Publiko brings change to the Eastwood dining scene

Many people flock to Eastwood City to enjoy the myriad restaurants and cuisines available. And just when you think that Eastwood has it all, a new dining spot opens—proving there is always room for improvement.

“We cater to the QC market. Want to attract those who live in the North [and] who don’t want to travel all the way to the south,” says Lord Luke Polintan, Publiko’s Marketing and Events Manager, who is also one of its co-owners.

Publiko’s catchphrase is simple: Eat + Drink, and that’s exactly what this gastropub offers. Managed by the same group that brought establishments such as Draft, Beso, and Distillery to Manila’s nightlife, Publiko aims to bring the kind of dining experience associated with Makati and The Fort up North, at the reasonable prices that the North is known for.

The man behind Publiko’s kitchen is Chef Carlo Miguel, who is also the brains behind the food in Draft, Beso, Opus, and other popular high-end nightspots. He says that his mission in Publiko is simple: “What I wanted to come up with was a lot of good food that goes with beer.”

“I’ve already done a successful pub called Draft, and I basically spun off from Draft, but Draft’s more European-inspired, whereas Publiko’s food is more American-inspired, but it’s all still pub food. Basically everything on the menu goes great with drinks,” he added.

By drinks he means beer, of which Publiko has several brands on tap—including foreign favorites like Hoegaarden, Beck’s, Stella Artois, and Paulaner, and our very own San Miguel, all at very reasonable prices. Pick a beer, pick a dish or two or three, and you’re all set.

The menu is filled with crowd favorites such as a selection of pizzas, the tomato-based Spaghetti with Meatball (just one, but a giant one, at that), and the cheese-topped Chicken and Mushroom Rice Bake. “Everything is super, super simple. There’s no hidden secret to any dish,” Chef Carlo says. “What is listed is what it is. Nachos are just nachos. They’re my take on nachos. I put homemade US ground beef chili con carne in there, jalapeños, cheddar cheese sauce. Simple, but I guess the quality of ingredients is elevated compared to nachos you get anywhere else. That just takes the tone with everything else.”

'Everything else' includes starters like Crispy Fried Mozzarella, which are served as tiny squares instead of the usual sticks, so more people get to enjoy the bite-sized delights; the Bacon and Cheddar Croquettes served with aioli that’s always a hit at parties; as well as the Fried Taco Rolls—chili con carne-filled fried spring rolls whose ratio of meat to fried goodness make it a popular starter, whether you’re dining with your family or drinking with friends.

The menu also contains dishes drawn from Chef Carlo’s personal life.

“The meatloaf is really my mom’s recipe... I didn’t put it there as a gimmick... She taught it to me when I was about nine or 10 years old. She taught me to cook when I was about eight,” he said.

“A lot of my past experience goes into (the food) like fish and chips. I grew up in Sydney, so if I don’t do fish and chips well, they’re going to revoke my Australian citizenship,” he joked. “So I think I do a good job of fish and chips.”

The Fish and Chips, by the way, are delightful. Served hot, the light batter enveloping soft, juicy, fish fingers, the kind of dish you long for after a hard day at the office, or perhaps to celebrate getting together with the gang.

And then there is dessert. You have to try Publiko’s S’Mores Cake, which people come in at all hours to order. It’s a dressed-up version of a childhood favorite that retains the playfulness of the campfire original. Another must-try is the Bread and Butter Pudding, which is served with a scoop of vanilla ice cream and feels just like a hug from the inside.

Publiko isn’t just a gastropub. There are plans to turn it into a sports bar as well, with promotions surrounding events like basketball games and boxing matches. The place also turns into a bar during weekends, and there are plans to feature high-profile DJs as part of its line-up.

But at the end of the day, what brings people to Publiko is good food, good drinks, excellent service, and a cozy ambiance, all at very reasonable prices.

“I think people are still after quality. That doesn’t change. It doesn’t matter where you are… people are looking for quality,” Chef Carlo said. “They’re looking for value for money, and I think that’s what I’m delivering here. And (they’re) still looking for a tasty, filling meal, which is what you have to deliver no matter what, whether you’re doing ultra high-end fine dining or you’re doing pub food, you need to deliver something hot, filling, tasty, and something that delivers on people’s expectations. That’s what I’ve always stuck to, no matter what kitchen I open.” — VC, GMA News