Friday, July 23, 2010

Katzer ♥ ♥ ♥

IMG_8567This was Sil and Shelby in 2008. Newly hitched. 8 years after college.


IMG_7000This is Sil and Shelby now. 2 years of wedded bliss. 10 years after college.


On July 15, 2010, Sil and Shelby gave birth to their new baby, Katzer, which Shelby personally manages together with sister-in-law Silvana.

Katzer Restaurant and Bar.

Yes, by THE Andreas Katzer, one of the heart and brains behind what used to be THE fine dining institution in the city but is now defunct Le Soufflé.


IMG_7001A touch of Sil and Shelby. Photos from their honeymoon in Europe, taken by the groom himself


It is only appropriate that we have our dinner get-together here at Katzer, where, with Chef Andreas at the helm, food quality is a guarantee, where the ambiance and atmosphere is perfect for catching up, and where we can give honest, unbiased, un-sugarcoated feedback about the food.

Because that is what real friends do.


IMG_7004Pureed Tomato Soup with Peppered Croutons, Sour Cream and Basil – I like that Katzer does not try to sweeten up what is supposed to be a tangy and slightly acidic soup. I love the genuine tomato taste balanced by the sour cream and brought to a whole new level by the fresh basil. Tip: The croutons are already spiced so do decline when your server offers to pepper your soup. Unless, of course, you live for all things peppery.


IMG_7008Traditional French Onion Soup – Sheila likes her soup and assures me it is not too salty despite the dark color. She enjoys very much the mozzarella on top.


IMG_7006Soup of the Day, Cream of Mushroom (half portion) – Sil and Shelby approve.


IMG_7014 Braised Ox Tongue in Red Wine with Button Mushrooms served with Gratin Potato and Carrot Vichy -  Mon says the red wine sauce brings out the flavors of the very tender and tasty ox tongue. And he praises the generous portion, too. Believe me, coming from Mon, that is saying a lot.


IMG_7010Lapu-Lapu, Prawns and Scallops Bouillabaisse Style served with Rouille and Garlic Bread – Sheila says the seafood is fresh and the bouillabaisse is quite a delight.


IMG_7015Grilled Chilean Sea Bass on Vegetable Julienne in Beurre Blanc Sauce served with Baby Potatoes – Both Wendy and Sil order this. I wanted to order the same, too, but I guess not as much as I wanted to have photos of as many items from the menu as possible (sorry, food blogger disease) so I abstained. Wendy says the fish is cooked perfectly, and the white butter sauce rich and creamy. Sil seconds her thoughts. I personally like the touches of curled sea bass skin.


IMG_7021Duck Confit in Raspberry Honey Sauce on Braised Cabbage and Bell Peppers with Dauphine Potatoes – Marie thinks this is just alright, the sauce is somewhat bitter, and the duck can be juicier.


IMG_7020 Baked Penne with Sautéed Garlic and Eggplant in Pomodoro Sauce – Karl is VERY happy with his pasta and he especially loves the melted cheese and crispy garlic bits. Four stars, he exclaims. Karl, pay attention, please. It’s four HEARTS, not stars! :P


IMG_7018Herbed Crusted Dory Fillet with Cheese on Buttered Linguine with Spinach Sauce and Tomato Coulis – Jem says this is delicious. The dory is crispy on the outside and tender inside.


IMG_7028 Prawns, Scallops and Mushroom Ragout on Puff Pastry – I have to thank Shelby for recommending this because this is really good. It is creamy and I am in love with creamy. I can’t help but like the puff pastry, too, because it soaks up all that creamy goodness for me so I just have to cut and swallow, cut and swallow. The biggest surprise though is how perfectly the seafood is cooked. The prawns are crunchy and bouncy, and the scallops tender and opaque but just barely so. One word. Succulence.   


IMG_7027 Chef Andreas’ two different takes on Chicken Barbeque. Sorry, not in the menu. For Shelby only.


IMG_7035 Dalandan Sorbet – light and refreshing


IMG_7038 Raspberry and White Chocolate Cheesecake – I like that the cheesecake is soft, smooth, and not too sweet. The crust, however, is a bit wet and crumbly.


IMG_7039 Dark and White Soufflé – the dessert Le Soufflé was famous for. Now in Katzer and now better than ever.


It has been 10 years since we graduated from college.

Time sure flies.

But whenever we get together, it feels like back in college days, except now our conversations revolve mainly around finding the perfect house, childbirth and labor, breastfeeding and semen liquefaction.

Don’t look at me.

Ask Sheila.  


Marie, Wendy, Sheila, Mon, Sil, Shelby, Me, Jem, Karl


I have to go back to Katzer to try their meat dishes.

Shelby says they do a mean Rack of Lamb.

College friend discount, yes?


Katzer Restaurant and Bar: 2/F, Wynsum Corporate Plaza, Ruby Road Entrance, 22 F. Ortigas Road (formerly Emerald Avenue), Ortigas, Pasig, Philippines. Tel: +632-6389819 to 21

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