There’s just something about a surf and turf that constantly draws people in. Aside from the obvious coming together of the bounty of the earth and the fresh catch of the day, it is the distinct cool, calm, and collected coastal energy that makes people want to sit down and dig their way through heaps of finger-licking, lip-smacking delights. It is this very reason that these gustatory spots are a constant in the food landscape of any vibrant culture. While it holds true that you don’t fix what isn’t broken, how does one elevate the experience that is already so familiar?
Taking from the intrigue of nonchalance akin to the more traditional surf and turf restaurants, but swirling in a dash of good spirits, Rob’s—Ribs, Oysters, & Bourbon Shack if you’re feeling more polite—is your go-to. With its bold approach to new American all-day fine casual dining, the expansive favorites are complemented by an extensive cocktail menu that hits all the right spots. The best of smoked meat, the freshest of seafood, and a comprehensive whiskey and bourbon bar? Pull up a chair, because it’s all about a great time here.
Tracing its origins from a love for soul food such as the good ‘ol gumbo and barbecue, as well as of Italian hole-in-the-wall joints in San Francisco, the chief orchestrator of the menu, Chef Robby Goco, built Rob’s with all the good stuff, such as BBQ Trays (signature smoked chicken inasal, beef short ribs, pork ribs, served with choice of sides), which can be enjoyed with either local Aklan oysters or imported French, Irish, or Japanese oysters, Raw Bar, which includes a regular seafood tower, as well as a premium one (with fresh slipper lobster), an Italian sashimi platter (tuna, sashimi, hamachi, tanigue topped with olive oil and capers), broiled local Tabak oysters, charbroiled seafood platter, and the pan roast (mixed seafood in a concoction of butter, cream, Worcestershire sauce, paprika, celery salt, and a tomato-based chile sauce). In addition to an already rumbling selection of gastronomic standouts, there is also an offering of small bites, such as oyster bar fried fresh sardines, fried calamari style baby squid or Chipriones, burnt ends, the yummy dynamite shrimps, and the irresistible lightly salted fried freshest vannamei shrimps.
The undertaking of the well-intended surf and turf feast with a dash of spirits is nearly picture-perfect. In the 40-seater space of the elevated dining experience in a refined and cool atmosphere, dimmed down with a little bit of jazz, there stands the focal point, the bar that proudly stacks some of the best bourbon cocktails such as the Classic Mint Julep, Smoked Sagada Sour, and the signature, Rob’s Hot BBQ Sour, which not only is good to order as is, but is also best paired with their top-notch food and overall experience as well.
Hungry? Well, wait no further and make a mad dash for ROB’S, because clearly, this is where you belong. ROB’s is open on weekdays from 11:00 a.m. to 12:00 m.n., Fridays and Saturdays from 11:00 a.m. to 1:00 a.m., and is located on the 2nd floor, Newport Mall, Pasay City. For reservation, contact 0945 726 9984. Follow @robs.ribsoystersbourbon on Instagram and Facebook for updates and special promotions.
ADVT
