Flame

When I go to a restaurant, I love it when it pays attention to details. This is what greets you as you enter.

Flame's gracious front of house start you off with delicious bread service -- house baked and served with Bukidnon butter from @farm2tableph and some flavor packed infused oil.

 
 UNIFORMS DESIGNED BY FRANCIS LIBIRAN.

UNIFORMS DESIGNED BY FRANCIS LIBIRAN.

This beautiful appetizer of foie is terrific: served with teriyaki eggplant, pickled pears and nori-tempura crunch. I hardly ever order foie these days but this is DELICIOUS!

 PAN-SEARED FOIE GRAS

PAN-SEARED FOIE GRAS

 

Flame calls this "Queso de Bola & Hamon" (Inspired by Massimo Bottura)-- textures of cheese, glazed ham and asparagus. It's a winning balanced menu, with some deliciously offbeat items like this one as well as familiar flavors. Considering it's only a month old, I'm excited to see how it all evolves

 "QUEZO DE BOLA & HAMON" 

"QUEZO DE BOLA & HAMON" 

 

I'm a soup guy, and this soup is definitely a keeper: corn veloute with charred corn, crab meat and chive oil. Yum!

 SWEET CORN VELOUTE´ 

SWEET CORN VELOUTE´ 

 

This joint has great steaks with an excellent array of sauces and house made mustards (oh yeah!) but if you're in the mood, be curious and order things like my order this evening: a pink pan roasted duck breast, with pumpkin purée, spiced honey, charred leeks and radishes. ❤️#DiscoveryPrimea @discoveryprimea #JustJonesingPH

 PAN ROASTED DUCK BREAST

PAN ROASTED DUCK BREAST

 

They don't play around here -- much attention is also given to desserts and even cheese plates. This is my favorite of the evening, and I think a must try: goat cheese with candied nuts and beet. Trust me on this. It's brilliant!