Let’s try something new here on BaconTunaMelt. Today, we’ll attempt to do a semi liveblog. What’s that? Well, I’m currently about to nom at Napa Restaurant with my family for Sunday lunch. The restaurant is located along Scout Borromeo in a land far away called Quezon City (I’m a Southerner, this is considered a road trip). Why semi? Given that I won’t be posting a blow by blow of every bite and will just post this as soon as the meal is over, semi live blogging is what I see fit to call this. So, sit back, relax, and please excuse my grammatical errors and typos while I tell you all about my lunch. In almost real time.
Screw that intro, I just found out that I’m not much of a multitasker. Writing and taking pictures while eating and talking isn’t as easy as I thought it would be. Anyhoots, at least it’s same-day-blogging and let’s face it, with my track record, that’s probably as fast a turnaround as it can get on BaconTunaMelt. So, back to Napa! We found out about this Italian restaurant through a groupon deal, which offered 200 pesos less on a 500 peso food purchase (my mom is a relatively new groupon
addict fan). Free parking is available in front of the restaurant but the slots might not be enough for a busy Friday night crowd. Fortunately, the Sunday lunch crowd is less hectic and we pretty much settled in without any hassle.
While the outside design is a little blah with nothing but a dull brown sign bearing the name Napa against plain walls, the interior is a different story. The mostly orange themed dining area is accented with colorful oil paintings and and complementary wall decor giving off a pretty, happy, homey, classy feel (yes, all those adjectives). There are also a bunch of cushy couches with hip designs as upholstery. Even the menu is mostly orange! Incidentally, said menu is also about 3-foot long and quite a chore to handle. That aside, what’s more important is what’s actually on the menu. Napa is a mid-range (mainly) Italian restaurant offering pizza, pasta, salad, grilled entrees and many house specialties.
The family started with a recommended appetizer called Cheesy Chicken and Spinach Dip. It’s a thick and creamy dip that’s as sinful as it is tasty. My only complaint is that there’s too few of those lightly toasted, bite sized focaccia bread and a whole lot of dip.
We also had this plateful of the house special Chef’s Chopped Salad. It’s a meaty ham, chicken, and bacon salad tossed in with lettuce and their “special and secret” dressing. Makes you wonder what’s in it, huh? I liked it, but it’s not really something I’d crave for. To me, it was just a regular Caesar salad.
Then the entrees began to arrive, starting with the Chicken Tenders with French Fries for the kids who can eat chicken fingers anywhere and anytime. I was hungry so I nicked some of the fries that came with it (judge me all you want). The fries were surprisingly.. perfect, for lack of a better term. Crispy, salted, peppered without the greasy feel of most fast food French fries. Needless to say, I nicked more of it.
Then came the Puttanesca (which apparently literally means “whore’s style spaghetti” IDKY), your typical tomato based pasta with olives, capers, and tomatoes. It was.. aight. I’m not a big fan of the stuff, and this particular dish did not convert me into one either.
And here’s where the photos of the rest of our entrees would have been.
That is, if I took them. By this time, the food arrived all in one go and we started demolishing everything in sight before I could even think of taking any more pictures *smacks self*.
We tried the Beef Cabernet (braised beef cooked in wine over risotto, p430), Grilled Salmon Belly (served with pasta, p235), and others that I unfortunately forgot by now (I really should take down notes next time). However, I remember those that are memorable. The beef was succulent and tasty, and would have fallen off the bone, if it came with one. The salmon was juicy, unlike most grilled fish that can be found in restaurants whose cooks seem to not know how to grill.
Fortunately, I remembered to take a photo of the dessert. The servers offer their freshly baked Lava Cake to your party midway through your meal, because it takes twenty minutes to prepare. This splendidly goopy mess of warm chocolate cake complemented by a rather large (not complaining) scoop of vanilla ice cream and topped with cherry is not a bad way to end a meal.
To sum up, nomming at Napa Restaurant was a nice experience. The food was ok, the servers were nice and friendly (except for a snafu with reservations the day before), and the ambiance modern classy. I personally rate it couple of notches above tolerable but several notches below spectacular. At best, it’s a slightly classier T.G.I.Fridays. Check out Napa’s Facebook page.
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