Mesclun Bistro by Chef Katrina Kuhn-Alcantara opens its 3rd branch beside Chuck’s Deli in Eastwood. Mesclun gives diners in Eastwood a fresh new option for those looking for a bit of sophisticated dining. Chef Kat has also introduced both small appetizers as well as sharing portions for their dishes to cater to the needs of their customers.
Chef Kat split up Chuck’s Deli’s space (I always felt it was too big) to make way fro Mesclun Bistro Eastwood. The wine wall makes it’s appearance once again so if you’ve been to the other branches, you’ll immediately feel comfortable. You can even cross order from Chuck’s Deli and vice versa since they actually share a single kitchen.
I’ll talk about what dishes I’ve never tried before including a couple of new additions to the menu. For the old ones, you can read up on them here (Mesclun Ortigas)and here (Mesclun Bistro Serendra).
The Spinach and 3 Mushroom Empanaditas was so new that it was still not on the menu. It’s a nice little appetizers for those people who arrive early and get a little peckish waiting for their friends to arrive. The emapanaditas are simple with a filling that reminded me of the mushroom duxelle dip but with spinach added to it. I recommend having it with the tomato salsa.
For the Lenten season, Chef Kat has added two new dishes, Clam Stew (P295/single) and Tuyo Spaghetti (P225/single, P335/sharing). I love the sweet and tangy clam stew that you can thicken by stirring in the dollop of creme fraiche. Generous amounts of juicy clams adds loads of flavor into the stew and I bet you won’t even notice that this is part of your Lenten sacrifice. Chef Kat plans to add some chorizo and include it in the regular menu.
Clam Vodka Pasta (P590). Pasta tossed in a tomato cream sauce flavored with clam and vodka. This is a creamy and tangy pasta dish that packs a wallop of umami flavor plus a slight citrus hint from the vodka. You can never go wrong with fresh clams in pasta unless you are allergic.
4 Mushroom Sourdough Pizza (P345) is a holdover from their Mushrooms Goes Pink promo last November. It was such a big hit that they decided to make it a permanent addition to the menu. $ kinds of mushrooms on Mesclun’s signature chewy sourdough pizza dough then smothered in cheese.
The Shrimp and Anchovies Flatbread (P295) reminded me of my favorite Shakey’s Friday’s Special. This is also suitable for the Lenten season with no meat in sight. The peppery arugula tames the strong anchovy flavors making this an enjoyable option.
The Wild Ulang Thermidor (P1190/sharing) is an impressive sight with four big river shrimps resting on a bed of squid ink risotto. Cut pieces of the thermidor and mix it up with the risotto for a flavor explosion on your taste buds.
Chimichurri Chicken (P515/sharing). Roasted boneless chicken topped with chimichurri sauce, grana padano cheese and served with mashed potatoes or rice pilaf. Tender and smoky chicken topped with a tangy and garlicky
The undisputed star of the night was the Crispy Pata Confit, Filipino style crispy pata that’s been left to stew in duck fat. The slow cooking makes the pork fat slowly mix with the duck fat making the whole dish less fatty but making the meat one of the most flavorful ones I’ve ever had. The meat hardly needs any sauce at all, just a bowl of comforting rice.
Mesclun Bistro Eastwood adds a much needed dining option in the sea of fast casual restaurants in the area. A menu packed with both comfort food and sophisticated dishes that will make choosing a few dishes hard so come armed with friends and share away.
Mesclun Bistro EastwoodG/F Eastwood Mall Eastwood, Quezon City Telephone No. : (632) 900-0503