“I’ve always considered breakfast as the most important meal of the day”, avers Chef Tonyboy Escalante, the owner and founder of the Antonio’s Group of Restaurants. For close to 20 years now, Chef Tonyboy adds that we’ve enticed those who are really serious about their morning meals to make the journey to our cozy, casual, and inviting all-day breakfast spot in Tagaytay, simply called Breakfast at Antonio’s.
“Sure, there has been urgings and discussions to have another outlet closer to the city, but somehow, I couldn’t really pin on where,” adds Chef Tonyboy. Last year, an offer to house Tagaytay’s treasure in one of Metro Manila’s most sought after malls, Robinsons Magnolia landed on his lap, and so as they say, the rest is history.
On May 12, together with his team, Chef Tonyboy is happily answering the call to bring the experience to Manila, as the launch of Breakfast at Antonio’s in Robinsons Magnolia is really happening. “We are eternally grateful to Robinsons Mall’s management for giving us this once in a lifetime partnership that allows us to bring the “Antonio’s Experience in Metro Manila.” Early risers and even foodies eager to savor their all-time favorites and heirloom recipes – such as our Twice-Cooked Adobo, Housemade Longganisa, Classic Pancakes with Fried Chicken Schnitzel, Grilled Ensaymada, Roast Beef and Monte Cristo sandwiches, and more – but without the luxury of time to visit our original Tagaytay Ridge location now have an alternative dining location right here in the heart of New Manila.
“Our new location will be in the calm and tranquil Central Garden of Robinsons Magnolia,” shares Chef Tonyboy. He adds that the very first Breakfast at Antonio’s branch in Metro Manila is housed in a standalone bungalow-like structure featuring details that capture the heart of the Antonio’s brand.
“I’ve always been faithful to the aesthetic sensibilities of the Antonio’s chain of restaurants”, shares Chef Tonyboy Escalante. He adds that the Magnolia branch will have a modern, streamlined architecture with liberal sprinkling of colonial Filipino-Spanish design elements, providing our new outlet with a familiar, warm, and welcoming vibe.
Restaurant interior is inspired by modern, streamlined architecture with colonial Filipino-Spanish design elements.
“We invite our patrons and regulars to check out our newest branch which stands in a lush garden setting – where plants and trees delightfully envelop the restaurant – coupled with the signature service that our restaurants, including the flagship Antonio’s, Breakfast at Antonio’s, and Balay Dako, are renowned for.” Chef Tonyboy shares that this helps to provide our guests with the same elevated sensorial experience offered at our Tagaytay location.
Open seven days a week as early as 7 a.m., Breakfast at Antonio’s in Robinsons Magnolia will comfortably seat guests indoors and al fresco. Chef Tonyboy is also pleased to announce that their popular all-day breakfast items will be on the menu at the new location, and that they are also whipping up some new, yet comforting dishes for breakfast lovers to sink their teeth into. In a tip of the hat to members of the large Filipino-Chinese community who reside nearby, we’re adding Arroz Caldo with a satisfying array of condiments to the menu, as well as servings of nourishing Taho from 7 a.m. to 11 a.m.
Aside from these new offers, there are also breakfast dishes from all over the globe including Eggs Royale, a continental brunch staple composed of smoked salmon and poached eggs on an English muffin topped with Hollandaise sauce; Turkish Eggs, which are made with poached eggs, garlic labne (a type of yogurt), dukkah (a traditional Egyptian blend of nuts, seeds, and warm spices), and harissa butter; Shakshuka, a dish of North African and Middle Eastern origin composed of eggs simmered in eggplant, bell peppers, zucchini, and spiced tomato sauce; the Spanish-inspired Chorizo Scrambled Eggs made with miso butter, Serrano ham, and capsicum coulis; and from France, Soft Boiled Eggs with brioche fingers toasted in butter and truffle cream and Egg Cocotte, which are slow-baked eggs with chicken liver and garlic cream on toast.
He adds that long-time patrons always tell us that a visit to Breakfast at Antonio’s isn’t really complete without taking home a selection of deli products and freshly baked goods from our in-house delicatessen. In Manila, this experience is made possible through Pedro the Grocer, a venture started by Chef Tonyboy and his eldest son, Basti Escalante. (Trivia: Pedro is his youngest.) These frozen deli meats, sourdough breads, croissants, baguettes, artisan pastries and more baked goods, fruit jams, and other delightful products found in Tagaytay will be available at the Pedro the Grocer corner in our new outpost. Through this, combined with our award-winning cuisine and passion for excellence, we’re striving to make the new dining experience as faithful as possible to our original in Tagaytay.
ADVT.