In June of 2002, I was introduced by Lifestyle Executive Editor Mayen Tan as the new Food Editor of The Freeman; thus on July 16, I began a series of articles on the “Top Places to Dine in Cebu.” It was a kind of culinary tour with the assistance of 12 of my friends on their choice of restaurants where they have truly enjoyed the food and service.
The people selected are all food connoisseurs, well travelled to have tasted the various cuisine of the world in its original form; some are excellent amateur chefs in their own right. All had the finances to underwrite these culinary adventures. A total of sixty restaurants were listed and their choices were based on the kind of cuisine offered, outstanding qualities of a particular dish and the amenities that these dining places can offer.
At the top of the list of the best place to do dine in Cebu back in 2002 was David’s Steak & Seafood Restaurant (7 out of 12 food connoisseurs) and second best was Lumpia House Fine Dining (6/12).
In 2003, David’s Restaurant was the venue of a fellowship dinner sponsored by Cebu’s premier dining society, La Chaine des Rotisseurs, with the theme “La Nuit David.” Our host David Ugarte and food consultant Debbie Enriquez conjured French dishes and six years later, I can clearly remember the appetizer, Puree de choux fleur Beluga (cauliflower and caviar), a soup, the Medaillon de homard aux l’all truffes (lobster with truffle oil) and the main dish, the Venaison a la maison David (rack of deer with raspberry reduction, in the style only David Ugarte can create!).
Seven years has passed since my 1st article and it was time to go back to David’s (14 F. Cabahug St. Mabolo, phone +63 32 2310157, email davidrestaurant@gmail.com) with Lifestyle Editor Mayen Tan for a lunch invitation from John Unchuan and David Ugarte. My beloved readers know that I have a handicap when it comes to daytime invitations since no alcohol beverages can be consumed by your favorite food columnist. Second drawback would be regular breakfast habits for a healthier life style and I have been religiously keeping with the routine.
Gone was the ambiance of a musty old log cabin look! Main dining area seats 36 persons (non-smoking!) and for those with the ridiculous habit of smoking (like me), 20 persons can wine and dine “al fresco” outside. There is also the Burgundy Room for those private fine dining celebrations (seats 18).
Very simple, excuse me, my planned dishes for lunch like the Prosciutto and Arugula Pizza (Fontina, Mozzarella, Arugula, Prosciutto and Parmesan), Scallops St. James (Pan Roasted Bay Boat Scallops with a Wine infused Cream Sauce, topped with Gruyere Cheese) and the main dish, the Herb Crusted Rack of Lamb (Roasted to perfection with a Ratatouille of Vegetables and Roast Potato). I kept to my food itinerary, enjoyed such a delicious spread and finally closed it with a sampling of the Chocolate Terrine and Panna cotta.
However, David’s Restaurant is famous for steaks and travelling incognito this time, my wife and I sneaked back to David’s for dinner.
We ordered David’s Classic Rib Eye, conveniently cut into two, to share, accompanied by Garlic Rice and a pasta dish, the Tagtiatelle with Black Truffles Porcini Mushrooms.
With fabulous dishes like this, it is no longer a mystery why my friends selected David’s as the top destination to dine in Cebu. Seven years have quickly passed since then; perhaps it is time to upgrade my survey (so many restaurants have entered the scene!) for the best food destinations in 2009.