Smokin’ hot eats for barkadas

The magical combo of friends and food is a good way to bring barkadas closer together. And The Bistro Group — the company behind TGIFriday’s, Italianni’s, Fish & Co., Flapjacks, Pig Out!, Krazy Garlik, Bulgogi Brothers, Village Tavern, Watami, and Modern Shanghai —  knows this by heart as it continues to introduce resto concepts that not only offer good eats, but promote family and barkada-bonding as well.

At Smokin’ Hot BarBQ, the newest member of The Bistro family, dishes are designed to cater to young professionals who crave food items that remind them of home. Here, you can have monggo soup even on a Monday, Mom’s dry adobo, sinampalukang manok, or Grandma’s specialty, the delectable kuhol sa gata (spicy escargots in coconut cream), and the juiciest chicken barbecue you can think of. The serving portions are good to share so if you’re dining with your officemates, you can order different items on the menu and get to try everything.

For as low as P665, you and three of your friends can feast on four pieces of chicken barbecue, plus a choice of three sidings. Choose from ensaladang mangga, ensaladang kangkong, ensaladang talong, salted red egg salad, pinakbet, ginataang sitaw at kalabasa, ginisang patola, gising-gising, and pancit canton. The chicken barbecue is marinated for six hours in the resto’s house barbecue sauce for that sweet and tangy kick.

“The resto is not called Smokin’ Hot Barbq for nothing. The barbecue marinade is a signature recipe of the restaurant — a secret mixture of sauces and spices (honey barbecue and Ilonggo marinade) that gives the meat a sweet and intense flavor,” enthuses chef Josh Boutwood. 

Part of the whole dining experience at Smokin’ Hot BarBQ is having your way when it comes to grilling. Guests may choose from a list of meat, poultry, and seafood items from the menu, have them grilled according to their liking. Also, all grilled items are made to order so diners are assured they’ll get the freshest and juiciest barbecue.

Another interesting thing to note is that even if the 140-seater restaurant (located at the third level of Greenbelt 3) serves comfort Pinoy food, it refrains from using banana leaves and wooden plates in presenting the dishes. At Smokin’ Hot BarBQ, each dish is meticulously plated, teasing the palate even more.

“What we did is take well-loved Filipino dishes and give them an interesting twist in terms of presentation. Don’t worry, the taste remains traditionally Pinoy — just the way you want it,” explains chef Boutwood, corporate chef of The Bistro Group of Restaurants.

For example, instead of serving sisig rice in a wooden bowl, chef Boutwood makes use of laminated coco husk instead. The fresh, vinegar-soaked kilawin na tuna is wrapped in banana leaf, a handy replacement for ceramic plates, but one that is said to enhance the flavor of the dish; while the bulalo, tinolang manok, and sinagang na baka are served in stone bowls.

All senses come into play as soon as one enters the resto. Truly, Smokin’ Hot Barbq is the perfect place to bring families and friends, and relish the experience of delish Pinoy food.