Salvatore Cuomo and Bar is the first restaurant in the Philippines by Japanese celebrity Chef Salvatore Cuomo. Chef Salvatore has numerous restaurants in Japan, I saw a couple of them in Osaka. He is credited as the one who introduced Neapolitan pizza to the Japanese diners. Located in a 475 sqm. space in Uptown Parade that is meant to showcase Neapolitan cuisine. The space is a beauty, brick walls and large glass walls that bring in lots of light. Cozy leather and wood seating give it a comfortable feel.
Don’t take the complimentary bread for granted. The seaweed zeppole is addicting so make sure you don’t have too much else you’ll be full even before your orders arrive.
Caprese Con Mozzarella di Buffala (P750). If there’s one dish that you must order at Salvatore Cuomo, it’s this one. Super sweet and crisp Japanese cherry tomatoes with sliced mozzarella and then drizzled with top notch olive oil.
Tagliere di Affettati (P960). A plate of fresh parma ham, Neapolitan salami and mortadella ham, served with a side of olives.
You can get some of their interesting drinks like the Beergarita (P450) with lime, beer, tequila and white curacao. For non alcohlic drinkers, try the Exotic Lover (P250) with fresh mangoes, orange juice, and mango juice.
Their pizzas are cooked in this special imported oven that cost a pretty penny. It burns so hot that a pizza is cooked in just 3 minutes.
Quattro Formaggi Pizza (P750). People are so enamored with this 4 cheese pizza that is drizzled with honey after being laid on the table. The crust has a nice aroma and charring and the chewy texture is delectable.
The DOC Pizza (P820) is the one that I liked more. It’s a simple pizza with mozzarella, cherry tomatoes and basil. Remember those cherry tomatoes earlier, the same ones are used in this pizza but with the cooking it becomes even sweeter.
Fettucine ai Scampi (P850). This was my favorite, fettuccine with tomato cream sauce and scampi. The scampi are similar to shrimps but have longs claw like appendages. The pasta were cooked perfectly with a nice al dente bite and well coated in the tomato cream with the scampi adding a lot of umami.
We also got to try two of their new additions to the menu. Spaghetti al Funghi e Salmone Addumicato. Spaghetti with smoked salmon, mushrooms in olive oil. Good but paled in comparison to the fettuccine.
A lighter choice is the Grigliata di Pesce Misto. A plate of grilled assorted seafood including a big piece of fish fillet, clams, squid, and shrimps. A squeeze of lemon is all you need.
Tagliata di Manzo (P1,500). Rib eye steak served with basil sauce and Parmesan cheese. IF you absolutely have to have steak then order this but if not this is not their strong point.
The oddest thing on the menu is the yakitori, out of place in an Italian restaurant but shows off Chef Salvatore’s Japanese roots. We had the Assorted 3 Kinds of Yakitori (P400/ 6 pieces) and the standout was the butabara (pork belly), other two variants are tsukune (chicken meatball) and tebasaki (wings). Their yakitori is grilled upon order using binchotan, a special white flavorless charcoal from Japan.
For dessert we had Tiramisu with Pistachio Gelato (P380) and Zuppa Inglese (sweet cake) with Raspberry Gelato. I liked the tiramusu and the raspberry gelato and wished they could be combined together in one plate.
Salvatore Cuomo is a beautiful place albeit prices are on the high side, you do get quality ingredients. I recommend sticking with the Italian items on the menu and the yakitori.
Salvatore Cuomo and BarG/F Uptown Parade,
9th Avenue cor. 38th street
Bonifacio Global City, Taguig
Contact No.: (632) 946-3072
Facebook Page: Salvatore Cuomo and Bar
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