Cue Modern Barbecue launched a new porch menu recently and I got a chance to sample some of the dishes. Mention porch and images of Adirondack chairs, swings and rocking chairs in houses throughout America, it’s probably influenced by many movies I’ve seen before. The porch menu is made up of small plates, perfect for sharing with a group of friends over cold drinks, think of it as American style tapas. There’s also a line of new cocktails to match the small plates, all concocted by Enzo Lim, a bartender cum restauranteur who runs Maharlika and Jeepney in New York.
The first pair of items from the porch menu arrived, a mix of old and new, paired with a cocktail called the Patio Cooler (P225). The Bone Marrow and Steak Tacos (P485) is a mainstay in Cue’s menu, fun and sinful, I think the steak was better than the previous time I had it. The Campfire-style Skillet of Queso Fundido (P190) is one that you can’t help but like, chorizo, cilantro, tomatoes and white cheddar cheese. I accidentally discovered that mixing the steak and the queso fundido in one flour tortilla makes for an awesome collab. The patio cooler might look benign what with cucumbers floating around but one sip and you’ll know it packs a punch.
Other Restaurants in Bonifacio High Street
- Sariwon Korean Barbecue
- Jamba Juice
- The Cake Club – here, here and here.
- Village Tavern
- Aria Cucina Italiana
- Stella and Rocket Room
- Crystal Jade Dining In
The next pair is full on heart stopping, Good Ol’ Chicken Skins (P145) and Hot Pork Belly Tips (P245) with the Pitmaster’s Pick (P205) on the side. The chicken skins were nice and crunchy but lacked seasoning, we suggested so people can opt out of the sauces if they choose to. The pork belly tips were well executed, no greasy at all, with two sauces (dijon-honey and boubon char-siu) that will have you trying to decided which you like best. The easiest way to settle that is to mix both of them together. The Pitmaster’s pick on the other hand was the weirdest drink of the day, because of the chili’s inside.
My two favorites of the tasting was Li’l Clams and Bacon (P210) and Buttermilk Wings (P285). I love clams and I love bacon so add them together in one dish makes it doubly good. It’s cooked in beer broth and comes with bread to sop all the remaining juices. I could probably finish two orders of this just by myself. The buttermilk wings on the other hand had a sweet/spicy maple and pepper glaze that will have you liking your fingers (go ahead, we know you want to do it too). The cocktail paired with the two was the Bonifacio Sour (P295), the best tasting of the day and served in the most interesting double walled glass. The Bonifacio Sour has Buffalo Trace Bourbon, lemon, kalamansi, egg white and red wine float.
DIY Fish Tacos (P245) and Crunchy Baby Squid (P225) are both part of the regular menu also part of the porch menu because both dishes are perfect for sharing and go really well with drinks. The DIY fish tacos have changed a bit, from fish sticks to bite sized pieces which makes them crunchier and easier to manage in the mini tortillas. The crunchy squid is actually cheaper this time around but the serving size and taste still remains the same. Sweet Soul Picnic (P225) was the cocktail pairing which I first though was a watermelon shake but had Sauza Tequila Gold, cardamon-agave and fernet branca.
The food is perfect for sharing and the drinks packs a wallop, so if you are looking for a place to unwind in High Street Central then you might want to give Cue Modern Barbecue’s Porch menu a try.
‘Cue Modern Barbecue7th Avenue corner 29th Street
L/G Floor Bonifacio High Street Central
Bonifacio Global City, Taguig City Telephone No.: (02) 621-4052