If only it was as easy as 1-2-3 to bring over Jean-Georges’ A-B-C Kitchen. Or, as simple as do re mi to replicate a similar chic New American eatery. Ok, I’ll stop. Whilst I dream about having something comparable in Manila, you’ll have to visit Manhattan’s Flat Iron District for the real deal. This is another place Jon and I have dined at before and I recall saying that we should make it a ‘regular’ every time we find ourselves in the city. I think it was the first reservation we made and secured for our ‘Grandidge-Herrera Big Apple Ten Day Extravaganza’.
Everything that comes out of the kitchen is, as they say, locally focused and globally artistic. ABC Kitchen is dedicated to providing only the freshest and safest ingredients that make up the dishes on their menu. They assert that their food is free of pesticides, synthetic fertilizers, insecticides, antibiotics, and hormones; in addition to being GMO-free and naturally and humanely sourced from regional farmers and fair trade cooperatives. It’s quite a high concept farm-to-fork model, but this constantly packed house confirms that something –everything– must be working just fine.
We started with small plates to share; roasted beets with house made yogurt, line caught tuna sashimi marinated with ginger and mint, roast carrot and avocado salad and kale salad with Serrano chilies. The special mention appetizer goes to the crab toast with lemon aioli. Some of the best things you can put on toast has claws, the charred buttered bread sounds the perfect crunch as you chow down on one of their most well known items. I didn’t take a picture of everyone’s main, but Jon’s and mine made it to Patti’s Palette – sea bass with chilies, herbs, baby market potatoes and spinach and fried organic chicken with collard greens and hot sauce butter. If fried chicken is your jam, you haaave to try their version. A boneless juicy cut enveloped in a crispy, airy crust. I promise you I asked the hubs for a second bite!
Desserts here are unfussy, they have more of a homey and snuggly feel – if that makes any sense? We shared three between the five of us. Dad chose basil panna cotta with summer berries and blueberry sorbet. Chris chose peach pie and asked for it to be served with salted caramel ice cream. I chose chocolate cake with salted chocolate ganache and toasted marshmallow icing. All of this was enjoyed in their warm, rustic interiors which is under ABC Home curation that naturally features recycled and reclaimed furniture. Everything has an environmentally conscious story… We wouldn’t expect anything less.
PHOTOS :: Me