Weekends are sacred. Saturdays especially, as you get to sleep in a bit more, skip breakfast and head straight on to brunch. Brunch isn’t that big a deal in Metro Manila, but it really should. I’m especially fond of big waffles, frittatas fit for a small family, and treats like the classic Eggs Benedict and steak-frites. Thankfully, they have all that and more at Main Street, along Tuscany at McKinley Hill, every weekend from 9 in the morning to 12 o ‘clock in the afternoon.

The establishment serves up Pacific Northwest fare, which covers the states of Oregon, Washington and Alaska, as well as British Columbia and the southern Yukon area, has Chef Adam Tan, a Vancouverite, at the helm, whipping up hearty brunch dishes he himself enjoyed growing up, as well as dishes inspired from some of his favorite restaurants, using locally-sourced ingredients.

 

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A big breakfast is never complete without eggs, and you get this and more with the Main Street Frittata (Php 260) which uses three eggs that have been fried with chunks of mildly spicy chorizo, halved cherry tomatoes, kesong puti, garlic, onion, and rosemary, and finished off with a tangy sour cream topping. This is very filling without being too cloying, but for your own health, I’d recommend that you share this eggy monstrosity with a friend.

 

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The Eggslut (Php 300) was named after a restaurant Chef Adam fancied in Los Angeles, that was inspired by the love of eggs. True to the restaurant’s theme, this is not your typical egg sandwich on a sesame bun. Creamy scrambled eggs are folded in among slabs of applewood-smoked Canadian bacon, cheddar cheese, spicy Sriracha mayo, and caramelized onions, and served with a side of hand-cut fries.

 

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Main Street’s take on the Classic Eggs Benny (Php 300) actually gets taken up a notch with English muffins cradling tick slabs of applewood-smoked Canadian bacon instead of the usual smoked ham, along with two perfectly poached eggs, spinach, and Hollandaise sauce, with a side of roasted herb potatoes.

When one thinks of Pacific Northwest Cuisine, Dungeness crabs come to mind, and Chef Adam pays tribute to this meaty crustacean with Crabcake Eggs Benny (Php 320) that is just as filling as its porky counterpart, albeit I think it would fare a lot better with a smidgen of lemon juice.

 

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A Canadian version of an English fry up,The Bacon Slab (Php 320) is anything but disappointing. Using thick-cut applewood-smoked Canadian bacon that they cure in-house this heft piece of protein also comes with two eggs done sunny-side up and a sweet potato mash. After having tried thick-cut bacon, I have vowed to never to back to the squiggly bits of sad-looking normal bacon that I feel isn’t shortening my lifespan fast enough.

 

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For those who love steak-frites late in the morning, Main Street has its Kitayama Hanging Tender Steak & Eggs (Php 390). The price point is quite affordable given the 200g serving of Kitayama hanging tender that’s served with a splodge of salsa verde underneath and garnished with a pickled radish on top along with a poached egg and roasted potato hash on the side. All that was missing in this dish was Sriracha sauce and I could very well polish that off on my own.

 

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If you’re a sucker for waffles, like yours truly, then ordering the Buttermilk Fried Chicken Bacon Waffle (Php 330) is an absolute must! The savory bacon and chive waffles are served underneath three pieces of crispy buttermilk fried chicken, served with a generous drizzle of Don Papa rum-infused honey and a smattering of fresh apple coleslaw. This is probably my favorite brunch dish and the one that disappeared off of the plate the fastest.

Chef Adam also came out with an extra treat – an experiment of his called Bacon Waffles and Ice Cream. I found the candied bacon maybe a touch to sweet with the waffle and the homemade ice cream, but this makes for a lovely dessert item you can split with someone else to end your Main Street experience on a high note.

Main Street is located at Upper McKinley Rd, Tuscany, McKinley Hill, Bonifacio Global City, Taguig and open from 11am – 2am Monday through Friday, 9am – 1am on Saturdays, and  9am – 11pm on Sundays For inquiries, please call +63 2 831 4694 or +63 915 718 2591.

 

 

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