It's been a while since I've tasted Chef Vince Rodriguez's delectable dishes so the moment I've heard he's got a new restaurant in Katipunan Avenue in Quezon City, we rushed to the doors as quick as lightning. Chef Vince is the man behind other great restaurants like Torch in UP, RED Garlic in Katipunan and Krave in Makati. He had several partners in those but decided to put up his own now (about time!). I've raved so much with the dishes I tasted in Red Garlic but I'm so glad he'll be whipping up the favorites and MORE in Peppermill Restaurant and Mixology Bar located at 205 Place One Bldg. Katipunan Ave. Quezon City. It's a stones throw away from popular Katips and in front of dessert mecca Banapple in that area.
The Interiors
The interiors are simple and tasteful. Sturdy wooden comfy chairs and faux leather upholstery. The arrangement is conducive to chat and feels quite homey on most occasions. It's walls are almost all glass so light from outside brightens it up whilst the one side is filled with mirrors making it look larger and spacious than the usual. The grass and the pepper mills are probably the hit of the show. It's all over the walls too and it brings in together the theme of the restaurant. You should see the BIG pepper mill in the counter, it's a conversation piece.
I couldn't even take a photo of that big pepper mill because it wouldn't fit my camera's frame. You can ask for salt and pepper if you prefer to have a more well rounded taste to your meals but I bet you'll already love what the chef has prepared for you bar none.
The Food
I wouldn't want to get ahead of you and tell you that if it's prepared by Chef Vince I'm 100% sure it's good but really, it is. I love what he had prepared for us in the other restaurants and since he's getting the best ones from those to this joint, how can he go wrong right? It's going to be perfect for family gatherings, dates, group dates and just plain hangouts. The place can have seating for around 50 but there's a function room on top of the building that can get around 300 people.
Then it arrived!
I gasped at the sight of the first dish. This is Indonesia Mixed Satay. You've got pork, chicken and beef on skewers marinated in different spices from that region. What makes it more delectable is the Malaysian Peanut Sauce. It's so soft and I love the combination of the meat and that peanut sauce, it's sweet and savory. I love it so much I had seconds!
These are Peppermill's Mocktails. It's hot outside, you want to feel refreshed and got more room for drinks and don't want to get tipsy on occassions? This is the right brew for you. Yes, it's non alcoholic and it tasted perfectly like cocktails. From left to right, Peaches and Cream, Virgin Lychee Mojito, Pandan De Rosa and Passion Fruit House Blended Iced Tea. I got good feedback on the Pan De Rosa and the Peaches and Cream, that would be highly recommended. Perfect for the season!
We were surprised by Chef Vince Rodriguez this time. This wasn't on the menu. For Salmon lovers like me, this is heaven on a plate! This is Salmon Sashimi, he serves it on a bed of Wakame Seaweed, mangoes and toasted sesame seeds plus a drizzle of chili sauce. He also adds a crunchy strip of Salmon skin that we all loved. Chef says even if this isn't on the menu, they can whip up requests to what's creatively fresh in the kitchen. I ate half of this so go figure!
Then came 7th heaven!
Who doesn't love Foie Gras? This is Peppermill's Foie Gras Nigiri. Not your ordinary sushi, melts in your mouth, explodes in your tongue kind of feel. It's the tastiest stuff in the universe that can make you swear in each bite. I'd recommend you go low on rice and more on the foie gras because I'm telling you, this is heavenly. You might think I'm redundant in describing stuff from his menu, but go ahead and order this... you'll thank me for it!
If you prefer a spicy kick, then get Peppermill's Fire Cracker. It's a California Maki that's done better. Imagine strips of shrimp and kani topped with US grade scallops that's deep fried in beer batter then sprinkled with tempura batter bits for a more crunchy texture. You don't really need soy sauce with this because the mango-wasabi sauce underneath would substitute for that. It's like a dream in one bite. I love spicy stuff so I'd really recommend this.
Just looking at it would want you to take a bite off of that furry ball. It's not actually normal to see these things, but that ladies and gentlemen is Peppermill's Fried Mac and Cheese. The Peppermill sauce is like ranch but it's a secret concoction by Chef Vince, one of many sauces that is. Eat it while it's hot and get that garlicky-tangy sauce all over it, it's going to match it quite beautifully. If you must, get a sprinkle of salt and pepper to it. It'll make it more rich and taste fuller.
Unknown to many, this is Kris Aquino's favorite pasta dish. This has been requested many times and yes, I think I know why. This is Peppermill's VIGAN Pasta. It's got Vigan Longganisa, Sundried Tomatoes, Artichoke, Olives, EVOO and use spaghettini as pasta. The bulb of garlic is roasted and you can either spread this on bread or just smother it on the pasta. It too is sweet, savory and extremely garlicky. I love how oily it is, I bet if it's got more anchovies I'd die. Haha.
This is Peppermill's signature NYC Burger. Oozing out of freshly baked Ciabatta Bread is cheese, cheese and cheese. It's on top of crunchy chicken filet with barbecue/buffalo spices and Peppermill sauce served with a side of fries. It was one of the nicest things to order in Peppermill but I bet this only would feed one. The pairing of ciabatta bread and that spicy and crunchy chicken was perfect. It's not overpowering and the barbecue sauce flavor presents a healthy but flavorful alternative to red meat lovers like me. This is comfort food at its best.
Think of beef in the best Asian spices in this bowl of mouthwatering Beef Rendang paired with rice. The soft and lovely beef chunks easily breaks down and bursts into curryesque flavor profiles. All good. If you are into Malay/Indonesian cooking, pair this up with piping hot white rice and you're good to go!
Then my heart dropped at the sight of this!
Imagine rows of thick scrumptious beef that almost falls off the bones marinated in agave/tequila and basted with passion fruit sauce while slowly cooked in the oven until it becomes caramelized all over. This is a half slab of Peppermill's Agave Passion Fruit BBQ Beef Ribs. It's not baby back so the meat is a lot fuller, deeper in flavor. The fat content is just enough to make the meat intensely awesome in every cut. It was like butter with a hot knife. It was so nice that my friends gave me their share of the ribs. Lip smacking good!
The Dessert
It's a crime not to end the meal with dessert and we've got two things from the shelves served that afternoon. My favorite is the legendary Bread Pudding that Chef Vince made. This isn't your usual bread pudding with stale bread. It's much of like a chiffon cake with Vanilla Sauce and creme brulee all in one. You can opt to have this hot or cold, it's good both ways. Save room for this!
Don't be fooled by the slice because this is Peppermill's Truffle Cake. It is sinful, that dark chocolate part on the bottom was much like a wafer but so intense in chocolate sweetness. I love this but if I were to choose between the too, I'll get the pudding. This comes a very close second, but don't take my word for it. If you can afford to have both desserts in one sitting, please go ahead and indulge!
I'd like to take this bit and thank the gorgeous people of Peppermill Restaurant and Mixology Bar. From the impressive drinks and glorious food choices, it's something people should come and visit when they are in the area. I don't know where Chef Vince Rodriguez gets his talent to whip up meals like this but damn you can really cook! Your food speaks for you and you can't see that much in other restaurants.
For those who want to grab a bite, please visit Peppermill Restaurant and Mixology Bar at 205 Place One Building Katipunan Avenue, Quezon City. For reservations, you can call (02)9617129. You deserve something special after work, make this place your refuge and get your special someone the food and drink she deserves.
For more information about their restaurant:
Peppermill Restaurant and Mixology Bar
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