Epilogue is the kind of restaurant Nino and I would take the kids to, for a small family celebration.
They have great steaks, a fantastic full bar, delicious in-house made bread, and Italian dishes that I can appreciate in more ways than one.
Wanna know the twist to this Italian like bistro with a killer Mojito Menu?
All the chefs behind it are Japanese.
Nino and I like to explore and enjoy new restaurants before we bring the whole family.
Especially, if the restaurant that we are trying out, is more of a “special occasion” kinda place.
As a family that likes to “eat out” just as much as we like to cook at home, we know just as the saying goes, there is a reason for every season.
We have “go to” places for quick bites.
We have “go to” places that are easy on the pocket.
We also have places that we like to go to which are “kid friendly.”
By the way, kid friendly (for our family) means that the restaurant has a high chair and diners don’t mind if my Gellibean is a little noisy.
We can always find something that the kids like in some way, shape, or form, regardless of what’s on the menu, because our kids are not too picky.
In fact, as our kids have gotten older, their palates have adjusted as well.
Hooray for more grown-up food!
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When I was invited to Epilogue last month for an exclusive menu tasting, I almost wasn’t able to attend because my schedule was so jam packed for that day. I had a ton of things to do and I was hoping that Nino could drive for me so that we could go to the menu tasting together.
Luckily, Nino was able to make magic happen so that he could accompany me for this by invitation only event.
We were both excited to learn more about Epilogue, and the stellar Japanese team behind this new restaurant in S Maison because we had discovered it one Sunday while strolling in the mall that is connected to Conrad Hotel.
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This new Japanese run European Bistro is the latest addition to the line up of restaurants in the Food Revolution Group where Asian flavors meet French and Italian dishes. The chefs meld the textures and key components of both Japanese and Italian cuisine.
Can you imagine how it is both new and exciting to find edamame and sriacha on a thin crust pizza!
Some of the other restaurants in this group that that Nino and I have visited include Hokkaido Ramen Santouka in Alabang Town Center and Biji Nabe in S Maison.
The Food Revolution group is mindful of the dining experiences that they want diners to experience in each of their restaurants. From interiors, and of course menu, food presentation and even how some of the meals are served and in what order, they consider the diner’s experiences through all five senses.
With Epilogue’s opulent modern textures and color palette, it sets the appropriate ambiance for you to enjoy fine dining amidst the cozy and dramatically illuminated interior design.
What does that mean for me?
It means that I think Epilogue is swanky enough to go out for a drink with the girls, elegant enough to celebrate a birthday or special milestone with the family, and casual enough for a quick lunch date with the hubby.
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With over 20 years of experience each of the four Japanese chefs sing different tunes of expertise to create a melody of fusion for visitors who want to indulge in authentic Italian flavors that are married with Japanese attention to detail.
Chef Tomohide Ono is the man behind the deliciously soft brioche breads that one can find at Epilogue. With Wine bread, fluffy brioche, and both savory and sweet treats available for dine in or take out, I was already thinking of which ones I wanted to put in each of my kids’ lunch boxes.
I enjoyed the Tomato Cheese bread a little too much. It had the right bit of tangy cheese that kept me saying “one more bite.” (after 5 too many bites already.)
Chef Hayato Mitsuhashi’s expertise is pasta and Italian food. If you would love to taste his pillowy soft Gnocchi, please do not visit Epilogue on a Thursday. You will be told that Chef has the day off and that no one can quite make the gnocchi like the way that Chef can. Now, that’s what I call magic hands.
Note: Each of the three times I have visited this restaurant AFTER this food tasting I was uber sure NOT to visit on his day off.
His gnocchi is that good. (Remember, I have confessed that I am a creature of habit.)
PLUS, I LOVE Gorgonozola.
My only wish is that this serving size was a little bigger.
Or maybe it’s better that it’s this size, because I get to try other dishes. Or maybe I’m just having that feeling where I want it all in my belly because it’s so darn good. I get like that sometimes. Like the kid hiding in the corner eating something that she shouldn’t be eating because she is intolerant to dairy?
Epilogue offers diners a pre-fixe set menu. I love this option. It’s like a no brainer. Soup, Salad, Chilean Sea Bass and dessert all done for you!
Chef Minoru Sorimachi has worked in teppanyanki restaurant for many years in Ropponggi. This lead to his master of not just teppanyaki, but also steak.
His experience expands Manila diners minds to take advantage by way of The King’s Cut.
Nino and I have gone back three times looking for the King’s Cut. This beautiful piece US Prime Angus Ribeye is grilled to perfection and served with Potato Gratin, Creamed Spinach, Kobucha, and three condiments of Demi glace, Wasabi, and Salt.
Have I shared with y’all how much I like to dip and how much I like condiments to accompany my meals? These three condiments gave me the ability to change up the same steak with every bite! But honestly, the steak was cooked so well (NOT TO BE CONFUSED WITH WELL DONE, OK?) that it really didn’t need much at all.
Sadly, this steak is not on the regular menu yet.
We are waiting for this one because our family loves steak and this one was done just the way we all like it.
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After this beautiful steak was served to our intimate group, we had the option of tasting one of three desserts.
I was partial to the Plascir.
It had crunch bits and pieces of chocolate with layers of creamy whipped chocolate and paper thin chocolate giving me just the right balance of bite and creaminess.
This is where Epilogue’s Chief of Sweets, Kenji Ishihara deep knowledge of French Pastries provide sweet endings to our special meal.
His understanding and FRENCH perspective come through in his desserts which are diverse, not to sweet, and full of texture and variety. Perfect with the matcha tea that can only be found at Epilogue and the coffee that is blended from Guatamala and Brazil.
While attending the exclusive tasting where we got to meet and greet the Chefs behind this new addition to the S Maison eateries, the real treat was in finding a place that Nino and I can find a booth in the back of the restaurant, enjoy Italian food, partake of their Mojito Menu, and date one another the way we used to when we were much younger.
S Maison, Conrad Manila,
Seaside Boulevard Cor., Coral Way, Pasay City