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Village Tavern celebrates Classic American Food
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- Published on Thursday, 31 May 2012 00:00
By A Web design Company
Flavorful and delectable dishes, award-winning wines, stellar service at incredible value - all these are yours to enjoy at the new VILLAGE TAVERN. It is a place for food lovers who are discerning in taste, serving and price.
The newest member of the Bistro Group of Restaurants, Village Tavern offers the best in classic American cuisine served in a warm, comfortable and inviting atmosphere. Located at the 2nd level of Bonifacio High Street Central, the Philippine branch is the 11th Village Tavern restaurant and the first international store outside of the USA.
Established in 1984 in North Carolina, Village Tavern was inspired by the tradition of the Old World tavern, viewed as the heart of the community and a hub for information, entertainment and nourishment.
“Our restaurant is here to satisfy many occasions- personal or otherwise. And we have a variety of dishes for different tastes and preferences,” says Anthony Santarelli, Village Tavern’s President and COO. “As we always say, we’re all about great food, great service and great value everyday!”
Village Tavern celebrates classic American food with elevated twists and at great value. At the helm of its kitchen is accomplished Filipino Chef Mary Grace Viado-Howard, Village Tavern’s US-based Corporate Executive Chef. “Our dishes are full-flavored. There are different flavor profiles that come together for craveable and memorable food,” she enthuses.
The dining experience unfolds from the first bite of Flatbreads which are unique to the restaurant. They are made with all-natural, 100% whole wheat flour. There are several Flatbread variants, the most popular being the Gruyere and Applewood-Smoked Bacon.
Following on the list of appetizers are Hot Crab Dip (backfin crab meat with toasted garlic bread); Blackened Shrimp (served with Bayou cream sauce and toasted garlic bread) and Village Tavern Sampler (a combination of popular starters: Calamari, Spring Rolls, Crab Cake and Pulled Pork Quesadillas). For salads, Chef Grace recommends her version of the Grilled Chicken Spinach and Mixed Greens which has fresh spinach, seasonal greens, bacon, apples, cranberries, spiced pecans, blue cheese, sliced eggs and grilled chicken in sweet vinaigrette.
Starting this June, the restaurant will serve Rastelli’s Pureland Black Angus Beef from superior beef cattle from the United States. Used exclusively by some of the finest Steak houses in New York City, all cattle that enter the Pureland Black Angus Beef Brand, are fed on a high moisture, all vegetarian corn-based diet along with other grains to ensure the most flavorful tasting steak around. Burgers are ½ lb. and use Pureland Black Angus Beef for the juiciest, most flavorful burgers.
Other tavern specialties include Maryland-Style Crab Cake; Maple Cured Pork Tenderloin; Crispy Chicken Tacos, Shrimp Portofino Pasta, Snapper Hemingway Banana Crepes and St. Barths Chocolate Torte.
Just as Village Tavern is passionate about its food, so it is with wines, with excellent choices some of which are from award-winning selection from the USA.
