Back To Basics: Savage

Savage has been one of the most talked about restaurants in town. Raved about by taste makers, I was excited to try its grilled pulpo. However, our frequent out of town trips pushed back my plan to dine at Arya Plaza's crowd favorite restaurant. Thankfully, R's sisters made plans to have a get together here and we were in town for it. 

Hello, Savage. 

With all the frills and complexities of cooking in this modern age, Chef Josh Boutwood went back to how cooking all started, with flame and smoke. And this is how Savage was born. 

Located at the second floor just right on top of Helm (yet another Boutwood concept), its bold black and white signage is hard to miss. 

The place is rather small so it is best to reserve your table in advance especially if you are visiting with a big group. 

We went with Deviled Eggs (PHP260), Fresh Carabao Cheese (PHP310), Charred Romaine (PHP340), Tuna Jaw (PHP960), Grilled Octopus (PHP790), Barramundi (PHP1,200), Grilled Corn (PHP140) and Rib Eye (PHP2,600, 16 oz.). For dessert, we had Meringue Strawberries and Vanilla (PHP220), Sticky Toffee Pudding with Vanilla Ice Cream (PHP320) and Kladdkaka (PHP190).

Service was fast despite the place being packed with seemingly hungry guests. 

First served were our picturesque plates of Deviled Eggs. 

This dish is highly raved by many. Its smoky taste from onion ash and smoked oil made it quite different. The spice at the end gave it that kick that would whet one's appetite. And the toasted breadcrumbs made it memorable too.

Next served were bowls of Charred Romaine which were just okay in my book. Think smoky Caesar Salad. I still prefer my greens to have that fresh and clean tasting flavor. And I prefer it cold. 

The skillet of Fresh Carabao Cheese served with toasted bread and heirloom tomatoes is another good dish to have as appetizer. Tasty yet light on the palate, be ready to have your cheese loving taste buds be tickled pink. 

I was so excited to sink my teeth into some grilled octopus as pretty much everyone who have been to Savage kept saying that it is a must order dish. 

And it was indeed good. Perfectly charred, it has that great snappy texture. It is best enjoyed when drizzled with calamansi for that tangy contrast. 

However, I found Tuna Jaw a much more stellar dish compared to Grilled Octopus. Bursting with tangy and fresh flavors in every bite, this ginormous jaw topped with toasted breadcrumbs and edible perennials is a beauty inside and out! We loved it so much that we pretty much ate every single morsel of it. 

Barramundi was one stellar dish. Served with arugula and preserved lemon and olives, each mouthful was packed with fresh sea flavor with that addictive tangy kick. The arugula tamed the bold flavors making it easier on the palate. 

I couldn't say the same for Rib Eye though. Cooked medium rare and pre-sliced for easier sharing, it was not as memorable as I hoped it would be. It was just your usual steak, succulent but nothing extraordinary. 

But Grilled Corn sure stole the spotlight with its smoky taste complemented by garlic emulsion. 

We also had this dish but I totally forgot what it's called. And it was kind of forgettable.

For desserts, my favorite would be Sticky Toffee Pudding with Vanilla Ice Cream. It was so good that I wasn't able to take a photo of it!

If you want something chocolatey, Kladdkaka is a great option to consider.

Meringe Strawberries and Vanilla is quite light and something and perfect for those not very fond of sweets.

Though I found some dishes worth the hype, our dinner at Savage was not as impressive as I pictured it would be. Perhaps I expected so much but I'm not eager to go back right away. But when I do, I'll definitely get more of tuna jaw, barramundi and grilled corn. 

Savage is located at Ground Floor, The Plaza, Arya Residences, McKinley Parkway, Fort Bonifacio, Taguig City. For reservation, contact them at +639 15 333 9546. Savage is open from 11 a.m. to 3 p.m. and 6 p.m. to 10 p.m. daily.