For this southern belle to make a quick trip to Quezon City, it has to be something exciting and important. Exciting was more like it because the person who extended the invite (fellow blogger Rowena) talked about this new place called Grandmomma’s Kitchen which was offering American comfort food like mac n’ cheese, roast chicken, burgers, baby back ribs and biscuits with jam or honey . It turns out that was just the beginning.
The resto’s location at Il Terrazzo Mall in Tomas Morato immediately warmed up to me with its homey country-style interiors and interesting decor.I really liked how pleasing everything was to the eye, even though the place was relatively small.
It was fun meeting the young owners Angel Pelayo-Ty who studied at the Harvard Business School (yes, that one!) and Christian Gadia who graduated from culinary school. Together, they’ve pooled together their talents and ideas for the maiden venture.
I liked how organized the kitchen was because a couple of mouthwatering dishes came out one after another, leaving us no time to feel hunger pangs.The duo of tomato basil (P80) and spiced pumpkin (P80) soups tasted as appetizing as they looked and were really comforting.
We munched on the appetizer of potato croquettes with garlic aioli (P135) as our small “tasting” group caught up on the latest stories. I was beginning to like Grandmomma’s because it’s good, and their prices are really affordable. The only hitch is that their location is too far away from me, but hopefully they’ll expand??
My seatmate Michelle offered me as well this breakfast pizza (not on the menu but something you can request). I got a slice if only for the novelty.I haven’t tried pizza with a topping of bacon, spinach and sunny side up egg before. It looked so attractive this way…
For the main course, I had the roast beef with mushroom gravy. It was the priciest meal in the house at P410 a serving probably because of all the effort in making it. First, the meat is marinated overnight and then smoked in applewood. Because the flavors were natural, it didn’t overwhelm the taste buds (am quite wary of “delicious food” these days as it probably contains a lot of sodium, MSG and what-have-you). So yes, this was just right for me and all the more so because the roast beef was fork-tender. Paired with smashed potatoes and a siding of veggies, it was the ultimate comfort food.
P.S. I tasted the roasted chicken and it’s something I would recommend as well. Good flavors seeped right into the meat.
Of course, it’s best to end your meal at Grandmomma’s Kitchen with either brewed coffee (P75) or tea (P90 a pot). Pair your hot drinks with any selection from their line-up of desserts. You’re bound to go home with good memories
We had a taste of Aunt Betty’s caramel cake (P145) and key lime pie 9P125). The former was dense and good but most of us preferred the latter because of its more pronounced citrus taste.
Ground Floor Il Terrazzo Bldg.
Tomas Morato corn. Scout Madrinan, Quezon City
In one of those rare times this southern belle found herself north of Manila – the campus-lined Katipunan Avenue in Quezon City, to be exact – I made sure to drop by Chef Sandy’s Wooden Spoon which is one of the restos on my must-try list for 2012.
As the photo shows, there’s nothing fancy about this resto (although I like the carved spoon accents by the couch). The chef/owner was by the cash register on the day of our visit and the place was almost packed for lunch. Looking at the menu, I liked how Chef Sandy made notes in the first person to explain the dish to the diner and add some history -
We had the Boneless Crispy Chicken at P205 (aka CFS or chicken/country fried steak to the West) and this was his note: ” This was one of the first dishes I learned to cook. It is fried chicken steak with corn and buttered mashed potatoes drizzled with a rich mushroom gravy.” This was one well-made plate of comfort food that could be an alternative to good ol’ fried chicken, if you want less guilt by just having an ample-sized fillet instead of having the skin
Truth to tell, I’ve been dreaming of Wooden Spoon’s stuffed pechay (P155) ever since I saw it in one magazine feature. So here, this was it! I love that it had everything I liked – greens, fish (smoked tinapa) and coconut sauce. End result: bitin….I couldn’t have enough. Am definitely ordering this savory dish on my next visit.
Deep-fried (or roasted!) pork belly is my guilty indulgence and I found my mate in the Dinakdak na Lechon (P205). Dinakdakan is a Filipino dish from the Ilocos region usually made of pork innards, Wooden Spoon made this a little more wholesome by using lechon kawali – hence, the name. Am glad this one didn’t disappoint. The pork (with skin) had the perfect crunch and the right melding of tangy-savory flavors.I just wished the serving was a little more generous
I had the Binagoongang Baboy for takeout and this was the only dish that didn’t come to par with my taste. Maybe because they only used lean meat and and I like my binagoongan with a little more fat and crunch. Preferably with sliced eggplants too
We ended our meal with the Sago Cake (P65). This dessert was simple yet so Pinoy and floored me over. The pleasant chewiness of the tapioca combined with just the right sweetness of the caramelized palm sugar was enough to send me to heady heights, more so if you add more coco cream and crispy pinipig on top. This simple dessert is definitely one of the best I tasted in 2012.
Wooden Spoon by Chef Sandy Daza
329 Katipunan Avenue, Loyola Heights QC
Tel. No. 426-0044
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