Village Tavern in BGC is very memorable for me because it was where my flash conked out. I consider Village Tavern as my favorite among all the Bistro group of restaurants, too bad there’s only 1 branch. I believe they’ve found their groove as they introduced locally conceptualized dishes by Chef Josh Boutwood that are well received by diners. We had a quick lunch date with a few friends to try their new Tex-Mex offerings.
We started off with some menu items that I’ve never tried before.
Blackened Shrimp (P595). The dish looked plain with shrimps sitting on top of an orange sauce with garlic bread and toasted pita on the side. The sauce is a creamy Bayou sauce which turned out to be quite spicy so those pieces of bread will really help cool your taste buds down as it did mine. I was addicted to this one, wishing I could drizzle it all over plain rice instead of the bread, and mix it all up.
Roasted Bone Marrow (P350). I’m not particularly fond of bone marrow because of the fat like texture but I’ve recently read that is is loaded with collagen and mono-saturated fats, which is all good for you. Rejoice if you love bone marrow, smear some of the sourdough bread and bite away knowing it is good for you and your skin.
Cobb Salad (P450). Crisp Romaine lettuce with roasted chicken bread, avocado, Village Tavern’s Apple wood smoked bacon, egg, tomatoes tossed in blue cheese dressing. This is one salad that does not scrimp on the protein with bacon and chicken aplenty. I could eat this salad in lieu of a main course but I’d definitely regret it especially with all the Southwestern flavors coming up next.
Cowboy Chips (P450). Just one look and I knew I’d love this. Sliced potatoes topped with cheese sauce, bacon, pico de gallo, and a heap of melted mixed cheese.
The new Tex-Mex menu has a total of 9 different dishes but we were only able to try 6 of them. First was two different versions of street tacos, served on a wooden board.
Brisket Tacos (P350). Beef brisket cooked in cumin, coriander and chipotle pepper. Topped with red onion and cilantro with lime for a citrus kick on the side. Meaty, tender and flavorful with just a bit of spice.
OX Tongue Tacos (P350). Braised ox tongue topped with chipotle pepper sauce, red onions and cilantro. These are more flavorful but I’m not a fan of the texture.
Prawn and Mago Pico Quesadilla (P395). Seared prawns with a mango and cilantro pico. Sweet and refreshing, a lighter, easy to eat quesadilla option.
The next three dishes are all served with a Poblano chili cream sauce, green rice and house salad. The salad is a sweet and citrusy and is a welcome contrast to the bold South-western flavors.
Mescal Smoked Chicken (P395). Boneless chicken leg, spiced and grilled with a poblano chili cream sauce.
Chipotle Pork Chop (P550). Bone in pork chop, sous vide to tenderness. This is me and Irene’s favorite and we’ve gone back to Village Tavern and ordered the same exact thing.
Spice Rubbed US Prime Flank Steak (P550). This is the bang for the buck option with four, fairly thick slices of US prime flank steak grilled to your preference (I suggest medium). They seared the outside very well, keeping the insides nice and juicy.
We had the Warm Butter Cake (P495) for dessert. A vanilla ice cream topped pastry that is crisp and flaky but with a moist buttery center. It is finished off with generous amounts of caramel sauce.
The new Tex-Mex additions to the Village Tavern menu makes dining at Village Tavern easy on the pocket but also give lots of bold flavors that the South-West is known for.