The Glass Door is a new Italian/Spanish restaurant that turns into a watering hole after dark. It occupies the former space of Bistro Filipino at the Net Quad Building in BGC. At the helm is Chef Maj Lazatin, who had trained in Italy as well as in the kitchens of Julian Serrano’s Picasso at the Bellagio and Julian Serrano at the Aria Hotel, both in Las Vegas. We were there for lunch and it was a nice quiet spot, perfect for small business meetings.
There’s a sense of anticipation as you push the glass doors open, the facade has an air of mystery with its gold steel juxtaposed with glass. The interiors will transport you to a different era with decor evoking the roaring 20’s and art deco styling.
We were there for lunch and were told that once the sun sets, the place transforms to an even more beautiful place with the lights dimmed down and the music turned up. Perfect to wash the day’s stress away.
Salmon Tartare (P280), crispy flour cups with raw salmon cubes lightly coated in mayo with capers, dill and lemon. A fun and refreshing starter, perfect for sharing.
The Sangria (P300) at The Glass Door is a pretty potent glass of brandy, wine, juice and chopped fruits. It packs a pretty big kick since there’s nothing to dilute the alcoholic beverage. Irene felt a little buzzed just after consuming half a glass and had to ask for more ice before she started drinking it again.
The Chicken Croquettas (P220) tasted like a chicken pie filling which I enjoyed.
The biggest surprise of our meal was the Chicharon Bulaklak (P180), a decidedly Filipino bar chow. It was actually part of their late night menu but because of its popularity, it was promoted to appetizer. Chef Maj buys them raw in Pampanga then marinades it in her own blend of spices to produce this winning dish, probably the best chicharon bulaklak I’ve ever tasted. My tip is to get a cup of garlic rice, an order of this and a glass of Coke/Coke Zero and start chowing down.
After that plate of evil, we now have a little green to balance it out. Caesar Salad (P240). Good execution with lots of pieces of anchovies which I love and of course, pieces of bacon to compliment the greens.
The Glass Door makes their own pasta so you’ll be sure that its fresh and there a bit more bite to their creations. The first one we tried was the Duck Confit Pasta (P550), shredded duck confit sauteed with onions and mushrooms and topped with marmalade. My sweet leaning taste buds were quite happy with surprising burst of sweetness that the marmalade brings to this dish.
The other pasta dish we tried was the Tartufo (P375). Home made pasta tossed in a light cream sauce with wild mushrooms and white truffle oil. A rose of shredded parma ham sits atop the dish, giving it a smoky and salty punch.
For those looking for something lighter, the Fish Almondine (P360) is a good choice.Fish fillet (not dory) is pan fried in a butter and almond sauce. The almonds add a nice nutty flavor and slight crunch. All their entrees are served with your choice of rice, mashed potatoes or potato wedges.
Callos (P450). Chef Maj Lazatin’s version has ox tripe, chorizos and beans simmered in olive oil sans tomato sauce. The resulting stew is all flavor from premium ingredients with no extenders to mask them. The slight red tinge is from the chorizos.
Salpicao (P400), another classic dish that The Glass Door does well. Generous slivers of tender beef cooked in garlic and oil, served with garlic rice.
The Glass Door is a nice spot for lunch but transforms to a classy watering hole at night. The menu may be compact but classic entrees and bar chow are executed well by Chef Maj Lazatin. Watch out for her special drink concoctions, something which is so much closer to her heart.
The Glass DoorG/F Net Square Building 28th Street Corner 3rd Avenue, Bonifacio Global City, Taguig Telephone No.: (02) 831-2256
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