I had a quick errand somewhere in Mckinley Hills and since it was already 2:30 pm, I decided to go to Venice Piazza for a late lunch.
Gondola in Manila
Fountain at the rotonda of Venice Piazza
I had no preference and no particular restaurant in mind. The big picture of crab claws displayed outside the Blackwood Bistro restaurant appealed to me. You know how much I love crabs so I decided to go in.
My confidence grew when I saw their award posted outside the door. The restaurant opened on June 30, 2010 and has been adjudged one of Philippines’ best restaurants in two consecutive years, 2011 and 2012.
Blackwood Bistro is owned by Chef Junjun De Ocampo, Nicky Camcam and Bobby Eduardo.
Chef Junjun is the former head executive chef of Richmond Hotel in Ortigas Center and consultant chef at Richmond Hotel in Eastwood. He was also the head corporate chef of the Italliani’s group of companies.
Wine wall display
Blackwood restaurant’s interior
My table
Their menu selection was good, they all looked good except that I just wanted soup and salad or an appetizer.
Salad menu
I ordered the Truffle Mushroom soup P215
Smoked Bacon and Cheese Burger
Blackwood Bistro’s Buffalo Crab Claws P450
Shelled blue swimmer crab claws tossed in New York style chili butter sauce, with Blue cheese dip.
If you are not ready for a spicy treat, you may request them to reduce the chili.
The alimasag is flown- in every two days from Palawan, fresh, not frozen.
The blue cheese dip is a perfect complement to the spicyness of the crab. I almost licked my finger, it’s so delicious.
The soup was served hot. It smelled and tasted good. I could taste the freshness of the shiitake mushroom and the truffle.
The first thing that I said after the first taste was “Oh my, ang sarap”
Caesar salad with poached egg, toasted bacon, parmesan shavings and onion grizzles P195. I had this wrapped for my son.
With grilled chicken add P95, With crab cake add P125
I already paid before I realized I haven’t had any dessert.
I ordered fresh watermelon with orange and basil sorbet P190 plus 10% service charge.
The fresh oranges at the bottom mixed with the sweetness of the watermelon was mouth watering. . I could finish a gallon of this.
Blackwood Bistro has a very able and knowledgeable head waiter, Marco. Ask him anything about the menu, the dishes, and he could explain every detail, every ingredient and where it was sourced, in English. I asked him “Are you Chef Junjun?”
Carl or Clark, the bartender was very attentive and professional.
It’s so much fun dining in award-winning restaurants and discover why they’re so deserving. I always leave with a smile and satisfaction. Everytime, I am convinced.
Blackwood Bistro gets full even on weekdays so be sure to call for reservation 0927-9847051
