Stockton Place - Niles

Stockton Place is a bit out of the way if you think about how more and more restaurants are closely grouped together in one particular location. However, with a reputation that has foodies talking excitedly and unceasingly about it, I braved the Makati traffic to finally see what all the fuss is about. The place is quite small, accommodating only 30 people more or less, so it's better to make reservations a few days in advance. It exudes a modern vibe with its black and white theme. You could dine al fresco, but I prefer to be seated inside and avoid the smoke from the cigarettes and passing cars altogether. To the left is a bar with a few selection of wines, while on the right by the far corner is a couple of chalkboards with the whole menu written on it. Not that it was extensive to begin with, but I think it was smart to just focus on a few dishes and execute them well (especially if you're a new restaurant), rather than offering a whole range of comestibles that are all over the place. I hear Chef Celine de los Angeles previously worked at The Goose Station before setting up shop, so I was pretty excited to get a taste of what was in store for us. We started with the Foie Gras Salad which had generous shavings of foie gras on a bed of mixed greens. Healthy and deadly in one plate, the pickled cocktail onions and peanut puree lent a flavor that successfully broke the otherwise monotonous profile of the dish. I enjoyed its buttery consistency, and the way it melts inside your mouth much like a dream slipping away as you wake up. A slab of pork belly standing on a puddle of cherry pork sauce initially looks like your familiar porcine favorite. Slice through it and you'll feel the difference crisp skin gives way to an immensely tender meat, quite the contrast really. Poke the fork through a piece and taste the difference soft with a sweet note followed by unctuous fat then finally a slightly salty layer of skin. Cut another piece and this time swipe it across the pommery mashed potatoes and the sweet onion puree for a better explosion of flavors. At about 800 to 1,200 grams per steak, the USDA Prime Grade Rib Eye is enough to intimidate and arouse a feeling of excitement and anticipation in every diner lucky enough to be within proximity. This manly meat will make you swoon, drool, and recite a whole litany of expletives while dreamily relishing every bite. You'd think with its stocky build, it would be a challenge to slice through the meat, but no, not this one. This handsome beef was very tender, I had a hard time believing it. There was a lot of that savory fat, and each forkful smothered with Bordelaise sauce was punctuated by salt crystals spread sporadically on the steak's surface. The crispy potatoes were actually good, too; pretty similar to that of Wildflour's. With that very pleasant meal in mind, I look forward to trying their Tomato Soup, Pan Roasted Sirloin Salad, and Chocolate Marquise dessert, which I hear are excellent as well. Currently though, they're only open for dinner and cocktails; can't wait for them to open for brunch. Never mind that we've only tried three dishes. The fact that every dish was stellar puts Stockton Place on my top list of new restaurants for this year. And that steak will definitely haunt me for months to come.

I've been meaning to go to this place for a while, as it's located very close to my office. I went one time only to realize it was closed on Sundays, my mistake. Anyway, I booked a table at Stockton Place on the first of the year, to my surprise they were open. When we finally got there I was impressed by the charming decor, it had a metro-rustic elegance to it. My girlfriend and I did a little research before we visited, and we both agreed a lot of the menu looked interesting. We finally decided on the Sweet Potato Tortellini and the Sirloin Steak Salad. The tortellini was al dente, and I liked the sauce, it was sweet and complemented the filling of the tortellini, however I wished there was more filling because I could barely notice the sweet potato. The salad was outstanding, the pan seared sirloin was cooked to perfection, the onions were crispy. The arugula was a bit too sour for my taste, but I think it would've been more agreeable had I had a glass of wine paired with it. For the entree we split Crispy Pork Belly. It came with smartly placed splotches of delicious mashed potatoes, and a few circular servings of gravy. The pork itself was good, the sauce it came in was okay. My girlfriend noted that the pork belly had noticeable chunks of cartilage. I didn't much care for them, but I wouldn't say it's a negative. The wait staff was very courteous and aware of the status of the dishes we had on our table, and didn't let them sit for very long. Overall, I enjoyed my experience and I would visit Stockton Place again, probably to try the steak.

One bite and I knew...probably the best ribeye I've had yet. Located in the middle of a busy business district, Stockton Place may be a new entry in Makati's competitive culinary landscape, but the dishes stand out with its unique and fresh approach to flavors. A cozy palette of white tones and light shades give Stockton Place a clean, warm and rustic feel, yet one can sense a cool and modern vibe. And this is evident in the dishes served at Stockton Place, where familiar dishes are given bold flavors and elegantly plated for a unique dining experience. Open Mondays to Saturdays and only for dinner, it's a good move to call ahead for a reservation. The dinner menu at Stockton Place fits one page, listing seven dishes for starters, five for mains, and five for desserts, which may seem limited. But each dish is a well-thought and conceived dish, and an indication of the kitchen's commitment to serve only the very best. Start your dinner with the signature Foie Gras Salad (P 450), mixed greens with pickled cocktail onions and peanut puree topped with shavings of foie gras. The peanut puree, pickled onions and foie gras provide a complex blend of flavors, and indication of the bold and modern approach to flavors at Stockton Place. Simple dishes with the best ingredients, works all the time. For the mains, Stockton Place offers an elegant and comforting pork belly dish given a flavorful twist with the kitchen's creative flair for combining different flavors. The Crispy Pork Belly (P 650), a thick slab of pure pork bliss on cherry pork sauce, onion puree and pommery mashed potatoes, elegantly plated with swirls of colors and flavors. The slab of pork belly is soft and tender, with a nice layer of crispness for that familiar crunch. Slide a piece of pork belly on the cherry pork sauce and onion puree to add a subtle yet rich layer of flavor. An excellent pork dish with a cool modern take, and Stockton Place excels in reinventing familiar and comforting dishes with new flavors for a whole new dining experience. Then, our steaks arrived. USDA Prime Grade Ribeye (P 450/100 g/800-1200 g per steak), tender premium ribeye grilled to medium rare perfection with Bordelaise sauce and crispy potatoes. A hint of the Bordelaise with its rich buttery flavor does not overwhelm the prime grade ribeye, as the premium steak's flavors remain intact, given the proper respect any prime cut deserves. I prefer my steaks without any gravy or sauce, specially if its a prime cut, but the Bordelaise works well providing just a whisper of flavor. And the USDA Prime Grade Ribeye doesn't disappoint. More than an inch thick, a single serving (800-1200 g) can be shared by two, unless you're a really hungry dude. Served with a side of simple and comforting crispy potatoes, and that's all you need. More than an inch thick, perfectly grilled to medium rare with a juicy pink center, just the way it should be. Seriously good. And the crispy potatoes complement the steak perfectly. Another slice of the USDA Prime Grade Ribeye, with just the right layer of fat for added flavor. And like I said, probably the best ribeye I've had in a long time. Bold, inventive, and fresh, Stockton Place is definitely a must-try. And if you're looking for a great steak dinner, this is the place. And I'll say it again, probably the best ribeye I've had in a long time...

STOCKTON PLACE is hip and cozy restaurant by Chef Celine de los Angeles hidden in Legaspi Village, Makati City. Its well curated menu is described by the Chef as “approachable and thoughtful”. Chef Celine is a fresh young talent who shifted from a para legal and advertising career in LA to a culinary field back in Manila. She graduated in culinary arts from CCA, worked for Manila Peninsula, and hone her craft in The Goose Station before setting up her first ever Resto, Stockton Place. The buzz about the resto spread like Wildflour reminiscent of the excitement around the opening of Lolo Dad 's in Malate. The resto facade is unassuming and you won 't give this a second look if you are just passing along Salcedo St. If you are coming from Makati Medical Center, drive along Salcedo and it would be on your right just after passing by Gamboa st. Parking is along the street. The name of the Resto is inspired by Chef Celine 's culinary idol, Chef Daniel Humm, one of the few chefs with three Michelan stars and currently the executive chef of Eleven Madison Park in New York City #5 in S. Pellegrino 's World 's Best Restaurants. Chef Daniel used to be the executive chef at Campton Place Restaurant along Stockton Street in San Francisco hence the name Stockton Place. The place is a bit cozy with a contemporary design. It 's the place to eat and be seen in Makati. It 's always full with about 30+ seat capacity so better reserve at least one week in advance to get a table. It has a cool wine menu listed in a wine diary. The menu is written on the black board. STOCKTON PLACE MENU: Soup, Salad, Pasta Entrees, Desserts Cocktails Sparkling Cocktails, French, Eastside Bellini, Rose Royal, Beers, Juices, Fizzes Foie Gras Salad with shavings of foie gras on a bed of mixed greens peanut puree. The salad of shaved foie gras and foamy peanut sauce was a unique flavor combination and surprisingly light. We got a good Chateau Hatu Terrasson Red Wine which is 55% merlot and 45% cabernet sauvignon to compliment our meal. Roasted Steak Salad with dressed arugula, crispy onions steak sauce I love the combination of fresh arugula with the crispy texture and slices of steak. Although some steak strips are a bit chewy and the arugula’s after taste was a bit mild. Sweet Potato Tortellini with a brown butter thyme sauce, hazelnut crumble prosciutto crisp. I was surprised how the chef was able to make camote pasta tastes so yummy with the sweetness and crunchiness of the hazelnut and the saltiness from the prosciutto. Also, I would like to commend the Chef for the cool presentation of the dishes. It was effortlessly put together, with a playful vibe. Seared Scallops with lime creme fraiche, caramelized tomato tart. The scallops are juicy, seared well and a good bite. It 's always good to eat it with a little bit of the micro greens, tomato and cream. What makes this awesome is the caramelized tomato with the right sweetness shaped into a pie with a nice crust underneath. This gets my vote for the best dish of the night. Poached Chicken with truffle mushroom duxelle, truffle mashed potato crispy chicken skin. Chicken never tasted this good with a mix of lean chicken and mushroom, mashed potato and super crispy chicken skin like the popular balat ng lechon. There seemed to be lot of things going on, but each piece was carefully considered, and the combination of flavors would leave you with a wow on your lips : Lemon Parfait with vanilla emulsion, meringue lemon curd. This was good but it lacked the lemony aftertaste we were looking for, as if playing on the safe side. Chocolate Marquise with creme anglaise, almond tuile fresh berries. Love the playfulness of the presentation, making it look like a garden with super yummy chocolate. A perfect ending to a delightful meal. I 'm impressed that the chef can do both gourmet dishes and well crafted desserts. Decaf Brewed Coffee. Best to eat the dessert with coffee : It 's nice talking to Chef Celine because of her youthful and fresh aura in the culinary scene in Manila. The food is a reflection of our first impression of her unpretentious, passionate, and fresh. Overall, highly recommended for its well executed concept with a carefully selected menu, wine pairings, and sweet endings. The ambiance is cozy, casually cool, with a San Fo resto vibe. Most of the dishes served are wiped out clean, a testament to the consistent yumminess of the food. You got to try this resto!

We enjoyed everything we ordered. The salad with tons of steak slices, the perfectly cooked scallops with the amazing tomato tart and to cap off a beautiful dinner, the dessert with peanut butter foam.