A few weeks ago, my nanay and I went out for our much-needed mother-daughter date. I had four vouchers bought from CashCashPinoy for 52% off on food and drinks from Dillinger’s 1903 Steak Brew restobar in Greenbelt 3. After hours of pampering from rO2 Beauty and Wellness Center, we were starving so we headed straight to the restaurant.

Upon our arrival on the third floor of Greenbelt 3, we immediately saw Dillinger’s 1903. Okay, I asked a guard for the exact location. It was beside Red Box. And as soon as we got there, I couldn’t help but admire the design of the outside of the restaurant.

The wooden doors, the brick wall, the mix of hues of black, gold and gray, and the wide glass windows are reminiscent of something you’d see in a mafia movie. So, let’s go inside…

Most of us look forward to Friday. It’s the end of a busy week and, at the same time, the start of a well-deserved weekend for all those who hustle and bustle at school or at work. It’s the ultimate day for relaxation and enjoyment. But, guess what, we don’t really need to wait for Friday just to have fun. With T.G.I. Friday’s infectious energy and with their excellent food and customer service, everyone would feel like it’s Friday every single day of the week!

T.G.I. Friday’s Maxim: “In here, it’s always Friday.”

After more than 15 years since setting up their first in 1994, T.G.I. Friday’s opens a new branch in Eastwood City, Libis. This is their 13th and now considered as their new flagship branch since it’s the location where the brand has decided to implement major changes in architectural and interior design.

It is the first free-standing Friday’s branch. All of the other branches, as we all have known, are located in major shopping malls around the Metro.

Facade of T.G.I. Friday’s Eastwood City in Libis

From outside, the facade looks bright and very inviting. They have replaced the old canopies and awnings with movie theater-like sheds, giving the place a more modern feel.

Almost everyone who comes to Friday’s has their own camera, and surely they wouldn’t be able to resist having their pictures taken with these life-size models of Superman; the king of rock and roll, Elvis Presley; and the iconic, Marilyn Monroe.

Superman, My cam-whore sis, Mhel, with Marilyn Monroe, and Elvis Presley.

Friday’s is known for having an “artistic clutter” of memorabilia from decades as early as the ‘30s. Now they have decided to move forward in time by including pieces from later decades like the ‘80s, ‘90s, and even from the new millennium.

For most local restaurants in the Philippines, surviving 10 years in the business can already be considered an amazing achievement, which gives Mario’s restaurant all the reason to celebrate for lasting an astounding 40 years in the industry.

Mario’s: A History

Mario Benitez’ great passion for customer service married well with Nenuca’s perfect execution of her family’s long tradition of Spanish cuisine, which, together, gave birth to the establishment of the very first Mario’s Restaurant in 1971 along Session Road in Baguio.

Former location of the original Mario’s restaurant, where a branch of KFC now stands.

After the original venue got burned down, Mario’s transferred to a more open and spacious location.

It didn’t take long until the restaurant received great reviews from both locals and vacationers alike, some even encouraging the couple to branch out in the big city of Manila. Finally in 1974, the Benitez Family, confident that their fusion of Filipino and Spanish cuisine will have a special place in the hearts of the Manileños, opened the doors of their second branch situated along the bustling streets of Tomas Morato, Quezon City.

The façade of Mario’s in Tomas Morato, Quezon City.

Whenever my bro and I see a World Chicken stall, may it be in Trinoma, Gateway Mall or in Glorietta, we can’t help but wrestle with the idea of ordering their oh-so tender grilled chicken. If not for our hunger for something new to feature on this blog, we would’ve eaten there every time (I guess that’s something we’re actually thankful for ). In fact, my bro loved them so much that they were the inspiration behind his Creamy Pesto Pasta and Grilled Chicken recipe.

Ken’s pesto pasta is WAY more delicious than World Chicken’s,
but the ingredients are a li’l on the expensive side.

What is it about World Chicken that makes it one of our favorites? That’s a question that’s pretty easy to answer – it’s the tenderness of the flame-grilled boneless chicken they serve that’s very moist, and the wide variety of options for sauces, carbohydrates, and side dishes, PLUS affordability.

We got this flier from their Gateway Mall branch, explaining why a lot of people are flocking their branches in Glorietta and Trinoma.

• Fresh tomatoes used on their pasta sauces.
• Real potatoes with bacon bits on their potato salad, based on the photo.
• 9 different sauces to choose from.
• Freshly flame-grilled boneless chicken.

Last week, Ken and I were invited to an intimate dinner with fellow bloggers at The Stock Market Cafe in Bonifacio High Street to introduce us to their new menu.

We were told to come in our 1930s clothes. Ken dressed up all in black, with a buttoned up polo and hat. Hannah of FlairCandy was also there and she wore a Chicago-inspired dress. She looked more like Cleopatra and was really pretty. Here’s the 3 of us right before dinner:

I know, I only wore that printed blouse. I don’t have any skirts or dresses in my wardrobe.

Anyway, as soon as Ken and I saw the interiors of The Stock Market, we felt at home. The dining area has a really cozy feel.

There’s a small kitchen at the dining area.
We saw them prepare our crepes for dessert right there.

We love the simple elegance of the restaurant, especially with the large windows. I can only imagine how it feels to dine in there during lunch. The colors around us were also very relaxing to the eye. Perfect for a first date or some bonding time with loved ones, if you ask me.

A brief background about The Stock Market: It’s owned by Del Monte. But, early this year, they re-opened under the management of The Bistro Group of Restaurants that operates the restaurant chains TGI Friday’s, Italianni’s, Fish & Co., Flapjacks, Krazy Garlik, Pig Out and BillyRock.

Now, along with the new management, there are two other new things about The Stock Market you should be excited about – a new chef and a delightfully fresh menu.

Meet Chef Jonathan “Boom” Jota. He is now the corporate chef of the Bistro kitchens.

With his extensive background in culinary, Chef Boom brought in new concepts to the Bistro kitchens, including The Stock Market. He explains, “I love to create and render these creations in a way that will make the food a feast for both the eyes and the palate.”

But, even though 85% of the menu of The Stock Market are completely new dishes, they still made sure to keep the essence of freshness that has been the restaurant’s trademark ever since. You can only expect them to use fresh ingredients and that all the dishes are made from scratch. Their preference to use organic ingredients ensures that their dishes are good for the health, too.

And, oh, before I go ahead and show you what we had for dinner that night, let me tell you that Chef Boom and the whole Bistro team came out with the new menu of The Stock Market just last month! So, if you’ve been to their restaurant before, I strongly recommend you come by again to taste their new dishes, most especially the ones I’ll be featuring here.

Let me share with you all the dishes that were served to us. But, first, let’s start with our beverages. Ken and I decided to try something new. I chose the Malunggay Citrus (Php 165), which was served in a very tall glass. Hannah commented that it tasted like wheatgrass so she enjoyed it, too. Very refreshing and it did help me cleanse my palate after every dish I tasted that night.

Ken decided to go for the Ampalaya Cooler (Php 165). We were a bit anxious to taste it to find out if we’ll hate it or enjoy. Well, what a surprise. We both loved that the bitterness of the ampalaya was just an aftertaste. Another refreshing drink.

For appetizers, first served was Pier 21 Clam Chowder (Php 250). It’s served on a bread bowl, topped with chives.

I scooped it up to see how hefty the amount of chopped up clams and veggies are in there. You see the generous amounts of ingredients I got in one serving?

We both enjoyed the thickness and the flavors of their clam chowder. I remember having seconds even with the knowledge that there’ll be a ton more food coming.

Topping the list of my comfort food is definitely pizza. I love the combination of carbo I get from the pizza crust and all the goodness of my favorite toppings. That’s why when we got invited to Joey Pepperoni Pizzeria’s Bloggers Taste Test in  RFM Corporate Center in Pioneer Street to try the new items on their menu, Ken and I were both excited and were looking forward to adding them to our list of pizza places we’d be frequenting.

Joey Pepperoni Pizzeria is a very casual restaurant that now boasts of their contemporary Italian-American menu, with a li’l sweet twist to satisfy the Pinoy taste. They have recently re-enhanced their image from a Mafia style menu. Even their menu design is more vibrant in colors, using more photos to encourage customers to try out other items on their menu other than the usual and familiar.

We loved the interiors of Joey Pepperoni Pizzeria, obviously inspired by New York City. We were personally attracted to their custom-made lights. And I love the colors, well, mainly because they used black and red.

Some may be taken aback to see Joey Pepperoni Pizzeria’s menu and find that their prices are very affordable (check here). They may look like a very high-end restaurant, but you can enjoy their food without worrying too much about paying a premium, one of the reasons why we are recommending them to fellow foodies.

They recently added seven (7) items on their menu – 4 pizza flavors, 2 appetizers and a lunch meal. With their pizzas, they decided to stick with thin crust and just come up with varying toppings. Their dough is made with a secret ingredient and the toppings are made fresh everyday, too. Expect no pre-baking of ingredients in the Joey Pepperoni Pizzeria Kitchen, especially at their RFM Corporate Center branch in Pioneer Street as it’s the home of their commissary.

Now, on to their latest menu additions. The first dish that was served to us was their Baked Cheesy Fries, a plate of russet fries combined with their house special meat sauce and overloaded with chili flakes, white onion, cheddar and cheese sauce. We both loved the saltiness. And being cheese lovers, we had to force ourselves to stop eating this ‘cause we’ve got more food coming.

Next was their Shrimp Fresh Salad, a plate of Fresh Romaine lettuce tossed with honey mustard dressing, topped with shrimps, croutons and parmesan cheese. The saltiness of the cheese was a perfect combination to the sweet and sour taste of the dressing. Definitely something we’d order more of next time.

We were then served Joey Pepperoni’s Barbecue Chicken Wings. The chicken wings are deep-fried to goodness then tossed with their very own special barbecue mixture.

After having a taste of this barbecue chicken, we wanted more! The chicken meat was very tender. I actually had doubts I’d enjoy it ‘cause I’m not really fond of barbecue flavored anything. But, the barbecue flavor wasn’t as overpowering as the ones I’ve tried. It was really good that it whet our appetite. Will definitely go back for these! I can finish 12 pieces without sharing.

We didn’t eat the rice part of the Barbecue Chicken Wings meal because we know what’s coming – 4 new pizza flavors of Joey Pepperoni Pizzeria!