All Spice and everything nice

CEBU, Philippines - A new addition to one of the metropolis’ thriving gastronomic enclaves shows promise. Cuisine is basically Tex-Mex (Texan-Mexican) with Spanish and Italian selections to complete the magnificent spread of anything that spells good food, hence the name All Spice.

At the helm are two 20-something lads from Leyte who are well-versed in things gastronomic: Chad Anthony Mercado, an alumnus of Le Cordon Bleu in California, USA. He was formerly under the wings of celebrity chef and restaurateur Bobby Flay as Chef Tournant at Mesa Grill in Caesars Palace, Las Vegas, Nevada; at Ghirardelli Chocolate Company; at Japonais, Sous Chef at Tsunami Asian Bistro, and Line Cook at America Cafe. Francis Ed Saberon, who graduated top of his class at the Academy for International Culinary Arts Cebu was formerly with Beau Rivage Hotel, Line Cook at Stalla and at Terrace Cafe . Taking cues from the specialties they used to whip up in their previous stints, the kitchen stars of All Spice Bistro have prepared a menu that a typical Filipino can take notice, even impress those with fussy palates.  Each serving is either good for sharing or enough for a hungry tummy.

Leading the appetizers corner is typically Tex-Mex, Chicken Fajita Quesadilla – sandwiched between a triple stack of crusty homemade flour tortilla are chicken,  homemade refried (braised and boiled in chicken stock with cumin, paprika, and other necessary spice staples) three kinds of beans (white, red and kidney beans) & mozzarella cheese topped with sunny-side-up egg. A perfect beer match is Buffalo Chicken Wings bathe in a choice of buffalo mild, atomic hot, sesame Asian zing (top seller) and garlic parmesan sauces, served with either Ranch or Bleu Cheese dip. This should be your default order! The two friends are hands-on and make everything from scratch, including the sauces and tortillas.

I was won over by the thick and creamy bowl of Seafood Chowder that contains all the fresh catch of fish, shrimp, clams and mussels gathered in a crisp bread bowl.

Equally stellar is the hot pan of Paella Valenciana with chorizo, meat & seafood. Also available in the line-up are Marisco (seafood) and Paella Negra that uses squid ink.

Surprisingly light is their Callos a la Madrilena, a traditional Madrid style dish with beef & tripe. The slow-cooked Caldereta de Cordero, a Moorish-Spanish lamb stew with potatoes, carrots & olives, impresses with its homey comfort, savory and rich. The succulent slab of medium-cooked Grilled US Angus Beef atop a bed of pesto mashed potatoes (with a choice of sidings such as coleslaw, fries, mash potatoes and corn), is also packed with flavor which is surprisingly affordable at P280!

Cap the feast with a slice of Vanila in Peaches.

Open daily from 11AM to 1AM, All Spice Bistro welcomes its patrons at the 2nd floor of the edifice, with an al fresco (casual dining) and indoor classy setting replete with a full bar. It’s located across CNT-Guadalupe branch.

Come hungry!  Photos by Reynan Villena (FREEMAN)