Tuesday, December 31, 2013

Get Healthy...in Five Minutes

I really should be doing more of this...check out this cool video from The Fat Kid Inside by Erwan Heusaff. And get healthy...in five minutes.

I'm not about to give up on bacon, burgers and steaks just yet, but if there's one key learning that I can take away from this cool video from The Fat Kid Inside, it's balance. Enjoy the good stuff, but balance it with the real good stuff. And as we welcome 2014, here's wishing everyone a healthier year ahead...

For more on The Fat Kid Inside, visit his Erwan Heusaff's cool site at http://thefatkidinside.com/.

Dude for Food is now on Facebook, check out the Facebook Page for regular updates on good eats. Better yet, click "Like" and enjoy the ride...just look for the FB "Like" widget on the right sidebar.

Sunday, December 29, 2013

Calderon Introduces New Dishes

Here's more dishes to add your to your list of favorites from Calderon Cocina Tapas y Bebidas.

After sampling the new dishes, I had to review my list of all-time favorites at Calderon, and add  a few more (for more on Calderon's classic Spanish dishes, and my personal hit list, check out my previous posts here at http://dude4food.blogspot.com/2013/09/nine-must-try-dishes-at-calderon-cocina.html for their signature must-try dishes, http://dude4food.blogspot.com/2013/06/calderon-cocina-tapas-y-bebidas.html for their wide range of dishes, and http://dude4food.blogspot.com/2013/12/afternoon-tapas-at-calderon.html for their cool tapas). Here's a sneak peek at the new dishes...

Saturday, December 28, 2013

Creating Your Very Own Signature Burger at BRGR: The Burger Project

Five burger patties. Six types of cheese. Eight premium toppings and seven basic toppings. Ten sauces. Four buns. All you need to create your very own signature burger.

Chef Ed Bugia, the man behind Pino Resto Bar, Pipino Vegetarian, and Pi Breakfast and Pies, now offers burger lovers the chance to create their very own signature burger at BRGR: The Burger Project. Located along Jupiter Street, right beside Pino and Pipino Vegetarian, BRGR: The Burger Project has everything you need for the ultimate burger experience.

Wednesday, December 25, 2013

A Gingerbread Home for the Holidays

A two-story home. With an attic. 

Nothing like a gingerbread house to get you in the holiday mood...

Tuesday, December 24, 2013

Mediterranean Flavors: Lunch at Black Olive Cerveceria

Here's one more reason to check out the new Capitol Commons...

After trying Black Olive Cerveceria's "small plates" with a few rounds of premium imported beers (see my previous post here at http://dude4food.blogspot.com/2013/12/a-cold-beer-and-small-plates-at-black.html), it was time to try the signature mains... 

Monday, December 23, 2013

A Cold Beer and Small Plates at Black Olive Cerveceria

Great food and the world's best beers on tap. My kind of place...

Chef Carlo Miguel, the creative force behind Draft Gastropub, Opus, Beso and Publiko, introduces his newest concept at Capitol Commons. The Black Olive Cerveceria offers Mediterranean-inspired cuisine paired with some of the world's best beers. 

Pino Resto Bar's New Dishes

Chef Ed Bugia does it again...

Creative, playful and inventive, Chef Ed Bugia introduces new dishes with a cool spin on classic Filipino comfort food. I've always enjoyed Chef Ed's fresh take on traditional favorites, and the latest batch of new dishes confirm this even more (for more on Pino's inventive take on Filipino dishes, check out my previous post here at http://dude4food.blogspot.com/2012/12/pino-resto-bar-fine-filipino-food.html).

Fresh: The Tous les Jours Christmas Gift Basket

Fresh baked products. Everyday.

The best quality and freshly baked products everyday, the very core and foundation of Tous les Jours' (loosely translated as "everyday" in French) corporate philosophy, with the latest on-site production system in each store to provide exactly that: 100% freshly baked products. Everyday.

Saturday, December 21, 2013

Cool Cocktails at Hatch 22

You probably already started your day at Hatch 22, why not end your day with Hatch 22's signature cocktails?

With over twenty signature cocktails, ranging from classic blends to unique and playful combos, there's one with your name on it.

Friday, December 20, 2013

A Hatch 22 Breakfast

Start your day with one of Hatch 22 Cafe & Bakery's signature dishes...

After sampling Hatch 22 Cafe & Bakery's signature dishes in bite-sized versions (see my previous post here at http://dude4food.blogspot.com/2013/12/hatch-22-cafe-bakery-rockwells-newest.html), here are the regular-sized dishes...

Thursday, December 19, 2013

Hatch 22 Cafe & Bakery: Rockwell's Newest Neighborhood Cafe

Finally. A neighborhood cafe offering all-day dining at Rockwell. Now there's a place where you can start and end your day...at Hatch 22 Cafe & Bakery. 

Bite-sized versions of Hatch 22 Cafe & Bakery's signature dishes.
Inspired by Heller's classic satire, the name is a word play on Catch-22, but instead of the frustrating cycle of no-win situations, Hatch 22 Cafe & Bakery offers an extensive menu with "food and drink versatility" to match your mood "with every passing hour," ending with cocktails "before hatching again the following day." Sounds like my kind of place...

Franco's: Reconnecting with Comfort Food

Familiar and comforting, yet new and inventive. Classic flavors with a playful twist. At Franco's, you can reconnect with your favorite comfort food, and discover new favorites along the way...

Burgers, pizza, and premium steaks, all in one spot, Franco's is the kind of place where you can enjoy classic comfort food all day. In fact, it's the kind of place where you'd like to stay the whole day...

Sunday, December 15, 2013

Celebrate Grand Pizza Day at Papa John's

Mark your calendars. December 17. Tuesday. It's Grand Pizza Day at Papa John's...

An all-new pizza variant and more...and here's more news to make you feel like a winner at Papa John's...

Saturday, December 14, 2013

In Good Company at Fish & Co

All your seafood favorites in one place...

Fried Calamari (P 375 Regular Portion), crispy, breaded squid drizzled with herbs and served with tartar sauce. Perfectly crisp, just squeeze a little lemon to round out the flavors. 

Friday, December 13, 2013

Food News: Have Your Cheese Fix with Pizza Hut's New Cheesy 7

Seven. Not just four, but seven cheeses. All in one pizza...

Pizza Hut introduces the new Cheesy 7, topped with seven imported cheeses, available in Pan Pizza, Stuffed Crust Pizza, Thin 'N Crispy, and Tuscani to kick off the holiday season.

Tuesday, December 10, 2013

Seeing Red & Green: Ikkoryu Fukuoka Ramen Introduces Two New Ramen Dishes

Ikkoryu Fukuoka Ramen welcomes the holiday season with two new ramen dishes in the festive colors of red and green...

Each different and distinct, with bold and intense flavors for an entirely new ramen experience. 

Ikkoryu Fukuoka Ramen specializes in Chikuho-style noodles with a rich tonkotsu pork broth, a popular regional style of ramen from the Kyushu region. And Ikkoryu Fukuoka Ramen adds two new ramen variants to its list of signature tonkotsu ramen dishes...

Saturday, December 7, 2013

Afternoon Tapas at Calderon

A glass of Calderon's Sangria Rojo and a few tapas. All the makings for a cool afternoon...

And with December's cool breeze, there's no better way to spend an afternoon. Start with Calderon's Esparragos en Aceite de Oliva with a glass of Sangria Rojo, a light vegetable dish with asparagus, ham, and cherry tomatoes cooked in olive oil.

Friday, December 6, 2013

Quick Bites: Yabu's Oroshi Katsu

How else can one top probably the best katsu in the metro? Just leave it to Yabu to surprise you...

Yabu's new Oroshi Katsu, certified US pork tenderloin (Hire), topped with grated radish and spring onions and served with fresh grapefruit and ponzu sauce for a refreshing new take on your favorite katsu.

Step Up to Johnnie Walker Red Label

You're invited to step up to Johnnie Walker Red Label, the world's number one scotch whisky...

Starting December 1, Johnnie Walker Red Label will be made more accessible to Filipino consumers, with the 1L bottle priced at only P 650 SRP, and the 750mL bottle for only P 490 SRP in leading supermarkets. Now you can step up to Johnnie Walker Red Label and enjoy this iconic blend.

Thursday, December 5, 2013

Ready for the Pan de Donut? Now Baking at Pan de Manila

Your favorite pan de sal, reinvented with an exciting new twist. Pan de Manila, long known for its classic pan de sal, introduces the Pan de Donut. 

A playful combo of the popular pan de sal and the doughnut, and a healthier option to the regular doughnut, Pan de Manila's new Pan de Donuts are freshly baked, not fried, and are bromate-and trans-fat free so you can expect soft, filling bread in every bite.

Wednesday, December 4, 2013

Another Scoop: Bono Artisanal Gelato Opens at SM Aura

Probably the metro's best gelato, Bono Artisanal Gelato opens its third branch at SM Aura offering the real scoop at The Fort. 

And with the new outlet comes new and exciting flavors that can only come from the creative dynamic duo behind Bono Artisanal Gelato.

Monday, December 2, 2013

All Boxed Up with Yellow Cab's Tango Box Christmas Fleet

A 14" Pizza. Two Pasta dishes. A half-dozen wings. One pretty cool deal. Add some Jalapeno Potato Wedges and a pitcher of Coke, and you have a feast good for six. And all you have to do is call in the gang and leave the rest to Yellow Cab Pizza Co. 

This Christmas, Yellow Cab introduces its new Tango Box Christmas Fleet, a merry feast with your favorite pizza, wings, pasta, potato wedges and a pitcher of Coke, ideal for sharing with family and friends. Great times, great pizza, all boxed up by Yellow Cab.

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