Reunite With Pino’s Killer Bagnet Kare-Kare at Their New Al-Fresco Area
Along with their sister resto Pipino!
(SPOT.ph) Ah, the late 2000s. It was a much simpler time, especially as far as Manila's food scene was concerned, but that doesn't mean the Metro wasn't home to a good number of notable gems. Heck, if you were in Quezon City and in search of killer kare-kare, one place likely came to mind: Pino, the Filipino food spot in Teacher's Village that made a truly excellent Kare-Kareng Bagnet!
Pino first opened along Maginhawa Street in 2008 before transferring to Malingap Street in 2010, now joined by its vegetarian sister restaurant Pipino on the second floor. Pino and Pipino stayed open through the years and had a steady stream of regulars—but as with many restaurants, the pandemic (and varying -CQ statuses) took its toll on them and their ability to stay open. From March of 2020 they would intermittently close and open, or their deliveries would be limited; they even closed for all operations from April to September 2021. But if you've been missing their space—and of course, their famous kare-kare—you'll be happy to know that they've officially reopened their doors for good, with an al-fresco space and new must-try dishes too!
Pino and Pipino are back, and here's what you should know:
If you loved Pino before, you'll be happy to know that many of their old dishes are back with a flavorful vengeance! These include the robust-tasting Coffee-Crusted Beef Brisket (P565), the ingenious Chicken Sarsi (P525) or chicken cooked in aromatics and local soft drink Sarsi, and of course, the Kare-Kareng Bagnet (P395/single, P785/for sharing)—which takes good ol' kare-kare into heart-stopping overdrive with the addition of crispy-on-the-outside, juicy-on-the-inside bagnet.
Over at Pipino, you'll also find their old signatures that'll show you just how amazing veggies can be when prepared right! The Mushroom Salpicao (P245) takes advantage of the funghi's natural earthiness, while the Buffalo Cauliflower Wings (P245) is all about that fiery buffalo flavor. Don't miss the Veg Kare-Kare (P195), either, which is their plant-based take on Pino's famous dish. Go ahead and eat your heart out in the company of fresh air, as the restaurants have now got an al-fresco dining area, too.
But there are also new dishes that'll give you new reasons to come back. The restaurants now open from 7 a.m. to 9 p.m. daily., and Pino's got new breakfast dishes to start your day off on a great note! Their take on a classic tapsilog—dubbed the Beef Sirloin Tapa (P245)—stays fairly true to tradition, with marinated beef sirloin, garlic rice, a five-minute egg, and pickled papaya; but they also go slightly more playful in the Longsilog (P295), which has their own house-made sausage paired with crab fat rice, a salted egg and a five-minute egg, and pickled papaya. For a Hawaiian-style bite, try the Caramelized Spam (P245); this sweet-savory dish has diced and sweetened luncheon meat paired with aromatic garlic rice, a five-minute egg, pesto, and scallions.
Looking to cozy up? Go for the Arroz Caldo (P195), where a base of glutinous rice and chicken stock comes topped with chicken poppers, pork floss, a five-minute egg, and salted eggs. And if you're all about that cake-for-breakfast life, you can try the Classic Pancakes (P145)—their fluffy house-made flapjacks topped with powdered sugar, butter, and maple syrup!
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this strange new world.