Saturday, January 28, 2017

Going Head to Tail at Foundry by Smith Butcher 1912

Five cuts of beef in one impressive platter... the Head to Tail Beef Platter from Foundry by Smith Butcher 1912. Located at The Plaza of Arya Residences in Bonifacio Global City, Foundry by Smith Butcher 1912 specializes in premium imported steaks, offering prime cuts from the US, France, Ireland and Australia, and some innovative off-the-menu dishes. Read on and take a tasty peek at Foundry by Smith Butcher 1912...

Foundry by Smith Butcher 1912 is another concept from Chef Tom Hines and the group behind Hooch (for more on Hooch, see my earlier post, Blood and Sand and an Old-Fashioned at Hooch). Our dinner preview was hosted by native Sri-Lankan chef Ranuka "Ran" Hettiarachchi and Lithuanian mixologist Milena Matjosaityte...

...serving off-the-menu items reflecting the culinary style of Foundry by Smith Butcher 1912. Chef Ran Hetiarachchi began the exclusive preview with his Amuse Bouche, tasty bites with roasted eggplant puree, spiced caramelized green apples, blue cheese, and crispy bacon. The full range of flavors, from the smoky and nutty eggplant, the sweet tartness of the green apples, the creamy blue cheese, and the bold flavors of bacon play with textural contrasts with each savory bite.

Chef Ran's refreshing Ahi Tuna Poke, with Yellow Fin tuna, wasabi, calamansi, sesame and caviar served in a glass was then served next, delivering fresh, sweet and clean flavors with just a whisper of sharpness from the wasabi and calamansi, perfectly finished by the briny notes of the caviar.

Master mixologist Milena Matjosaityte then prepared her signature cocktails, starting with the soothing Isla (L), a blend of Grey Goose Vodka, tropical syrup, lemon, and pineapple garnished with a flower; and the vibrant Te-quil-a Dragon, with 1800 Blanco Tequila, dragon fruit, tamarind, egg white, and smoked sea salt.

Tasty bites and handcrafted cocktails, just can't get better than that (for more on Foundry by Smith Butcher 1912's signature cocktails, check out my post, One (Make That Two) For the Road: Cocktails at Foundry by Smith Butcher). The Turkish Flatbread, with wild mushrooms, spinach, and marinated feta on a crisp and rustic crust, was then served along with another round of cocktails. The vegetarian flatbread had a savory richness, filling your palate with the creamy flavors of marinated feta and earthy mushrooms.

For the main course, Chef Ran presented the Foundry by Smith Butcher 1912's impressive Head to Tail Beef Platter, with tender Ox-Tongue, savory Ox-Cheeks, juicy Irish Sirloin, melt-in-your-mouth Matsusaka Beef, and Ox-Tail drizzled with rock salt and served with grilled garden vegetables. Just like Smith Butcher and Grill Room (check out my earlier post, Good Food and Good Company with Disciples of Escoffier at Smith Butcher and Grill Room), these guys know their beef and treat it right.

From one end to the other, the Head to Tail Beef Platter offers all the beef flavors you love, yet each one is distinct from the other. Foundry by Smith Butcher 1912 offers a variety of sauces, including Black Truffle Sauce, Green Peppercorn Sauce, Pinot Noir Sauce, Bearnaise Sauce, Wild Mushroom Sauce, and Blue Cheese Sauce, but for beef this good, all you need is a drizzle of salt.

The ox-tongue is perfectly grilled, firm yet fork-tender with a distinct flavor and a whisper of smoky sweetness. The rich flavors of ox-tongue and other offals provide another facet to enjoying beef, and Foundry by Smith Butcher 1912's ox-tongue is a perfect example of doing it right.

The ox cheeks, with layers of both meat and fat, is fast becoming a popular cut, adding its own unique beefy flavors to the mix. The ox-tail, with its layer of tender muscles and fat, adds to the richness of the Head to Tail Beef Platter. The Irish Sirloin has a tender bite, while the Matsusaka beef just melts in your  mouth.

Having all five cuts of beef in one platter is an experience in itself. Pair your Head to Tail Beef Platter with Foundry by Smith Butcher 1912's Creamy Mashed Potatoes (L) and the Steak Rice (P 120, R), tasty sides that shouldn't be missed. And I enjoyed both...

One more slice of perfectly marbled Matsusaka beef with just a pinch of salt and another that's steak night.

For dessert, Chef Ran's Tea-Infused Lemon Sponge with Raspberry and Vanilla Cream caps our dinner on a sweet note. Foundry by Smith Butcher 1912 is a welcome addition to the emerging food scene this part of Bonifacio Global City.

After dinner and dessert, it was time to head up the second floor for some handcrafted cocktails...(see my post on Foundry by Smith Butcher 1912's signature cocktails, One (Make That Two) for the Road: Cocktails at Foundry by Smith Butcher 1912). Head over to Foundry by Smith Butcher 1912 for great steaks, and going head to tail with some cocktails...

And here's even more cool news...

Now it's possible for you to get up to 30% restaurant discounts on your bill when you book a table at Foundry by Smith Butcher 1912 using BigDish.

Foundry by Smith Butcher 1912 is located at the Ground Floor, The Plaza, Arya Residences, McKinley Parkway, 8th Avenue, Bonifacio Global City, Taguig City or call (632) 833-9623 or +63 977-841-5378 for inquiries and reservations.

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