The Brewery at The Palace is already an exceptional pub, boasting of always-fresh specialty beer straight from their top of the line microbrewery located smack dab in the middle of the establishment. But stay longer and come hungry here--as Chef Carlo Miguel can seriously fill you up with an interesting mix of food, even some dishes with a special ingredient: beer.
The restaurant names itself after the permanent fixture right behind their bar area -- a full-functioning brewery is at the heart of this hotspot at The Palace, and every day thirsty diners can sip on the freshest artisanal beers -- no beer bottles here, only the good stuff on draft. There are four kinds to choose from: Pilsner (P180/330ML, P250/500ML), Wheat Beer (P200/330ML, P280/500ML), IPA/Indian Pale Ale (P220/330ML, P310/500ML), and Brown Ale/Stout (P210/330ML, P290/500ML). The Brewery will soon roll out flavored beer which infuses ingredients like ginger and honey, and is now serving beer cocktails like a beer version of a mojito (Micro Mojito - P250), and even a bubbly margarita (Coupe de Ville - P350).
Pub grub at The Brewery come in forms of tasty classics and creative spins on favorites, both overall delivering that comfort food satisfaction best paired when enjoying different kinds of beers on tap. For appetizers, there's Pulled Chicken Steak Frites (P385) for a cheesy, messy-good finger food: a heaping of steak cut fries topped with spiced pulled chicken, then smothered with Jalapeno peppers, beer cheese sauce, 12-month aged parmesan, and chipotle aioli. Another item best served with cold beer is Philippines' own take on ceviche, the kinilaw or kilawin, and in the restaurant they present this as Modern Kilawin (P380). Its presentation is a little fancy for a pub, and so, quite impressive: fillets of fresh tanigue are neatly laid out in a row, sitting pretty on a pool of pinakurat and coconut cream. Delicately topped with onions, ginger, chili, bell peppers, and chicharon bits, the kilawin's final touch is the lemon foam that heightens the acidity of the dish. If you want an all-nighter companion for your munchies, The Fisherman's Basket (P690) is for you and your friends. It actually arrives on your table on a wooden serving plank and not a basket, but it does get the fisherman part right by assembling assorted seafood, golden and deep fried for you to snack on. There's sole fillet with a wheat beer batter, breaded New Zealand mussels, crispy calamari, battered white shrimps, and even soft shell crab. Dip as you please in tomato salsa, caper aioli, or sweet chili sauce that comes with it, and chase each crispy seafood bite with steak cut fries.
Aside from batter and sauces with beer, The Brewery also uses ingredients from their microbrewery to create their 12 inch hand-rolled pizzas. As the microbrewery churns out fresh beer to drink, its leftover malt and remnants from the beer making process breathes delicious life into pizza dough -- how's that for sustainable eating? All pizzas use spent grain and beer dough, and a best-selling flavor here is the All Meat Pizza (P550), a staple pizza variant (because there's always someone craving for something meaty). Here, their meaty ensemble comprises of bacon, beef sausage, pork sausage, and pepperoni, alongside onions, mozzarella, and parmesan. For a more Filipino kind of 'inuman' match, to follow up with earlier's Modern Kilawin is the Modern Silog (P380), which in particular is a sisig silog (rice and egg combo). Modern here goes fancy, a bed of garlic fried rice topped with homemade crispy pork sisig, a 62 degree egg carefully laid in the middle, and then, coated with calamansi foam. It's not too fancy once you break that egg and mix in everything into a heaping of rice and ulam -- it becomes down home comfort food, still, in every spoonful. For some, pasta (and not rice) is the comfort food that satisfies, and if you agree, the restaurant has a clean-tasting Clam and Mussel Spaghetti (P420) which is garlic, clams, and mussels in pasta with a wheat beer butter sauce. My personal pasta pick would have to be the flavor-loaded Penne Salchichon (P350) which takes the Spanish sausage of pork and fennel sausage, and combines it with zucchini, roast tomato, pesto, cream, and parmesan. I could happily wake up to a bowl of this pasta for breakfast.
The dessert selection at The Brewery at the Palace still makes use of beer and beer byproducts -- it seems logical as everything is already in-store, and nothing goes to waste. The Brewer's Cheesecake (P350), for instance, is a dessert where brewer meets barista: it's a fluffy and mousse-like cappuccino stout cheesecake with spent grain crust, making the mouth-feel of every forkful of this cake quite different from most cheesecakes out there. They also offer Artisanal Ice Cream (P80 single scoop, add P20 for brioche bun sandwich) in assorted flavors, most with a touch of beer in them, like Cookie Dough Ale, Lager Peanut Butter, and Double Chocolate Ale. The variety of food incorporating beer in this new pub is diverse and plenty that you can really drink your beer and eat it too--from starters down to desserts--making The Brewery the new destination for anyone holding special appreciation for beer, beyond the tap.
The Brewery at the Palace is located at The Palace, 10th avenue corner 38th in Uptown Fort, BGC. Open daily from 11am until 2am. Contact their reservations hotline at 0917.813.9429 and Events hotline at 0917.638.3339, like on Facebook (/TheBreweryAtThePalace), and follow on Instagram (@thebreweryph).