Antonio’s at PGA and other date-worthy spots
There was considerable excitement when the news broke out that the much-loved Antonio’s of Tagaytay was opening an outpost in Manila, specifically at PGA Cars’ showroom along EDSA. Since that and the Peninsula Hotel’s Old Manila opened around Valentine’s, we decided to make date nights out of both.
Just as in Tagaytay, reservations at Antonio’s PGA are much-needed and the soonest date I could get was three weeks away. But the location and the food justified the wait.
There is something almost decadent about having a fine-dining experience in a showroom filled with luxury cars, and where some of the most luxurious vehicles are actually in the parking area, presumably owned by the guests.
Once inside the showroom there is a lounge with a large bar where you can have cocktails while viewing the Audis, Porsches, Lamborghinis and Bentleys on display.
A sleek staircase to one side takes you up to a second-floor dining area that is distinctly masculine in feel with its gray tones, black-and-white photos plus car parts displayed like pieces of art.
French chef Cyril Soenen holds the reins of the kitchen here and an Antonio’s regular will be able to differentiate Tonyboy Escalante’s classics from the new, French-infused items. Best not to look for your Tagaytay favorites and focus on what is new and unique to this locale.
We started out with gratinated oysters that came with cubes of foie gras, and a refreshing fennel and orange salad that balanced all that richness. My cola spice-glazed rack of lamb and my husband’s crab with uni and ikura capellini were served in generous portions, so much so that we almost could not finish the equally generous dark chocolate soufflé and the flambéed baba au rhum for dessert.
The only disconcerting note is the lack of acoustic conditioning, or maybe it’s just the closeness of the tables, that allows you to clearly hear the conversations around you. Best not be arguing with your date or discussing company secrets at this place! Otherwise there is a very nice vibe with the relatively young, smartly dressed crowd.
Sound is not an issue at Old Manila, newly reopened after a three-year absence. I have a soft spot for the Peninsula hotels, having had the opportunity to stay in them since my childhood.
The elegant decor with that wall of roses at the entrance has remained the same, but there is a new chef at the helm, Domenico Nicolino. As with Antonio’s, best explore what is fresh and new on the menu.
Mercifully the olive bread is still offered and how we have to restrain ourselves from making a meal of these buttery, tapenade-infused rolls.
My Australian lamb rack and my husband’s Angus rib eye were impeccable, though we did have the slightly over-acidic Bearnaise sauce corrected.
Our desserts were equally yummy; I had the dark chocolate flourless cake studded with fresh raspberries, while my husband had a coffee confection somewhat oddly shaped like a sausage. But it was delicious nevertheless!
We eagerly checked the newly released Tatler Dining 20 for new date spots, only to find that we have already had date nights or other meals in 17 of them. We heartily agree with most of the choices, with a spotlight on two in particular: Toyo Eatery and Mecha Uma.
We think these two are the best on the list and are a must-try if you haven’t visited them yet. Jordy Navarro’s Toyo Eatery takes unique Philippine ingredients and Filipino dishes to new levels of originality. Bruce Ricketts does the same with Japanese food at the gem of a space that is Mecha Uma.
Both places serve up incredibly delicious food in settings where the open kitchens are like theater, especially at Toyo Eatery. Both have a pleasantly lively buzz, charming staff and the food is delivered with impeccable timing. Understandably the waiting list for both can be long, so plan weeks in advance.
But for an unapologetically romantic experience, we think Ninyo Fusion Cuisine along Esteban Abada in the Katipunan area takes the prize. An old house with a walkway lined with intimate, somewhat Bali-inspired cabanas scattered with rose petals is complemented by chef Niño Laus’ European-inspired creations with a twist. It is his wasabi tempura oysters that I am trying so hard to nail!
And the last time we were there, in the cabana right across us, we watched this guy propose to his girlfriend in a setting of flowers.
How much more romantic can a date get?
