No, i'm not wearing a hair clip, smartass.
(I only wear them at night)
I don't think I've ever made a secret of my heavily Western influenced palate. People call me Picky, but I've always seen myself as more of a "Simple" kind of guy. A plate of Burgers and Fries make me happier than Foie Gras or Escargot ever could.
This is one of the reasons why I enjoyed Main Street at Tuscany at Mckinley Hill so much. It has got that simple comfort food that I look for, but executed in a manner that makes it clear that this isn't something you can just throw together with stuff in your fridge. And yet yet there is something familiar about it, that makes you feel right at home.
After three years of taking Tuscany at Mckinley by storm, Main Street expanded further out into the metropolis, by opening a branch at Kapitolyo, Pasig.
And the good news? IT'S NEARER TO ME!!
Main Street is the brainchild of Adam Tan and his partners. What makes what Adam has achieved with Main Street so impressive, is how he has helmed the kitchen without any formal culinary training. He instantly made waves with his version of Buttermilk Fried Chicken, but since then he has shown he's got a lot more up his sleeves than that!
The Charm of Main Street's Kapitolyo Branch, is how he literally has a "homey" feel to it, and not in a hip hop sort of way. The restaurant was constructed from an old house in the Kapitolyo neighborhood, and Main Street retained a lot of the elements from the residence, giving you the comfortable ambiance for you to enjoy their food.
STARTERS
Chef Adam started them off with the Grilled Chicken Salad (P270). I say "them", because since it was a salad, I decided to reserve my stomach space for the other dishes hehe.. My companions enjoyed the way the Grilled Herb Chicken played off the flavors of Peanut Lime Honey Vinaigrette.
As my friends gorged on the Grilled Chicken Salad, I worked on the Pulled Pork Nachos (P350). Made with crunchy Tortilla Chips, a vibrant Tomato Salsa, Cucumbers, Pickled Jalapenos, Garlic, a whole lot of tasty Pulled Pork, and then doused in a luscious creamy Cheese Sauce.
When Chef Adam asked what kind of Poutine we would like him to bring out, without a second thought, I yelled out, "Bacon Poutine!!!!!". I was already a fan of their classic Poutine, so I knew the Bacon Poutine (P230) would be nothing short of awesome. Deep Fried Hand Cut Fries, are doused in a rich, Dark Beef Gravy, then sprinkled with bits of Applewood Smoked Bacon, and Mozarella Cheese Curds, that slowly melt into the gravy.
Another winner is the Classic Carbonara (P320). I'm always impressed with a Chef that can use simple ingredients such as Egg and Parmesan Cheese, and bring out it's natural flavors without having to use too complicated techniques and other enhancements, and that's exactly what Chef Adam nailed. The rich cream sauce is further enhanced by the poached egg on top, and is balanced out by the smokiness of the bacon bits. Not to mention it's white sauce, so it was already a winner in my book!
You could smell the aroma from the Lamb Ragu (P360) a mile away. The Robust flavor of the tomato sauce complimented the tender Australian Lamb Shoulder, which was also braised in Tomatoes and Herbs. Everything is poured over a bed of Fettuccine noodles and topped with Parmesan Cheese.
Not a fan of Mussels, but every else seemed to enjoy the Moules Congolaise (P330), which was made with Chilean Mussels cooked in smokey tomato-lemongrass coconut cream sauce and paired with delicious Garlic Bread.
I'll be honest, I didn't really notice the Blackened Chicken with Creole Butter (P300), when it was first brought to our table. However, as soon as I took my first bite, It had my full attention. A grilled chicken fillet is rubbed in Cajun Spices and dabbed with a slice of creole butter on top, then garnished with Asparagus and herbed rice.
One of my favorite dishes of the day, was the Hoisin Baby Back Ribs (P385 Meal/P495 Platter Ribs Only). This is the kind of dish that I have dirty dreams of. An 8 Hour Braised Baby Back Ribs rack is coated in a Honey Hoisin Sauce, that gives the meat a glorious caramelization around the edges. It's lightly sweet, but has a delicious kick of saltiness as well, and is perfectly paired with a bed of Mashed Potatoes.
Looking at this gorgeous Ribeye Steak, You'd think it would set you back at least P1,200 or P1,500. I was surprised to see that Chef Adam priced it at a ridiculously reasonable P950! It was made from Australian Beef, and served over roasted vegetables, and creamy mashed potatoes.
DESSERTS
For his knock out blows, Chef Adam brought out two of Main Street's desserts, beginning with the Fudge Brownie Ala Mode (P190). True to its name, the brownie was indeed fudgy, with the center almost gooey and chocolately. The light bitterness from the chocolate is balanced out by the refreshing creaminess of the Vanilla Ice cream, with the Caramel sauce adding just the right touches of sweetness.
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I had my eyes set on the Creme Brulee (P120), which I was pleasantly surprised to discover was Coffee Flavored. I'm not a coffee drinker, but this had a wonderful swirl of flavor to it, that led me to believe I could eat the entire bowl in one bite. Not sure if it's a record or anything like that, but I'd sure as hell like to try.
Chef Adam continues to build on his Main Street brand, taking his favorite comfort food growing up, to whole new heights. The newer Pasig Kapitolyo branch expands his reach, making it more accessible to food lovers that are drawn to Kapitolyo, as it has emerged as one of the metro's food havens.
MAIN STREET Kapitolyo
10 East Capitol Drive
Kapitolyo, Pasig City
MAIN STREET KAPITOLYO MENU
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