THERE was this sudden craving for hamburger, but I didn't want to be in a burger joint.
Thus, there we were, Friday night, at The Fat Cow along Mabini Street -- Trisha, Imee, and I.
While I have already tried and written about it when The Fat Cow first opened two years back, I wanted to check on how chef Patrick has matured in this venture.
In his first foray, the swag and daring to create was perceptible in the taste of the dishes. This has since metamorphosed into a quiet respect for the ingredients, where the flavors were allowed to stand out not by enhancers but by the freshness and quality of the main ingredients themselves.
As expected, we went home full and satisfied with The Fat Cow hamburger, the super tender Angus beef belly, the buffalo wings, and the gambas on a bed of risotto.
It was a full house that Friday, that means many cravings were satisfied as well. There wasn't tummy space left for dessert, though.