One Way

Limatango

3.0

Skipping lunch is never a good idea, but if it opens up your appetite for dinners like these then i would say doing it once in a while is not bad. Which leads me to how hungry we all were that we ordered: The Mediterranean platter - an assortment of your Mediterranean spreads, hummus, tabbouleh, and muttabal with a skewer each of lamb and chicken. The spreads were generous but pita bread just enough. The skewers weren't very big though and make that side of the serving dish a bit spacious. My craving for pasta was satisfied with the Pasta alla vongole. It's one of my regular orders in a restaurant if they have it. I liked the flavor as it had a kick and the clams that came with it were fresh and tender, not overcooked. It came with two pieces of thick crostini topped with tomatoes and onions. Those were refreshing. I would have loved to have a few more swirls of pasta in there, though. Pasta aligue formerly known as their shrimp and cognac, converted to crab, their best-seller. Upon changing names, i decided not to try it in fear of spiking unwanted cholesterol levels. According to Jp, it was packed with flavor. Based on the serving sizes of the food that were served, It seemed that the idea of sharing wouldn't work, hence Jp had to order another dish and it came in the form of a Pasta aglio olio with jamonserrano, another best seller. Their flavor is spot on and what made this dish work is the jamon serrano. ? For more protein, Kirby ordered the Classic spanish beef salpicao which was served with garlic rice and a salad. Garlic rice?? i skipped it this time! We expected Ralph's roasted rack of lamb to be a bit bigger. I don't know who Ralph is and why they named a dish after him, and did not bother asking, but, Ralph, you must've been a person with personality to be named after this lamb. I wonder how Mary feels? I did have a forkful of it and gaahhhd was it good, still a bit gamey as lamb could be but great spice there nonetheless.My only tribute to cinco de mayo was a classic mojito and Jp, a mango mojito. I enjoyed it but could've wished for more ice, the glass was already packed with muddled leaves already so i didn't want to ask. For a group of five, four who are tall and grown men, the servings were a bit small for the price. It is good for one, but the flavors, ahh! I have nothing to say about it, but it is spot on and awakens your senses. I guess it's patterned after the owner, Joe, who takes time to go to each table and ask how everything is, he does this sincerely. At The end of your stay, he is at the door wanting to take your photo and religiously uploads on facebook. BTW, We split the bill five ways, landing us a P1,000 each. The name of the resto is witty enough as it is located at the end of a one way street. The decor is colored the same way as that of the one way sign. Straight to the point, no frills, black and white. The walls are lined with black framed photos of guests and family. It didn't look like he featured celebrities only. At first, the photos just made me feel a little claustrophobic but when you meet, Joe, you'll know that these photos add character to the resto. I don't hope to make this visit only once. ☺️

Vanessa Diaz

4.0

The sourdough pizza --- really must-try!!! Owner and staff are very accommodating. Food is great! Nice place for family and friends! Owner loves to take photos of every customer and such a fun and warm person, quite entertaining!

Taner Tasçi

4.0

A little off from the hospital I work is One Way. A small and unseeming restaurant situated on a dead end corner of Salcedo, its decor lined by exlcusively black and white. Immediately I had the impression that my wallet wouldn't survive for long. The lunch started out simple with bite sized servings of a ham on a saltless craker. It was a tickle to the palatte. Next we had slices of oat bread, herbed butter and balsamic vinegar with olive oil. 👌🏼 It was a light start very light start. Next was a smoked salmon salad, which was fresh and enjoyable! It was a taste of summer by the sea. We had Chilean Black Mussels in Wine and Cream with Sourdough bread next. The complexity in taste was only made better by a simplicity in presentation. The smooth creamy sauce had us supping up the dish even when the pizza and pasta had arrived. The Sourdough Napoli pizza was cooked to perfection with the dough light and chewy but then nothing we have tried in other similar places. The Aligue Pasta was a enjoyment for everyone. The pasta was cooked a perfect aldente and was coasted generously with the aligue. It did not have an overly fishy taste as I expected from crab fat. It was an adventure in my mouth. Perhaps the only thing that could have made it better is if we had wine to pair with it.It's never just the last bite. 👍🏼😁@