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Cebu’s hidden treasure

A visit to Casa Verde shows Patrick King Pascual where gustatory delight can be had in Cebu City.

If you are going to visit the Queen city of the South, Cebu, you definitely need to try the city’s most famous Brian’s Ribs.

From the outside, the place doesn’t look much, with its old finish, which brings you back to the Spanish times; and an interior that gives a homey feel. It’s (just) a house turned into a restaurant, after all. But they serve the most famous ribs in the city – recommended by locals to tourists.

The restaurant is called Casa Verde.  It is located near Fuente Osmeña, #69 Lim Tian Teng Street, near F. Ramos Street, a walking distance from the Crown Regency Hotel.

The place is divided into two areas: the outdoors– a mini garden set-up, with only fans for air circulation; and the air-conditioned area. All their tables and chairs are made of wood. When you enter the restaurant, a yellow lit interior will greet you. There’s no fancy and colorful decorations, only the simplicity of the restaurant, making the place classy.

Casa Verde is famous for its big servings.

For starters, try Bacon and Cheese Potato Skins – thick potato skins with melted cheese, bacon and chives, served with sour cream. Then try their best seller, the Watermelon Salad. It’s a refreshing combination of watermelon cubes served over crisp lettuce, mango strips, jicama and nuts, and then drizzled with their sesame seed dressing. The presentation of the salad will entice you. The juicy taste of watermelon and the crunchiness of the nuts mixed with the sesame seed dressing will definitely whet your appetite.

After you finish your starter, brace yourself for Casa Verde’s Brian’s Ribs, baked pork ribs with a sweet, tangy piquet sauce served with rice, corn and carrots. They serve their tasty ribs on a big plate. The tasty meat falling off the ribs topped with the sweet and peppery sauce, is as good as they describe it.

And if you’re in for another big treat, their other main attraction is the Milky Way. Served in a tall, large glass, it’s one of the biggest milkshakes in the country, a large chocolatey shake good enough for you and your partner.

Other bestsellers are:

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The Dax.A combination of USDA round steak drizzled with brown sauce and onions with a catch of tavern shrimps paired with tartar sauce and served with harvest rice and vegetable medley. Surf & Turf, which is USDA round steak charbroiled to order, drizzled with balsamic glaze and a skewer of succulent shrimps and vegetable medley; and served with harvest rice. David Dean’s Tenderloin, which is one USDA steak on top of a mound of mashed potato and sprinkled with cheese; served with demi-glaze and garnished with fried onions and roasted onions. Seafood Carbonara, which has shrimps and squid in rich creamy white sauce. And the Count of Monte Cristo, sandwich stacked with ham, turkey, Swiss and American cheese on white bread then battered and fried ’till golden, and then dusted with powdered sugar and served with raspberry preserved.

For dessert, their bestsellers are:

Victoria’s Peak, which are peanut butter cookie bits, chopped peanuts, chocolate fudge, peanut butter in between chocolate and vanilla ice cream on top of a chocolate cookie crust with whipped cream and topped with cherry and drizzled with chocolate syrup and caramel sauce. Death by Chocolate – they say that this dessert is to die for, as this is a combination of chocolate and nutty rocky road ice cream mixed with chocolate bar bits on a bed of chocolate syrup. And Michael’s Obsession, a chunky chewy brownie base topped with vanilla ice cream, drizzled with chocolate syrup and a cloud of whipped cream.

A budget of P300 to 400 per person will satisfy and leave you wanting more.

So the next time you visit the Queen City of the South, drop by Casa Verde and indulge your taste buds with their special offerings.

Casa Verde has three branches in Cebu. Its main branch is the one near Fuente Osmeña, at #69 Lim Tian Teng Street, near F. Ramos Street; another two is located in IT Park and in Ayala Center.

Living life a day at a time – and writing about it, is what Patrick King believes in. A media man, he does not only write (for print) and produce (for a credible show of a local giant network), but – on occasion – goes behind the camera for pride-worthy shots (hey, he helped make Bahaghari Center’s "I dare to care about equality" campaign happen!). He is the senior associate editor of OutrageMag, with his column, "Suspension of Disbelief", covering anything and everything. Whoever said business and pleasure couldn’t mix (that is, partying and working) has yet to meet Patrick King, that’s for sure! Patrick.King.Pascual@outragemag.com

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