URBN Bar and Kitchen is one of the hottest bars in town, according to my friends since it’s not really my scene. When I got an invite to to try out their menu, I was prepared to go home hungry as most bar food I know is composed of little morsels to compliment drinks. Little did I know, I would be dead wrong by the end of the night. URBN is from the same group that created Relik, sharing not only management by also its chef, Benjo Tuzaon.
While waiting for our dinner mates, we had some Home Made Potato Chips (P250), its served with both aoili and pesto dips. We mixed and matched the dips and before we knew it the aioli had been tinted green. Crispy and addictive finger food.
I was quite surprised with the antique/industrial look of URBN Bar and Kitchen lighted up in all its glory. High ceilings unique seating like those giant chairs that would probably make me feel like a midget. The non smoking are is virtually smell free, a big plus for me. The only time I was here was during the Magnum event when it was quite dark and arranged differently.
We started with some Caramelized Onions and Bacon Tart (Php 260). They serve this as one big tart, but we were served the bite sized portions, usually served during parties. Smoky with hints of sweetness by way of the onions, what can go wrong with BACON though.
Chef Benjo really likes his manchego cheese, here it in the form of Double Baked Manchego Souffle (Php 395) while it Relik it was deep fried with panko. I found this too rich for me.
I was actually glad for the URBN House Salad (Php 220) to lighten up my palete. Candied walnuts, poached pears, parmesan and a honey balsamic vinaigrette combine for a refreshing and crunchy option.
The Spicy Shrimp Cocktail (Php 280) was really good, too bad it was marred by the sour mangoes. The shrimp was nice and crisp while the dressing was addictive. A different take on the classic party appetizer.
Seared Scallops (P390) . Medium sized scallops lightly seared to give a slight crunch while keeping all the flavorful juices within. The sit atop a cauliflower puree and topped with jamon slices. The puree was a bit under seasoned though.
Go surf and turf with the Mini Blackbenny Angus Beef (P550) and Curried Shrimp Sliders (P480). Both were good but I’d give my vote to the curried shrimp, a bit tangy and spicy, each bite packs a flavor kick that will have you begging for more.
The main dishes started with the Sticky BBQ Pork Ribs (P550). This was nothing special for me.
The Australian Rack of Lamb (Php 960) is visually striking with chops laid across a roasted pumpkins standing like columns. The chops are cooked medium, which suits me just fine but others found it on the bloody side so just be sure to specify your doneness when ordering. One of the better lamb dishes I’ve had.
The cream of their menu is the recently introduced In-House Dry-Aged Bone-in Ribeye available in two sizes The Timo (P2,100/500 grams) or The Benny (P2,800/800 grams). The aging serves to soften the beef as well as intensify the flavor and I can attest that it does just that. Exceptional grilling serves to give the beef the proper respect, with all the flavors locked in. There’s actually no need to add any sauce , just slice, bite and enjoy and great piece of steak.
The first dessert we had was the Classic Souffle (P300), available in Mango and Chocolate. I loved the mango, it was light and fluffy, just how I like my souffles.
The other dessert we had was the URBN’s salted caramel cheesecake (P150). Mango and strawberry are also available. A soft slice of cheesecake thoroughly drizzled with decadent salted caramel. I was actually licking my fork to get all of the caramel.
So looking to load up before a night of partying or just a nice place to have dinner then you should give URBN Bar and Kitchen a try. It’s so much more than just a bar with a host of dishes like their dry aged steaks, lanb rack, and souffles.