Art all over the walls, a plethora of pretty plates, an evolving menu of vibrant food, and a relaxed, homey ambiance. That’s Crisp on 28th for you. The brainchild of siblings Erwan and Solenn Heussaff (as well as a few of their other talented friends!), this is way more than just a hole-in-the-wall. Squirreled away behind the Active Fun building in Bonifacio Global City, the restaurant can be easy to miss, so keep your eyes peeled for the simple sign out front. Inside, however, is a completely different story.

 

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Everywhere you look is an Instagram opportunity just waiting to happen. When inside the restaurant looking out, you’d think you were in San Diego, with the rustic wood benches and chevron rattan chairs, artwork collaborations between Deejae Pa’este and Solenn on the walls, and cool marble tables that give the bohemian decor a more structured feel.

 

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If you live around BGC, the walk to the restaurant shouldn’t take too much out of you. Nevertheless, one can cool off with a refreshing glass of the Cold Pressed Juice in Cucumber, Apple & Mint (Php 155). The juniper green juice is perfect for the humid weather of the tropics, with the apple and anti-inflammatory mint providing just the right amount of sweetness and flavor to compliment the cucumber, which also happens to be loaded with B vitamins and can aid in weight loss and digestion.

If the thought of a hot cup of coffee sounds more of your thing, Crisp’s Hazelnut Macchiato (Php 120) provides a sweet respite from the stress of the day, served with pieces of iced gems that make most Filipinos nostalgic about their childhood.

 

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Everybody had their own way of eating these bite-sized treats. Some like to bite off the colorful meringue tops and save all the biscuits ’til last, some wait ’til the biscuit turns soggy in their mouth before biting into the little iced gem, while others still, prefer to pair these with their coffee, popping the tiny cookie in their mouth while taking a sip, using the sweet gem as a sugar substitute. Whatever the eating style, I’m pretty sure you won’t be able to resist taking out your phone camera to snap a quick picture for posterity before nibbling on this childhood treat.

 

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A favorite of Executive Sous Chef, Siggy Santiago-Torrente, Crisp’s  Courtyard Salad (Half – Php 140, Full – Php 280) has slices of cucumber, French beans, walnuts, broccoli, roasted beets, quail egg, and herbed croutons tossed in a country dressing. Opt for the 150g Hanger Steak (Php 275) addition for even more contrast in texture and flavor. This is always a hit at the table – and that’s saying a lot for a salad.

 

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Erwan’s favorite is the Chipotle Chicken Quinoa Salad (Half – Php 215, Full – Php 395) that has greens tossed with organic quinoa, strips of spicy grilled chicken, cherry tomatoes, white cheese, sliced onions, red beets, and black olives. Drizzled with lemon oil, not only is this one very photogenic salad and gobstoppingly delicious, but the earthy flavors with the mild heat is good for you, too. Still, so spice!

 

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Every Instagram-worthy picture of brunch needs a bacon shot, and that is probably where the Bacon and Eggs (Php 290) come in. Not only is the slab of smoked bacon drool-worthy, but Crisp has also managed to make the fluffiest sunny-side up soufflé egg! The breakfast dish also comes with an onion and potato hash, and salad greens with a grilled honey lemon dressing.

 

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Crisp on 28th has a localized take on a Vietnam staple, the Longganisa Bahn Mi (Php 280) – salty and sweet longganisa sits atop schmeared chicken liver pâté and is served with a pickled papaya and cucumber carrot salad and kesong puti and addicting sweet potato fries.

Another play on sweet and salty flavors is the restaurant’s Parmesan French Toast (Php 325). The camera-ready dish uses whole wheat French toast with melted Parmesan, Cheddar, and roasted pimiento butter on top, served with sautéed mixed mushrooms, a delicate sous vide egg, and mixed greens.

 

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Another Crisp spin on a classic is Benny’s and Greens (Php 380).  Using the thickest, fluffiest, homemade English muffins they could make (yes, in-house!), they are best used for sopping up the runny yellow yolk. Cut them up into bite-sized chunks with your fork to get a good balance of egg, bacon, spinach, mushrooms, and greens in each bite.

 

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Rice-vores needn’t worry, as one of Crisp on 28th’s more popular dishes is their Adobo Flakes (Php 300) – flavorful, flaked chicken thigh and shredded pork belly adobo is served with salted egg salsa, brown dirty rice, sunny side up eggs and juicy seared tomatoes. Now, I can live happily without seeing a bowl of rice for the next six months, but I couldn’t resist this! Bring out your cameras for this one! – it’ll be gone in a flash!

For something a little more rustic, the Crab and Tomato Parpadelle (Php 460) is a simple dish using freshly-picked crab in brown butter tarragon, with sundied tomatoes, snow peas, roasted pumpkin, spinach, and basil.

 

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For travelers looking for your basic feel good fry up, Crisp’s Big Breakfast (Php 480) serves up a prettier-looking option, with mixed sautéed mushrooms and baked beans, sunny side up eggs, spicy pork sausages, rashers of bacon, mixed mushrooms, roasted tomatoes, and hash browns.

 

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Dessert at Crisp will never disappoint, and the gold gilding around the dish just brings out the Nutella chocolate glaze of the decadent dark chocolate flourless Fudge Cake (Php 155). For chocoholics like myself, this is one of the things in the dessert counter that I just had to try – and it did not disappoint. I could’ve squirreled away another slice if no one were judging.

The Tres Leches Rum Cake (Php 150) looks simple enough. But hidden inside the light sponge cake is small dose of rum soaked in a 3-milk sauce overnight. Served warm, this is perfect on its own or with a shot of hot chocolate milk. Don’t forget to get your top shot before digging in. #dessert #goodbyediet #fatnessfirst

 

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If you just plan on popping in to get a dish or two taken out, make it a point to at least get a box of Donut Bites (Php 35/ piece, Php 150/ 3 pieces) to go. The tiny two-bite donuts filled with flavors that may vary per day such as Brown Butter – Honey Glaze, Strawberry Cheesecake, Vanilla Cream, Chocolate Cereal Glaze, Choco-coconut, PBJ, Peanut Butter Banana, and Banana-Cream Cheese.

Aside from their regular menu, the restaurant also has a weekly menu that changes depending on what they have available, whatever tickles Erwann’s fancy, and what ingredients are fresh.

Crisp on 28th is located at Ground Floor, Alveo Corporate Center, 28th Street Near 9th Avenue, Bonifacio Global City, Taguig, and is open between the hours of 8am – 11pm daily. For inquiries or to reserve a table, please contact +63 917 584 6883.

 

 

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