Pablo Has Arrived: Pablo’s Pub and Restaurant Opens in The Forum, BGC
The year 2013 is burgeoning with so many new establishments that aim to balance both the eating and the drinking communities--watering holes that offer an eclectic mix of wines and spirits along with an extensive food menu, and all shapes and sizes of gastro pubs. The Forum, a new commercial building (and growing food hub) along Federacion Drive in BGC, is homebase to another establishment where one can dine and drink, and not settle with just meager bar chow selection when major hunger strikes: Pablo's Pub and Restaurant. This new pub, a concept of young co-owners (siblings Atty. Nicolo and Nathania Villonco, Jam and Joy Mabanta, and Miguel Escueta of The Morning Episodes), is just about a month old, but has been experiencing a steady stream of customers. It gets jampacked on weekends, Friday and Saturday nights filled with young crowds during after-dinner hours.
Inside Pablo's Pub
But before we move on to their rockstar of a burger, let's nibble on some appetizers. If you're much of a fan as I am of tangy buffalo wings, then order Pablo's South American Wings (P360). While I prefer to fill my palate with a whiplash of hot sauce and extra kicks of spice with this chicken starter, people whose tastebuds shy away from the hot, hot heat will find comfort in their lightly spiced version. Still tangy and each bite juicy, this take on the classic bar chow is a safe and delectable choice to begin your evening.
Pablo's South American Wings
Served with sour cream dressingNothing spells Pinoy pulutan better than combining crispy, fatty, and juicy elements into bite sized portions. Enter Pablo's Chicharon Bulaklak (P250), coated with a light batter and the pub's own seasoning mix. Every pop of the deep-fried pork innards into your mouth starts with that crunch and ends with a sinful release of oils. Crunch, crunch, squirt, squirt--then immediately douse every fatty piece with your poison of choice. Consume in moderation (both chicharon bulaklak and your alchoholic beverage), and don't forget to dip the bite sized little devils in their spicy vinegar for some acidity to cut the fat.
Pablo's Chicharon Bulaklak
Medium well, done rightAs if a caveman-like slice of steak wasn't filling enough, Pablo's also offers a couple of options to make The Escobar extra luscious. So fearless foodies, dare to order some Bone Marrow (P200) or Foie Gras (P350) as Add Ons?
A dish I look forward to trying at Pablo's is the Truffle Carbonara (P390), which they recommend paired with a glass of Jacob's Creek Chardonnay. Just the thought of creamy carbonary sauce meeting pieces of bacon and a drizzling of truffle oil makes my mouth water. We skipped ordering the fettucine, though, as my friend and I had our eyes on a meaty best-seller that quickly became our favorite upon first bite during our first time at the pub: the Pablo's Pub Half Pounder (P285).
Pablo's Pub Half Pounder served with Paprika FriesOn our first encounter with the burger, we were served bite size portions along with some of their extremely addicting, crisp Paprika Fries (P170), to go along with our The Glenlivet tasting session. We heard that the burger is the prized dish of Pablo's, as co-owner Miguel Escueta personally curated the pub's menu and considers this half pounder as their pièce de résistance. And oversee Miguel does, visiting our table often to check feedback on the burger. "How did you make it so juicy?!" we asked--nay, demanded--and he just laughs. "I'm glad you guys liked it!" he replies. We wolfed down the bite-sized portions in seconds, and shamelessly nodded our heads (which sported happy grins) when they asked if we wanted more. Please sir, I want some more...
Best paired with a glass of Jacob's Creek ShirazWhen noshing on this hunky half-pounder, it's best to use your hands. Just grab that sandwich and balance it between your two hands, and zero in on your target. Chomp the biggest bite you can afford to get a lot of the beefy patty in, and relish on the fact that when your teeth meet and your chewing starts, juicyness overflows. Then that all beef patty melts in your mouth, combining with the soft bread and melted cheese. Grab a fry and munch on it as your chaser (dip it on the ketchup as you wish, but their paprika fries as-is is already delectable).
Burger is served with homemade Paprika FriesJust like the rib eye steak, their seductive, succulent burger has suggested add ons. Pablo recommends some Bacon (P80), Blue Cheese (P80), or Foie Gras (P350) to your half pounder. But personally, it's like having a ridiculously handsome date for dinner (the thought of it makes me blush). Why add more accessories to an already handsome eye candy?
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