Have a Coke and a smile
The “real thing” was absolutely off-limits when we were minors. So during parties, we poured Coca-Cola into shot glasses and had drinking parties with guests of similar ages. It was a heady feeling. True, the original formula of Dr. John Smith Pemberton that called for five ounces of coca leaf per gallon of syrup was altered so that the stimulant had long been removed from the drink. Nevertheless, to be able to down as much Coke as we wanted left an intoxicating feeling of freedom.
“Too much of it can’t be bad,” we argued with our grandmother, who strictly rationed our cola/soda consumption. “The song in the commercial even says: ‘I’d like to buy the world a Coke.’” But to our consternation, her decree always prevailed. To get around the rules, we squirreled away bottles of cola whenever we had the chance. We hid these in unlikely places such as at the very bottom of the sock/ pajama/ underwear drawers, or inside our mother’s hoard of expensive leather bags where they would not be found. And thus, we managed to get our fix long after the parties were done. That is, until our stash ran out.
Fall-off-the-bone: Baby back ribs with a Coca-Cola BBQ sauce Our happy adventures with the drink continued into college. This was a somewhat wild period; what my sister Grace, now the college professor, likes to describe as a time “when we were teeter-tottering on the brink of delinquency.” Coke was the preferred mix for the copious amounts of rum that we guzzled with friends at the parking lot in between classes. The school officials most likely knew what we were up to but fortunately, those were more liberal times.
Upon hearing all this, you will perhaps understand why visiting a Coke-themed diner was cause for some anticipation and excitement. While it is true that one of the privileges of being a food writer is that the top chefs put their “best food forward” when we visit, part of the thrill is discovering that a new restaurant elicits positive associations. As you might have already guessed, Coke does that for me.
It was easy enough to distinguish The Real Thing Diner because of its red and white colors. One would not miss the bottle-shaped display cabinet filled with Coke memorabilia at the entrance, and more shelves with Coca-Cola collectibles are built into the restaurant’s walls. There was a bright red cola dispenser at the counter that caught our eye, while a tall, slim working chiller that was once distributed by the company is surely an item that Coke collectors will covet.
Childhood classic: The Coke float “What is the oldest item on display?” we asked restaurant owner KV Golamco. He pointed out a Coke bottle, circa 1942, on a shelf. He relates that the Coke memorabilia- collecting bug bit him after six years of working for the soft drink company. “The items displayed at the diner are only part of the entire inventory,” he said. “Nobody gets to enjoy the collection and we were thinking of going into business anyway, so we decided to put some items here.”
Swap meets for Coca-Cola memorabilia collectors are held at the store.
“We wanted to be unique,” added restaurant co-owner Noelle Cassandra. “The menu is still a work in progress.” She is a classically trained harpist with a bachelor’s degree in music from the University of British Columbia, and has a couple of music albums to her name. She was also busy taking orders and being the gracious hostess to restaurant diners on the night of our visit.
Both restaurant owners believe in a hands-on approach to running their diner. “We did the R&D on the food ourselves,” Noelle continues. They’ve taken the challenge a step further by incorporating Coke and other beverages distributed by the Coca-Cola Company in the food and drinks. “Uh-oh,” we thought to ourselves. “Will everything end up cloyingly sweet? Thankfully, our fears were unfounded.
A bottle-shaped cabinet displays Coca-Cola collectibles. What did we try? The usual Coke float was an option, but we gladly sampled the Cinnamon Snifter, a blend of Coca-Cola, Sarsi, cinnamon and vanilla ice cream. Coffee lovers might prefer the Coca-Cola brew (with Coca-Cola, Sarsi and coffee); and during the upcoming holiday season, the Coca-Cola eggnog will be a nice non- alcoholic alternative to the usual brandy- or whiskey-infused yuletide drink.
We had Sarsi wings, the diner’s version of Buffalo wings; Coca-Cola seafood jambalaya topped with prawns and fillets of fish; and Coca-Cola baby back ribs, fall-off-the-bone tender and glazed with the diner’s signature Coca-Cola barbecue sauce. For dessert we had Choc a la Mode, a warm chocolate cake served with vanilla ice cream, and a lovely warm Swedish apple pie whimsically named Happily Appley that was also topped with a scoop of vanilla ice cream.
The verdict? Granted, The Real Thing Diner is not the best restaurant to visit if you suffer from diabetes or are watching your weight. Neither is it the place to get a gourmet meal. But it is a nice, convenient place for families and friends to relax, enjoy each other’s company, and share a good meal.
As a food writer, a quote constantly stays in my mind. It goes, “Everything is about food and hunger, whether it is hunger for the body or hunger for the soul.” A Coke-themed diner satisfies my hankering for remembering simpler, more innocent and happy times. The respite is good for my soul.
Happily Appley: A warm, freshly baked Swedish apple pie topped with vanilla ice cream * * *
The Real Thing Diner is at the 2nd Level, Il Terrazzo, 305 Tomas Morato cor. Scout Madrinan, Nrgay South Triangle, Quezon City. For more information, visit www.therealthingdiner.com or call 352-4320.
