The Fort, or the area of Taguig that we now call Bonifacio Global City, has recently seen a slew of notable restaurant openings. Currently, on top of the game is the barely two weeks old Wildflour Café + Bakery, a new and most charming American bistro concept that has been dishing out an interesting menu of well prepared bistro fare that are changed occasionally to suit the locale and clientele.
Early Chow Buzz favorites include its baked-on-premises assorted artisan breads, Croque Madame, pizza-like Tarte Flambé with bacon, the budget friendly Soup-Salad-Sandwich Plate (consisting of grilled cheese sandwich, tomato soup and green salad), Milk Chocolate Pots de Crème topped with a layer of salted caramel, the Pastel de Tres Leches, and Peanut Butter Banana Cream Pie.
The off-the-beaten-path corner location, modern cozy interiors, walls of glass overlooking the streets—all these create a warm and friendly ambience that provides a welcome respite from the ubiquitous mall dining scene.
At the culinary helm of this popular new eatery are its owners: US based Chef Walter Manzke, formerly from Downtown LA restaurant, Church and State (he has previously worked in the kitchens of Alain Ducasse led Louis XV, Spain’s El Bulli, and Patina in Los Angeles), his wife and pastry chef Margarita Manzke, and her sister Ana de Ocampo, a home baker par excellence.
Completing the Wildflour culinary dream team is the young and talented Chef Allen Buhay, a California School of Culinary Arts graduate, and alumni of New York City’s 3-Michelin starred restaurant, Jean Georges.
Wildflour Café + Bakery
G/F, Net Lima Bldg, 4th Ave. corner 26th Street, Bonifacio Global City, Taguig (near Mini Cooper and Hyundai Car dealership). Open from 8 am to 10 pm Monday to Saturday (Closed Sundays till further notice). For inquiries, (+632) 856-7600.
article source: interaksyon.com
