This Cool Butchery-Resto Will Be Your Next Go-To Meating Place
They've got house-made sausages for your next meat, erm, meet.
One World Butchers
8491 Kalayaan Avenue corner Matilde Street, Poblacion, Makati City
Contact: 0917-823-6631
Facebook: www.facebook.com/oneworldbutchers
Open from 11 a.m. to 10 p.m. (Sunday, Tuesday to Wednesday); 11 a.m. to 12 a.m. (Thursday to Saturday)
(SPOT.ph) With its wide array of original food concepts—from specialty and themed restaurants to hole-in-the-wall drinking places—Poblacion continues to be the most happening locale in the Metro. A new kid on the block is One World Butchers, with a name that easily gives you an idea what the establishment is all about. If there were a paradise for meat lovers, then this would be it. It’s a concept like no other, as it’s not just a dining destination, but also a deli and a butchery, all in one location.
Also read: The New Poblacion Dining Spots to Put on Your Must-Visit List
This carnivore paradise is the place to hit up for artisanal charcuterie, meats, and more:
Situated in the less crowded part of Poblacion, just along Kalayaan Avenue near Rockwell area, One World Butchers is pretty easy to find—and it has parking spaces to boot. You’ll see a signage with big black lettering and a bold red pig’s snout design on it. Out front is the al fresco area where most of the seats are located. It features an industrial look from the cement floors to the brick walls, and even the black metal seats that coordinates with the same-colored metal lighting fixtures. The wooden tables and row of lush planters outside add some warmth to its atmosphere. If you chance upon one of the few tables inside, you’ll get a good view of the open kitchen that houses its asador grill, as well as the deli area and the glass-walled butchery. There’s even a private dining space where you can get a better view of the meat aquarium, otherwise known as the butchery.
“It’s more of meat, sausages, charcuterie, off-the-grill items,” shares Chef Miguel Gianan, who also mentions that they make their sausages fresh every day. “The backbone of the sausage making is German-style, but we don’t stop there. We also have Polish-style, American-style sausages, and my style of making sausages.”
The chef, an alumnus of the Center for Culinary Arts in Manila, is a self-proclaimed professional carnivore and self-proclaimed pyromaniac who loves cooking outdoors. According to this certified grill man, “Sausage is my blank canvas. Sausage is not just meat inside a casing. It can be as wild as you want it to be. The chef cites a sisig-inspired wiener he recently came up with as an example. "I've made sisig sausage already. It’s not in the menu but it’s in the deli.” Much like artists, the culinary creations of chefs are dependent on their mood as well, and Gianan can get pretty playful in the kitchen. The sisig sausage is just one proof of that—we'll talk more about that later.
One World Butchers is an original concept that’s part of PYC Foods Corporation, from the same group as One World Deli, Café Fleur, Sawsaw by Sau, and Pardon My French, among others. It opened its doors just last July 2022 and its menu is still a work in progress. For now, the sausage is the star of the show, but the deli stuff and the asador meats deserve to be in the limelight as well.
Start your meal with their version of caesar salad where the heads of romaine lettuce are grilled instead of simply served traditionally uncooked. Every element in this Charred Caesar Salad (P300/solo, P460/sharing) has a special touch to it—bacon made in-house, marinated egg, and salad dressing made from scratch. All of the ingredients come together in this one playful appetizer. Where else have you eaten a salad with a ramen egg where the runny yolk adds a certain richness to the dish? Make sure to get a mouthful of everything for a proper taste—charred lettuce, crispy bacon, salty parmesan cheese, tasty egg, and creamy dressing. Your mom would be proud if you sneak in some greens!
Another must-try starter that’s good for sharing is the Country Style Liver Pâté (P400), potted chicken liver pâté that’s attractively arranged on a wooden board with slices of crostini made by homegrown purveyor the Tattooed Baker, house-made pickled cucumber and onions, and fresh greens. The liver pâté itself is rich and smooth with that right amount of liver-y taste and slightly grainy mouthfeel, but what makes it stand out is that it’s topped with candied garlic and fruits marinated in rum. Pro tip: when you spread some pâté on your bread, be sure to get a piece of the sweet garlic or the fruit to add another flavor dimension. The candied garlic is a revelation—instead of a strong smack of garlic, its unusually sweet taste will surprise your palate. Don’t knock it 'til you’ve tried it—it complements the liver spread well and you would undoubtedly get seconds after your first bite.
Now, on to the meat of the matter, pun intended. You can't go wrong with any of their handcrafted sausages which range from traditional to more playful variations. Anything that you order from the menu has a touch of woody, smoky flavors. If you’re adventurous when it comes to food, then go for the artisanal (P380/sausage; additional P200 per add-on piece) sausages, where you can take your pick from their one-of-a-kind sausage creations that are served with mashed potatoes and grilled cabbage.
On top of the list is Sundried with Cheese, which is what the chef calls his pizza sausage. The idea came to him when he made sausages at home while his parents ordered pizza, and because he couldn’t eat it right away since he has raw meat on his hands, he decided to put the pizza flavors in the sausage. Thus, the sundried tomato with cheese was born. Close your eyes when you bite into it and you can easily conjure images of pizza. It also comes with jus infused with the flavors of pork, chicken, and beef. But if you like it spicy, ask for their 7 Demons Hot Sauce that has seven varieties of chili peppers in it (it’s made in-house like all their other dressings and sauces!); just proceed with caution if you have a low tolerance for spice. Don’t neglect the sides: the skin-on mashed potatoes are starchy, creamy, and done oh-so-well, while the cabbage grilled with butter and garlic will definitely please your palate. You’ll clean up your plate in no time.
Another notable artisanal sausage is the Smokey Hawaiian, which—as you might guess from the name—has pineapple in it. Filipinos generally have a thing for pineapple on savory dishes like pizza and burgers, so this would be a good bet if you’re on the pro-pineapple on pizza camp. Aside from this main ingredient, this particular smoked sausage also has cheddar cheese and bacon stuffed into it. The pineapple flavor isn’t exactly in your face—it has just the right amount that blends well with the salty bacon and cheese. You’ll especially enjoy each porky bite if you add some sweet and spicy Pineapple Express Hot Sauce in it—just be prepared for some heat to creep in your taste buds. Don’t say we didn’t warn you.
The chef also dreams of creating sausages that feature the country’s famous regional dishes. The Sisig Sausage we mentioned earlier is just the start. You won’t find it on the menu (which conveniently doubles as your placemat), but if it’s available in the deli, we highly suggest that you request to have it cooked so you can savor the flavors of this popular Kapampangan creation. Once you slice through it and see its cross-section, you’ll see chunky bits representing the pork mask, liver, and other parts of the hog. It’s plated with pickled onions, calamansi, and aioli topped with crispy onions. It’s best eaten when you squeeze the calamansi all over the sausage and dip each slice into the garlic mayo, and then top it with slices of the pickled onions—you’ll be pleasantly surprised that it does taste like the traditional sisig. It’s a fun way to present sisig to visitors from abroad so they can feast with their eyes as well.
Feel free to order a side of Butter Garlic Confit Rice (P120) if you feel like pairing your sisig sausage with rice (we won’t judge). You just can’t beat the pairing of rice and sisig, whether it’s in sausage form or not.
The restaurant also has other tasty sides like Hand-Cut Fries (P190), thick cut skin-on french fries that are simply done well. These crispy treats are served with a cilantro cream dip and are good to munch on during your meal.
The good thing here is that you can bring these sausages home since they're available in the deli, but there’s nothing like having it at the restaurant since it’s cooked in their asador or grill. “[The] asador grill is unique because you work with charcoal and fire and wood. It’s also a work in progress because every day is a different struggle. It’s a live fire so every day is a different approach,” the chef says, disclosing that the type of wood you use also affects the flavor profile. Beechwood is what they use for the sausages, and they currently use a mix of charcoal and santol wood for the restaurant. “It adds intense smoky flavor to the dish. If you mix charcoal and fresh, dry wood, it gives a much more smoky, outdoor, barbecue-ish feel.”
The menu also has something that’s called flatdogs. If the American hotdog sandwich and Mexican taco had a lovechild then this would be it. In place of the typical hotdog bun is a flatbread that’s sturdy enough to hold all the fillings. In the case of The Argentinian (Choripan) (P380), it’s filled with chorizo, chimichurri, pickled onions, and tomato salsa. The chorizo itself has strong notes of garlic and paprika, and goes well with the freshly made condiments and toppings. The chimichurri exudes freshness from the herbs while the pickled onions and salsa give off a tangy taste. We like the flatbread because it keeps its form and it doesn’t get soggy like the usual hotdog buns; it’s the ideal vehicle to carry the chorizo.
The sausage specialties don’t stop there. Yet another must-try is Our Daily Grind (P500), which is good enough for sharing since it has six pieces of Nürnberger, pork-based German-style sausages that’s seasoned with marjoram. Their serving size is rather decent, much like Western serving sizes. These coarse-ground sausages are the chef’s personal favorite. Gianan used to work with a German butcher way back and considers him as one of the biggest influences in his life. Since then, he developed an intense liking for meats and grills and this has become what he considers one of his comfort foods. These skinny grilled links are served with virgin mashed potatoes and sauerkraut. It’s a real-deal tasting plate that would make you think that you’re eating at some neighborhood spot in Europe.
Wash it all down with their cocktails like the Cucumber Mint, a refreshing blend of muddled cucumber, syrup, lemon, and mint leaves. This would hit the spot on a hot day, and if you prefer it with a splash of alcohol, pick the spiked Naughty (P320) kind instead of the Nice (P250).
Same goes with the Mixed Berries with Thyme If you’re feeling Nice (P280), then the regular fruity blend of blueberry, strawberry, raspberry, peach, lemon and thyme would suit you. It has a good balance of sweetness and acidity that would make you sip some more. Again, if you like it with a buzz, ask the server to make it Naughty (P340).
One World Butchers also has a good selection of beers, wine, and other liquors. It will also soon include meats of the sea in its menu (good news for seafood lovers!), as well as other not-so-known meat cuts and familiar cuts done well. Who knows, the chef might also add more regional-inspired flavors—inasal sausage or Bicol Express sausage, perhaps? One thing’s for sure, expect more hang roast, smoked meats, and even pit-roasted meats in the future. Think pastrami, smoked brisket, and more… It is indeed a carnivore’s sanctuary.
In the meantime, One World Butchers already has holiday cold cuts on display in its deli. It’s lyoner stuffed with chorizo, bacon, mushroom, and olives, and it’s perfect for your DIY charcuterie boards for your upcoming parties at home. Talk about the perfect spot for carnivores and general lovers of food alike to come together and try meats and sausages along with great-tasting sips to boot.
Photos by Majoy Siason
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