2/F Bonifacio High Street Central, Fort Bonifacio Global City
Tel. No. 621-3245
Open from 11 a.m. to 11 p.m. on weekdays, from 11 a.m. to 12 a.m. on Saturdays, and from 10 a.m. to 10 p.m. on Sundays.
A party of flavors in your mouth. Click for more.
(SPOT.ph) There's no one word to describe Village Tavern's Grilled Chicken Spinach and Mixed Greens Salad (P595). The soft crisp of greens is punctuated with the crunch of tangy green apple; dried cranberries even out the bitter edge of spinach; and chunks of bleu cheese and slices of egg give it a rich, creamy touch. The chicken, meanwhile, adds a welcome savor.
Village Tavern, perhaps unconsciously, channels the same affect as their smorgasbord of a salad. Though primarily American fare, it's a healthy mish-mash of cultures, styles, and flavors-Oriental, Italian, Mexican-that all come together to make one delicious package. This branch, a new addition to Fort's growing Super Block expanse, is the first Village Tavern to open outside America. Alabama-based Filipino chef Mary Grace Viado-Howard helms the entire company's menu.
Start with the Hot Crab Dip (P495). A saucer of back-fin crab meat with toast points, it's a mild but flavorful dish that can whet your appetite for some of Village Tavern's specialty Flatbreads, a kind of really thin, crispy pizza-we say go for the Gruyere and Applewood-Smoked Bacon (P495). Keep your taste buds going with the Maple Cured Pork Tenderloin (P595). Served with homemade apple chutney, garlic mashed potatoes, and fresh seasonal vegetables, it has a twinge of sweetness that complements the other delectable flavors of the plate. The Snapper Hemingway (P550-P750), on the other hand, is angel-hair pasta and sautéed snapper fillet lightly flavored with white wine and lemon to let the natural taste of fish shine through.
Sate your sweet tooth with Banana Crepes (P395), a three-layer masterpiece of banana, ice cream rolled in wafers, and more ice cream in a moat of caramel and chocolate sauce. It's definitely the best way to cap off your meal.
Photos courtesy of Propa Consultancy