Pino’s relaunching a success
The relaunching of Pino’s, now known as the original Pino, last February 8 was not only unusual but unorthodox.
At past 7 p.m., the frontal parking area was filled to capacity and the service staff had to bring in additional chairs and tables to accommodate the crowd that seemed to stream in, in unprecedented volume and pace. By past 8 p.m., all dishes had to be refilled for guests still came in groups.
The public response could have been easily accepted as a result of the past established food quality that the bistro was noted for were it not for the fact that none of the guests who came in hordes, dined at the restaurant’s expense but as paying guests, with only the media people treated on the house.
The good reviews were truly inspiring that management had to extend the food festival Heritage Dishes of Editha Singian up to March 9.
The menu currently attracts diners from the business sectors and high-end clients who are lavished with such dishes like the chicken rellino, grilled blue marlin with bopiz sauce, beef Caldereta with salsa monja, humba and pinangat na Pechay, among others.
The dessert department was a runaway favorite with tibok tibok and bibingkang pinipig sharing top honors in popularity while the rest were on equal footing.
As del Prado management’s dining concept would echo and reecho, the intention is to bring the highest quality dishes within the pocket’s reach, the festival would be poised on it and the resto promises to make it the culinary principle of the Original Pino’s existence.
Added great news to Cebuano diners is the opening of “Calderohan” within the Pino compound. This early, queries reached the establishment as to its existence and purpose.
“Calderohan” was conceptualized to add dining excitement in the venue as it counterpoints the celebrated dishes of well-known national culinary figures with the accepted Cebuano menu like Balbacua, native chicken tinola, dinuguan, paklay, pochero – all cooked the Cebuano way and served “al fresco”.
The outlet will be ready for the public before Nora Daza’s globally accepted dishes will hug the limelight inside the classy joint by the month of March as orchestrated by her favorite son.
The original Pino relaunching grabs acclaim
It was like fever spreading to the diners’ world when they learned that Joel del Prado, “Festival King,” himself, was coming back to take over, once again, Pino’s management after a three and a half year hiatus.
It was not surprising then, that on that Saturday evening of Feb. 8, diners turn “en masse” to grace the affair even without invitations extended which, according to management had to be forgone due to the tight time frame of operation as the need to reopen was immediate. It was a risk del Prado had to take – to rely on the press announcement alone for public attendance.
People close to “Mr. Restaurant” had doubts about attendance but glee took over knitted eyebrows when, before the clock struck 7 p.m., the frontal carpark area had no more space and the bistro was almost filled up to the rafters with people still milling in non-stop that the service brigade had to bring in additional chairs and tables.
What was more pleasant was the unanimous acclaim the bistro was honored with by the Heritage dishes of Editha Singian that was spread on the buffet table, that management had to extend the daily festival up to March 9, before international Culinaire Nora Daza’s globally accepted dishes take center stage to whet the appetite of the Cebuano diners.
Cebuanos who continue to troop in to the food mecca of Cebu will never tire of the variety and taste of the menu served on the buffet table. Dishes like Chicken Rellino, Lengua mechada, “pugad ng Maya”, grilled blue marlin, Tinutungan, beef Caldereta and what have you compete for attention and when savored, demand for seconds that refilling the chafing dishes thrice per dine come as no surprise.
Additional good news to Cebuanos is the would be opening of “Calderohan” within the Pino compound. What is “Calderohan”? It is a sister food joint right beside the bistro which is intended to either supplement or counterpoint the national and international dishes in the food festivals that are monthly highlighted by Cebuano dishes like balbacua, dinugoan, linat-ang bisayang manok, paklay – all cooked the Cebuano way and matched by “hanging rice” or “puso” and served “al fresco.”