CHECK IT OUT: ’Cue at Bonifacio High Street Central

’Cue’s cuisine is Southern comfort, personified.

’Cue
Space NELG 105, Lower Ground Floor, Bonifacio High Street Central, Bonifacio Global City
Tel. No. (0917) 899-2283
Open daily from 11:30 a.m. to 3 p.m.; 6 p.m. to 11 p.m.

 

’Cue cues up some mightily meaty dishes. Click for more.

 

(SPOT.ph) It would be easy to dismiss ’Cue as yet another new restaurant catering to the comfort food fad, but then that would be a mistake. Drawing its inspiration from the Dixie states, ’Cue marries American southern fare with a few local twists, and dining here reminds us of how gratifying restaurants that are privately owned and personally managed can be.

 

"There were two restaurants in Brooklyn that I would cross the bridge for when I was studying in NYC," shares co-owner Abba Napa. "They both happened to be southern inspired and they reminded me that every food culture has so much depth to it, if you are willing to dig deeper. American fare is not solely about burgers, fries and pizzas."

 

’Cue’s menu reveals a host of mouthwatering and appetizing starters like the Fried Buttermilk Wings (P355), coated with a sweet maple-pepper glaze, and the Bone Marrow and Steak Tacos (P485), served with flour tortillas, roasted corn salsa and sweet and spicy salsa verde.

 

A range of sandwiches, aptly called Odds & Ends, offers a selection of specialty sandwiches served with thickly cut sweet potato fries. Flavorful and overloaded, the House-Made Pulled Pork Sandwich (P310), made from slowly smoked meat, is slathered with BBQ sauce and served up on a hamburger bun, then topped with tangy dilled pickles and onions. Quickly becoming a contender for one of the best burgers in the city is the House Burger (P395). A three-ounce house-blended double patty is served with two types of cheddar cheese and is then served with a ranch dressing on a grilled bun.

 

Off the chopping board and good for sharing are the Baby Back Ribs, available in a half (P645) or full slab (P1185) and prepared to your liking with a choice of a "wet" or "dry" rub. Other meaty must-tries are the Lamb Ribs (P680), slow baked and slightly charred, and the King Henry-Cut Pork Chop (P625), pan-grilled in a Dijon butter glaze. But if it is the ultimate carnivore’s platter you seek, look no further. A Li’l Feast (P1785), is a meat selection of mammoth proportions. Tender, smoky and luscious, this is a tasting of beef belly slices, lamb ribs, baby back pork ribs and half a roasted chicken easily shared by two to three diners.

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From the ribs to the beef belly, the mouthwatering meat needs only the gentlest of coaxing to fall off the bones. The barbecue is best enjoyed with some terrific sides like the Crisp Onion Strings (P55), the Oven-Roasted Broccoli and Cauliflower Creamed Casserole (P115), the Bacon Jalapeno Cornbread (P95) and ’Cue’s very own Chili Monggo (P125).



While for many, ’Cue’s culinary attractions are all about the meat and the sauces, there is enough here to keep any vegetarian or pescatarian happily satisfied, like The Southern Greens (P215 half/P355 whole) or the Fish Tacos (P385). Dessert choices are limited, but the Caramel Pecan Cheesecake (P235) and the Chocolate Chip Cookie Cake (P225) that are currently on offer satisfy a sweet tooth in spades. After all, as Napa says, "There’s so much more to [’Cue] than just ribs."

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