71 Gramercy - Too Good to be True





Award winning Chef Carlo Miguel having a hand in each dish?

Check.

A fantastic view of Metro Manila from the 71st floor of the Gramercy?

Check.

The chance to party with classy people every night?

Check.

71 Gramercy is like a dream come true.  I was not surprised one bit when Chef Carlo Miguel revealed to us that there was like 900 people coming in every weeknights. 







The view is simply breathtaking.  It made me want to live in the Gramercy but I don't know if I can afford it.  I actually saw some places that I have never been to. 





I arrived a couple of hours early just to make sure I catch the sunset.  I have to thank the owners of 71 Gramercy for giving us the opportunity to experience such a wonderful dining experience.  Chef Carlo Miguel was shocked at how I was able to take a bunch of selfies with my DSLR as he said it was his first time to see someone do something like that.  For this occasion, I decided to take as much selfies as possible and it was worth it.



French Onion Soup (P180)


It was the best event I have ever organized and/or attended.  Like all courses do, it starts off with soup.  Their french onion soup is topped with Gruyere cheese and sourdough.  It was a great way to start off the evening.



Oysters Rockefeller (P680 half dozen)


Chef Carlo Miguel warned us that he likes to overfeed people at blogger events so I decided to not eat that much appetizers.  There were a lot of appetizers though and the oysters rockefeller are good.  It was baked with garlic, spinach, butter and parsley. 



62 Degrees Egg (P290)


I really regret not being able to taste the 62 degrees Egg as it had egg that was slow cooked for 3 hours to go along with grilled asparagus, crisp prosciutto sourdough and parmesan.  The other bloggers thought it stole the show though.



Mushroom Ravioli (P390)


The Mushroom Ravioli had the makings of a tasty pasta dish.  I could not stop getting one bite after the other after I had a bite.  It was that irresistible.



Steak Tartare (P380)


It was my first time eating raw beef as this was hand chopped US Angus beef tartare with frites and crostini.  I would personally recommend it to those who want to try something new for a change.



Maryland Crab Cakes (P380)


I was not a fan of crab cakes so I was not able to get a bit out of these two jumbo lump crab cakes that came with remoulade.  I really regret not being able to taste them as the other bloggers told me they were quite good.



Duck Sisig (P680)


Before the dinner began, the chef asked us if we had any requests and it did not take long for me to request the duck sisig.  I sure made the right call as this dish was heavenly.  It was French duck leg and foie gras sisig on roast garlic risotto and topped with calamansi foam.  I actually joked that the duck sisig was still taking a bath but we can tell that this dish was really photogenic and like all of Chef Carlo's dishes, it tasted better than it looked.



Crispy Skin Pork Belly (P520)


I have never tasted pork belly that was as tender as this.  Vegetarians will forget about the commitment of not eating pork once they get one bite out of it.  It also comes with mashed potato French beans and roasted apples.



Chilean Sea Bass (P980)


I am not a big fan of seafood but this melt in your mouth fish was just too impossible to resist.  It is also tender and buttery and I recommend it to everyone even those who don't like seafood like me because your opinion will change when you taste this one.



Tournedos Rossini (P1480)


This dish was the highlight of the night.  It is roast prime US angus beef tenderloin and the ever popular sauteed foie gras with potato spinach and truffled jus.  This dish got its name when Chef Auguste Escoffier created a French steak dish for composer Gioachino Rossini.  I wonder if that composer composed the song "Sent from Heaven" because that perfectly describes this dish.



US Pork Baby Back Ribs (P880)


I love baby back ribs and their version was the by far the best I have ever tasted.  It was too bad that most of my companions were full by this time so too bad for them and great for me as I barely ate appetizers to save my appetite for the main course.  It was dry-rubbed and slow-cooked in their smoke box glazed with a choice of bourbon BBQ sauce or honey chipotle.  Whatever you choose, you will still end up with a smile on your face as this dish is a winner.




Fully Loaded Baked Potato (P150)


The side dish of the baby back ribs was the fully loaded baked potato with sour cream, aged cheddar and smoked bacon.  I am a sucker for baked potatoes and I simply fell in love with this one.  That is one thing I won't be ashamed to admit.



Pavlova (P260)


Wow, talk about saving the best for last.  The dessert dishes were all worth coming back for.  It started with the Pavlova which is mango and passion fruit pavlova.  It definitely had that foamy feeling and it did not take long before this one ran out as I was in the company of fellow dessert lovers and they knew this is a keeper.



Cheesecake (P280)


One of the bloggers asked Chef Carlo Miguel which establishment he thinks has got the best cheesecake in the country.  It did not take long for him to answer that he thought it was this restaurant.  We admired his confidence but when we got taste the New York style cheesecake with vanilla bean and strawberry sauce, he quickly made us a believer.



Banana Tartetatin (P220)


My jaw dropped when this was put in front of us.  Not only was the Banana Tartetatin photogenic, but it also tasted so good.  It is caramelized banana tart with dark chocolate ice cream and it also got everyone craving for more.




Chocolate Fondant (P260)


Wow, talk about saving the best for last.  We almost did not have this sweet dish before Chef Carlo went to the kitchen and it appeared in front of our eyes.  It should be noted that everyone was saying "Wow" after every dish got presented in front of us.  The chocolate fondant consists of dark chocolate fondant with vanilla sauce and hazelnut ice cream.





Any way you look at it, there is nothing like 71 Gramercy.  Everything simply speaks of first class and we just found the city's newest fine dining experience.  It was no surprise how numerous celebrities decided to celebrate their birthday here including Anne Curtis.  

I have to admit that 71 Gramercy made us all feel like celebrities on this night.


71 Gramercy
The Gramercy, Kalayaane Ave
Makati City
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10 (mga) komento:

Rochkirstin Santos ayon kay ...

I've seen lots of pics of celebrities going here on Instagram! Whoa indeed this is a magnificent place. All the food look delicious! :)

Fernando Lachica ayon kay ...

Never heard of it before, but the food looks yummy, all of it especially the Oyster and Green Salad. The presentation of food's perfect like in a first class hotel. Great place to dine!

archiedelara ayon kay ...

Tempting Crispy Skin Pork Belly, but I must opt for seabass - when I visit this place.

MigsandAlaine Alejandrino ayon kay ...

900 guests every weeknights? He's a one super busy chef!
I should try that duck sisig soon!

Michael Oyco ayon kay ...

Nice. Good read! Foods are presented very well and clean.

Super Mommy Jem ayon kay ...

Foods are well-presented. I super like to try the Chilean Sea Bass and the Pavlova looks so yummy.

Cococute Manaloto ayon kay ...

All of the food presented are gourmet level and no wonder because they are personally crafted by a Master Chef, very well presented.

Franc ayon kay ...

From your post and from the instagram photos I see of Gramercy, it seems like its the hip place to be in the city.

Leira Pagaspas ayon kay ...

Excited to try their food as I have an event there really soon.

Ay Lin ayon kay ...

Wow, another sosyal place to visit. Pavlova looks so yummy!

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