Adto na 'ta

You are probably wondering why it's called Peach Boy, so did I.  It's the first question that came to my mind, and the answer lies on this peach cobbler.  According to Ferly Cabrera, the restaurant manager, the owner is an avid fan of this dessert, no wonder that some items in their menu contain peach in it.   Sounds yummy already, right?   Are they expensive?  Quite the contrary because the prices are so affordable, it's incredible.  And to think their servings are huge, others would even call it American-size.  An example is their peach salad which only costs P135.  I love salads so I could not resist diving into this in no time at all.  And yes, it is simot-sarap.  It is fresh enough with the right texture to whet one's appetite, and be ready for the main courses.  The serving is just enough for one, but who's gonna count if you get one more bowl and another bowl? Another item worth mentioning is t...

Last Saturday, October 18, 2008, about 25 bloggers who are inclined to food-blogging were treated to an intimate dinner by no less than Jose Fil Benitez, the current manager of the establishment who took over the helm from his mother, after finally convincing her it was time Mario's is taken to the next level, and we were all impressed with what Fil has planned and laid out for Mario's and of course, what he has planned and laid out for us bloggers that night. (Fil, the gracious host, shown here with Arpee) Fil, was the perfect host, entertaining us all with anecdotes about Mario's origins in Baguio city until it was burned to ashes (sadly) and how it remained to be a landmark in the restaurant scene after 37 years. Yours truly can't complain about the food I ordered and tried. Let me enumerate them, from appetizers: Oyster Rockefeller in pesto hollandaise, buttered garlic, and chorizo shrimp. For main course: Paella marinera, Chilean seabass, broiled salmon, Steak in...