Brasa Martinez plays with fire
Fire was the original means of cookery, raw, and unrefined. Chef Luis Martínez grew up captivated by that primal craft and has been drawn to cooking over an open flame. The Spanish chef built Brasa Martínez in Rockwell around a simple belief: the grill isn’t there to mask a dish in smoke; it’s there to draw out the very best in each ingredient. He says that in his new restaurant, charcoal isn’t a technique but a philosophy, centered on honest product, careful sourcing, and attention to detail.
Brasa Martínez is the fourth namesake restaurant in Manila of Luis following Terraza Martínez and La Taperia Martinez in BGC and Sala Martínez in Shangri-la Plaza. His other restaurants include Alma Siargao and Bistrot Le Coucou, a French bistrot in BGC.
At Brasa Martinez, 90 percent of the menu is all cooked in their custom-built charcoal grill. The grill’s adjustable grates allow precise control over the grilling distance between ingredient and fire. Santol (cotton fruit) wood charcoal provides steady intense heat when cooking.
There are dishes not grilled including that delicious cod fish made into fritters and the decadent and melt-in-your-mouth Foie Gras Mi-Cuit (semi-cooked duck liver spread) with goat cheese and roasted apples. The Toro (bluefin tuna belly) Carpaccio and the Wild Mushroom Parfait with shallots, Cognac, and cashews are two other appetizers worth ordering. They also offer a pasta dish served with Oscietra caviar for those who are looking for something different.
Meats, of course, are what come to mind when a grill is mentioned. Popular dishes include the Iberico Pork Presa and lots of grilled beef with the Ribeye (served with chimichurri sauce) and Tomahawk (cooked with rosemary oil) being the preferred cuts. Two grilled fish are also becoming the talk of Manila foodies—turbot and sole. The turbot is actually cooked with water from Lourdes, France; the holy water that Catholics drink for health and blessings. The turbot is cooked with olive oil, garlic, white wine, and vinegar while the Marbled Sole is cooked with brown butter and capers. Since Brasa Martinez serves Spanish cuisine, cochinillo (roasted suckling pig) is also a specialty.
The chef’s sister-in-law, Chef Bird Pingoy-Villaross, is the pastry chef of Brasa Martinez and La Taperia Martinez. Do not fail to order her exquisite Limoncello Tiramisu for your meal’s perfect ending.
Sometimes, playing with fire does have its reward… Just like the wonderful dishes of Brasa Martinez.
Cod Fish Photos courtesy of Brasa Martínez
Iberico Pork Presa Photos courtesy of Brasa Martínez
Turbot with Lourdes Water Photos courtesy of Brasa Martínez
Tomahawk. Photos courtesy of Brasa Martínez
Limoncello Tiramisu. Photos courtesy of Brasa Martínez
Marbled Sole. Photos courtesy of Brasa Martínez
Cod Fish Photos courtesy of Brasa Martínez
Iberico Pork Presa Photos courtesy of Brasa Martínez
Turbot with Lourdes Water Photos courtesy of Brasa Martínez
Tomahawk. Photos courtesy of Brasa Martínez
Limoncello Tiramisu. Photos courtesy of Brasa Martínez
Marbled Sole. Photos courtesy of Brasa Martínez
CLOSE
Brasa Martinez is located on the Ground Floor of Joya Lofts & Towers, Joya Drive, Rockwell Center, Makati City. Call (0966) 1776197 for reservations and inquiries. Open from Sunday to Thursday from 11 a.m. to 10 p.m. and Friday and Saturday from 11 a.m. to 11 p.m.
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