Northerners, time to round up your family and/or friends! Whether you still haven’t yet to try or have already tried the hip Tipsy Pig gastropub, you’ll appreciate The Barn by Tipsy Pig like we did.
According to The Barn, they carried over Tipsy Pig’s chefs to the creators, their signature best-selling dishes to cocktails, and down to the atmosphere. But their emphasis on food selection was twisted a little more to switch up the feel both for patrons and new customers. They also have a whole new menu filled with their Western-Asian themed dishes.
Interior & Ambiance
We honestly haven’t been to any Tipsy Pig’s branches before. So, upon seeing the photos of other customers, we drew that they brought the common aesthetic factors they have such as the use of geometric wood panels which remind us of Beijing’s Bird Nest stadium.
They also still have a high-ceiling, inviting long wooden tables and chairs great for big groups, and comfortable-looking booths which sets them apart from the usual pubs. What they added to The Barn were drawstring burlap sacks decor.
Basically, the foods offered are based on the comfort food of the executive chef Rainier Barbers and his partner. It also includes their own version of dishes from what they’ve eaten during their travels.
For our starter, we had the POTATO SHRIMP BALLS, PhP 280 (or 5.07 USD). The deep-fried potato balls have local shrimp and parsley inside. It was then drizzled with aligue mayonnaise on top. The aligue and mayonnaise may be a lethal combo but it added a depth of flavor on it that made it heavenly.
THE BARN, PhP 290 (or 5.91 USD), a bed of mixed greens and Arugula topped with egg slices, candied walnut, Bleu cheese and drizzled with bacon vinaigrette reminded Me-An of fall. So I think this is a gourmet salad created to excite the palette with the strong blend of flavors.
We can’t get enough of the elevated comfort food, CRAB MAC AND CHEESE, PhP 395 (or 5.91 USD). The velvety combination of cheddar, mozarella, and parmesan plus the subtle sweetness of the crab meat blankets the Paccheri pasta so good that I think they should be married for life.
The FARMHOUSE PIZZA, PhP 420 (or 8.58 USD) is a thin cookie-dough type of pizza with Prosciutto, arugula, tomato confit, mozzarella, and balsamic glaze. Honestly, despite having gourmet ingredients it tasted plain for us or maybe it’s because we’re used to eating special kinds of pizza.
The BUTTER GARLIC CHICKEN, PhP 650 (or 13.27 USD), whole fried chicken in clarified butter and soy garlic sauce, surprised us with the difference in presentation and cooking. The skin of the chicken was moist but the chicken meat itself was dry; hence, the need for drowning it in sauce. We feel that it could have been better if they placed it in a large bowl so the sauce seeps in. Plus, it will be easier to scoop the sauce in case we want to put it over our rice.
Finally, we had the BEEF SHANK, PhP 495 (or 10.10 USD), bulalo shank, French beans, Bok Choi, corn cob on house gravy. Although it has the main ingredients of the popular Bulalo (Filipino bone marrow stew), the Bulalo‘s rich taste from the melted collagen and fat wasn’t there. It was merely a tenderized marrowy part of the beef smothered with gravy and garlic and served in a hot plate for us.
ICED TEA, PhP 70 (or 1.43 USD)
The Barn by Tipsy Pig’s ambiance is perfect for a night out with family and friends. It’s not the usual neighborhood drinking place as they offer comfort food with culinary twists which can be a good piece for conversations. Just note that indulging in their good food means sharing it with someone so you get to try exciting new flavors without putting a hole in your wallet. When dining at night, expect dim lights and loud music as the night progresses so you can eat and stay for good music.
The Barn by Tipsy Pig
Ground Floor, UP Town Center, Katipunan Avenue, Diliman, Quezon City.
Operating Hours: 11AM to 2AM.