TIMELESS APPEAL, CUISINE AT THE ‘SENTRO OF IT ALL’
When its first branch opened in 2002, it immediately made waves and became a favored destination of many foodies.
Since then, Sentro 1771 has become the top-of-mind choice of every balikbayan craving for an authentic Pinoy fare or practically anyone wanting to simply indulge in good ol’ home cooked meals served with a flair.
Sentro 1771 even goes as far as being recognized as the pioneer in Modern Filipino cuisine for it has, in a way, revolutionized and reinvented many familiar local favorites like Corned Beef Sinigang.
“Sentro 1771 is a modern Filipino restaurant from the 1771 Group, which also introduced Chateau in Greenbelt 5, Flatiron in Uptown Mall, and Cafe in El Pueblo with branches in Greenbelt 3, Capitol Commons and its latest branch in Uptown Mall,” said Fully Built senior interior designer Cathy Malvar.
Sentro’s latest branch, which has a floor area of 200 sqm, is located at the Uptown Mall. It can accommodate up to 80 persons in its main dining area, while its function room (which Sentro shares with Flatiron) can meanwhile hold a maximum of 30 guests.
Timeless appeal
Sentro 1771, however, is not just about whetting one’s appetite and satisfying even the most discerning palate.
What further makes it a preferred destination is the fact that it has managed to make every dining experience truly unique by ensuring that each branch will carry a distinc vibe and design that would appeal to its diners.
“At Sentro, we like to create a different yet common experience in every restaurant we put up. We design every restaurant based on the moment and location, with love for food and timeless appeal in mind. Every restaurant has its own look but similar traits like the presence of wood, local materials, and modern touches are present in all,” Malvar explained.
For its newly opened branch in Uptown Mall, Malvar and Fully Built junior interior designer Anna Villarta decided to continue “speaking Sentro’s mind” by following its modern Filipino roots and relaxed atmosphere.
“To translate and embody the Sentro ‘feel’, we decided to create a design and put together those that would truly reflect what our cuisine has to offer. Sentro, likewise provides a spectacular view of the beautiful fountain affront. Overall, Sentro was designed in a way we envisioned it to be if we were to build one in New York, facing Central Park,” Villarta said.
“With the location in mind and Bonifacio Global City as a central hotspot for top businesses and establishments, we wanted to give this branch a bright, lived-in, sophisticated and energetic yet homey feel that will excite you to come back and dine with us again. It’s a fusion of contemporary and traditional design through a combination of charcoal metal frames, black deep blue, orange, walnut and distressed wood finish, local materials like soli
hiya and carved decorative wood panels,” Villarta added.
Cozy, sophisticated
Malvar further pointed out that the presence of narra at the foyer upon entry, the traditional wainscots and panels in walnut and distressed wood finish, the foliage, and the display of books at the main dining and in both restrooms would make one feel “like you’re at a personal home li- brary, a semblance of a cozy and comfortable yet sophisticated feel through designated scattered pillows on various seating options.”
“The layering of textures you see upon entering is for us the focal point of the restaurant,” she noted.
“A combination of the elements you see from the coffered ceiling to the charcoalfinished droplights in varying heights then trickling down to the bar and open kitchen framed by big windows, a combination of orange, deep blue and black on the furniture pieces then fronting a low partition with back lit Onyx and a console table with pretty frames and plants along with the narra flooring you first land on, will catch every (diner’s) attention,” Malvar concluded.