Authentic Italian Dining with Salvatore Cuomo and Bar, BGC
Growing up in a small town in Northern California with a large family we ate well but not usually fine dining. Taco trucks, taquerias and hand made tortillas taught me that eating food from a direct descendent of the countries origin proves to be some of the most enjoyable. Fast forward to city living in Manila for the last decade and I have full access to a wide variety of global cuisines with head chefs hailing from the represented countries. Manila ushered me into real adulthood as I experienced Italian premium casual dining last week at none other than, Salvatore Cuomo and Bar in BGC and of course, the head chef Salvatore Cuomo hails from Naples, Italy.
TAKE ME TO NAPLES|
Being born in Naples, Italy, Salvatore Cuomo was inspired by his father who was also an Italian Chef. His experience goes all the way back to when he began cooking at the young age of 11 years old. As a young adult he bounced between Tokyo and Naples before settling a career and establishing himself as, “The Pizza Man,” in Japan. He made his way to Manila less than two years ago and has brought his thriving brand and expertise with him.
parmesan crisps topped with cured meat
fresh veggie crisp with sardine dipping sauce
wagyu tartar on truffled rubbed crostini (to die for!)
house-made noodles topped with cherry tomates
MODERN INTERIORS|
Manileños really care about the design, architecture and interiors of their restaurants and cafes. One of my favorite experiences of trying a new restaurant isn’t just being inspired by the menu but also being inspired by my physical surroundings. Salvatore Cuomo in BGC and Podium both have sleek and chic interiors, don’t forget to drink in the details on your visit.
EXPOSED KITCHEN|
Chef Salvatore has an insightful and uplifting outlook on the reasoning for an exposed kitchen. The exposed kitchen elevates the entire dining experience by inviting the customer into the creation process. Salvator Cuomo has shared that a chefs process used to be something to keep private, or fear that one could copy the process, from his learned experience he shares, “You cannot copy the experience that goes into making the food, it takes years of experience.”
“We want to be very transparent. Twenty years ago the Asian kitchen was closed and very private. We wanted to establish trust with our customers by showing them everything.”
Nothing says LEGIT as much as a stove imported from Naples with your name on it.
BACK TO THE STAR OF THE SHOW|
A new menu has just been released at Salvatore Cuomo and you must go enjoy the show! To experience such fine dining at an approachable cost is an incredibly unique experience. While traveling to Italy seems like a dream that might never come true, I take comfort in eating the countries cuisine right here at home.
ube gnocchi on a cloud of ricotta
9 hour braised beef check with caramelized onion
chocolate cake with house made ice cream and topped with lahiya (coconut sugar caramel)
Whatever you seek in Manila, surely you will find. I am grateful to live in a vibrant city with such unique and lively experiences. I love you Manila, and your food scene!
