Bonfire Restaurant at Greenhills Town Center

It was only during my previous post that I raved about really great ribs and now I found myself salivating over the idea of having yet another bite of ribs, but this time at Bonfire Restaurant located at Greenhills Town Center. Needless to say, I'll be raving about their ribs and then some.

Although well-loved, Baby Back Ribs is not the lead role on Bonfire's menu for it sits with other dishes worthy of glaring praise. Best sellers by the dozen yes, since you cannot expect nothing less from celebrity chef Tristan Encarnacion who holds the head chef post at Bonfire.

In comparison to its sister restaurant Grand Momma's Kitchen at Il Terrazo, Bonfire's pumping borderless comfort food in an atmosphere that suggests an upbeat vibe. Beers and cocktails are served, music played are meant to set you in good mood, and having a downright great time with your companion is encouraged if for some weird reason it wouldn't come naturally, because trust me, it will.

I have been to Bonfire a couple of times already not just because their ribs left a palatable impression on me, but because Bonfire deserves to be visited number of times in this lifetime if you are in for some good food and good times. Take for instance their Sea Food Chowder (Php 85). This I should say is a warm welcome in a cup. Creamy without overbearingly so, with a play on texture conveyed by the melt-in-your-mouth chunks of dory fillet and the underrated alfafa sprouts. A dash of salt and pepper could go a long way if you are not me, since I usually love my chowder peppery more than anything else.

Salad at Bonfire can be a meal in itself if we take into considering how hefty the serving portions are. But if you are in for a long parade of dishes like we were during our first visit, then these beauties are still part of a rather hearty prelude.

Pomelo Mojito Salad (Php185) had me at ~~mojito~~ pomelo with its plump pulpy goodness that screams summer in your face. Coupled with equally palatable pieces of walnuts, the greens must be very thankful for these two added texture to their band of brothers because seriously, it elevates the salad experience. Well, of course, the mojito dressing was a delight in itself because it lends an added punch of refreshing note to the entire dish.

The Pomelo Mojito Salad really works well unless you have an aversion to anything resembling to alcohol in which case you may opt for the charismatic Shrimp, Mango, and Alfalfa Salad (Php185) instead. The name is a dead giveaway so, I wouldn't push you to my pound by pound description of this equally delightful salad. Just know that it has kani on it as well.

I could not stress enough how I prefer thin crust pizza over thick one so the pies that Bonfire dishes out fits the bill. Not to mention their unique and playful combination of toppings endears them to my palate from the get go. Theirs are not the type of combination made just for the fun of it, everything is well executed. Their Grilled Chicken Pizza (Php295) for instance has slices of grapes on it and the flavor worked really well.

Everything I hoped for an all-in-one pizza to be is epitomizes by Bonfire's All-in-one Pizza (Php340). It does not hold the promise without fulfilling it because it is so jam packed with toppings it will put metro rail transit on a rush hour to shame. And the taste? it was a party of flavors in my mouth.

I was THIS close to passing up on trying the Peach, Bacon, and Cheese Pizza (Php320) because personal preferences dictates that I don't want anything good, healthy, and fruity anywhere near my bacon. Good thing though that the look on one of my fellow foodie's face commensurate to that of threatening I-will-shove-it-to-your-face-if-you-dont-eat-it kind of look. So I obliged and fall madly in love with the pizza. It was so simple yet complex that it ignited the feeling you have when something pleasantly unexpected happens.

They say that all good things come in three, I am not sure about that because I would rather go for an abundance of good things as opposed to just three. But the Pasta Trio (Php 295) we had at Bonfire was satisfying enough I could not care less at that moment if they'll be serving pasta dishes to us again. Vongole, Shrimp and Chorizo, and Carbonara comprised this trifecta meant to satiate ones hunger for pasta but cannot decide which.

Silky texture of dory flirted with my palate at the onset of the dinner but the Pan Seared Creamy Dory and Spinach Fillet (Php 305) held the charm that I could not quite ignore, hence it was devoured still. Often overshadowed by the meat dishes that grace the table, this light and simple dish holds honor on its own.

Now, the ribs.

After having a less than stellar experience with the ribs at their sister restaurant, Bonfire made up for the said experience. Their Baby Back Ribs (Php385) was so good I teared up on my first bite. Seriously. I have mentioned before that I am the marinated-ribs-kind-of-gal and although I am now a believer of dry rubs, the saucy kind still holds the place in my heart.

I had an indecent share of this ribs during my visits at Bonfire, more than I care to admit, and it still elicit the kind of feeling you get upon seeing your first love during your 6th grade. There are ribs that are meant to be eaten with bare hands but this one is not one of those because it does not just possess the melt-in-you-mouth characteristic, you will feel that it will melt in your hands as well. Yes, it was that tender. In terms of taste, there's a tug o' war between savory and sweet flavor and at the end of it all, everyone is a winner, including you.

The baby back ribs was already a feast in itself but little did I know, we are in for another meat feast when the Camper Skewer (Php495) graced our table. A platter of grilled liempo, pork barbecue, chicken barbecue, skewered shrimp and veggies, and salmon head. This feast calls for either hefty servings of rice or good ol' beer, pick your poison, good times is guaranteed.

Rarely do I encounter a good Rib Eye Steak (Php 365) with an astoundingly affordable price such as that. Despite the affordability, the quality is noteworthy for its perfectly executed doneness and taste. Gravy is not really needed to accentuate the flavor, but it goes well with the creamy mashed potato with sauerkraut siding.

What is bonfire gathering without the proverbial Smores (Php 125) you may ask. Bonfire's execution leans on the simple side which is what a smores should be like in the first place. No it does not screams complexity nor exaggerated flairs, but it yields the comforting note that behind simplicity, there lies its charm.

For someone who has deep affinity for cheesecakes, Bonfire's highly recommended dessert, Dulce De Leche Cheesecake (Php 210) should not be missed. It does foster the usual tart of a cheese and the sweetness of dulce de leche but taken to a higher notch because you could actually feel the hardwork and the love it was created with in every spoonful. Elegantly plated, it is a thing of beauty.

As previously mentioned, Bonfire offers beers, cocktails, and other alcoholic beverages for its diners. After all, everyone is expected to just chill, relax, and have a good time with friends while you are at Bonfire. If these things is not really your cup of tea, other beverages are available like rootbeer float, milkshakes, soda, and more.

This new addition to the growing foodies' nook at Greenhills Town Center is indeed a delight for those who frequent the area like myself. Facing the road that is Granada St. Bonfire could easily be spotted with its inviting facade that spells pure good times and great food. One could hope for more branches soon, but for now, a drive or two is guaranteed to be well worth it.