The Red Piano Restolounge was conceived and made a reality by a group of college buddies from DLSU who wanted to have a place where they could gather and enjoy not only excellent fine dining food in a casual setting but also a place where they can share stories, songs and music.
The Red Piano is the only place in town that features a red baby grand piano where every night is open mic night. Anyone who loves to sing will find the Lounge of The Red Piano the perfect place. The Lounge also features a performer every night from Monday to Friday, accompanied by a pianist. The bar is well stocked with premium wines, sake and alcohol.
The food is eclectic. At The Red Piano, we cook with a passion and aimed to provide a gustatory experience. Only the freshest and most authentic ingredients are used. We do not believe in short cuts. We will cook a dish as long as it takes to provide our guests with the most pleasurable dining experience. We do not substitute original ingredients with cheaper ones just to sell a dish cheaper. We strive to re-create original recipes, using original methods, of French, Italian, Spanish, and American cooking. The brown stock alone, used in our Boeuf Bourguignon undergoes 48 hours of simmering to produce the deepest flavor in the dish. Served with imported pearl onions and baby carrots, this French dish is hard to resist. Our Osso Bucco, an Italian favorite, uses real veal shanks imported from New Zealand. Our carbonara is made with guanciale, pecorino romano and parmegiano reggiano cheese. Our paella is made with “bomba” rice found only in Calaspara, Spain. Only a couple of restaurants in the city, or so maybe, use this type of rice owing to its very expensive price. But it provides the most authentic taste of paella. And finally, our signature dish - the San Fran Clam Chowder. A leveled-up chowder served on an artisanal sourdough bread bowl, with hickory smoked fresh clams, this dish has no equal in the city.
Source: The Red Piano RestoLounge
