Chic and Savory Dining Experience at Antonio’s
by Wedding In The Sky
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on 06/01/2011 - 04:56 pm |
by Akiko Fuentes
Visiting Tagaytay without dining in the infamous restaurant Antonio’s is never complete. In 2010, Antonio’s was included in the Top 5 Restaurants of Miele Guide’s Asia’s Top 20 which featured more than 400 restaurants from different countries.
Besides its mouth-watering food, Chef Tony Boy Escalante’s fine-dining resto is also popular for its classy and spick & span interior design embellished with a hacienda-like ambience. It had also been a very relaxing experience for both me and my mom to dine on an outdoor table while watching colorful carps in a nearby, clear pond. Antonio’s, located in a one-hectare compound in the countryside, is a recognized Tagaytay restaurant with a wide range of gastronomic offerings such as duck leg confit on mesclun salad with pan-seared foie gras, steak tartare, scrrrumptious dark choco soufflé with cardamom crème anglaise, and grilled porterhouse steak (my favorite!) made to tickle every diner’s taste buds.
Another great thing about Antonio’s offerings is that its salad, for example, has vegetable ingredients fresh harvested from the owner’s garden itself.
Good news for coffeeholics like my Ryuji: Antonio’s expertly-brewed coffee is REFILLABLE! Yes, you’ve read it right. I’m just wondering now what Mom and I orderd – Arabica or Coffee Alamid? (Come on, Akiko!)
If you’ve already somewhere that Antonio’s offers corned beef as one of its offering, that’s right! And their corned beef is so tasty and tender to chew that I almost forgot my name! Just kidding! But take note: their corned beef is NOT canned. The corned beef we ate was made from a brisket submerged in brine over a few days and then boiled. Unique, right?
After this unforgettable dining experience with Mom, I can say that Antonio’s forte, like that of the culture of the country it belongs to – the Philippines, is that it serves exquisite food made with combined local and fresh ingredients with foreign ones like their salads’ cheese.
Chef Tony, get ready! I’ll be back for some more of your panna cotta!