.






When one of the country's best chefs invites you to dinner and says you're his "lucky charm," what do you do? Drive an hour and a half to Tagaytay on a Friday night, for sure.



with Chef Tonyboy Escalante


Patrick and I met Tonyboy before we got married. Tonyboy was just "dreaming" about his own restaurant then. Seven years and three restaurants later, Antonio's has become a brand known for out-of-this-world food, excellent service and old-world charm.



Tonyboy and Patrick in Antonio's new driveway.

Antonio's closed for a few months to allow for renovations. Tonyboy re-did his floors. They used to be all wood. But the maintenance was hell, he said (tsk tsk, should have used Matimco's All Weather Wood, hee hee). This time he used Baldoza (machuca) cement tiles, in black and white. The result is stunning.



Antonio's downstairs. Where Antonio's Breakfast is temporarily located.

Fans of Antonio's Breakfast can now eat their all-day breakfast in the main Antonio's house, inside Barangay Neogan. It's stunning. Go. Now.

Back to our special dinner. On the way to Tagaytay, our mutual friend Popo texted me, "have fun. you will be dizzy." I asked him what he meant by that. And he said, "Tony will serve you bone marrow." Those who know me know that I do not eat Bulalo, ever. I love Nilagang Baka. But I skip the bone marrow altogether. And I give lectures and confiscate bulalo from my dad's and patrick's plates. So when I got to Tonyboy's restaurant, I was determined not to eat bone marrow.

We get there, late. Blame it on the traffic. After a few pleasantries, Tonyboy says, "you have to try my bone marrow, okay?" Patrick and I look at each other. Patrick's cholesterol and triglyceride levels are both high. Then Tonyboy says, "a certain Dr. Navarro says bone marrow cholesterol is good cholesterol, if you eat it alone."

Then the bone comes to our table....


Bone marrow at Antonio's. Beef comes from Australia.



Sensing my hestitation, Chef Tonyboy himself serves me my bone marrow appetizer.



It was excellent. We devoured it within minutes.

The bone is a cow's femur (thigh bone). It comes from Australia. Tonyboy uses only the bone/marrow. The rest of the meat is used for his nilaga in Antonio's Grill.



Seafood Sampler (Seabass, Prawn, Salmon)



Meat Sampler (Pork, Lamb, Beef)



Receiving area

To say that everything in Antonio's is excellent, is an understatement. I love the world that Tonyboy has created in Tagaytay. It is the kind of world I'm trying to create in our house (though mine's more feminine). It has that old-world Visayan charm.



Metro 2003, when I raved about Antonio's

A few years ago when I came out in the cover of Metro (2003), I was quoted raving about Antonio's lechon. I had never eaten lechon in my whole life before Tonyboy insisted I try his roast pig. I was pregnant with Sophia then. We were always in Antonios, because I craved for his foie gras. After tasting his roast pig, I became a convert. No longer a lechon-virgin. His roast pork was so crunchy on the outside and succulent inside. It came with the yummiest apple sauce. When the article came out, Tonyboy sold so many roast pig that month. One night he had 7 orders. This is when he started calling me his lucky charm. By the way he still makes roast pig, you just have to call a day before to order it.

Only Tonyboy can make me eat roast pig. And bone marrow. I highly recommend it. Go. Now.
Bring your Lipitor if you have to.

-----

Antonio's Breakfast is open all day. No need for reservations. They've moved out of the old house by the ridge. Breakfast is now in Antonio's main house. When driving to Tagaytay, just watch out for the sign (on the right if you're coming from Manila).

For dinner at Antonio's, 0918-899-2866 or 046-413-0975




.