Village Tavern of the Bistro Group of Restaurants

One of the newest restaurants of the Bistro Group is Village Tavern, a US-franchise which celebrates classic American comfort food with huge portions good for sharing, located at the Bonifacio High Street Central.  It's definitely worth a try for food lovers, and for those wanting a good drink after work.

The other night, we were treated to the best of what Village Tavern has to offer: rustic whole wheat flatbreads made from scratch, fresh seafood dishes, juicy burgers, wide selection of cocktails and signature dishes, and decadent desserts. Village Tavern celebrates quality, value for money and complete satisfaction.



Asian Tuna Salad - Fresh center-cut Ahi tuna, seasonal greens, carrots, snow peas and edamame is sesame ginger dressing.



Grilled Chicken Spinach and Mixed Greens - Fresh spinach, seasonal greens, bacon, apples, cranberries, spiced pecans, blue cheese, sliced egg, and grilled chicken in sweet vinaigrette.



Blackened Shrimp - Shrimp served with Bayou cream sauce and toasted garlic bread.



Tavern Whole Wheat Flatbread - Homemade tomato sauce, pepperoni, mushrooms, green peppers, hamburger, onions and mozzarella cheese.



Gruyere & Applewood-Smoked Bacon Whole Wheat Flatbread - Gruyere, applewood-smoked bacon and caramelized onion.



Crispy Chicken Tacos - Chicken tenders with mango slaw and chipotle sauce, served with black beans in melted chocolate sauce and rice pilaf.



Maryland-Style Crab Cakes - Premium lump crab meat served with french fries, coleslaw and homemade tartar sauce.



Cowboy Burger - Applewood-smoked bacon, Cheddar cheese with caramelized onion and barbecue sauce.



Chicken Colorado - Grilled chicken breast topped with applewood-smoked bacon, barbecue sauce, tomatoes, scallions, Monterey Jack and Cheddar, served with black beans and rice pilaf.



Some of Village Tavern's Signature Cocktails: Tavern Mojito - Rum, Lime Juice, and Mint Leaves; and Honey Berry - Berry Vodka, Raspberry Vodka, Honey Syrup and House Champagne.



Very Best Carrot Cake - Fresh carrots, pecan and cream cheese icing served warm.



St. Barths Chocolate Torte - Rich and very moist French cake, vanilla ice cream and chocolate sauce.



Double Decker Cheesecake - Layers of chocolate and traditional cheesecake served with raspberry and chocolate sauce.

I definitely enjoyed my Village Tavern food experience. I will certainly come back! Props to Chef Josh Boutwood, the corporate chef of the Bistro group, for making sure that what Village Tavern offers to its customers is simply the best. Thanks to Mitzi and Spanky for the invite! :)

SLICE at Bonifacio High Street Central

Just before Senator Pia Cayetano's birthday and a week before their soft opening, she invited me to try out the food they will be serving over at her newest baby, a restaurant cafe called SLICE at the Bonifacio High Street Central. I was a willing guinea pig, so I went and gave my opinion on almost all the food on her menu I tried that night.

The menu for that night is a choice of an appetizer, soup, salad, sandwich, pasta and main course. So these are what I chose to try:

Bruschetta (Half Moon) - Slice chicken and beef ball with cheese over pesto puttanesca sauce. I am not sure if it is still called Half Moon Bruschetta until now but what you see in the picture isn't its look anymore. The topping is more defined, but with the same amount of cheese love.

The Cake Club at Bonifacio High Street Central

It was back in 2008 when I first wrote about The Cake Club (Rockwell). Now, with a cozy and sophisticated interiors paired with Diamond Hotel's signature food and bestsellers, The Cake Club brings you to a new level of dining experience at the Bonifacio High Street Central (2nd Floor) at The Fort.



The Cake Club offers Diamond Hotel's bestselling cakes, pastries and an a la carte menu selection. The Ube Ensaymada, Supermoist Chocolate Cake, Le Royale and the famous Baked Cheesecake need no further introduction. New additions to the growing yummy desserts of The Cake Club include Cecilia, a coconut mousse pie; Vanessa, made from pistachio macaroons and fresh strawberries; and Danielle, a raspberry white chocolate cheesecake, which is sugarless -- all made by Diamond Hotel's Pastry Chef Daniel Back, who has raised the level of Diamond Hotel's already remarkable line up of dessert offerings.