My meal at Patio Filipino was a 10 course extravaganza that started out with a refreshing and fruity Mango Sangria, which by the way, is not on the regular menu. It was a special drink made just for the evening.
As for the food, the first dish to hit the table was the Calamares Frito which are deep fried squid that came with a Patio special sauce. What a great starter. The squid was light, crunchy with just the right amount of chew without being too chewy. I also liked the sweet and sour sauce that came with the calamari.
Next was the Gambas al Ajillo which was made up of shrimp and bell peppers sauteed in olive oil, garlic, paprika and served on a sizzling plate. I absolutely love garlic and there was definitely enough garlic and even a little kick of heat from this shrimp dish that made me quite happy.
After the Gambas al Ajillo, our table was treated to the Balut ala Pobre, fertilized duck egg in a cream sauce. Actually, the rest of the table was more than happy to take my share since balut is not something I eat, but it was interesting to see this fertilized egg out of the shell and prepared in a way that I've never seen before. This dish was certainly enjoyed by my dining partners.
One of my favorite Filipino soups, a Chicken and Mussels Tinola Soup which is a ginger-infused broth with chicken and mussels, was our next course. I love the taste of ginger and this is one of those soups that is perfect when you're feeling under the weather. I've only had it with chicken in the past, but the addition of the mussels made my eating experience even better.
Pork is definitely a mainstay in Filipino cooking and one dish you'll see in most, if not all Filipino restaurants, is the Crispy Pata, which is a deep fried pork shank. I really wanted to like Patio Filipino's Crispy Pata, but I though it was over fried. The pork meat should have been juicy and instead, was a little too dry.
What came next was the Callos ala Madrillena with tripe, tendon, Spanish chorizo, olives and garbanzos in a tomato sauce. The only time I ever really eat tripe is in Menudo and I'm also not much of a tendon eater, but I have to say, that I really liked this dish. The tendon was soft, not chewy, which worked for me. I also loved how the olives and chorizo added flavor to the tomato sauce.
My favorite dish of the entire meal was the Sizzling Bangus Sisig which is boneless and shredded milkfish cooked with spices and jalapeno. My sisig experience in the past has only revolved around pork, but this Bangus Sisig was amazing. I couldn't stop eating it. In fact, I could have easily eaten the whole fish all by my lonesome.
The last savory dish of the meal was the Lengua Champignon, beef tongue stewed with mushrooms and cream sauce. The sauce rocked and I would have loved it with pasta; however, I had an issue with the tongue. It was cut a little too thick as well as too gamey for my liking.
Two desserts ended our meal. One was the Panna Cotta with drizzled caramelized honey and topped with dry roasted almonds. The panna cotta was light and creamy and with the other components, it's a dessert that wasn't overly sweet, but still hit the sweet spot.
Our second dessert was the Buko Con Seta which has coconut juice that has been made into a jello-consistency with sweet beans and topped with ube ice cream. What a wonderful unique creation. One thing mentioned by the restaurant was that if they didn't have the freshest coconut water available, this dessert wasn't going to be served. I liked that conviction and I loved this dessert. That coconut jello tasted so fresh and refreshing and if that coconut water wasn't fresh, you'd be able to taste it.
Except for a couple of dishes, Patio Filipino is most certainly worth a return visit and if I find myself up North or in the San Bruno area in the near future, Patio Filipino would definitely be worth a stop.
1770 El Camino Real
San Bruno, CA 94066
To see post complete with photos, go to:
1770 El Camino Real, San Bruno, CA 94066
Updated 1 month ago | 0
Updated 21 days ago | 1
Updated 16 days ago | 0
Updated 1 month ago | 10
Updated 5 months ago | 5