Wednesday, September 1, 2010

Antonio’s, Revisited ♥ ♥ ♥ ♥

It has been a very painful one year, seven months and five days for me.

Life has been difficult and depressing. Agonizing even.

I have been miserable since January 24, 2009, the day I last experienced the beautiful food at Antonio’s. I wanted to experience it everyday, wanted to move to Tagaytay for good. I even considered, despite my parents’ protests, to be “the other woman” who will attempt to destroy Tonyboy’s beautiful marriage to his beautiful wife Agnes. Just to taste his miracles, his magic in the kitchen.

Oh, Tonyboy, it has been too long.

Thank you, National Heroes of the Philippines, for taking me out of my misery.


IMG_9054Antonio’s on a long weekend = Service Fail


It takes close to 40 minutes for our bread to arrive.

IMG_9048Onion Rye Bread – please bring back the great olive paste toast, please!


IMG_9059I always, always order Pan Seared Duck Liver Glazed in Honey Peppercorn to go with my House Salad. Of all the foie grases I’ve had in my life (and I shamefully admit I’ve had more than a few), Antonio’s, I daresay, is hands down the best.


IMG_9064Pear Arugula Salad with Pan Seared Foie Gras – of all the foie grases I’ve had in my life (and I shamefully admit I’ve had more than a few), Antonio’s, I daresay, is hands down the best. (Sorry, I just HAVE to say it all again)


IMG_9070Cream of Mung Bean Soup – very mung beany


IMG_9075Grilled Chilean Sea Bass topped with Shiitake Fish Belly Farce on Mashed Potato – Nelson’s fish is grilled to a crisp, a bit crunchy even, while the inside of it remains soft and moist. Such a romantic presentation, too.


IMG_9082Sole Meuniere with Fried Gnocchi – errr… I refuse to comment on this one’s presentation. Felisse says her sole fish tastes as simple as it looks.


IMG_9086Grilled Prawns with Browned Butter, Alioli Capellini – as the lady in brown has promised, Jamie and Benjie’s prawns are fresh and succulent. They find, however, the pasta a bit too al dente.


IMG_9080Mixed Seafood Thermidor – Frances thinks this tower of plump and juicy scallops, prawns, mussels and sea bass is delicious but just a bit salty


IMG_9087Herbed Roasted Rack of Lamb with Cardamom Beurre Blanc, Antonio’s Black and Green Olive Rice – of course, I am the only one who orders meat. And this, I must say, is the best decision I’ve made all week. Antonio’s rack of lamb is everything a rack of lamb ever wants to be – perfect medium doneness, that gamey flavor, and Tempur-soft meat.


IMG_9097Steak Tartare – service is not at its best today and my appetizer doesn’t come until midway through my main course. Ah, but good things come to those who wait, like this premium quality beef chopped up and mixed with onions, parsley, capers, mustard, Worcestershire and Tabasco. It’s sensational.


IMG_9052Fresh Dalandan Juice


IMG_9101 Dark Chocolate Soufflé with Cardamom Crème Anglaise


IMG_9105 Dulce de Leche Cheesecake


IMG_9107Felchlin Maracaibo Chocolate Terrine with Double Cream and Roasted Pistachio


I like the desserts but I miss Antonio’s Tartufo to death. Please, someone, put it back on the menu.


Forty minutes for the bread, 30-minute intervals between courses, about 20 minutes wait each time to have our dalandan juice refilled, top it all off with an unsmiling server who bears the closest resemblance to that blue creature Smurf…

IMG_9111Finally, at 4:37pm, when everybody else has gone back for afternoon siestas, we are finally served coffees and teas to conclude our 4-hour lunch


And yet, despite all that waiting, we are all still smiling.
Me, Nelson, Benjie, Jamie, Felisse and Frances


Because, you see, only food as divine as Antonio’s has the power to make these hungry bodies and impatient spirits as gracious and magnanimous as they are at this moment.

Antonio’s, it’s magic.


Antonio’s:  Purok 138, Barangay Neogan, Tagaytay City, Cavite, Philippines +63917-8992866

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