(SPOT.ph) Since they opened in 2012, Wildflour has made a name for themselves as one of Manila's best brunch and dinner restaurants, plus a place known for their excellent bread and pastries. They branched out in 2017 when they opened brunch-centric Little Flour, but now they're expanding their horizons even further with Wildflour Italian.
Chef Allen Buhay, executive chef of the Wildflour Group of Companies shares that though they now focus on pizza, pasta, and other Italian staples at their new restaurant, the way they make their food, especially their commitment to using only the best ingredients, stays consistent. "I think the focus of Wildflour Italian is we’re gonna make carbonara [or] cacio e pepe but we’re getting the best available ingredients in the market,” he says in an interview with SPOT.ph.
At Wildflour Italian, you can expect fresh pasta, handmade pizza baked in a wood-fired brick oven, and other Italian staples. Soon, they'll be launching a lunch menu, too!
Wildflour Italian is at G/F The Finance Centre, 9th Avenue corner 26th Street, Bonifacio Global City.
