The night after the Sales Rally at Eton Centris, Bubba and I dined at Sauceria Restaurant. Whenever we come from Araneta or somewhere Quezon City or Libis, we pass by Sauceria on the way home. We’ve been meaning to drop by for months but only able to finally make a visit last February 9.
The main dining area has “art deco” interiors, retro-techno counter and function rooms.Sauceria’s concept believes in artisan cooking –cooking with the craft in mind. This is the type of cooking that utilizes freshly picked ingredients and making all the rest from scratch. They have upped the ante in artisan cooking by maximizing a comprehensive understanding of food at a molecular level, and modern improvements in kitchen equipment.
Photo Credit: Sauceria Facebook
Sauceria proudly claims “no MSG and no artificial chemicals” in their dishes. If any and unavoidable, Sauceria dishes have a very low chemical footprint.
Photo Credit: Sauceria Facebook
On the Table
Cream of Wild Mushroom Soup PHP 140
It’s a hearty cup of woodsy flavors that’s been simmered with just the right hint of cream. Chopped onions that sizzled on the pan are also evident in the creamy soup. For its price tag, I don’t mind going back even if I’m only hankering for warm soup. It’s simple, nothing complicated but incredibly satisfying.
Tuna Tataki PHP 320
When visiting a new restaurant, I usually ask the wait staff their bestsellers and this came highly recommended. Sauceria’s Tuna Tataki was accompanied by mixed baby greens on the side with cherry tomatoes, alfalfa sprouts –the natural acidity and sweetness from the fresh ingredients was sharpened by the grated Parmesan cheese and light soy-lime vinaigrette.
Flawlessly seared tuna had an even coating of ginger, Japanese chili powder, sesame seeds and black pepper on the side. There were different flavors and textures that cracked at a playful palate.
Not entirely needed but I sometimes dipped the tuna in the wasabi-mayo mixture it came with and sprit of lemon. I almost finished the entire plate that springs of beautiful colors as well –what a sexy meal this was.
Adobo Ricelette PHP 195
The name piqued my interest and I asked the attendant to describe exactly what ricelette is. The knowledgeable staff said that it’s their take on the Omurice. That’s omelet with mixed rice inside.
On this plate, it’s rice and adobo inside. Bubba enjoyed it a lot. I wanted the adobo to be more on the peppery side. Nothing mind-blowing but it was still good nevertheless.
Service was friendly and quite attentive –which always add points to the whole dining experience. I’ve been trying to eat a lot at home these days (and I even pack lunch for me and Bubba) but I plan to drop by Sauceria again soon –maybe with a group of friends on the hunt for a good restaurant that’s new to them.
Sauceria Restaurant
25 Bonny Serrano (formerly Santolan) Road
Cor. Sunrise Drive, Quezon City
584.3967
Operation: Lunch, Dinner and After Hours
mukhang masarap nga dito. hehehe 😀
@ Jehz:
Jehz!!!! How are you?! Long time ha… 🙂
Yes, it looks and tastes yummy! When you try it, let me know what you think. See you soon ha.
Cheers!
Janey