WEEKEND TURNS 1
One could make a daily habit of going to the Weekend for sumptuous food Offering includes beef, seafood and unique food items like buffalo cauliflower, so offal
Cebu’s new favorite kitchen and taproom recently turned one. The brainchild of Jan Rodriguez and business partners Jay Alba, Jon Louis Yu and Edward Mellana, Weekend was created and named as such to evoke the feeling of a weekend—the days of the week that people look forward to.
Since day one, Weekend has been serving its favorite mainstays such as the Weekend ribeye steak and the Fat Bastard, along with other popular dishes like the Angus beef kebab, swined chicken, the Jupiter’s acorn salad, fish and chips, big mussels, buffalo chicken wings, kalamari, buffalo cauliflower and so offal.
In the last year, it has also introduced new dishes such as the Salmon Sez, a slab of pan-seared Norwegian salmon on a bed of qui- noa; Fireburd, a specially spiced roasted chicken on a bed of cauliflower puree, served with baked potatoes, and foie gras sisig.
In celebration of its one-year anniversary, Weekend will be coming up with a brand new burger, the Caveman—pure Angus beef topped with smoked provolone, smoked mozzarella, housed ill pickles, fried onions, slaw and roast bone marrow, alongside smoked mac and cheese.
Weekend is also known for its 16-tap draft system featuring beers from some of the country’s best breweries. The first of its kind outside Luzon, it uses a carbon dioxide and nitrogen gas mixer, with all kegs stored in a walk-in chiller to maintain the perfect pouring temperature.
Further setting it apart from similar establishments is its distinct line of spirits and liqueurs, having the biggest selection of premium gin, a well-rated single malt whiskey and bourbon whisky collection, rum and mezcal.
At Weekend, every day feels like the weekend.