Chorizo Restaurants in Metro Manila
The best places in Metro Manila to eat Chorizo. Our interactive map features all restaurants around Metro Manila who offer this dish to eat out or take away.
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This is a list of all the eateries where you can order Chorizo or dine out.
4
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Online table booking
4
Menu
Online table booking
City: Metro Manila, G/F Nac Building, 32nd St, Bonifacio Global City, Taguig City, Luzon, Philippines, Metro Manila
Seating, Waitstaff, Large groups, Families with children
3.8
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3.8
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City: Metro Manila, Ground Floor, BGC Corporate Center, 11th Avenue Corner 30th Street, Bonifacio Global City, Taguig City, Metro Manila, Philippines
"Tomatito is a casual Spanish restaurant by the same team that created Las Flores (I think). I love the "atmosphere" super - nice and spacious place, good interior, cool house music (gives that Spanish feeling and energy ????) and the very friendly staff (because I'm very special with service / hospitality - not only Eat ). Their "paella negra" is so delicious and they are considerate enough not to overly cover them with the dressing. Red sangria is a must for me! The patatas bravas are really tasty (I think all the dishes we ordered weren't a mistake). One thing though, they only have one toilet, which can result in quite a wait when peeing ????????"
4.3
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4.3
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Online table booking
City: Metro Manila, G/F Grand Hamptons Tower 1, 31st Street corner 2nd Avenue, Bonifacio Global City, Taguig City, Metro Manila 1630, Philippines
"Their branch in Glorietta has a 2 shop 1 order concept. You can cross order from the adjacent Burnt Edges resto, obviously operated by one company. Try Shrimps by the Pound, in Salty Eggsperience flavor. Those are served hot in a plastic bag, with all...the flavors mixed in. You will be given disposable plastic gloves to enjoy the shrimps more. Nice fresh taste in salty egg flavor. This is better enjoyed with rice or potatoes. I also recommend their Spicy Shrimp Tacos 2 tacos per order. They come with avocado, lettuce, tomato, cheese, and shrimps of course in hard taco shells. This was an instant hit with us. Don’t bother ordering Beef Ribs from the other resto’s Off The Grill menu. This is a waste of money. Meat had too much fat that isn’t easy to separate and turns into an oily mess when it cools down. I don’t know what they were thinking. Bottom line: Thumbs up for Shrimp Bucket, but Thumbs down for Burnt Edges."
4
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4
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Online table booking
City: Metro Manila, G/F Net Lima Building, 4th Avenue corner 26th Street, Fort Bonifacio, Taguig City, Metro Manila 1634, Philippines
" Menu looked interesting enough but the bad service can't make up for the food. Examples of bad service - 8 waitresses clumped together chatting and not scanning the room for customer needs, an order taken but not submitted to the kitchen had us waiting for over 30 minutes, a housefly in the restaurant without anyone attempting to shoo it away or getting rid of it. The cronuts can't save the bad service.
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3.5
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Online table booking
3.5
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Online table booking
City: Metro Manila, Unit 3 G/F Crossroads Building, 32nd Street, Bonifacio Global City, Taguig City, Metro Manila 1634, Philippines
" If you're a party-goer who likes to drink a lot then sober up after then Recovery Food is for you. Their offerings are affordable, under the PhP400 budget and are exceptional! Really delicious. Tapa de Morning is the best I have tried so far, looking forward to trying out other food in their menu. The interior is really cool, too, somewhat industrial in fashion.
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4.2
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4.2
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Online table booking
City: Metro Manila, G/F Joya Building, Joya Drive, Rockwell, Makati City, Metro Manila, Philippines
" The open kitchen adds up to the rustic ambiance. the closest you can getto authentic Mediterranean. 10stars
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4.2
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4.2
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Online table booking
City: Metro Manila, Bellagio 2, Forbes Town Center, Burgos Circle, Bonifacio Global City, Taguig City, Metro Manila, Philippines
"L'Entrecôte is one of the pioneers in the Burgos Circle strip. They have been around since time immemorial (okay, that was an exaggeration). When i say "immemorial" i mean from the time i started working in BGC.<br>
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The name sounds fancy and yes it is fancy for all the right reasons. Yes, it is time for a lil history lesson. Brace yourself, this is one of those "Too Long To Read Review"<br>
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L'Entrecôte is a word commonly used in several restaurants around the globe that features steak dishes. It has come to identify three iconic groups of restaurants owned by two sisters and one brother of the Gineste de Saurs family, which specialise in the contre-filet cut of sirloin and serve it in the typical French bistro style of steak-frites or steak-and-chips.<br>
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The name screams "Of French Origin" but would it shock you if say that one of the restaurants founded by the daughter of Paul Gineste de Saurs is located in Geneva. But yeah, some of the other branches are in Toulouse, Bordeaux, Nantes, Montpellier. <br>
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Source: Wikipedia<br>
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I will leave it up to you to google the rest. I think it is time to talk about the food.<br>
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I got to spend my Friday Lunch at L'Entrecôte (woo-hoo) and i happen to share a table with Chef Martin (double woo-hoo). <br>
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| Beer-Batter Fried Oysters. Locally sourced fresh oysters. The first bite brought me back to my time of exile in Iloilo. I love the way the oysters were cooked, not too heavy on the batter and i taste the freshness of dem oysters. <br>
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| Hot Swiss Cheese Canapé. A canapé is a type of hors d’œuvre (appetizer for the non-French spesking) a small, prepared and usually decorative food, consisting of a small piece of bread (sometimes toasted) or puff pastry or a cracker topped with some savoury food, held in the fingers and often eaten in one bite.<br>
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A tray comprised of 6 bite sized appetizers - Mushroom Chorizo, Curried Tomato Confit and Ham and Pineapple. The three has a common denominator - Raclette Cheese Baby! The semi pungent flavor of ze Swiss Cheese works wonders with the Canapé. It created a wonderful flavor contrast that e<br>
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Useless Trivia: The name Raclette comes from the French word ‘racler’, which means ‘to scrape’. <br>
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| Pissaladiere. This is a dish from Southern France. Think of this a the cousin of pizza margherita with a thicker bread dough and toppings that comprises of onion, olives and anchovies.<br>
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I love anything with anchovies! This is heaven on a plate. And i am weally glad they added cheese as it somehow tones down the saltiness from the anchovies.<br>
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| Cheesy Triangles. I immediately thought of empanada when this was served. Spinach and cheese encased inside a thin puff pastry. <br>
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| Tasty Hot Octopus with Garlic. This is the King Of Appetizers. Octopus cooked in olive oil, capers, shallots and lemon. Man, the octopus is super tender and ze olive oil x capers combination is to die for. This is wow on every bite. <br>
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| Grilled Salmon with Parmesan Crisp and Risotto. I am quite the snob when it comes to salmon as there are very few restaurants who offer a perfect grilled salmon. I am happy to report that L'Entrecôte is one of them. The salmon is cooked in such a way that the texture remained moist and they managed to keep the delicate flavors in. Oh, the risotto is all sorts of wonderful. And for the love of all things holy, take a bite of that crisp parmesan. You're Welcome.<br>
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| Crisp French Duck Leg Confit. I always hear Confit on every Masterchef and Top Chef episode I've watched. And i wonder what does it mean. Well, it comes from the French Word "Confire" meaning to preserve. The term is usually used in modern cuisine to mean long slow cooking in oil or fat at low temperatures, many having no element of preservation such as dishes like confit potatoes.<br>
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I digress, this is a beautiful plate comprised of a duck leg slow cooked in its own fat. The meat is juicy and oozing with flavor. I taste thyme and the other herbs used to season the meat. Crruuunch! Yes, that is the sound you will hear once you taste the skin. <br>
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| L'Entrecôte Steak. This comes with unlimited fries which by the way is the best - no one else comes close. US CAB Sirloin Steak cooked to a perfect medium rare then topped with their secret herb butter sauce. And when they say secret, they meant it. The components of the sauce a case if "i'd tell you but i have to kill you after." This is the dish that placed L'Entrecôte on the global foodie map.<br>
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| La Brochette Flambee. <br>
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En brochette refers to food cooked, and sometimes served, on brochettes, or skewers. <br>
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Flambé (/flɒmˈbeɪ/, French: [flɑ̃be]; also spelled flambe), is a cooking procedure in which alcohol is added to a hot pan to create a burst of flames. The word means 'flamed' in French.<br>
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Cognac or rum and other liquors with 40% alcohol content is commonly used for this cooking technique.<br>
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Sorry i had to add that, i wanted to educate you on the intricacies of French Cuisine and if you have reached this part then reading the my review will be worth your while.<br>
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When Chef Martin poured ze liquor, everyone was on their feet trying to catch the moment. I on the other hand sat like a keen observer. The process is fascinating and i have a gazillion questions in my head. Will the liquor affect the taste? And surprisingly, there is no hint of alcohol in the meat. Apparently the process reduces the alcohol content and if there is an effect on the taste, it is not noticeable. And oh, there were sides served with the skewered meat - truffle fries, pasta and cheese risotto.<br>
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| Mediterranean Seafood Pasta. This is another noteworthy dish. I am guessing this is a close relative of Spaghetti alle Vongole Rosso. Seafood pasta cooked with a tomato base with shrimps and mussels. The pasta is al dente and the sauce has the perfect proportions of tang and acidity. The shrimps are cooked perfectly as it retained the semi sweet flavor. <br>
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Desserts were served after. I missed it as i needed to go back to Consensus Terrorism (google it)<br>
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Lunch at L'Entrecôte is nothing but awesome. The food they serve embodies all adjectives synonymous to delicious. Each dish is a carefully crafted with precision and impeccable technique. This is the kind of restaurant that one would go back to every chance you get. Why? Each visit wont be like the other time as the menu is diverse and the food is extraordinary.<br>
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4.5
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4.5
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City: Metro Manila, 32nd Street | Ground Floor, St.Luke's Medical Center, Bonifaio Global City, Taguig City, Luzon, Philippines, Metro Manila
In Metro Manila, traditional menus are prepared in the kitchen of Mary Grace Cafe with typical Asian spices fine, here they serve a appetizing brunch in the morning. The Asian fusion cuisine is also an important part of Mary Grace Cafe. Anyone who finds the everyday and generally known dishes too ordinary should approach with a willingness to experiment and try some unexpected combination of ingredients consume, Here you'll find sweet pastries and cake, simple snacks and chilled refreshments and hot beverages.
3.5
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3.5
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City: Metro Manila, Bellagio 2 | Forbestown, Burgos Circle, Taguig City, Luzon, Philippines, Metro Manila
Takeout, Seating, Reservations, Families with children
3.5
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3.5
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City: Metro Manila, 4th Ave Cor. 31st Street | ground floor, Commercenter Buiding, Taguig City, Luzon 1600, Philippines, Metro Manila
"Kuppa is another nice coffee place in BGC, kind of hidden in a side street, with a selection of coffees, pastries and some hot meals. Overall nice ambiance, however not as nice as Single Origin, and great coffee better than Single Origin. A good...place to stop by for a time out."
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Chorizo
You can find Chorizo in 10+ Restaurants.
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Price
The Average price for Chorizo is:
$6.6
