Gourdo’s — A whole new concept in pleasurable dining

It all started one late Friday evening, when most of the restaurants at the Fort were starting to close for the night. Some still had diners enjoying their desserts or coffee, but they were not accepting new patrons for the night. It was, after all, 9:30 in the evening. My wife and I were starved, and we were not going to settle for bar food, we wanted a good hot meal, a full one. We chanced upon Gourdo’s, at that time unfamiliar to me but a place Babes was excited to find open. Apparently, she knew about the kitchen stuff Gourdo’s is getting known for, but that’s another story. We were lucky to get in – the group that came in about 15 minutes after us were politely told that last order was several minutes ago, and so sorry, they couldn’t accommodate the group anymore.

Browsing through the extensive menu, we were delighted to find a fine-dining outlet open at that time – a perfect answer for the hunger pangs that were getting persistently clamoring for deliverance. I settled for the baby back ribs and Babes, prudently reading well beyond the dish’s name, asked for the pork chop. I remember raising an eyebrow at the choice – a simple pork chop, in a place like this?

Well, as usual, she made the better choice. While the ribs were fine, tender and with a sweetish barbecue sauce like all baby back ribs are expected to be, I found myself crossing over to my wife’s plate, which, from initial appearance alone, looked more appetizing and definitely a heftier serving. The chop was huge, a full serving of tender white meat, bathed in an interesting sauce that did not overpower the meat. It had a hint of herbs, was lighter than most gravy-based sauces. The bone extended almost beyond the plate, presenting an excellent plate of a big dinner for a big appetite. It also rested on a mound of creamy mashed potatoes in lieu of rice. It was a perfect combination – a slice of meat with a forkful of potatoes was the way to go. It was at this point that I made a firm mental resolve – I have to come back, and come back soon, and order the giant pork chop with the delectable sauce and creamy mashed potatoes.

Dessert was good, and coffee was just as good, but I can’t even remember what we had that night. I must have been so focused on the pork chop.

Well, the opportunity for a go at that pork chop came on the last weekend of the Auto Focus Automobile and Motorcycle of the Year – People’s Choice Awards Grand Display at the Fort. Charmaine Canillas, top honcho of Petron Corporation for advertising and promotions was there with her family, so together with my partner and co-host on the TV show Motoring Today (Sundays, 4 p.m., Sports Plus Channel), Pocholo Ramirez, we set off for, where else, Gourdo’s. This time, I was determined to have a full chop to myself.

It did not disappoint, of course. The days of waiting and salivating paid off, and I enjoyed a full plate of delectable pork chop, wiping off the last morsel of potato and cleaning off the bone. This dish comes highly recommended!

The story does not stop there. Last Sunday, we drove off in search of a good Sunday lunch. A family of foodies, and not the very least embarrassed to admit it, we found ourselves at the Fort again. On some days we end up at Rockwell, on some days at the Glorietta or Podium, or in Alabang. That particular Sunday was Fort day again for us. Since the kids have not tried out Gourdo’s, we enthusiastically endorsed the idea to them, hotly suggesting the pork chops again. We won them over of course with our persuasive sales talk, so Gourdo’s it was once again.

For the four of us, we had three orders of pork chop, one order of the four-cheese pizza, which my son insisted on having, a small platter of fried mozzarella with anchovies (it was really small – just four pieces of mozzarella rolls, but tasted really well), and a plate of the alio olli pasta. This plate of pasta is how I like my pasta – done in olive oil with no tomato sauce. It was gently flavored with anchoview, whole roasted melt-in-the-month garlic