Recently, I joined The KTG (Kain Tulog Gang) at Foundry by Smith Butcher 1912. Located at Arya Residences in Bonifacio Global City, Foundry is the slightly more casual sister of Smith Butcher and Grill Room, a fine dining restaurant in Salcedo Village, Makati.
Foundry offers the same high-quality imported steaks as Smith Butcher, but at the same time, they also want to cater to a wider market by offering breakfast and all day items on its menu.
They plan on turning the first floor into a cafe, leaving the second floor as their fine dining and bar/lounge area.
The Foundry's location is perfect for quiet evenings and chill afternoons as it is situated away from the busy streets of BGC. Aside from that, Arya Residences has its own parking area - and we all know how difficult it is to find parking in BGC!
We started with Chef Ranuka "Ran" Hettiarachchi's amuse bouche.
It features a roasted eggplant puree with spiced caramelized green apple, blue cheese, and crispy bacon. Just imagine the different textures and flavors that came into play in this one.. yummmy!
Ahi Tuna Poke
Poke is becoming more and more popular nowadays, but this version has to be my favorite so far. Foundry's Ahi Tuna Poke combines wasabi, calamansi, sesame, and caviar on top of fresh yellow fin tuna slices.
To go with their scrumptious offerings, their Lithuanian mixologist Milena Matjošaitytė prepared for us some of her specialty cocktails.
Isla
grey goose vodka, tropical syrup, lemon, pineapple
Te-quil-a Dragon
1800 blanco tequila, dragonfruit, tamarind, egg white, smoked sea salt
Next, we had Chef Ran's Turkish Flat Bread topped with wild mushrooms, spinach, and marinated feta.
I ate two slices of this and could've had more if I wasn't saving space for all the meat we'd be consuming. Haha! I loved that they used simple ingredients, yet were still able to come up with such a delectable dish. I definitely enjoyed this one.
Onto the star of the night!
Say hello to the Head to Tail Beef Platter! This isn't actually on the menu yet though. According to the staff, this is the first time Chef Ran came out with such, and it was all for us!
If you're wondering why it's called "head to tail," well, it's actually because the meat in this platter comes from various meat parts.. from head to the tail!
Here, we have the ox tongue, ox cheek, Irish sirloin, Matsusaka beef, and ox tail.
My favorite? Definitely the Matsusaka beef! But I gotta say, it's the first time I've tried ox cheek and I really liked how tender it came out! It's supposed to be tough since animals are constantly chewing, so that was a pleasant surprise.
Pair your meats with either their steak rice or mashed potatoes. They're both winners in my book, but if I have to choose, I would pick the mashed potatoes!
Steak Rice
Mashed Potatoes
After dinner, you can head on over to Bar Candy and order a cocktail or two.
We hung out here for a bit - loved the ambiance, the music, and of course, the company!
Thank you, KTG, Chef Ran, and Milena, for the fun evening!
I ended my night with the Aye Aye and some dessert!
Aye Aye
Sailor Jerry spiced rum, strawberry, cinnamon shrub, pineapple, lime, ginger
For dessert: Tea-infused Lemon Sponge with Raspberry and Vanilla Cream
