22 | October | 2019 | Collectors Connection

18 Exciting Dishes at 1950 Restaurant in Quezon City

Posted on October 22, 2019 by rence chan

1950 Restaurant had exciting dishes with a combination of well-loved Filipino classic dishes with modern take which will surely delight any foodies.

exciting dishes at 1950 restaurant

The new restaurant and bar concept was from Chef Robby Goco (Cyma), Chef Chester Villas (Akulturado Vancouver) and Chef Jon Balanagay (of Le Monet Hotel). They also have brewery!

bar and brewery area

The bar area can sit between 5 to 8 people at any given time. One Must try their own brewed beer.

https://photos.app.goo.gl/nyc7aRWjq9yPHZES6

cocktails and mocktails

They also had an interesting array of mocktails, cocktails and beer under Calle Brewery.

The Big House

facade

The Santaromana ancestral house was built in 1950 is located along Castilla street near Valencia and N. Domingo Street, Quezon City.

Valencia street corner Castilla street

It was lovingly referred to as The Big House by the Santaromana children and friends. It was modern and sturdy materials were made.

large trees and brightly lit interiors

Showcasing the beautiful ancestral home, along with delicious food inspired by the Santaromana family’s travels, favorites, and the specialties of Mrs. Amparo “Amparing” Buenaventura Santaromana. 1950 Restaurant is all about bringing all that you love under one roof !

patio area, which can host small company parties

CASA Arkitektura is a “House of Architecture” which is related to the Santaromana family is also located within the compound.

Ambiance

The two-story ancestral house had a stream line art deco architecture, high ceilings, hard wood floors, grilled windows . Some of the the existing furniture, fixtures and tiles were incorporated into the new restaurant. One can see that old bookshelves, television set, plateria, tables and chairs were from that bygone era.

ground floor

The management had to consult the family before any changes where made within the ancestral house.

ground floor

1950 restaurant ground floor had a sitting capacity of between 40 to 50 people at any given time. They also serve several wines along with their dishes.

second floor

second floor had a sitting capacity of between 50. There is also a private room where one can host 12 people. While they are planning to open an outdoor dining and smoking area good for 30 people.

There is a parking space inside the compound for 12 cars and 4 reserve parking along Castilla street.

18 Exciting Dishes and Desserts

The dishes were modern interpretation to classic well-loved dishes by the chefs. One can mix match all these dishes, appetizers, desserts and drinks to create your own meal.

18.) Lobster Bisque – The soup dish is perfect and ideal between 2 persons sharing.

17.) Kale Soba Noodles – If you have tasted soba noodles, this is flavorful.

16.) Gambas na Hipon – the shrimps is neatly presented with sauce and bread.

15.) Roasted Duck Breast– The duck breast meat was soft with sauces with vegetables. The sauces does not overpower the taste of the duck meat.

14.) Roasted Cauliflower– the roasted cauliflower is good with the special condiment.

13.) Adobo Classics and Sinaing – the adobo dishes were the classic all time favorite in every home. Adobo sa dilaw had mild flavor of luyang dilaw and basil leaves. Chef Robby Goco family hails from the town of Taal, Batangas province in which he drew his inspiration in this classic adobo dish.

12.) White Bavarian Cake and White Chocolate Bondie – Perfect dessert with lots of texture and fruits.

11.) Caesar Salad – This is one of the creative way to present the salad in flat tray. The fresh lettuce leaves with cheese and bacon bits goes well.

10.) Baked Hipon with Laing – The shrimps are baked and the laing compliment the dish.

9.) Toasted Ensaymada with Chocolate – The ensaymada is soft and sweet. Prefect combination to the crispy bacon and chocolate.

8.) Sinigang na Lechon– This is not your typical sinigang. The soup is not too sour and the hint of pineapple bits makes this a little sweet. The lechon meat is soft and taro chips added colors to the soup.

7.) Grilled Octopus– This is very stylish creation with the grilled octopus, sauces and ube. At first glance, one cannot determine that is not a dessert but a dish painstakingly prepared.

6.) Roasted Bone Marrow – This is way to present a dish in flat tray. the bone marrow is not overcooked and one can easily scoop out the marrow out of the bones.

5.) Baked Alaska– This dessert had some strawberry, blue berry and mint which brings out is not too sweet. Perfect with tea, chocolate, coffee, fresh herbs and juices.

4.)Beef Bourguignon – the beef meat is tender with the right sauce combination. This is like beef kaldereta.

3.) Foie Gras Brulee– This is a nice combination of sweet, savory and salty.

2.) Sablefish Aburi – The sable fish is soft with a hint of salty from bits of bacon and savory.

1.) Buttermilk Fried Chicken Bites with gravy and honey- The buttered fried chicken is classic in many restaurant. The best way to eat the fried chicken is to pour the gravy and honey glaze combination.