{"id":34284,"date":"2019-09-02T11:00:28","date_gmt":"2019-09-02T03:00:28","guid":{"rendered":"https:\/\/primer.com.ph\/food\/?p=34284"},"modified":"2024-07-22T18:14:17","modified_gmt":"2024-07-22T10:14:17","slug":"metronome-in-makati-captivates-hearts-with-meticulously-crafted-menu","status":"publish","type":"post","link":"https:\/\/primer.com.ph\/food\/restaurant-type\/bar-and-resto\/metronome-in-makati-captivates-hearts-with-meticulously-crafted-menu\/","title":{"rendered":"(CLOSED) Metronome in Makati Captivates Hearts With Meticulously Crafted Menu"},"content":{"rendered":"

Update: Metronome is permanently closed as of July 22, 2024.\u00a0<\/em><\/strong><\/span><\/p>\n

Opened just last August 15, Metronome<\/strong> has surely captivated the hearts of both locals and tourists with their\u00a0meticulously crafted menu.<\/p>\n

The French bistro has been in Chef Miko Calo’s<\/strong> mind since 2014, but it never quite seemed like the right time to open a restaurant.\u00a0“It’s always been an end goal for me to do my own thing,” Chef Miko said. “I wanted to cook things properly, no shortcuts.”<\/p>\n

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Its long history of degustation menus started when Chef Miko and her cousin RJ Galang, <\/strong>who currently handles the restaurant branding, used to hold private dinners and pop-ups in Makati and Pasig. “There were small kitchens with just the two of us, and people did not even expect having degustation dinners,” RJ said.<\/p>\n

Then finally, one day, when Chef Miko was randomly scanning through the TV, she saw a metronome being played with classical music. “I just realized that the metronome is what guides you […] and my cooking philosophy is my metronome,” she explained.<\/p>\n

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They then partnered with Makati Shangri-La’s former General Manager Alain Borgers<\/strong> and famous restaurateur Elbert Cuenca<\/strong> for operations and suppliers\u2014a “serendipitous encounter” according to Chef Miko.<\/p>\n

Metronome’s menu is as simple as it gets, but be ready for a lip-smacking treat as they are all exquisitely cooked\u00a0to perfection.<\/p>\n

For starters, you might want to try their Foie Gras Tart (Php 400), <\/strong>made with foie gras parfait, p\u00e2te bris\u00e9e\u00a0tartlet, tamarind, and roasted hazelnut. It has the perfect crusty finish with a sweet and sour twist, making a truly luxurious start.<\/p>\n

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Apahap (Php 500),\u00a0<\/strong>meanwhile, is made with local sea bass tartare, lemon mayonnaise, tomato confit, and potato crisp. It has a delicate twist that will convince you to savor each bite, with a hint of slightly sour aftertaste.<\/p>\n

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For the main,\u00a0<\/strong>you may try their Spaghettini (Php 400), <\/strong>which is\u00a0made with spaghettini, prawn beurre monte, and salmon roe.<\/p>\n

You’ll love the unique texture of salmon roe best enjoyed once it bursts in your mouth, unveiling the juicy finish. This prawn-based pasta is surely a gastronomic treat for seafood lovers.<\/p>\n

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The very tender\u00a0Lamb (Php 1,200)\u00a0<\/strong>is a slow-cooked lamb saddle, served with butter-glazed vegetables. It also comes with a very flawless potato pur\u00e9e!<\/p>\n

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Finally, cap off the night with Chocolate Textures\u00a0(Php 350)<\/strong>, a decadent dessert made with three local chocolates namely Risa Chocolates, Lerio Chocolates, and Auro Chocolate.<\/p>\n

The dark chocolate comes from Risa, while the milk chocolate comes from Auro. Lerio’s salted cacao crisp also does not disappoint!<\/p>\n

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Metronome has\u00a0ingredients sourced both locally and internationally, but one note-worthy is the\u00a0kabayawa<\/em> from Chef Miko’s hometown, Butuan. It’s a local lime that they use for the kinilaw.<\/em><\/p>\n

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As for the interior, it has that clean and simple aesthetic with a little bit of flair. Chef Miko shared that she’s always had a mood board for the interior, highly influenced by Parisian bistros. From there, Noel Bernardo<\/strong>\u00a0designed and took care of the rest.<\/p>\n

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Albeit the sophisticated mood, Metronome is not as daunting as it seems. “We’re not a fine dining. We don’t pretend to be one. We’re somewhere in between a bistro and fine dining,” RJ said.<\/p>\n

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Surely, Metronome’s divine dishes are enough to convince you on how\u00a0impeccable they craft everything.\u00a0Better book in advance if you plan to dine here as they have been packed since the opening!<\/p>\n

How to get here<\/strong><\/p>\n