, 106 HV Dela Costa, Soliman, Makati; Instagram @butcherboyph.
Goxo
The gentlemen behind popular Spanish restaurants Bar Pintxos and Txoko Asador aim to redefine Basque cooking with Goxo, a 12-seater restaurant tucked inside their Bar Pintxos Salcedo branch. The name means delicious, and that’s exactly what chef Albert intends to roll out with his prix fixe menu. There’s a one-biter sandwich composed of truffle honey-drizzled seared foie gras and quince jelly in between milk bread, as well as grilled Iberico pluma with pineapple chutney. Guaranteeing a complete dining experience is a curated roster of wines to pair the meal with. With this addition, the restaurant group manages to present and showcase Spanish cuisine in a multitude of formats, from small plates and grilled specialties to now a tasting menu.
Goxo is inside Bar Pintxos Salcedo, 125 Leviste St Córner, H.V. Dela Costa, Makati; Instagram @goxo_mnl.
Sala Martinez
Chef Luis Martinez, who has already displayed his flair for cooking Spanish cuisine in restaurants Terraza Martinez in BGC and Alma Poblacion in Makati, has another ace up his sleeve with the opening of Sala Martinez at Shangri-La Plaza’s Streetscape. Here, he gives guests a taste of Spain’s coastal favorites, along with crowd-pleasers from his other establishments, from cured snapper, octopus carpaccio, and sea urchin and scallop tartare to heavier fare such as steamed clams and tomato, cod confit, charcoal grilled lapu-lapu, and a caldo or soupy rice studded with mixed seafood.
Sala Martinez is at Level 1, Main Wing, Streetscape, Shangri-La Plaza; Instagram @salamartinez_.
Now Now Canteen
Polish chef couple Mateusz and Lisane Łuczaj have been working with Kurimu ice cream founders Bryan and Maxine Kong on a new soft serve concept (opening soon). In the process of doing so, they saw Bryan’s growing interest in ferments and decided to join him. That’s how Now Now, located right under the Kurimu commissary, was born. Since September, they have been attracting guests to have a taste of dandan noodles slathered in fermented soybean paste and machang with lacto-fermented papaya chutney. Currently, they are in a limited time-only collaboration with Sarsa’s JP Anglo.
Now Now is at 497-C Rosa Building, Calbayog corner Esteban Street, Mandaluyong; Instagram @nownow.ph.
Mamacita
From the Dr. Wine group comes a Mexican concept in busy Forbestown sprawled over two big floors that can accommodate 150, and decked out in colorful decor and lamps flown over from North America. Mamacita has the makings of a great dining and hangout place—danceable music, dim lights, beverage list with good options, and a legit set of dishes by chef Charles Montañez. The maiden menu is still short (just a third of what they plan to put out) but is already studded with items you’d want to return to—tacos filled with crispy fish, steak, and chorizo; guacamole and chips; elote; steak with dirty rice and beans; and 20 salsas to amplify the flavor and heat in your food.
Mamacita is at Forbestown Road, Taguig; Instagram @mamacita.bgc.
