Possibly the only restaurant in its neighbourhood with a good bar, this restaurant helmed by the chef Tom Hines offers topnotch gin and tonics as well as other cocktails by the resident mixologist. There are a few good hits on the menu, too. A live band plays popular tunes nightly.
Quite a good dinner and after-dinner crowd even on weeknights and more so, on weekends. Best to call ahead for reservations. The deli offers a variety of meats and cheeses. The charcuterie platter is a highly recommended starter. The extensive menu tries to please a wider palate but options aside, focus on ordering the oven-roasted Angus grain-fed John Dee’s tomahawk steak, succulent pork chops, and pastas.
Tomahawk pork chop PHP 1,500-1,999 PER PERSON PHP 500 (WINE)
Oven-roasted Angus grain-fed