Bistro Kalzada

Enrique Capinianes

5.0

Love the Quesadilla, Naked(?) :D and the Kalzada milkshake! Full of surprises! Like on the definition. Will go back for another quesadilla and the chitchats. Keep it up!

Gabriella Elsaron Simangunsong

5.0

*reposted from our FB page, Dalawahan:Bistro Kalzada (Address: 44B Majorie place, Magiting Street, Teacher's Village East, Quezon City) Good place and good Latin American food here at Bistro Kalzada! We are really big fans of their homemade salsa and Chimichurri sauce! Must try dishes: - Peruvian Roasted Chicken - Beef Parmesan - Mozarella Quesadilla Flat Bread - Milk Tea Slush - Salty Mexican Chocolate Chip Cookies

İsmet Balta

4.0

This is a solid find and a bump-up in the offerings at Maginhawa, which does not lack in original venues but hasn't really succeeded in developing more than a few snappy concepts over the past three years.The chef couple that runs this compact operation on Magiting St, a few steps away from Caution Hot!, Big B 50/50, and Stuff over Burger, has cumulative experience cooking here and abroad - some of it inside Michelin-starred, Finnish chef Sauli Kemppainen's restaurant kitchen. This experience informs their cooking, which is vivid with flavor and overtly on trend, but without the conceit.Their restaurant is tiny, so bear with the lack of exhaust, the lack of space, the heady smell of spices as you enter; I think it's worth it. A group of maybe 10-12 can book the whole place to themselves, and you should be prepared to be friendly with other diners if you do not.A la carte cuisine is offered, but there is degustation, high cuisine style - the food is served to you, it is described, and then you eat. The chefs like the dialogue, so engage them.A four-course meal is P300, while a six-course, P500. No kidding. They prepped our palates with a refreshing pineapple lime slush, then served us a smooth, spicy pate with bread; a spoonful of grilled pork neck with pebre sauce, salsa, and pico de gallo; a freshly homemade mozzarella-topped flatbread with a red wine and butter reduction on the side; and pickled carrots and radish, with more salsa. I found the pickling more salty than sour, but that was probably an accident.Their main dish built upon the already wonderful flavors of the previous courses - a slow-confited, ultra-tender Peruvian chicken, seared and sauced to a lovely finish. Wow. Rice is optional, but the chefs have accepted the fact that many diners want rice with this.The dessert that completed this dinner sampling was a green-tea covered panna cotta over a cream cheese base.They're on soft opening since July, and they've already planned to offer pre-ordered lunch meals for the area that cost about P165. This, the a la carte option, as well as degustation meals - which should be booked at least 24 hours ahead of time, the menu developed at the chefs' pleasure - make Bistro Kalzada a must-try, if you can live with the constraints they operate with. This is obviously, and hopefully, just the beginning of greater things for them.The Food Crawlers wish to thank the owner-chefs of Bistro Kalzada for hosting our wonderful dinner.

Nihan Yavas

4.0

Kalsada is a small place along Malingap St., just beside Big B’s. It is owned and operated by a couple that patterned their concept as a pop-up food concept in their establishment. They don’t have a fix weekly menu, but it’s always a surprise, especially for the set menu they are offering.The place is small and can be packed at 20 pax only. They have a shortlist of menu offering, but for the set menu, it needs a reservation. Everything’s fresh and prepared the same day as the event, rest assure that everything is not pre prepared or have been stored for a long time in their storage.Our meal was started off with their liver pate served with toasted bread and pico de gallo. I like how their liver spread was smooth and creamy, it doesn’t have the bitter, iron-y taste that is usually present in the liver pate. The second course was pork neck served in tablespoons. It was tender and flavorful. This is one of my favorite part of the meal.The pre-main course is their mozzarella flat bread. It is basically freshly made bread topped with mozzarella cheese, some tomatoes, onion, chimichurri, and another sauce. It is like a thick crust pizza. The bread is soft and the flavor combination was good, but I find it bland and lacks of seasoning. A little more salt or flavor would do.This is my highlight for the night, their Peruvian chicken. The chicken was nice and moist, the flavor of spices has penetrated the meat. It was slow cooked in its own fat, as a confit. It was just sooo good.The dessert was a panna cotta, mangoes, and matcha. The matcha was subtle that it just highlights itself and not overpower anything. The panna cotta was just too stiff. Too much gelatine that made it more like a creamy jello than a panna cotta. I informed the owner about it, so the next time I comeback, it would be better.The whole experience was wonderful and for the price of P500. It includes a 6 course meal and warm service from the owners. #TheFoodCrawlers #OngsFoodprints #SplatMNL