Thank You, ‘Cue!

Serving great meat dishes with matching great sauces on the side, ‘Cue Modern Barbecue leaves a lasting impression.

There aren’t a lot of places that leave a lasting impression on me.  But once in a while places like ‘Cue Modern Barbecue surprise me with their menu and distinct taste.  When I got the message to meet up with Carissa, the restaurant's marketing officer, I was ecstatic as I expected an eventful day with a lot of grilled meat. I wasn’t far off in that respect but my expectations were definitely exceeded.  Sure, I did my research beforehand like any good writer should do–I saw the pictures and I read the descriptions of the food–but it’s so much more when you actually experience the real thing.


 

‘Cue Modern Barbeque is a fairly new restaurant owned and operated by The Moment Group. It is The Moment Group’s first foray into the local restaurant business and their aim is to provide great ambiance, great food, and lots of memorable moments. You can find the restaurant at the ground floor of Bonifacio High Street Central, East Superblock, 7th Avenue corner 29th Street of Fort Bonifacio in Taguig City.  It’s at the very end of the High Street area with the fountains and amphitheatre-like park.


 

Carissa and I decided to meet at the restaurant around 10am so that we could be there before the lunch hour patrons arrived.  As explained to me, it does get very busy during lunch and by the time we were done eating, the place was packed. 


 

My new friend Carissa didn’t waste any time in introducing me to 'Cue’s distinct taste.  Their menu is a mixture of North American, South American, and Filipino cuisine.  The food and taste is a festival of different heritages and cultures.

The first dish she introduced me to was the Bone Marrow and Steak Tacos (P485).  This dish is made out of a big piece of bone with lots of bone marrow, pork bits in bite sized pieces, flour tortillas, roasted corn salsa, and sweet and spicy salsa verde.  Just looking at this dish was mouth watering and heart stopping.



Bone Marrow and Steak Tacos

I sheepishly looked at Carissa and at the meal in front of me, contemplating if I should just go for it.  I mean, I am watching my weight and stuff, but resistance is futile–I ate it all anyways. The way to eat this dish is to take one of the tortillas, put all the ingredients together on top, and transport it to your mouth.  Don’t forget the salsa because it’s what makes this dish special (in my humble opinion).  It’s a blend of olive oil, cilantro, and some lemon juice. The salsa jives well with the meat and other ingredients.


 

Don't forget the sauce!

The next incredible dish that was brought to the table was the Baby Back Ribs (Half slab P645/Full slab P1,185) with a choice of having it dry rubbed or wet.  Mine was the wet variety.  I do love my ribs, especially ribs with very soft meat.  This one definitely has very soft meat because you don’t have to use the knife to get at it. It was falling off the bone with a touch of my fork. And not only that, the ribs are covered in sauce.  It also comes with additional sauce on the side if you have a sauce craving like I do.


Half-slab of great Baby Back Ribs!
 

Try them. Knife usage optional.

The following dish I will try to describe here is my personal favorite for this article.  I say “try to describe” because I think words aren’t enough.  You will have to try it out yourself to get what I mean. The Beef Belly (P695) is braised in dark-ale and then lightly charred.  It comes with roasted onions, coleslaw, and a white horse radish sauce that I absolutely loved.  I think this should be eaten with rice.


Beef Belly
 

My personal 'Cue favorite

This dish for me had a very distinct taste that screamed ‘Cue Modern Barbecue.  I liked the taste of the soft beef belly coupled with the horse radish sauce.  Amazingly, putting all this together in your mouth doesn’t take away the individual taste of the beef and sauce.  It just combines to make each bite a symphony of taste.  I’ll definitely be back for this one when I get the chance.

For those who want some pasta in addition to their main course, try the Blistered Tomatoes and Roasted Garlic Spaghetti (P285).  This dish is great if you’re a vegetarian or just want to eat something with no meat.  For me, it has a traditional Italian taste to it that makes this a great choice. 


Blistered Tomatoes and Roasted Garlic Spaghetti
 

Tastes as good as it looks

As I was devouring the beef belly and poking the ribs with my fork, we got served some drinks.  The Southern Mojito (P215) is an alcoholic beverage made out of gin, lime, and mint.  This version has a Cinnamon stick.  If you’ve never had a Mojito before, the taste is minty, lemony, and carries an alcoholic kick that actually made me hungrier.


Southern Mojito
 

Clean and fresh with that special kick

As I was taking sips from my drink, a skillet was delivered to the table.  This time we were having A Skillet of Home-Style Mac & Cheese (P 375).  It’s made out of yellow cheddar, aged gruyere (this is a hard yellow cheese from Switzerland), mozzarella, bacon, and tomato.  It was, to say the least, very cheesy, and the gruyere adds a different taste to the normal Mac & Cheese that’s out there.


A Skillet of Home-Style Mac & Cheese
 

Cheesy delight.

After filling up with meat and pasta, we decided that we have to make room for dessert.  It was time for A Jar of Blueberry Cheesecake (P215).  I’m not much of a dessert person, but I have a weakness for ice cream and cheesecake.  Since the dessert combined this, I didn’t stand a chance.  It comes in a cute jar and the bottom part is filled with cheesecake and topped off with a scoop of yummy vanilla ice cream. About four minutes afterwards, the dessert was magically not in the jar anymore.


A Jar of Blueberry Cheesecake
 

Ice cream and cake in a jar.

With a tummy full of food, I released a notch off my belt and it was time to wrap things up. ‘Cue Modern Barbecue has exceeded all my expectations and more.  Their menu has great meat dishes with matching great sauces on the side.  I thanked the kitchen crew for their great dishes and I thanked Carissa for her hospitality.  I said, “Thank you Carissa!” And she replied, “Thank 'Cue too!” Flustered, I thanked 'Cue also as I didn’t want to appear ungrateful of the great food and service.  This brought a smile to her face.  Why? Because it’s their way of saying “Thank you too!”  Inwardly kicking myself, a small voice in my head said “D'oh!”

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