Omelet and a full breakfast in Tagaytay | Inquirer Lifestyle
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Omelet and a full breakfast in Tagaytay

We had been for a long time a coffee-and-bread breakfast person until the advancing years compelled us to skip coffee for milk. However, we continue to prefer bread for breakfast, and we normally make our own palaman (filling) such as chicken or turkey salad with hard-boiled eggs blended with parmesan, olive oil with grated cheese, and sunny-side up eggs.

Not very often the house cook gets inspired to make hotcakes or omelet, which we actually like.

Then one midmorning we got a pleasant surprise—a full breakfast and an omelet!

Breakfast at Antonio’s (Nasugbu Highway/Tagaytay Ridge; tel. (046) 4130738)

The restaurant established by Tony Escalante is part of the much-awarded chain. It was most recently chosen as one of the Top 10 in Tagaytay.

The restaurant occupies a big hall that one could mistake for an ordinary mess hall. It is a very simple, no-fuss place. Only hanging planters are its concession to décor.

Service—Efficient. In spite of a full house, food came from the kitchen fast.

Staff—The all-male service staff members look immaculately clean in their all-white uniforms. Efficient, too.

Suggested order—We examined a huge menu and were attracted to a section of Rice Omelets. We wondered how this would come out. There were itemized fillings like ham, bacon, beef tapa, chorizo, all done with mushrooms. We chose the beef that arrived as a huge dish of rice and slices of beef tapa and mushrooms wrapped as omelet, a full breakfast. The serving was so big that it could be shared by two. It elicited excitement among all of us. However, the youngest member of our family preferred a sandwich.

Service and government charges are added to the bill. Senior cards are honored.

Rating: 2 Spoons