Marvin's Spanish resto offers chocolate, paella and more

MANILA -- What started out as a short trip to Madrid for Marvin Agustin has resulted in the new Spanish restaurant Alqueria, the latest member of the actor-businessman's burgeoning Sumo Sam group of restaurants.

Agustin said he was supposed to stay only for a couple of days but ended up extending his visit for two weeks as he immersed himself in Spanish culture and the cuisine. When he got back to the Philippines, the timeline for Alqeria, located at SM Megamall's swanky Mega Fashion Hall, was accelerated.

“Alqueria” is the Spanish word for the “farmhouse” that was used as homes by rural families. Today, these farmhouses are now used as gathering places.

Resident chef Adrian Nieto is no stranger to Spanish farmhouses having grown up in one. He recounted memories of him growing up in the farm and cooking since he was 11. He boasted that he ended up cooking the family paella because his mom thought his version tasted better.

This is the dining experience Alqueria wants to give.

While most Spanish restaurants in Manila are intimate and traditional, Alqueria, with its bright interiors and open kitchen, is chic and cheery.

Start with the Inasalata Mista (P328), Alqueria’s version of the tuna salad with romaine and tomatoes in olive oil.

You can also opt to start with Spanish tapas like Ancietos de Olives (P228), fresh olives in adobo sauce; and the Chorizo Frito (P228), homemade chorizo with bread and aioli.

Alqueria features new twists to Spanish cuisine, but at the same time, respecting tradition. This is most apparent with the paellas.

Old favorites like the Paella Valencia (P398) and the Paella Negra (P398) are on the menu, along with new variants such as the Paella Del Carne (P388), an all-meat paella; and the Paella Quezo Manchego (P398), made with Spanish chorizo and topped with Manchego cheese, which demand a second visit.

Besides paella, other Spanish staples like Callos (P438) and Lengua Estofada (P398) are also available. Of note is the Bacalao a la Vizcaina (P538), based on an an old family recipe of Nieto, which has the fish simmered in a sauce of reduced tomato and red peppers.

Another favorite is the Cochinillo (P4,998), a roasted suckling pig, served to guests in a traditional manner that uses a ceramic plate to slice the crunchy skin of the pig. Although the pig is tasty on its own, it is served with the chef’s secret sauce. Diners have to phone two days in advance if they want a whole cochinillio to themselves.

Alqueria is also a chocolateria featuring Valor chocolates, the best-selling chocolates in Spain. This adds richness to Alqueria’s signature hot chocolate, Chocolate Caliente (P98).

 Accompany this with the churros, which are wonderfully crunchy on the outside and are the perfect ending to a meal when paired with the melted Valor chocolate dip. Churros are available in servings of three pieces (P168) or five pieces (P248) with either melted milk, dark or white chocolate for your dip. Valor chocolate bars are also available for sale.

Alqueria’s price range that will pleasantly surprise visitors. It is affordable compared with other established Spanish restaurants in the city without comprising taste and flavor. Couples who are going on dates, or families wishing to indulge on Spanish food will be feel very comfortable here.

_________________

Alqueria Restaurante Y Chocolateria
3/F Mega Fashion Hall
Building D, SM Megamall

source: www.abs-cbnnews.com

Marvin Agustin opens new Italian restaurant

MANILA, Philippines – “Friends and wine are best aged.”

That’s the quote that greets the customers of Gambino, the second Italian restaurant concept of actor-turned-entrepreneur Marvin Agustin. Two months after its soft opening, Gambino was formally launched on Tuesday, February 12.

Located at the ground level of Forbestown Burgos Circle in Bonifacio Global City, Taguig, the “modern Italian” restaurant boasts of Old and New World wines on top of its freshly made pizza, pasta and other dishes.

Agustin said Gambino’s menu was conceptualized entirely by the restaurant’s Italian chef, Chef Giorgio Bucciarelli, making it completely different from his other restaurant, the Italian-American joint Marciano’s at Greenbelt 3 in Makati.

“It’s more on the authentic side,” Agustin told a small group of food writers during the launch of Gambino on Tuesday. “Mas playful ang menu namin sa Marciano’s because when we started, it’s really Italian-American. This one is traditional with a modern twist.”

Gambino is a breath of fresh air from the mostly fusion restaurants put up by Agustin and his partners such as John and Yoko, Johnny Chow and Sumo Sam. But it still had the “modern” element in the dishes, courtesy of Chef Cristine Nicole Nicolas, to attract the younger crowd.

Agustin also occasionally gives suggestions on how to tweak some of the dishes.

“Our Italian chef, Chef Giorgio (Bucciarelli), he has a good relationship with a lot of Italian suppliers. Medyo meticulous siya sa mga ingredients. Sometimes parang kami, ‘Chef Giorgio, pwede namang ibang ano.’ Sasabihin niya, ‘no, we have to use this.’ So I’m like, ‘okay, you’re the chef,’” he said, laughing.

“It’s really Chef Giorgio and Crispy (Nicolas). But I would have, you know, suggestions – I would say ‘tone this down a bit,’ or ‘put some more cheese.’ When I eat, I eat and think like the customer. I don’t approve something just because I like it as an owner. Whenever I eat here, I’d say ‘my guest would like this.’ Doon ako lagi sa position na ‘yun,” he added.

The food

Gambino, named after the Sicilian “boss of the bosses” in the Mafia, offers a small selection of appetizers, salad, soup, pasta, risotto, main course, pizza and dessert.

The menu was kept small so they can concentrate on faster service and good quality dishes, said Agustin.

“Our ravioli’s very good, the Osso Bucco Ravioli…Soon, we’ll be launching the dry aged rib eye. I think this weekend, we’ll be able to launch it,” he said.

The meal during the launch started with a bowl of Crema di Zucca, or a creamy squash soup. The deliciously thick sweet and savory soup was warm and comforting.

This was followed by the refreshing Gambino Signature Salad and Bucatini Amatriciana, a thick, spaghetti-like pasta with a hole running through the center. The noodles were served with a slightly spicy sauce and topped with Pecorino cheese and bits of pancetta.

Then came a sampler of Gambino’s thin-crust pizzas, followed by a dessert of pink panna cotta.

Each dish is good for two to three persons, but Agustin said a lunch menu will be offered soon to cater to office workers in the area.

More concepts

With Gambino already launched, Agustin and his partners are now working on another restaurant concept, Balboa, which he said is similar to Marciano’s.

There will also be a new teppanyaki restaurant called Akira, which will feature performing chefs.

Both will be located at the new Shangri-La mall.

Asked about his secret to his successful restaurants, Agustin said: “This is a tough business. It’s a very challenging business. But I was a waiter when I was 16, sabi ko, I’m pretty exposed to this kind of industry. I learned how to love it, to enjoy it.

“It starts with your passion, it starts with your dream. If you like it, don’t let anyone stop you,” he ended.

source: abs-cbnnews.com