Good eats, new finds

It’s been a while since we featured new restaurant finds here. We’ve been so busy with business that we haven’t allotted time and space for our other addiction-food. But not to worry, we haven’t shed the passion. The family still relishes our good Sunday lunches (or dinners, if time does not permit). 

We discovered great new finds that have become new family favorites. So here they are.

La Maisson in Greenbelt 5. This may be an old familiar restaurant to many, but it’s under new management now, and it’s worth re-discovering. Their new chef, Jack Luspo who hails from Cebu like the owners, the Torres family, knows what he wants creates from sheer inspiration. He has totally changed the concept of good eating; allowing the diners to enjoy the natural fresh flavors, minus the toxic artificial enhancers, and prepares everything from scratch.

His Ceviche, for instance, is based on the Russian tradition of eating raw fish. The very fresh fish is marinated in good Russian Vodka, mixed with a lot of spices, and served with a cocktail beer. The pickled taste of course goes well with the excellent beer or Vodka for that matter which serves to cleanse the palate after every mouthful.

The Herring Pate is beautiful on the palate, the smoky flavor blending well with the spices. Best taken with Melba toast and a crisp white wine. For the light eaters, they have sandwiches which come in hefty sizes, so share. They have the Grilled Chicken Supreme with a plateful of fried potato wedges, not your traditional French fries, and organic lettuce. The chicken is marinated for 24 hours, would you believe, beautifully grilled outside but still juicy inside. The Crab Sandwich uses the more affordable Kani because fresh crab is too expensive and is served with grilled shitake mushrooms, shredded carrots and baby cucumber. One has a choice of the Asian dressing to go with it which is flavored with ginger and coriander in a light vinaigrette, or the refreshing French variety which is raspberry vinaigrette. Or try the Grilled Vegetarian Sandwich with grilled eggplants, tomatoes, onions, shitake mushrooms and flavored with a reduction of balsamic vinegar reduction.

For their main courses: the Prawn Thermidore has king-sized prawns, grilled and baked. Their Steamed White Fish is a healthy choice, served with wild mushrooms and vegetable gratin. However, you can’t resist the whipped butter with fennel sauce, drizzled over the succulent fillets, a creation inspired by Normandy, according to Chef Jack. And of course, the house best seller, the Baby Back Ribs served barkada-style, meaning it comes in a huge serving, good for 4-6 people. The ribs are marinated for some three hours, roasted slowly in their own barbecue sauce until the bone falls off the meat. Yum!

Zuni Restaurant

Since we’re still in the Greenbelt 5 area, let’s saunter over to another great find, the Zuni Restaurant. The restaurant is owned by the Prassad family, and this is only their second foray into the business. Their first, Duo Steakhouse and Wine Bar is at the Serendra, by the Fort. Don’t worry; we checked it out too, so read on.

The unique name, according to Kevin, the young restaurateur who, owns and runs the place together with his family, means graciousness and hospitality. It comes from a Native American tribe found in New Mexico and Mexico, and they have decided to adopt this theme at Zuni.

Opened in Dec. of 2007 only, the place has cultivated its own faithful clientele who relish the Continental Mediterranean cuisine. They obviously picked out the best in Italian, French, etc. and picked out the best wines to go with their entrees, for Zuni is known just as well for their great bar selections. When I was last there, the restaurant’s very amiable Operations Manager Andy Atienza gave me a great Red to go with my excellent Wagyu steak which was nicely marbled and grilled perfectly. Andy says that they have loyal patronage from expats who normally go for the Cabernets, while Pinoys enjoy more the Merlots and the Chardonnays.

The in-house Chef, Dick Lazona enticed us with his new creations: the Blackened Tuna Sashimi flavored lightly with sesame oil and served with a mango-tomato relish and vegetables. 

For salad: the Marinated Salmon with Tiger Prawns and served with their signature creamy balsamic dressing comes recommended because it is hefty yet light. A meal in one actually, but for the light eater, it can be shared.

For their main courses: For fish lovers, there is the Medallion of Sole, the fillets served with tiger prawns again on a bed of angel hair pasta with agli olio (just garlic and olive oil) and lightly flavored with that prized Mediterranean spice, the pricey Saffron. Light but flavorful. For meat lovers, there is the trusty Filet Mignon, a huge portion of US beef tenderloin wrapped in bacon.

Andy explains that they do not compromise as far as their meat choices are concerned. They go for the Black Grade, one notch lower than the Silver Grade which is tops in US grading. Actually, because they are sister companies, Zuni and Duo share the same top executives but offer different choices in their menus. Comes now Duo.

Duo Restaurant

Located at the Serendra, Duo is the family’s flagship restaurant. It’s been around for some three years now, and their Continental cuisine is a rave among The Fort regulars. As the name conjures, their trademark is Combination. It could mean a combination of great food and great wine, or a combination of good food and great service, or simply a combination of two great menu selections in one plate.

There’s the Steak & Foi s Gras a sinfully lavish dish, and the Steak & Calamares duet, a unique take on the popular surf and turf. Their signature salad is the Duo Salad with Tiger Prawns, Shitaake mushrooms, and escargot with mesclun greens and grilled asparagus in a creamy balsamic dressing. They also have the Prawns & Salmon Salad which can be very filling on its own.

For entrees, they have the Chilean Sea Bass, Roasted Lapulapu with Prosciutto (a best seller), the Wagyu and Rib-eye steaks.

To wrap up a lovely meal, the sugar-free French Gateau with almonds and mango-raspberry.

Bon apetit!

A Personal Note

Glad to hear the good Mayor of Paranaque Jun Bernabe is recovering nicely from his heart surgery and is back at home, according to his son Benjo. I wanted to call him after the surgery but decided against it as I know complete rest is prescribed for procedures like this. Anyway, his constituents, who must have stormed heaven’s gates for his immediate recovery, are as happy to have the mayor back in fighting form.

Mabuhay!!! Be proud to be a Filipino.

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