New on the Menu: Wagyu Burgers at Village Tavern
Chef Josh Boutwood adds four new Wagyu burgers to the menu.
Village Tavern
Bonifacio High Street Central, Bonifacio Global City
Tel. No. 621-3245
Open from 11 a.m. to 11 p.m. (Monday to Friday), 11 a.m. to 12 a.m. (Saturdays), 10 a.m. to 10 p.m. (Sundays)
Â
Â
(SPOT.ph) Ask any burger connoisseur and they will tell you that a burger is only as good as its patty. It doesn't matter how fancy or avant-garde the toppings are, serve up a burger with a dry, bland piece of beef in between, and the excitement’s gone. Josh Boutwood, corporate chef of The Bistro Group, knew that he had to use only high-quality meat for Village Tavern’s new burger menu.
Â
Boutwood highlights Wagyu beef-the lauded cow breed from Japan known for its intense marbling (read: fat in the right places) which ensures that every inch of meat gets a dose of tender, flavorful juiciness-with four ingenious topping combinations, then sandwiched inside a homemade pretzel bun.
Â
Truffle Burger
Â
Tequila Burger
Â
Take the Truffle Burger (P625). Truffle and muhsroom is a fool-proof combination that imparts a heady, earthy flavor to the meat. A grilled Wagyu patty is topped with Asiago cheese and sauteed Shiitake mushrooms. Fragrant truffle mayo is spread on the pretzel bun. Tequila, has always been a source of enjoyment, and Chef Josh uses it to make his burgers tastier. The Tequila Burger (P650) gets a splash of the feisty Mexican spirit in a patty topped with zesty cilantro mayo, habanero-infused cheddar, and sliced jalapeños. Fans of Latin cuisine will surely fall for the fiery layering of spicy, pungent flavors.
Â
Reuben Burger
Â
Diners looking for comfort food will surely be coddled by the Reuben Burger (P590): the sandwich is treated with a corned beef brisket (yes, on top of the Wagyu burger patty), pickled cabbage, and a runny fried egg. The brisket is gently seasoned: you get the flaky texture of boiled beef without taking attention away from the true star of the show.
Â
Foie Gras Burger
Â
Then, there’s the slab of liver that somehow found its way in between grilled cheese, caramelized onions, and that succulent Wagyu patty. The sweetness of the caramelized onions is a classic accompaniment to the buttery Foie Gras Burger (P890), which is just over-the-top and outstanding.
Â
What does the homemade pretzel bun have to say against all this meaty heaviness? The bread is a surprisingly light and fluffy foil to the filling, deliciously and graciously absorbing the juicy goodness from the patty and toppings. We recommend ordering the burger in medium or medium rare.