BAIT’S BY CHEF JOSEPH MARGATE
Hidden at the very end of the strip lies Bait’s, a market-driven restaurant helmed by Chef Joseph Margate. With a multi-cuisine experience under his belt, namely Clink in Boston, Eleven Madison Park in New York, Lark in Seattle, and Jardinière in San Francisco, he has returned to his home country whipping up impeccable recipes that encapsulate his classically European techniques with our locally-sourced food.
Bait’s has re-branded recently from it’s first launch, offering you more than the freshest catch from the sea right to your table. The portions are generally satisfying and infinitely tastier than your usual grub.
Red Snapper Sashimi (P225)
It has a distinctive brimming nutty flavor, the type that melts in your mouth. It sits on a bed of soy dressing and adobo flakes for a pleasant kick, without overbearing the light-tasting treat.
A5 Wagyu Ribeye (P700/100g or P1,300/200g)
Chef Joseph has created a delicate feat despite the Wagyu bandwagon, a prime beautifully brown-crusted A5 Wagyu Ribeye with a juicy red interior. It literally made my arteries pulsate as each bite was tender and silky, never too briny. The striploin steak was definitely cooked at the right temperature and well-seasoned with herb-balsamic sauce, paired with fried yucca, spinach, and cherry tomato confit.
Cafe Mocha Granita (P190), Coconut Panna Cotta (P190) and Bait’s Cheesecake (P220)
Nobody’s too full for desserts. I got myself hankering for these concoctions that Chef himself made. Cafe Mocha Granita was a refreshing take on coffee and chocolate, a reminiscent of your favorite childhood snowcones, even better. It’s a mix of slushy goodness with a dollop of churned Vanilla ice cream and mint leaves. The silken Coconut Panna Cotta, on the other hand, is a no-frills creamy delight that has a smooth mouth-feel, and is topped with dark chocolate sauce and caramelized bananas. The cheesecake made of Calamansi curd was definitely heaven in my mouth, not saccharine enough that kept me spooning more from the bowl, and even asking Chef how he made it. It was crusted with Graham crumbs on top and its symphony of textures was velvety and rich at the same time.
Every night, you will find people enjoying the San Francisco meets New England vibe over draft beers and carefully-crafted cocktails. Chef Joseph Margate also holds a chef-driven degustation in the restaurant every Thursday to Saturday. It was definitely a delightful feast for me and my family, who has willingly helped me with my shoot. #relationshipgoals
Writer Denise Magtoto, Bait’s Chef Joseph Margate, and Brand Manager Bianca Magtoto
Bait’s by Chef Joseph Margate
Mon-Sat 10am-11pm, Sun 12nn-9pm
contact@baitsseafood.com
0917-860-4764
@BaitsManila #BaitsManila
With a plethora of dining destinations in the local scene that have educed outpours of excitement and curiosity from Manila’s food-loving folk, Mothership F&B Enterprise has brought you these well-curated concepts that are just a step away from each other, giving you excellent choices from breakfast and lunch, all the way to afternoon snacks and dinner, with office crowd and families as regular fixtures. Be it a weekday or a weekend, the Valero Eat Street has got you covered for your cravings giving you more reasons to lounge at this unassuming side of Salcedo Village.
Valero Eat Street
G/F Signa Designer Residences, Valero corner Rufino Street, Salcedo Village, Makati City
