New Restaurant Alert: Maximo at Katipunan Extension, Quezon City
Assertive flavors that will comfort your soul and please your palate
Maximo Comfort Cuisine and Casual Dining
173 Katipunan Extension, Quezon City
Tel. No. 437-7661
Open from 11 a.m. to 11 p.m. (Monday to Friday) and 10 a.m. to 11 p.m. (Saturday and Sunday)
(SPOT.ph) At some point in your Instagram-tuned life, you will have to set down the cell phone camera, sigh towards the heavens at the curse of technology, and just eat. That point comes at Maximo Comfort Cuisine and Casual Dining, one of the latest eateries on Katipunan Extension. The stirring aroma from Chef Geth Savellano's dishes goes past the lens, through your nostrils, and into your brain, reminding you that you're here to eat and not document.
Lots of spaces in between. We like.
Adornments are kept simple. Nothing distracts from the dishes.
It's impossible to leave Maximo without feeling full. If the smell is any indication, then the flavors are even more potent-confident seasoning almost to the point of aggression. Everything works wonderfully with rice, even those oyster mushrooms (P160) that have been deep-fried to chicharon-level addictiveness and intended as an appetizer. (That same salty promise, by the way, is also in the Truffle Cream Pasta.)
When it comes to cuisine, Chef Geth doesn’t limit himself to geography. Instead, he pursues comfort in his cooking. "To me, comfort food is feel-good food, food that warms the heart and is not pretentious," he says. "It's food that we grew up with, family favorites, something we would eat in our lola's house."
Slow-roasted Beef Belly
Grilled Vegetable Sandwich (P150)
In the Lamb Salpicao (P295), chunks of tender but still meaty lamb bathe in a sauce that should be spooned over rice. Chef Geth is generous with the garlic and that heavenly flavor is redolent throughout the entire dish. It’s one of his favorites, and one to which he jokingly attributes his marriage. "My wife's family is (hooked on) this dish. My sister-in-law's wedding speech opened with, ’You had us at Lamb Salpicao!’" A sentiment we quite agree with. The Slow-roasted Beef Belly (P260) is just as assertive in striking the palate. The belly is sliced thin, making it more receptive to the seasoning, and a gentle brush of gravy on top paints on a creamy touch of savor.
Chorizo and Mussels Aglio Olio
Chef Geth is all about bold but balanced profiles. The deep brine of Baby Octopus (P180) is brightened by lemon and garlic; simple aglio olio tones down the homemade chorizo and mussels over spaghetti (P195). For the menu, he’s presented a mix of practiced recipes from his own arsenal as well as heirloom dishes from the other owners.
Flat Tops Buchi (P125/four pieces)
All conversation stops once you get to the Chocnut Chocolate Cake (P145/slice). It's so thick-somewhere between the lines of heavy cream and flourless chocolate cake-that each forkful causes a peanut-butter-like sensation of sticking to the roof of your mouth. It will keep you from talking, but you don't have to. All you need to do is to wolf it down.
Maximo is named after Chef Geth's father, but it could also easily mean maximum flavors that are meant to be enjoyed the good old-fashioned way-that is, by being eaten.