Food News: Awesome New Dishes and Old Favorites at Village Tavern

Somethin's cookin' at Village Tavern...and it's seriously good. Village Tavern recently launched a new line of dishes to add to their current bestsellers, tweaking traditional favorites with refreshing modern twists.

Village Tavern, established in 1984 in North Carolina, has since been at the forefront of classic American cuisine, with its trademark dishes from the east coast as well as southwestern favorites. Classic comfort food steeped in tradition yet updated with modern flavors. What's even more interesting is that Village Tavern's Head Corporate Chef based in North Carolina is a Filipina, Mary Grace Viado Howard. Her culinary experience began with stints at Italianni's Manila and top restaurants in New York such as Aquavit, Le Cirque and Aureole before landing the top post in Village Tavern in 2002. Cool.

The Bonifacio High Street branch is the first international location of Village Tavern, bringing with it the upscale tavern-style cuisine the chain is known for. Managed and operated locally by The Bistro Group, you know exceptional quality and service are guaranteed.

Entering Village Tavern gives one an old world and traditional vibe, yet modern touches are subtly incorporated in the overall look. Village Tavern's bar serves up some of the best cocktails at Bonifacio High Street, a perfect place to chill with friends over a few drinks.

The high ceilings, the spacious dining areas and the open kitchen provides a dramatic backdrop to any meal at the Village Tavern, whether you're part of a large group or an intimate dinner, Village Tavern has the right space for you. Along with other bloggers, I was fortunate to be invited by The Bistro Group to sample the new dishes by Corporate Chef Josh Boutwood at Village Tavern, as well as signature dishes on their long list of bestsellers. 

I start off with a freshly squeezed Apple Carrot Juice (P 180), a cool refreshing and healthy drink before dinner.

Village Tavern's house specialty, the Hot Crab Dip (P 495), was served next, a rich, creamy dip loaded with crab meat with toasted garlic bread.

As more bloggers started to arrive, cocktails were served, like the White Sangria and Red Sangria (P 220)...

...the new Chocolate Espresso Martini...

...the Tavern Mojito (P 150), a Village Tavern favorite...

...and so much more.

I go for an old favorite, nothing like a malty Guinness Extra Stout (P 195) to go with an awesome dinner still to come...

As more bloggers arrived, the new appetizers were prepared and served. The new dishes include the Homemade Jalapeno Poppers ( P 290), crisp, breaded jalapeno peppers stuffed with cream cheese and Village Tavern's signature applewood-smoked bacon. Village Tavern's specialty bacon is one of the best I've tried, perfectly complementing the spicy jalapeno peppers.

The combination of flavors and textures makes this a great appetizer with beer or Village Tavern's many signature cocktails. I particularly liked the heat from the spicy jalapeno peppers and the dip, which gives a nice, refreshingly cooling effect, just perfect with another round of Guinness.

The new Fully Loaded Sweet Potato Skins (P 240) came next, roasted sweet potato filled with rich cream cheese, jalapeno peppers and the signature applewood-smoked bacon. Yup, more bacon. Nice.

The sweetness of the sweet potato, the smoky and sharp notes of Village Tavern's signature bacon, the heat from jalapeno peppers and the richness of the cream cheese provide a burst of flavors and textures in every bite. Time to have another Guinness...

This was then followed by the new Sesame Teriyaki Chicken Wings (P 225), crisp, deep-fried chicken wings coated with a sweet teriyaki sauce. A light sugar glaze provides that extra crispness, and you simply can't stop with just one wing...

Village Tavern's new pizzas came next, starting off with the new Black Pizza (P 395), a unique squid ink pizza dough topped with parmesan, gruyere, mozzarella, pepperoni, mushrooms, bell peppers and onions baked in a charcoal-fired oven for that old world flavor. Aside from the crust's distinct color, the squid ink's subtle flavors combine perfectly with the toppings for a refreshingly new taste experience.

The rustic style crust has a nice crispness that completes one experience with Village Tavern's new Black Pizza. Not only is it a fresh new take on pizza, it tastes good too. Definitely different, and definitely worth trying again. And again.

In contrast with the previous Black Pizza, the new Forest Pizza (P 475) came next, topped with rich Asiago cream, wild mushrooms, walnuts, mozzarella, parmesan and rich truffle oil.

The richness of the different cheeses and the subtle earthiness of the wild mushrooms and truffle oil give this a refreshingly new flavor, and again, Village Tavern provides yet another unique pizza experience. 

Then, Village Tavern's signature premium steaks arrived. Village Tavern uses Rastelli's Pureland Black Angus Beef imported from the US. The premium meat come from cattle exclusively fed on an all vegetarian corn based diet mixed with select grains ensuring rich, full flavors.

The Pureland Black Angus Beef 8 oz Ribeye ( P 1,395) is juicy and tender, the way a premium steak should be. Best enjoyed as is, without any gravy or sauce (you may request for a mushroom gravy if you wish). Perfectly marbled with just the right amount of juicy fat to enhance the steak's flavor. One bite tells you why this has been a consistent bestseller at Village Tavern. More cool news, Village Tavern is currently running The Great STEAKout promotion, offering 40% off on Pureland Black Angus Beef ribeye and filet mignon from October 19, until supplies last...

Next up, Village Tavern's new Texas Baby Back Ribs (P 1,195 for a full rack, P 650 for a half rack), slow-roasted with a special cola and chipotle glaze.

A nice, crisp outer layer reveals an incredibly soft, tender, fall-off-the-bone rib that is wonderfully flavored with the distinct and familiar notes from the cola, just a perfect combination of flavors. The ribs are perfectly roasted with a nice char on the outside, yet the meat remains tender and juicy. Add this to your list of favorite ribs...

While we were enjoying the ribs, another Village Tavern classic was being prepped...the Village Tavern's signature Cowboy Burger...

This has got to be one the sexiest burgers I've seen...Village Tavern's classic Cowboy Burger (P 595), thick, juicy premium beef patty topped with Village Tavern's awesome applewood-smoked bacon, rich cheddar cheese, sweet caramelized onions and barbecue sauce with a side of sweet potato fries and honey mustard dip.

The applewood smoked bacon is a perfect match, adding a subtle and sweet smoky flavor to the robust beef patty, with the caramelized onions and cheddar rounding off all the flavors in every bite.

It's a serious burger with Village Tavern's unique touch, a nice southwestern style barbecue sauce that's just perfect with the sweet potato fries.

I'm definitely adding this to my list of burgers...

And finally, another Village Tavern specialty was served, the signature whole wheat flatbreads. The Gruyere and Applewood-Smoked Bacon Flatbread (P 495), made from all-natural and 100% whole wheat flour topped with rich Gruyere, sweet caramelized onions, and once again, awesome applewood-smoked bacon. Almost like a pizza without the tomato and cheese, Village Tavern's flatbreads have a rustic and traditional flavor that is rich and comforting, a cool alternative.

And what better way to cap a perfect dinner than with Village Tavern's indulgent desserts. Village Tavern's signature Very Best Carrot Cake (P 345), made from fresh carrots, pecan and rich cream cheese icing. Not too sweet, rich and moist, great with a cup of brewed coffee.

The Banana Crepes (P 395), light, delicate crepes filled with bananas, chocolate hazelnut and topped with banana ice cream, caramel and chocolate sauce. Rich, indulgent, perfect.

And finally, the St. Barth's Chocolate Torte (P 395), a Village Tavern bestseller, deliciously rich and unbelievably moist French chocolate cake topped with thick chocolate sauce and served with a creamy vanilla ice cream, a perfect combination. 

This one's for true chocolate lovers, and it's even great with a Guinness...nice.

A dessert this good deserves another look...

An extensive wine selection, amazing cocktails, great food and service. Just the place to unwind and chill. And the new dishes are worthy additions to Village Tavern's list of bestsellers. Traditional flavors with refreshingly new executions,  different yet familiar and comforting.

Chef Josh Boutwood, The Bistro Group's Corporate Chef and creative culinary force behind Village Tavern's new dishes. Inventive, almost playful, the new menu additions are definitely worth checking out along with your old favorites.

Elegant, formal yet cool and comfortable interiors, an old world charm with clean lines and subtle contemporary touches makes this a great place to hang-out. Private booths are lined on the sides of the dining area for more seating options.

As with all restaurants managed by The Bistro Group, you get exceptional, almost personal service. Coupled with great food and interiors, Village Tavern is definitely the place to be at Bonifacio High Street. Special thanks to Mitzi Navarro, Marketing Director;  Roda Adriano, Marketing Manager, Corporate Chef Josh Boutwood, all from The Bistro Group and RA Dumlao, Restaurant Manager, for an awesome dinner.

Village Tavern is located at the 2nd Level, Bonifacio High Street Central, 30th Street, Bonifacio Global City, Taguig, or call 621-3245 for inquiries.

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