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    LET'S EAT Feb. 2014

    YAMATO COMMUNE BLACK OL IVE RAMBLA

    FEB. 2014 ISSUE NO. 09

    THE LOVE ISSUE

    LET'S EAT

  • WHAT 'S INS IDEFEB 20 14 ISSUE NO . 9

    06BLACK OLIVE

    09RAMBLA

    13COMMUNE

    16YAMATO

  • Super Sweet Treats in SM Sta. Mesa

    Smitten DessertsUpper Ground Floor

    0915-5365330

    You can never go wrong with Maxs baked goodies, whether cakes, ensaymada or its signature caramel bar.

    Sweeten up your date with decadent cupcakes and cookies in such flavors as Pastillas, Banoffee and Red Velvet.

    Get creative in showing your love with a bevy of baked treats with a unique Korean twist.

    Gift your loved one with Brownies Unlimiteds classic and assorted brownies.

    A favorite among Pinoys, Goldilocks has upped the ante with its ever-growing selection of sweet delights.

    In whatever special occasion, always say it sweeter with a Red Ribbon cake or a box of pastries.

    With many wonderful flavors, GoNuts Donuts has remained a favorite among sweethearts with a sweet tooth.

    Cool down with Dairy Queens Blizzard or Dilly Bar, which also comes in an endearing heart-shaped version.

    Express your love the sweetest way possible with this array of decadent desserts from some of the best bakeries and dessert outlets.

    Mr. Park's Bread and CakeLower Ground Floor

    478-1406

    Brownies UnlimitedUpper Ground Floor

    882-0176 to 79

    Maxs BakeshopThird Floor

    713-5134 / 715-0558

    GoldilocksUpper Ground Floor716-1212 / 716-0650

    Red RibbonUpper Ground Floor

    716-1081

    Gonuts DonutsSecond Floor

    896-8371

    Dairy QueenUpper Ground Floor

    516-3358

    For inquiries, call 715-0681 www.facebook.com/SMCityStaMesa @smcitystamesa

  • FERNANDO MIGUEL BELMONTEPublisher

    DON JAUCIANManaging Editor

    THYSZ ESTRADAEditorial Associate

    PATRICK DIOKNOArt Director

    SPANKY HIZON ENRIQUEZWriter

    GABBY CANTEROPhotographer

    LUCIEN DY TIOCOHead of Sales & Marketing

    ANNALYN DELGADOEditorial Assistant

    Golden Letter Publishing,1497 E. Rodriguez Ave., Quezon City

    For inquiries, call 5277901 local 132 or email letseat062013@gmail.com

    Generally, there are two kinds of people on Valentines Day: those who are having the time of their lives with their significant others or those who are miserable because they dont have a significant other to spend the holiday with. As Jim Carreys character said in Eternal Sunshine of the Spotless Mindone of the best romantic films of the last decade Today is a holiday invented by greeting card companies to make people feel like crap. If you consider this nugget of wisdom, you might consider it as truth, what with all the required purchase of roses, chocolates, and other last minute gifts. But us here at Lets Eat, we would like to think Valentines Day as a holiday made to celebrate love with good food.

    Weve scoured the battlefield with three new restaurants worth checking out, not only because of their date factor, but because of their potential to make this night memorable because of the excellent food. Enter Rambla in Rockwell, Black Olive in Capitol Commons, and Commune in Makati. And to cap the sweet night off, theres Yamato for some sugarydelights.

    Let us know how your date went! Connect with us through our Facebook, LetsEatPhilStar or tag us on Instagram at @lets_eat_magazine.

    ED ITOR 'S LETTER

    Strawberry Shortcake from YamatoPhoto by GABBY CANTERO

    ON THE COVER

    THE LOVE ISSUE

    LET'S EAT

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    LET'S EAT Feb. 2014

    T H E A F T E R H O U R SBY SPANKY HIZON ENRIQUEZ PHOTOS BY GABBY CANTERO

    Black Olive offers a new way to let loose

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    LET'S EAT Feb. 2014

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    Imagine this: its 1:20 A.M. on a Tuesday, youve just worked overtime til the wee small hours after a hellish start to the week, and

    youre craving for a rich risotto verde with a perfectly seared salmon fillet topped by a pink salmon tartare. Or this: 3:45 A.M. on a Saturday,

    a long night of partyings journey into day, and youre yearning for the most dramatic of ebi tempuras: squid ink battered prawns, jet black and coral tipped, with a sweet-spicy jalapeno honey aioli on the side. Theres only one place that can satisfy all these hankerings during

    those dark witching hoursthe aptly named Black Olive on Capitol Commons. Pasigs newest residential and commercial district is home to a most promising new restaurant, the latest offspring of one of the countrys most exciting culinary talents, CarloMiguel.

    Chef Carlo, who became popular throughout Asia thanks to his second place finish in The Biggest Loser, is now more famous for his enviable track record of running very successful establishments, among them: Sala, Opus, Publiko, and the Draft Gastropubs. Carlo lost

    49 kilograms during his time on the reality show, and it changed his life: the man now runs marathons. Im afraid that his restaurants may change my life too if I dined in them every day and every night. Id probably add a hundred pounds to my frame; The Biggest Gainer. Black Olive isnt just a night time destination. It opens for business at eleven every morning, Monday to Sunday, and its rapidly gained a loyal fan base, and not just from residents of the area. Many from Makati and Quezon City brave the perpetual traffic crawl on EDSA and C-5 to partake of the chef-patrons cutting-edge interpretations of Mediterranean cuisine. Im a big fan myself, but I admit, I also frequent the restaurant not just to dine, but more often than not, to drink.

    A line-up of eight invigorating European cervezas is offered fresh off the kegs at the Cerveceria. Four different Paulaner brews plus Chimay, Hoegaarden, Becks, and my darling, Stella Artois. All the beers, burnished browns and gleaming golds, passing through perma-frost pipes to ensure sublime ice cold temperatures as they flow through the taps and into the frosted, chilled, wide-mouthed pint glasses. For those who want something stronger, arrays of high-end spirits are proudly arranged above the bar. All the Johnnies, a full range of Patrons, Absoluts and Russian Standards. A most impressive selection.

    The food, too is even more impressive. Tapas are divided into cold or hot selections, available as small plates, or family style platters. The classics, all present and accounted for: gazpacho, chorizos, calamari, gambas, grilled sardines,

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    LET'S EAT Feb. 2014

    Black Olive is located at Unit R3A&B, Capitol Commons Park Meralco Ave. corner Shaw Blvd., Ortigas Center, Pasig Metro Manila, Philippines; (0926) 673-0726, (+632) 633-2071

    HEALTHY OPT IONS

    Involtini of grilled eggplant, roast tomato, feta cheese, and black olives

    Grilled tuna belly, mojo crudo, mesculin greens, lemon, Roast bacalao fillet,

    Seafood Fritto Misto

    PR ICE RANGE

    *selected

    MAINS P395 (Grilled tuna belly) to P1530 (Grilled US Angus beef)

    PLATES FOR SHARING P405 (Vegetable Fritters) to P770 (Antipasti platter)

    BURGERS AND WRAPS P330 (Chicken kebab and Pork kebab) to P490 (The

    Italian Burger)BRICK OVEN PIZZAS P390 (Pepperoni & mozzarella) to P530 (Bacon, beef, chorizo,

    coppa ham, chicken lemon & pecorino)PASTAS, PAELLAS, AND RISOTTO P280 (Spaghetti) to P635 (Black Olive

    Paella and Paella Negra)SINGLE MALT P1500 (Dewars White

    Label per bottle; P120 per shot) to P8500 (Aberfeldy 21 years per bottle)

    VODKA P1500 (Russian Standard Original per bottle) to P7100 (Crystal

    Head Vodka)GIN P2200 (Bombay Sapphire) to P5500

    (Hendricks Gin)WHISKEY P1800 (Ballantine Finest) to

    P10,600 (JW Double Black)

    T IPS

    1. Black Olive is almost always full every weekends. Guests can reserve tables

    until 8 P.M.2. Draft beers go with everything in the

    menu so drink away (in moderation, of course)

    3. Ask for the Special Valentines Day Menu (P2000)

    blackoliveph blackoliveph blackoliveph

    1 Cheese platter2 Oyster mushroom salad3 Roast bacalao4 Baked mussels

    and of course, marinated black olives. An outstanding Bacalao dish, not flaked, but roasted as a whole fillet. Smoky and briny, the inherent saltiness of the fish, offset by a sweet potato mash.

    Among the new Med mainstays, Manchego cheese, paired with figs and drizzled with a syrupy balsamico, is a cant-miss starter. Its presented on an elaborate platter along with gorgonzola sprinkled with truffle honey, and fried mozzarella complemented by an olive caponata. Salty, sweet, sour, nutty, and creamy notes, bouncing off each other, combining and recombining; every bite, playfully different from the onebefore.

    The flavors of spring, sunshine, and the sea: fresh New Zealand mussels available two ways. Braised in white wine and served with lightly toasted baguettes, the better to soak up the savory drippings with. Baked, with a topping of black olive salsa, cheese, and generous bits of crumbledbacon.

    Noon, evening, or even at dawn, whatever the time of day or whenever thirst and hunger strike, Black Olive is a guaranteed crowd pleaser. And from personal experience, I know youll always want to order just one more round before you go.

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    LET'S EAT Feb. 2014

    M E A N S T R E E T SBY SPANKY HIZON ENRIQUEZ PHOTOS BY GABBY CANTERO

    Let your tastebuds walk the famed Barcelona street at Rambla

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    LET'S EAT Feb. 2014

    Leaning into the afternoons, I cast my sad nets towards your oceanic eyes. Oh, Pablo Neruda, you kill with every line of your

    poetry. Like the legendary poet, I believe that the most romantic p