3 Fave Food-and-Wine Spots to Eat, Drink and Be Merry!
The easiest way to learn about wine is actually to try as many kinds as you can. To do that, head straight to Pasong Tamo Extension (on the northbound side just before the EDSA-Magallanes intersection) and visit these three top-notch spots to start your food and wine exploration.
Artisan Cellar Door
Narra Building, 2276 Pasong Tamo Extension, Makati City
Originally a wholesale importer and distributor of premium steaks, cheeses and other gourmet foods, Artisan grew to include wine in its repertoire, currently consisting of mostly French and Italian wines, alongside bottles from Australia, Chile, and emerging locations such as Oregon in the United States. Bottles start off at about P600, reasonably accessible especially for those looking to sample a wide variety of wines without breaking the bank.
You can start with a sparkly Argeo Ruggeri Prosecco from the northern Italian region of Treviso and enjoy it with some Cinco Jotas jamón Iberico Bellota and lomo. Stay a while longer for another bottle and some extra premium Mayura Wagyu steak from Australia. At P10,000 per kilo, Mayura steak doesn’t come cheap, so it’s best to pair it with a classic like the Legende Bordeaux 2015 from the Collection Baron de Rothschild (Lafite).
Artisan Cellar Door isn’t a bona fide restaurant, but can host private food and wine pairing sessions for small groups of 25 to 30 guests whether in the foyer, bar lounge area or the small dining room. During Open Bottle Night on Thursdays, guests are encouraged to try—and finish—open bottles of wine at the store.
2/F Alegria Alta Building, 2294 Pasong Tamo Extension, Makati City
Once you feel a bit more confident about your wine and food pairing knowledge, head towards Txanton at the Alegria Alta building, right beside a Toyota dealership. The spotlight here is on jamón Iberico, a Spanish culinary masterpiece made of black Iberico pig that undergoes a stringent breeding and curing process by experts.
Start with a full Jamón Experience Tasting that highlights six kinds of jamón—from the Gran Reserva to four types of Iberico Bellota—with a bottle of crisp, summery Hito Rosé 2015. Follow that up with the Carpaccio de Presa Iberica, a smoky pork carpaccio with marbling and fattiness similar to Wagyu, and which goes well with a bright and full-bodied Emilio Moro 2014 Tempranillo. Or go for the lean Iberian pork ribs cooked sous vide style, then smoked to perfection, with an earthy and bold Viña Tondonia Reserva.
Txanton is a relaxed environment, conducive to learning more about wine and jamón with a wine collection of around 1,500 bottles of French and Spanish wines, from hard-to-find premium Petrus and Vega Sicilia, to more affordable yet still quality labels. Its minimalist interiors allow diners to really focus on the food and wine. A private cellar and dining room is also available for intimate dinners for small groups.
BCS Prime Building, 2297 Pasong Tamo Extension, Makati City
When it opened in 1999, Terry’s Bistro was one of the first restaurants that made Pasong Tamo Extension a must-visit for the city’s more sophisticated diners. Now at its present location at BCS Prime Building, it continues to serve classic and innovative Spanish cuisine, thanks to its owner and founder, Juan Carlos “JC” de Terry, who personally handpicks ingredients for each dish, combining traditional ingredients in creative ways to come up with dishes that evoke a sense of familiarity and novelty, matched perfectly with his fine wine selection.
You can begin your full-fledged wine and food pairing with crispy Tempurized Aklan Oysters, best enjoyed with a refreshing white like Marques de Caceres Excellens Rueda Sauvignon Blanc that’s not too sweet with fruity notes. Or go for the Pinchos de Chorizo Alejandro, smoky Barbacoa chorizo on a bed of patatas riojanas with caramelized onions. Pair this with a full-flavored red with berry-peppery notes like the Palacios Remondo La Montesa Rioja that leaves a smooth and light finish on the palate.
For the main dish, there are Chuletillas de Cordero or tender grilled lamb chops drizzled with salsa Española, a rich and bold reduction finished off with a syrupy sherry. Finally, cap off your meal with Marquesa de Chocolate, a frozen chocolate dessert that harmoniously marries sweet and bitter, excellent with a glass of Pedro Ximenez sherry.
Terry’s Bistro encourages a wine education best learned from first-hand experience. Ask any of Terry’s waitstaff for assistance in choosing a wine or if you’re lucky, strike up a conversation with JC de Terry himself, and ask him about his personal recommendations—for a bottle or two that you can get from the deli.
You can get the full story of Pasong Tamo Extension’s food-and-wine destinations in the holiday issue of FOOD Magazine available in newsstands now.
Photography by Justin de Jesus and Jar Concengco