New Restaurant Alert: Gastronomeats at Teachers Village, Quezon City
Sink your teeth into a quality meat experience...for less.
46 Maginhawa Street, Teachers Village, Quezon City
Contact: 475-7698, 0942-0137419, 0915-4146328
Open daily from 11 a.m. to 11 p.m.
(SPOT.ph) This new hangout will never let you forget about meat. Gastronomeats is filled with blown-up photos of different meat cuts, while DIY papier-mâché letters spell out words like "bacon," "liempo," and "wings." We haven't even spoken about the menu yet.
The folks behind Gastronomeats are Ron Sta. Ana, Christine Fernandez, and Yusaku Minowa, who hope to promote appreciation for homemade specialty meats. “We’re the only ones [in the area] known for exclusively doing our meats,” Ron explains. “We cure and smoke everything ourselves. Nothing is store-bought.”
We're starting to think that Post-It walls are classic Maginhawa.
We are so G for meat.
A little bar for those who want some private time.
It’s no surprise that almost everything on the menu features a carnivorous pleasure. Start off with the Slabbed (P185), a fast favorite among young ones who delight at the sight of bacon. Gastronomeats’ thick-cut bacon is incredibly juicy and pronounced, the kind that leaves a lingering, savory aftertaste, as if to prolong the enjoyment further. It's served with garlic rice and two eggs. Another brunch alternative is the Busy as a Bee (P175), which highlights a glistening slab of pork belly slathered in honey mustard barbecue sauce.
Busy as a Bee
Then, gorge on a big plate of assorted wings with the Birdie Platter (P415), a lip-smacking celebration of flavors from around the globe. Traditional Western flavors mingle with sweet, oriental profiles—they're all best alternated with mouthfuls of fries. If you come on a Tuesday, you can enjoy unlimited servings of these wings for only P250 or P299, if you want rice and lemon iced tea.
The Maria Cowzawa (P165/100 grams, 200 grams minimum)—an amusing reference to the popular Japanese actress—exemplifies what Ron likes to emphasize: That everything on the menu is, quite simply, sulit, since you get enormous servings in for an affordable price tag. At the center of this dish is a Grade 4 locally grown Wagyu hanger steak. It boasts a bold flavor that can be toned down with rice or sides.
Don’t leave Gastronomeats without peeking at their selection of sausages. The Sausage Fest (P275) brings together three of your favorites from their modest-but-impressive range: chipolata, chorizo, frankfurter, Hungarian, Italian, pork bratwurst, schublig, and veal bratwurst.
For those in the mood for some filling sandwiches, Ron recommends that you give either the Kermit’s Burger (P160) or the Sora Burger (P135) a try. The former is a playful take on a packed gastro burger (defined here by Serious Eats) topped with crispy bacon strips and a thick blanket of cheesy bacon sauce. The latter is Gastronomeats’ version of the Sloppy Joe: a chunky beef patty topped with cheesy bacon sauce and finished off with chili con carne.
Those up for an adventure would be happy to know that their Barney’s Burger Challenge (P375) is still on the table. Get this burger for free if you are able to devour it within five minutes. By the way, this baby is a hefty burger bun packed with three-quarter-pound patties and two chicken patties, fastened together by thick layers of cheesy bacon sauce.
What's the FLAN?
If you can still make it to dessert, they have two items to choose from at the moment: What’s the FLAN? (P60), a no-fuss leche flan topped with candied bacon, and the Fried Willy (P60), a deep-fried chocolate bar paired with more chocolate.
It's like a rainbow!
Take a breather from the savory fare and sip on some coolers. They have the staples down pat—Red Iced Tea (P25), Lemon Iced Tea (P25), and Blue Lemonade (P30)—plus a few unique additions including the Taro Drink and Hershey’s Juice (both P55).
“I want people to come in and think, ‘This is the first time I tried something like that. I want to try that again!’” Ron exclaims. We don't know about other folks, but we’re already in line for another round of those wings.
Photos by Hans Fausto