Chef Myke Tatung's Azadore Ups the Ante on Classic Potluck Eats

Azadore
111 Scout Fernandez, Corner Scout Torillo Street, Quezon City
Contact: 0917-101-0070
Facebook: https://www.facebook.com/AzadoreQuezonCity/
Open from 11 a.m. to 11 p.m. (Sundays to Thursdays) and 11 a.m. to 12 a.m. (Fridays and Saturdays)

(SPOT.ph) Looking for a place to dine with your friends and family that has a distinct, quirky atmosphere, great food with tons of variety, and an easily accessible location? Look no further than Chef Myke "Tatung" Sarthou (a.k.a. Chef Tatung)'s Quezon-City venture, Azadore.

You might have heard of this restaurant recently, for reasons—some not exactly positive. While a discussion of that peels back layers into privacy and how we talk about food in the Philippines, this article has a different purpose. We got to visit Azadore right when it opened and at another time a few weeks later with the explicit purpose of writing about the ambiance, the food, and the experience—which means, in all transparency, they were ready for us. Now, your experience could totally be different from ours, and that is still valid and okay. But in the words of many a wise TikToker out there in your FYP, take what resonates and leave what doesn't.

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Check out Chef Myke Tatung's Quezon City restaurant, Azadore:

Azadore is located in one of Quezon City's food districts—the Scout area near Tomas Morato. Compared to other restos in this zone though, Azadore is situated in a relatively quieter and more residential area. This might be due to the fact that the restaurant was actually a post-war heritage house built before the 1960s. Remnants of the establishment's time as a family abode are still present today. Chef Tatung and his design team, led by Ivy Almario, decidedly kept most of the building's original features as much as they could.

Upon entering Azadore's gates, you'll feel transported to a late '60s to '70s home thanks to the mod, quirky, and colorful interiors scattered about.  

Azadore has three main dining areas: the airconditioned indoor main house, the private function rooms, and the al fresco garden tables. Each area is expertly decorated with funky and colorful pieces tying them all together. Noticeably there are lots of long tables, and tables can be moved to connect with one another. Hello, big groups! Yep, you are most welcome at Azadore—and they're happy to welcome you in, too.

Chef Tatung explains that his concept for Azadore is one centered on community dining. He shares with SPOT.ph that Azadore is inspired by neighborhood potlucks of the past, where neighbors would bring something and share a meal with friends and family. True to its philosophy of food being something you share with the people around you, most of the food at Azadore is served family-style—i.e., big groups will be glad to get their money's worth with every order.

The food at Azadore can be classified as a mix of American, Spanish, and Filipino fare. They have a mix of hearty meats and proteins alongside lighter eats like salads, soups, and other appetizers. They also have continental favorites like pasta and pizza. Essentially, think of the food you would crave during a summer barbeque or a family gathering then you might find that on the menu. 

To start our feast, we tried several appetizers along with a cold salad. Among those we tried, the ones that really stuck with us and made us want to come back for more were the Bacon Wrapped Prawns (P480), the Azadore Salad (P620), and the Salpicao (P700).

Who wouldn't love the Bacon Wrapped Prawns? It has bacon which immediately merits a reorder. We'll admit we were a bit surprised that an order consisted only of three pieces of jumbo prawns wrapped in thick bacon—but only because we want more of it. Think juicy, meaty prawns wrapped in a blanket of toasted bacon, giving you a perfect balance of savory umami flavors in one bite. This simple take on the surf and turf is a great way to prep your stomach for what's to come.

TBH, you could eat the prawns and the salad together or separately, and it would still be good. Try taking a mouthful of the Azadore salad as you nosh on the prawns. The tart balsamic vinaigrette and the fresh, creamy burrata in the salad provide a nice balance to the strong garlicky flavors of the prawns. The fresh greens of the salad plus the rich earthy flavors from the grilled veg make for an interesting land-meets-the-sea flavor combination if you combine the two appetizers together. 

But don't fill up just yet. Leave room in your tummy for two of our favorite dishes in the entire restaurant. As mentioned, we ordered the Salpicao, which are beef tenderloin cubes cooked in garlic, butter, and red wine. It's served sizzling hot and lets out a strong toasted-garlic aroma—which is why as soon as anybody orders it in the dining room, it's bound to turn heads. You could eat the Salpicao as is or pair it with a side of rice (P60) or mashed potatoes (P160), but if you want to go all out, skip the usual plain rice for an order of their Paella Mixta (P1,200). 

Aside from the starters and the paella, guests can also partake of other classic Filipino-Spanish dishes like Callos (P860) and Lola Pura's Lengua a la Sevilliana (P820). But if you have kids and picky eaters with you who might be averse to the idea of having ox tongue and tripe, more familiar dishes like pizzas and pasta can be ordered.

For the pizza, we recommend trying the Steak Pizza (P790), which is a pie of tenderloin steak, wood-smoked bacon, mushrooms, bell peppers, and onions on a toasted crust topped with fresh arugula. Can't wrap your head around the idea of steak on pizza? Well, you could say it is similar to an open-faced cheesesteak sandwich. 

Pair that pizza with a helping of the richest Creamy Three-Mushroom Truffle (P490), and you've got yourself a winning combination that'll have you craving for days. You get the varying fragrant and earthy flavors from oyster mushrooms, button mushrooms, and shitake mushrooms mixed in with the distinct taste of truffle oil and garlic, which make for a hearty and creamy dish that'll leave a lasting impression.

Aside from your usual eats, Azadore also has a bar that serves refreshing tipples and brews. Make sure to check out their bar at the al fresco dining area or simply ask your waiter for the alcoholic bevs. If you're not a fan of alcohol, they also serve juices, mocktails, and other drinks.

Being fairly new, there's still a lot to expect from the menu at Azadore, including room for improvement. There are even talks of a bakery coming soon, which means we can expect cakes and pastries from this spot too. All the buzz surrounding Azadore aside, they're a promising spot with fresh, hearty food perfect for gatherings—and we can't wait to see them flourish.

Also read: Chef Tatung's New Degustation Spot Tells Personal and Cultural Tales With Filipino Flavors

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