Uncle Cheffy’s brick-oven panizzas & fall-off-the-bones BBQ worth a try

The pricey new pizzeria tucked in a corner of the Eastwood Mall is worth a visit.

Owned by Chef Mau Arjona and Larry Cortez of restaurants Old Vine and Chef’s Quarter, the newly-opened Uncle Cheffy Brick-Oven BBQ at the Eastwood Mall serves brick-oven panizza and global cuisine. Warm and homey with wooden fixtures and light streaming in through wall-to-wall windows, the new pizzeria is slowly intriguing diners looking for new finds at the Eastwood Mall. They have plenty of indoor and outdoor tables so grabbing a table during lunch is a cinch.



What we ordered:

The paper-thin Cheese, Cheese and Cheese Panizza (P425) topped with mozzarella, Parmesan, cheddar, Gruyere, blue cheese, herbs and virgin olive oil is a harmonious cheese overload. Slightly heavy on the oil but with a crisp, thin crust, the pizza lives up to the brick-oven-cooked expectations. To create the panizza, pile arugula, alfalfa and salsa on top of the pizza and wrap. The servings of greens and salsa are fresh and generous but be careful about piling on too much or they might overpower the panizza’s flavor.


Their East Meets West panizza (P495) puts together salami, kesong puti, salted eggs, tomatoes, mangoes and three cheeses. The salty flavor of the cheese and eggs went quite well with the fresh punch from the alfalfa, mangoes and tomatoes, so this order disappeared quickly.

Touted as a bestseller, the Memphis Barbecue U.S. Beef Rib Fingers (P595 for 1 kilogram) is smoky, tender and perfect with its zesty barbecue sauce. It is served with a few greens, salsa and marble potatoes that you can dip in pesto. ï¿½ The potatoes are a tad bland, but is a nice side dish to the flavorful ribs and vinegary salad. Since the pesto comes on the side, you can also try it with the beef, which will give it a hint of minty flavor-almost like having grilled lamb chops with mint jelly.

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Uncle Cheffy’s extensive bar list has a wide range of beverages with cocktails, local beer, fruit shakes and shooters.




When to go:

Snagging a table is not difficult at Uncle Cheffy, where they have plenty of tables and an al fresco dining area, enough to accommodate big groups out to enjoy a filling meal.


What we think:

Brick-oven pizza is almost always a sure bet since the extremely high temperature of brick ovens creates crunchy smoky edges and chewy centers, just like Uncle Cheffy’s panizzas. The wrapped pizzas with greens are a nice touch but you may want to try the pizzas by themselves first to truly appreciate their brick-oven quality.

We have yet to try their other dishes but they seem to deliver their global cuisine promise with dishes like Hungarian goat meat goulash, Thai-style fried pla-pla, New England pot roast beef, Asian Tiuey noodles, Irish stew, Steak Tagalog, French-inspired escargot on panizza and Greek-inspired couscous salad.

Service was brisk and our orders came fast, with only a few patrons, mostly professionals, occupying nearly half of the tables in the spacious restaurant.

With a total bill of about P1,700 for three dishes good for four hungry people, their pricey menu isn’t likely to make it a potential favorite place for pizza. But Uncle Cheffy would still be worth a visit for some of its other specialties.

Uncle Cheffy Brick Oven Panizza is located at 2/F Eastwood Mall, Libis, Quezon City. Tel. No. 383-7215.

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