The monthlong pop-up is happening until October 13, serving new comforting a la carte favorites of the Helm and Ember chef
MANILA, Philippines – Much like the blacksmith uses an anvil to transform raw metals into items of both form and function, Chef Josh Boutwood creatively uses humble ingredients to provide a comforting à la carte menu through his newest project at The Chef’s Table by Balmori Suites.
Anvil is an opportunity to travel with Chef Josh through milestones, memories, and moments of both his childhood and illustriously decorated career with a creativity that brings nostalgia and comfort to the table.
Anvil is more than a pop-up restaurant. It’s a project that is born out of passion and rooted in the idea of transformation. For Chef Josh, this means he can create something comforting and delicate using simple raw materials to serve dishes that are both beautiful and delicious.
Here is what you can expect when you visit Anvil until October 13 at The Balmori Suites on Hidalgo Street in Rockwell, Makati City.
À la carte at Anvil
Unlike his other restaurants that center around tasting menus (Helm, The Test Kitchen), Anvil offers an à la carte dining experience, with items being added to the menu weekly. Because there is a finite amount of time that this project will find its home in Rockwell, the discerning clientele from the area will be treated to dishes that Boutwood likes to “eat and cook.”
This level of freedom showcases what he enjoys while he makes the most of his time in the well-appointed space that is just a stone’s throw from his home.
Locally made burrata paired with white peaches dressed in extra virgin olive oil and white balsamic vinegar is a fresh and delicate start to dining in. The imported white peaches complement the creamy burrata.
Expect to see fruity variations in this popular starter based on what is available in the market.
The Mushroom, Comte, and White Wine appetizer: Nutty, umami, and earthy, this luxurious cheesy starter is perfect with the toasted sourdough.
Fresh hamachi that is cured and served with a black olive puree, onion, and cilantro salsa is finished with chili oil, providing bursts of fresh flavors. The layered flavors provide pops of tart and tang in every bite.
Through his innovative, market-driven dishes, Chef presents and celebrates the simplicity of ingredients that are readily available while marrying local flavors and creative techniques to serve dishes that are approachable, fresh, and satisfying.
The smoked butter reminds us that many of the dishes served through Anvil still come from different chapters of the same book.
With food that is comforting, Chef Josh brings diners to the first time he had inasal in Kalibo, when he arrived in Aklan with his dad. This is a core memory that stays with him.
The added Japanese corn puree provides a sweet opportunity to travel with him as he presents the memory for a completely new experience in layered flavors that are familiar favorites.
Expect to see new dishes and an evolving menu. Each week, the menu will evolve to the seasons, guided by what the market offers at its freshest. Boutwoud plans to add variations to barbequed meats that are no fuss but big on flavor, giving guests hearty dishes they can look forward to.
“At Anvil, the philosophy is rooted in the belief that great food doesn’t need to be overly complicated; it just needs to be done exceptionally well,” Boutwood said.
The Rigatoni, a flavorful dish, is rich and creamy with just a little bit of heat at the back of every bite.
Traditional dishes can also be found on the Anvil menu. Braised Lamb Shank that falls off the bone with a decadent mint lamb sauce is best paired with burnt cauliflower and sunchoke puree. Finished with the braising sauce, this dish is rich and hearty, and the flavors meld into each bite.
The fork-tender lamb is rich, flavorful, and reminiscent of slow and proper Sunday lunches.
“At Anvil, familiar ingredients are paired in new and exciting ways. It is about creating layers of flavor that challenge the palate while remaining deeply satisfying,” Boutwood said. – Rappler.com
