NuVo: When good food and fine wine mix

NuVo has all the things that gourmets look for when dining out: value for money, world-class service, and a cuisine that will excite their palates. Elegant yet simple, NuVo boasts one of the best menus in Manila, a repertoire of the classic and innovative.

It’s truly NuVo, this uncanny ability to mesh ingredients and make them work together without going over the top. This dedication and mastery have produced signature dishes such as the Sopa de Mariscos, stewed seafood with creamy tomato soup enhanced with Pernod; pan-fried goose liver with calvados jus, caramelized apple and mango balls; and by far the best peppered steak fillet with potato gratin in town! The texture, quality, and flavors of these three dishes were exceptional with the foie gras, a caramelized exterior, and melt-in-the-mouth interior. The peppered steak was so tender it was like cutting soft butter — a work of art by Filipino chef Rod Sapio, whom I congratulated after my meal. Another personal favorite is the grilled sea bass with caramelized asparagus.

Here, the delicious food is enhanced with the excellent wine. There’s a  rich selection of  premium wines from all over the world, enticing diners to savor every bite of delicious food with a sip of fine wine. 

For dessert, treat yourself to the NuVo panna cotta or triple chocolate mousse or chocolate chips ala mode, all of which I highly recommend.

On the second floor is a lounge bar. Its chic decor is reminiscent of the famed Hotel Costes in Paris, France, where the seats are comfortable and the ambience so relaxing it’s like listening to music in the confines of your home. Touted by many as the place to be, the NuVo lounge has spared no expense in using sleek, modern  furniture.

For serious food lovers, NuVo is the place. And Louie Ysmael and his group continue to take culinary creativity to new heights. Everything on the menu is a must-try, a gourmet extravaganza.

Nu Vo is located at the ground floor of Greenbelt 2 and is open for dinner every day except Sunday. For reservations, call 757-3698 or 99 or 813-6978.

Pan Fried Goose Liver in Calvados Sauce

100 g. goose liver

1 tbsp. calvados liquor

1 tsp. butter

2 pcs. apple tourney

3 pcs. mango balls

2 tsp. honey

1 Tbsp. brown sauce.

In a very hot pan, fry the goose liver in its own oil.

Using a separate small pan, saute the apple tourney and mango balls; add honey, and then caramelize. Add calvados and brown sauce. Reduce to achieve enough thickness. Serve pan-fried goose liver on top of mashed potato. Pour the sauce over.