I have this unfortunate habit of Google-ing my food cravings. A typical search usually includes the words “best,” “new,” and (when I am feeling adventurous) “secret.” This process has led me to the oddest places all over the metro. One day it led me to the back of Wine Depot in Nicanor Garcia Street (formerly Reposo), in a place called Purple Feet.

In case you are curious, I was Google-ing for panna cotta. Skimming through the results page, the name Purple Feet caught my attention. What an odd name to call a restaurant, especially one that had wild boar, rabbit, and ostrich on the menu. Curiosity piqued, I dragged my friend Bea along to Makati to check it out.



We arrived on a quiet Saturday afternoon. We parked in front of Wine Depot and asked the guard where the restaurant was, as we didn't see any signage at all. At the very back of the wine store, you will spy a small, open kitchen and a smattering of tables. The place is austerely designed and very modern: lots of natural light, dark wooden tables, and neutral walls with messages from visiting winemakers scribbled in black markers.



Just so you don't forget where you are, crates of wine are casually stacked up in corners and barrels are put to good use as shelf supporters. But what dominates the room are the large blackboards, where the menu is listed. One blackboard has a list of popular entrées, appetizers, and desserts. But if you really want to have the full trustfund-baby-foodie experience, turn your attention to the two other boards where you can take your pick from the assortment of "raw materials" like wagyu, kurobuta, wild boar, ostrich, etcetera, and play mix-and-match with your food.





The man behind this concept is chef-owner Marco Legasto, who describes the experience as akin to having your own personal chef and wine cellar. You grab a bottle from the store (you pay retail here, which is a huge, huge, bonus for aficionados), settle into one of the seats, pick your food of choice, and tell the kitchen how you want it prepared. Chef Marco readily admits that while the concept is intriguing, some people may be overwhelmed with the idea of telling the chef what to do in the kitchen, thus the aforementioned "set menu," which includes osso buco, grilled lamb, fish and chips, and others.

Clipcast

Purple Feet
Get yourself some Purple Feet, where culinary creativity sparkles and freestyle cooking reigns. Chef Marco Legasto talks more about his restaurant and what they can cook up for you.

A word of caution to interested diners: the food in Purple Feet tends to be in heavy, rich side, and the servings are meant to be shared (a fact that Bea and I completely forgot while ordering), so take heed some restraint.



For starters, a dish of large and luscious baked Portabello Mushrooms with heavenly Stilton cheese sauce (P550+) was brought out. Chef Marco recommended a sweet Riesling to complement the blue cheese sauce and told us to dig in. I was tempted to get an order of bread to mop up the sauce, but stopped myself when the three (yes, three-- gulp.) main dishes were brought to our table soon after.



From the set menu, we got the Osso Bucco (P750+), stewed tender veal shanks and marrow, served with the traditional gremolata. To go with this dish, a bottle of inky Shiraz was popped open. Two dishes out of four and my stomach was already straining.

From the raw material menu, we picked servings of Tiger prawns (P950+) and the Cobbler (P400+) and told the chef to surprise us.



With the prawns, he took a simple, but heart-stopping route: after baking the prawns, he squeezed the rich head sauce out, reduced it, and generously slathered it over the fresh, steaming meat. I paused for a moment to thank God for my youth and took out two heaping servings of the prawns and the accompanying pasta. Now, I love meat, but I am partial to artery-clogging seafood dishes, so this was hands down my favorite dish of the night.



The last main dish we had was the Cobbler, which chef Marco wrapped in jamon serrano, served alongside a buttery mushroom risotto and a creamy, cheesy foie gras sauce. The jamon was thick and lavish-- four fist-sized rolls on a huge dish and the foie gras sauce utterly decadent. Count on chef Marco not scrimp on the ingredients at all.

From the kitchen, he spied Bea and I lolling in our seats, dazed and little confused from all the rich food.

"Do you still have room for dessert?" He asked, half-jokingly.

"I heard your bread pudding was awesome." I replied.

So out went a plate of the bread pudding and molten chocolate cake. The Bread Pudding (P180+) was, once again, meant for sharing. It was dense, creamy, and made extra sinful with the addition of Nutella sandwiched between the layers and drizzled on top.



When cracked, the Molten Chocolate cake (P220+) oozed out thick, almost ganache-like chocolate. While we struggled with the main courses, Bea and I easily polished off the dessert. What can I say? There is always room for dessert.



Purple Feet has been open since July 2007 and relied completely on word-of-mouth marketing. It easily found their niche market among the upwardly mobile and adventurous foodies. From its initial twenty-person capacity, the restaurant can now accommodate up to eighty patrons comfortably. When I arrived at the restaurant at three in the afternoon, there was only an expat couple having coffee in a corner (the place serves Vittoria Coffee, which is an excellent Australian brand).



Around seven in the evening, the place was slowly getting packed with people, with those in shorts and t-shirts mingling easily with the more dressed up. Personally I really like the ambiance, which is casual and relaxed and really focused on the food and the wine.



Ah, speaking of the wine-- do not feel pressured about it. Since Purple Feet hinges on the idea of "making" your own food, your choice of wine should fit accordingly. No one is going to look down on you if happen to choose the "wrong" bottle. Chef Marco stresses that wine and food pairings are really about your own personal taste, so don't feel compelled to order a drink that you don't enjoy just because it supposedly suits your dish. There is a long shelf of wine available by the glass, but I suggest you go out and talk to both Wine Depot's and Purple Feet's staff to help you find a bottle that fits not only your food, but also your budget.

And yes, I know what's on your mind. How was the panna cotta?

Superb.