Despite being launched in October 2013, Bone and Barrel Bistro is a relatively new player in the foodie district of Eastwood, Libis. The two-floor restaurant and bar takes pride in its bestsellers, which include tapas, steaks, and bulalos. The restaurant is managed by the Red Crab Group of Companies that popularized Boodle Feasts from Blackbeard’s Seafood Island in 2005.
Bone and Barrel Bistro is largely made of wood: from the exteriors, to the furniture and fixtures, and even the barrels that embellish the place, every details is planned to make you feel like you’ve teleported to a cowboy town. The first floor may look mild, but the second floor offers a modern take on a cowboy bar. On the second floor, seats are designed like crates with grey cushions and a sliding door allows access to the tables and chairs on the veranda. The veranda seats give you the best view at night, but not an advisable spot during lunch time. Trust me, you’ definitely want to take a seat inside the confines of an air-conditioned area of the restaurant at noon.
While Bone and Barrel Bistro is more popularly known as a great place for booze and night outs, there is more to it than meets the eye. It’s usually packed in the evenings, but doesn’t enjoy the same amount of attention as it should at lunch time. You’d be surprised to know that the restaurant has a number bestsellers you should not miss out on.
Despite the cowboy ambiance, all menu items are Filipino dishes either cooked in a unique fashion or presented in a new style of preparation, in an attempt to keep exciting the guests’ appetite.
One of their interesting new additions to their menu is the Balut Pasta. To many Filipinos, balut is commonplace in every street corner, especially at night. This dish might not have an exotic feel to us anymore, but it’s still refreshing to see balut as the main ingredient of a pasta dish. The Balut Pasta features two pieces of balut egg or unfertilized duck embryo nestled atop a nest of creamy carbonara. It also has two slices of garlic bread served on the side.
The Kansi, another crowd-favorite, is a style of cooking bulalo derived from Ilo-Ilo. It has a spicier and more sour flavor than the regular bulalo soup, and if you love bulalo, you’ll welcome this flavorful dish. The beef was surprisingly very tender, as it was slow-cooked for three hours, but still preserves a contrast of texture to whet your appetite.
The garlic-laced Golden Toro features deep-fried short ribs, tender to bite into and sweet to the taste. This goes well with their Bulalo Fried Rice, priced at Php 125 and good for 2-3 people.
The Bistek Tagalog, despite being a commonplace dish in many households and carinderias, is prepared differently at BBB. It’s marinated beef strips served with deep fried onion rings, with a small serving of vinegar and diced garlic on the side. The sauce and meat is flavorful on its own, but the addition of the vinegar presents a contrast of the sweetness of the sauce and the sour condiment. The deep fried onion rings are a treat to chew on! They’re almost sweet, and I imagine they’re taken out of the heat during the brink of caramelizing. This is, by far, my most recommended dish. I highly suggest that you try BBB’s version of the Bistek Tagalog for you to develop an appreciation for an old, classic Filipino dish.
Fan of sisig? Then you’re bound to go crazy over BBB’s Beef Lengua Sisig. It’s ox tongue cooked sizzling sisig style. I found it a little oily (like most sisigs are) but extremely tasty and soft to chew on! I could not get enough of the Beef Lengua Sisig. This would make a great pulutan, especially with their flavored beers!
Word has it that Bone and Barrel boasts of ten flavor varieties for their Flavored Beers. We got the chance to try out four flavors, whcih include Elder Berry, Kiwi, Green Apple, and Salted Caramel. Since the sun was up so high and I had work after lunch, I only allowed myself a sip of their Salted Caramel Beer. It was tasty, alright, and some even say that it has the tastiest Salted Caramel-flavored Beer in town. But other than the flavored beers, they offer a variety of local and imported beers, so there’s bound to be a beer for everyone.
Price: Php 350-600 / head
Would I come back? Absolutely. I keep hearing from my friends how delicious Bone and Barrel’s Skewers were, and I missed out on dessert the last time I was there because I had to run off to the office. There’s still so many dishes to sample, and seeing as how most of the dishes we sampled met my expectation, I’m setting the bar high for my next visit. -HANA
Bone and Barrel Bistro
G/F Citywalk 2, Eastwood Mall, Brgy. Bagumbayan
1800 Quezon City, Philippines
Open from Mon – Wed: 11 am – 2 am | Thu – Sat: 11 am – 4 am | Sun: 11 am – 2 am
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