IN places where bars and pubs are the forefront of an entire commercial complex, it can become increasingly overwhelming for anyone looking to have a few drinks and eat down-home good food to make a decision. And in such places, even in the company of other competitors, there is that “one” establishment that stands out and reigns supreme. They are bustling with customers, droves of people are walking in and out, and then you step inside and realize, a few hours later, that you have misplaced an entire evening with your companions, which is exactly what you unconsciously wanted. Aside from the atmosphere, it’s the creativity and the luxury of “freedom” that the chefs have with the food that keeps you coming back for more.
LOCATED in the hip and happening spot in Pasig City called Capitol Commons, a diner could pick his or her own experience here. You can either end up tipsy or stuffed or both, thus the name “Tipsy Pig”. The well-lit and spacious tavern reminded me a lot of the places we used to frequent in Los Angeles. It is warm and rustic, a lot of wood and glass outfit the venue. The two-story, open-spaced loft can accommodate private parties on the second floor, and there is al fresco dining covered with a glass ceiling at the back of the restaurant. The intricate and abstract wood designs on the ceiling seamlessly blend the inside and the outdoor spaces. Menu offerings swing from light to robust, a perfect match for their extensive bar selection that consists of local and imported beers, wines and a list of signature brews and cocktails.
Tipsy Pig’s satisfying and hearty dishes is the brainchild of Chef Rainier Barbers, managing partner and executive chef is the brainchild behind. I wanted to create dishes that were familiar to people, yet different and interesting at the same time. For instance, we serve famous Filipino pulutan and other mainstream American favorites, but I played around with them a little bit to create a twist. We use everyday ingredients but combine them in a creative way. The food can be appreciated and accepted by all kinds of palates,” Barbers said.
The Jack and Coke Barbeque Ribs is their take on an American classic. The meat falls off the bone, and the marinade of sweet barbeque sauce and understated whiskey adds so much flavor and character to this dish. All-time Filipino favorites are also present in the menu. A humongous serving of Boneless Crispy Pata is worth all the diet cheats, and a new spin on sisig called Belly Good Sisig Tacos is truly a treat for the taste buds. The Dirty Mexicana Nachos consists of three types of cheese, ground beef and pulled pork, served with jalapenos, pico de gallo and sour cream. Enough said. These are just some of the creative spin-offs to the classics that Chef Barbers and his team have successfully turned into best sellers. My personal favorite is the Rigatoni Pasta with Spicy Shrimp.
Tipsy Pig is at Capitol Commons, Camino Verde Road corner Shaw Boulevard, Barangay Kapitolyo, Pasig City.
ALONG Tuscany’s private estates in McKinley Hill, Bonifacio Global City, is a small establishment that never seems to run out of patrons. Lucky’s Burger and Bar built itself with the simple concept of creating affordable, yet delectable, dishes to cater to the working population and students in their neighborhood. The immediate thought that comes to mind is that Lucky’s can’t meet high expectations because it’s a burger joint in a food-centric environment. Wrong.
First of all, the two-storey venue is very modest in size, but well-designed. There is naturally added character to the wood and glass interiors, which is modern, simple and classy. Even at the awkwardly early dinner hour, or 5 p.m. on a Monday evening, the joint was jammed with loyal patrons waiting for a table. And it only got busier as the hours passed.
Managing partner and corporate chef, Jean Pierre Montenegro, was able to accomplish creating the simplest and most familiar dishes and turning them into culinary delights. From the way the food is plated (then meticulously presented on wooden chopping boards bearing the Lucky’s insignia) to its ingredients and preparation method, it most certainly trumps the mediocre expectation I had when I walked in. And, for the quality of dishes they serve, the price points seem very tongue-in-cheek. And I don’t mean kobe beef and foie gras the burgers and the rest of Lucky’s best-selling dishes are straightforward, delicious and very affordable.
The Siegel burger consisted of a 1/3-lb. beef patty that was well-ground and juicy. It helped that it was cooked correctly and well-seasoned. It’s topped with crispy onion rings and is oozing with Lucky’s signature barbeque sauce. The Lucky Chops, which is a sous vide pork chop drizzled with walnut mustard butter, was out of this world. I am not a fan of pork, but this dish is an exception. Another popular item on the menu is the Crispy Bacon and Egg, which brings new meaning to Baconsilog. It is made of breaded lean bacon strips, accompanied by a sous vide egg and a bowl of garlic fried rice.
“It’s definitely a challenge to compete with so many other restaurants operating around us. But we found that sticking to our concept is the reason we are gaining loyal patrons and the follow through of referrals. First, we really want to give people comfort food, good food, without breaking the bank. Second, consistently serving quality and well-made dishes is how we intend to keep our customers satisfied every single time they visit,” Montenegro said.
Lucky’s Burger and Bar has been open for only a couple of months and is already creating a buzz in the neighborhood. They have a ‘buy one, take one’ promo on cocktails during happy hour. They are also focused on further developing their bar list.
Margarita Medrano-Tupaz