Saturday, December 1, 2012

A Light Lunch at Village Tavern

I've had Village Tavern's crab cakes on my mind for the past few days, and  after trying out some signature dishes previously, I had to come back. This time, a light lunch with Village Tavern's other signature dishes. 

The Freshly Squeezed Apple Carrot Juice (P 180+), always a good start. Naturally sweet, though it comes with syrup if you want it sweeter. But it's really good as is.

The Maryland Style Crab Cake (P 550+ Regular), premium lump crab meat served with coleslaw and fries. I opted for the regular serving to try it out, but a Lunch serving with two pieces of crab cakes is also available. 

Delicately flavored, the fresh crab meat is enhanced by the subtle notes of mustard and pepper. A nice crisp outer layer contrasts with the soft and tender crab meat, just perfect with the sides of fries and coleslaw. Squeeze a little lemon, to complete the dish. The coleslaw, topped with fresh mango, is refreshingly rich and sweet, always great with fried dishes. 

Then, The Mussels Cappellini (P 595+) arrived to round off the lunch. Hearty and comforting, the light pasta is generously topped with succulent Chilean mussels, giving it a fresh and briny flavor, over angel hair pasta with a light garlic pesto, shallot and white wine sauce. 

A squeeze of lemon adds a refreshing burst of flavor to the dish, classic comfort food.

The Village Tavern's Very Best Carrot Cake (P 345+), a cool way to cap the meal. Covered in a rich pecan and cream cheese frosting, probably one of the best carrot cakes I've tried in long time.

A sweet ending to a perfect light lunch. Well, maybe not so light, but still a perfect lunch just the same. Great service, great American comfort food, cool place. Good food. Good times.

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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  1. Fabulous clicks. would love to try the crab cakes. Happy lunching!

  2. What a wonderful post and I always love reading when people tell us more about their heritage through food


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