Confession: This post will be a gushingly (I mean gushing) positive review of what I would easily say is now one of my favorite restaurants in Manila. So much of that has to do with the food…so much of it has to do with the ambiance…and so much more of it happens to do with Chef Vinny.
Nino and I don’t usually eat out when it comes to Italian restaurants. I definitely don’t want to go out to restaurant and feel like I wasted my time and money because I could make something better at home. I like to cook Italian (American Italian) food because it’s my comfort food. From simple zucchini, tomatoes and eggs, to the more elaborate stewed “Sunday Gravy” (that can be made on other days as well) which takes an entire day to perfect, is not only what makes my tummy happy…but my soul as well. Italian American food is my SOUL food.
The interior while definitely Filipino, has a New York vibe to it. Artist Dee Jae P’aeste painted the murals around the restaurant reminiscent of graffiti you would find in a city that doesn’t sleep.
I have to admit that when Maita from The Moment Group invited me to try out the new restaurant in their group, I was curious. I did a little research and saw that there were some New Yorkers behind the Linguini Fini brand which originated from Hong Kong, AND there was in fact an Italian American at the helm, as the executive chef in the kitchen.
Daily Specials are written on the board.
Because my friend Jane was also supposed to try out Linguini Fini too, Maita was gracious enough to schedule our visit to the newest addition to the Megamall Fashion Hall together. Yahoo for foodie friends and trying out new places together!
Jane and I definitely had the low down on Linguini Fini before we sat down to eat. We were both really happy to get a chance to meet Executive Chef Vinny.
So, I’m convinced that Jane and I make a fabulous team when trying out new restos. While we were texting each other about the restaurant, she had already researched the menu. Between her research about the menu, other bloggers’ posts and photos on IG, and my research about the people behind the scenes, I think we had a great preliminary understanding of what Linguini Fini was all about when we sat down to break bread with Carissa from The Moment Group.
The Moment Group was founded and is owned by Abba Nappa, Eliza Antonio, and Jon Syjuco. They are responsible for bringing good food to Manila in the form of many restaurants your might already know, like Bistro Du Vin, Manam, Cue, 8 Cuts, Burgerbar, Q Daddy and Phat Pho. The newest addition of Linguini Fini is the only Italian American restaurant in this diverse group of eateries.
The entrance to the restaurant on the third floor is open and inviting. Guests can see the action going on in the kitchen and it’s clear to see even on their first day (when I was invited to come and visit), that this restaurant will surely be a success.
The open show kitchen make it easy to peep on the house made goodness that Linguini Fini is known for.
Nino and I were a little late to our lunch date, but as soon as we sat down we could see that we were in for a treat because the Antipasto was already on the table! Carissa from The Moment Group was able to talk to us a little bit about Chef Vinny, and she was also able to explain the concept behind Linguini Fini. We discussed the most popular items on the menu, and she was sure to offer her suggestions of which dishes we absolutely should NOT miss.
Antipasto is always the first dish you would eat if you were sitting down to eat a big family meal at the Ressa table.
This was one of my favorite dishes. Straccetti Di Manzo rocks it with Seared Rare Beef Slices, Artichokes, Gorgonzola Cheese, Arugula, And Anchovy Aioli. P495)
The beauty of this dish is that the cheese they use is LOCAL. BIG bars of herbed breaded house Kesong Puti served with Marinara Sauce make up the White Gold Bars which is the perfect appetizer. (P365)
The Bronx Pizza is every meat lovers dream. With sausage, pepperoni, porchetta, mozzarella, and tomato it’s (P785)
OMG. Did someone say PORCHETTA?!?!?! This is a wonderful new dish for me to explore since I first tried it at another restaurant with the SoMoms. I would definitely order this again. I enjoyed the onion marmalade too.
This was Ninos favorite dish. We were both savoring each bite trying to figure out what kind of goodness or voodoo magic was put into it. Spaghetti with Chicken Liver Sugo brings home Pancetta, brown butter, and aged balsamico (P355)
Paparedelle “Nose to Tail BOLO” short for bolognese) is the signature pasta dish to try. It not only encompasses Chefs philosophy that nothing should go to waste it is all about lip smacking goodness. Pork testa, Veal, Oxtail Ragu (P430)
Because I knew I wanted to meet the Chef behind it all, and because I had already researched and saw some pics of my paisan, I recognized Chef Vinny right away. He was super hands on in the kitchen because it was the first day that they were open for business.
That didn’t stop him from sitting and chatting with us, once he saw that things were moving smoothly through the lunch service. When it came time to sit down and enjoy dessert, he made sure that we tried his favorite dessert which is his take on the classic American favorite…S’MORES.
Dessert at Linguini Fini did NOT disappoint.
Blueberry Cheesecake with Almond Pie Crumble (P195)
Almond Panna Cotta (P195)
LF Chocolate Cake with banana, vanilla custard, and milk caramel (P365)
Tiramisu Mascarpone Cream, Coffee Cake Crumble, and Coffee Gelato. Nino and I were both surprised and wondering what kind of take on our Classic Tiramisu this was. But we agree that although it’s done differently it’s still a winner. It’s satisfies the Tiramisu craving and hits it outta the park. (P195)
BUT of all the desserts…this was my favorite…not just because of the dramatic way in which it’s served, but because clearly S’Mores are comfort soul food as well…
There are so many things I LOVED about this place.
- The graffiti like artwork reminded me of the spray painted work you would see along some of the major roads leading to and in between the five boroughs.
- The reference to Filipino culture.
- The freshest of ingredients sourced from here in the Philippines which also in turn reduces the carbon footprint of a restaurant.
- The philosophy of using “The Nose to Tail” in many of the dishes means that nothing goes to waste.
- The HOUSE MADE pasta which is fresh EVERYDAY.
- The OBVIOUS Italian American/NEW YORK influence in the dishes that incorporate Philippine specialties and flavors.
- The attentiveness of the staff (even on the first day when it was super crazy busy!) which makes me feel like I’m in a familiar place.
- The comfort which comes from my kind of SOUL food…
- Chef Vinny who is not only funny, knows what he’s talking about in the kitchen, but was a sweet reminder of the no nonsense way in which me and my cousins can hang out and shoot the $*IT.
Ok. ENOUGH gushing. Go try Linguini Fini’s out in the Megamall Fashion Hall. Thank me later.
Would I visit again?
HELLS YEAH.
Thank you for bringing a little bit of New York Style Goodness to Manila through Linguini Fini! L-R: Chef Vinny, moi, my boyfriend, Jeff and Jane Go, Jin Perez of Jin Loves to Eat, and Carissa Villanueva from The Moment Group.
Level 3, SM Megamall Fashion Hall
Mandaluyong
(02) 531-3302
0917-834-1493
Website: http://www.linguinifini.com
Facebook: Linguini Fini Manila
Instagram: @linguinifinimnl
Twitter: @linguinifiniMNL
Made me hungry!
Oh Dad. The entire time I was eating in this joint I was thinking of times gone by. Oh what a wonderful childhood I had growing up with such a big family who liked to EAT!!!