CHECK IT OUT: Blackwood Bistro at The Piazza at Venice
A new dining and after-hours spot opens in Taguig.
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105-106 The Piazza at Venice
Mckinley Hill, Taguig City
Tel. No. 659-4409
Open from 11:30 a.m. to 11 p.m.
"We’re the only spot in Manila that serves Buffalo Crab Claws," said Blackwood Bistro chef and co-owner Jun Jun de Ocampo. Since they opened on July 1, the dish has been a consistent bestseller. Blackwood’s Buffalo Crab Claws (P395) are cooked buffalo wings-style and served with Bleu cheese dip and chili sauce. The juicy, soft, and spicy crab meat is the perfect lunch appetizer or bar chow to go with after-office drinks.
The bistro, located at The Piazza at Venice in Taguig City, offers well thought-out dishes with several soups, appetizers, pasta dishes, burgers, steaks, main courses, as well as dessert picks. Nick Camcam and businessman Bobby Eduardo join de Ocampo in this new restaurant venture. All three have worked in various restaurants and hotels before.
"When people ask us what kind of cuisine we serve, we just like to say it’s ’natural food.’ Everything is natural. We make everything from scratch--the stocks, the sauces, even the pasta. We source the best local ingredients as much as we can," shared de Ocampo.
He added that Blackwood also refers to the acacia tree in Australia. "It connotes patience, perseverance and new life, things that we aspire for, hence the name Blackwood Bistro," he explained.
The interiors, dressed up in muted grays and wood, provide a backdrop to the laid-back yet quietly sophisticated and cozy dining space. First-time diners shouldn’t miss the Tomato Caprese Salad (P395), a light and tasty serving of greens with miniature lettuce with four kinds of tomatoes, drizzled with roasted onion vinaigrette and sherry vinegar.
Crab lovers will like the Crab Cakes Benedict (P395), pure crab cakes made without extenders and served with an egg-based cream that adds zings to the cakes which are breaded and fried just right.
If you are looking for a heftier dish that screams comfort food, get the Pan-Fried Chicken (P450), a big platter with two pieces of quarter chicken pieces marinated in their special Blackwood spice, poached in butter and olive oil and is served a red wine sauce, with creamy mashed potatoes and truffle-scented scrambled eggs on the side. Even the French beans sauteed with bacon pieces are sure to disappear from the plate.
De Ocampo related, "There was a guy who finished three orders of the pan-fried chicken when he was here for several hours. He liked it that much."
Then, you can finish off your meal with the Duet Sorbet (P195) or Chocolate for the Curious (P225).
"You can also come here for late dinner," added de Ocampo. "We have an after-hours menu for those looking for spots where they can eat when all the other places are closed."
Photographs by Trixie Zabal.