CHECK IT OUT: Village Tavern at Bonifacio High Street Central

Classic American cuisine with a different, more modern spin

Village Tavern
2/F Bonifacio High Street Central, Fort Bonifacio Global City
Taguig 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.

( 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.

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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

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