Blackbeard's Seafood Island: A place for families, friends-A A +A
Thursday, November 7, 2013
IT TAKES a big group of five to enjoy the boodle at Blackbeard's Seafood Island. Well, if you're on a diet, then better find some other places where your limit on foods can never be doomed.
But, come on! Filipinos as we are, diet seldom crosses our minds, and we love to eat and be sinful over eating deliciously prepared foods than not trying at all.
Not to say that everything in their menu is unhealthy and fat-inducive, it's just that all the dishes, which all come in generous servings and good for sharing, are but not meant for someone who is deadbeat on dieting.
The foods are in fact healthier because many of them are seafoods, but then again by the time each serving comes in, for sure you will be at the mercy of your craving, which you cannot help but indulge yourself more of the orders with utter delight.
Speaking of generous servings, foods like these are best enjoyed when families and friends are around, when you have someone to talk to and laugh about of your clumsiness.
That perfectly is the concept of Blackbeard's Seafood Island, to draw in more Dabawenyos and let them enjoy the feast in big groups such as families and "barkadas."
Restaurant operations director Erich Joseph Alba said they've never failed so far in bringing families in.
"We would like to attract family because we want them to enjoy the ambiance here. We want them to feel excited when they eat the boodle, and bond."
For people who don't like so much about the places with a classy feel, they might want to visit this place since the restaurant's interior sports an easy-going atmosphere like that of a beach.
"That's what we want to achieve, a beach environment. Very comfortable, you see the chandeliers, lighting fixtures made of cogon. Very cozy at pambahay talaga. Materials are made of native stuff, pang-beach talaga," he said.
What else can anyone look for in a dinner that isn't so formal, and eat with only hands, a typical scene during Filipino meal time.
The restaurant intends not only to become as a destination for families, but also for the Muslims in the city, as Blackbeard's Seafood Island is an accredited Halal restaurant.
"Concept of the store is not only boodle but we are also Halal accredited store. A consultant from Muslim community visited us, scrutinized our kitchen, trained our staff, given us an accreditation of Halal sensitive store," he said.
This being a Halal certified restaurant, everything they use to prepare the foods, from condiments, ingredients, to utensils must be certified Halal.
They have been granted with an accreditation just early this year.
The restaurant also recently launched four new boodle options, which they call the "Halal sets" for Muslim diners.
What we tried for dinner was the Halal 3, comprised of grilled squid, bangus belly, grilled clams, kalkag rice, maya soup, and a palapag on the side.
Other Halal dishes we tried were the new ala carte dishes like the sizzling baby squid and Hong Kong style mixed seafoods. We also got ourselves a special order of Bicol express.
Alba also assured diners that all of their raw ingredients are guaranteed fresh from the market.
"When go to market to get our daily supply, we don't rely on delivery. We go to market and get them fresh," he said.
Alba prides Blackbeard's Seafood Island as being the first restaurant to offer boodle sets for Dabawenyos. He said even though the menu is a bit pricey, but the gauge whether they have saved can be tested only when the foods are laid out on the table.
"When they think of seafood and when they think of enjoyment, we want them to think of Seafood Island," he said.
Blackbeard's Seafood Island opened in the city in May 2011. The restaurant has a spacious dining area which can hold a total of 130 people at a time. It also has a total of 30 restaurants around the Philippines.
Other foods diners can choose are Filipinos' classic fare such as lechon kawali, pork barbecue, crispy pata, grilled, liempo, and kare-kare.
Published in the Sun.Star Davao newspaper on November 08, 2013.