Chives @Lamp Quarters

Checked out Lamp Quarters in Marikina yesterday with foodie friends.

There were only 10 restaurants in this food stop (for want of a better term) but they are all chosen carefully to cater to all our would be cravings.

One of the restaurants that piqued our curiosity was Chives.

The interior evoked both rustic and industrial themes. The floor was an unfinished cement combined with black and white mosaic tiles acting as area rug. A bar-cum-pastry corner had a corrugated roof painted in silver for wall accent. Above the bar, wooden crates were suspended.

Across the entrance was a wall of what looked like wooden parquet in chevron pattern. Camouflaged and suspended in the middle was a long slab of wood which can double as an extra table ala bar or as shelf for knick knacks.

There were two long couches in the whole area. One was near the entrance and the other close to the kitchen by the glass wall. Both were upholstered in black velvet and accented with several brown throw pillows. These throw pillows were covered in what appeared to be rough brown burlap sacks with the name of the restaurant silk screened in white on top. One table can accommodate 12 people .

The food was prepared in the premises by Chef Owner Philip Nicholas N. Cruz in his industrial kitchen. His expertise as per his explanation was really French-Italian normally found in fine dining restaurants. His vision was to create a chill place where one can enjoy a fusion of Asian and European cuisine that is not intimidating . He went on a hiatus for a year to roam interesting places in the country. He wanted to create a menu that marries Pinoy food with his European-trained background using local ingredients that are sustainable.

Yesterday we tried the following :

Chives House Salad P195

Mixed creamy roasted cashew, grilled kesong puti, green apples

crispy dilis, and calamansi-honey-lemon vinaigrette

The greens were fresh and crisp. The slivers of green apple were sweet and crunchy, The dilis and the deep fried bits of squid gave the dish its briny componennt. The tomato gave the presentation the much needed color to brighten it up. The vinaigrette was the integral cog in the wheel that melded all flavors togeteher. Healthy and delicious, I can eat this all day everyday.

Complimentary Foccaccia

Chives make their bread fresh from the premises daily. It is complimentary and comes with a ramekin of olive oil and balsamic vinegar. Nothing beats freshly made bread.

Frutti di Mare P P250

The linguini was al dente. The pasta sauce was deep red from simmering several hours to achieve its maximum flavor. The shrimps, calamari, clams and mussels tasted fresh. The price was surprisingly reasonable considering the quality of the ingredients

Pork Belly Crisp P295

Bagnet styled pork belly seasoned with pickled vegetables and vinegar on the side. The portion was just right for its price. I loved that it was paired with a cup of healthy red rice appeasing my inner health food police.

Chocolate Cake P135 per slice

The dessert was simple and straightforward. The taste and texture though was anything but. They should rename this dessert "Chocolate Bliss". The dark chocolate cake itself was pillowy, soft and moist. Combined with that super dark almost black chocolate ganache, it was heavenly.

Summary :

This is one quality bistro with prices for entrees not exceeding P400 per order. Quite amazing really considering how evident the care and passion Chef Philip Nicholas N. Cruz puts in each plate that comes out of the kitchen.

Despite its distance from my usual haunts, I will definitely come back here with the piggery in tow.

Best to call first for reservation.

PROMO ALERT : Check out their facebook page for details