Who could forget dining out with the family during milestones like birthdays, graduations, and reunions? These moments are usually punctuated by good food, turning a meal into a celebration. Celebrity chef and book author Chef Tatung Sarthou aims to recreate that same experience with his newest restaurant, Azadore.
Located at the corner of Sct. Fernandez and Sct. Torillo in Quezon City, Chef Tatung converted a post-war heritage house into a chic restaurant with a distinct retro vibe that hides nothing about its past.
Built sometime in the 50s, the restaurant’s structure features a multi-level floor and spacious garden, perfect for outdoor dining. Celebrity interior designer Ivy Almario decided to focus on two major concepts in restoring and re-designing the restaurant. One is to respect the house’s original layout, as it will serve as the anchor for the restaurant, and another is to give it a modern vibe by introducing designs that will allow the place to be relevant for relaxed family gatherings.
It is also in the past where Chef Tatung drew inspiration for the dishes in the restaurant.
“When I saw the property, what came to mind were the barbecue parties and potlucks done in the past where everyone, even the neighbors, were part of the extended family. We wanted to celebrate the spirit of community in this area during the time this house was built,” he said.
The result is a selection of international dishes that were made more familiar without straying away from its roots. This results in dishes that are honest and upfront about their flavors. The Salpicao is rich, with the sauce best mopped up with the soft rolls Azadore provides. The Oysters Rockefeller’s rich creamy top hides a succulent and juicy flesh that pops with a briny umami upon biting.
The Paella Mixta and the Paella Negra are showstopper centerpieces. The use of a flavorsome seafood stock when cooking the dish results in a savory dish worth coming back for seconds. And yes, there is that layer of socarrat — the final layer of crisp crust at the bottom of the paella that all paella aficionados look for.
For pasta lovers, the Creamy Three-Mushroom Truffle Pasta is a delight. The flavors of oyster, button, and shiitake mushrooms meld together to create an earthy delight that is more than the sum of their parts. The addition of truffle oil and garlic further elevates the dish.
Meanwhile, meat lovers will enjoy either the Grilled Pork Chop which sees the massive cut cooked sous vide before grilled on a charcoal fire for that distinct smokey taste, or the US Angus Steaks which are served on a pool of melted butter and topped with confit garlic and a chimichurri sauce.
“We wanted to make food approachable. Yes, there are Spanish dishes, but these are the Spanish dishes we remember our grandmothers would cook for us. There are also American favorites such as ribs, as well as our takes on Italian mainstays such as pizza and pasta. The food is trying to be reminiscent. In Azadore, we didn’t want to do something overly ‘cheffy’. We wanted to do dishes the way they used to be done.” Chef Tatung shared.
