Neapolitan Flavors at Salvatore Cuomo & Bar

Celebrated Italian chef and restaurateur, Salvatore Cuomo, shares his culinary passion for authenticity, the finest ingredients, and his own spin on premium casual casual Italian dining to the metro with the opening of Salvatore Cuomo & Bar at Uptown Parade in Bonifacio Global City. With over a hundred restaurants bearing his name, from casual pizza and pasta restaurants to upscale dining establishments in Japan, China, Korea, and Taiwan, the aggressive expansion reaches the Philippines offering local diners a whole new dining experience.

The sprawling 475 square meter space is both rustic and modern with earthy wood tones accentuated by the sheen of metal for a modern industrial vibe. Each intricate detail, from the lighting, furniture pieces, glassware and specially designed plates were curated and selected by Salvatore Cuomo himself. 

Diners are served fresh-baked crusty bread and the fried Zeppole with a side of olive oil (L). Take a refreshing sip of Salvatore Cuomo & Bar's wide selection of fresh fruit juices, like the soothing Cranberry Juice and Passionate Rosso (P 250), blended with fresh watermelon, lemon, cranberry, and grenadine syrup.

At the helm of Salvatore Cuomo & Bar's spacious open kitchen are Restaurant Manager Oliver Pascual (L), and Japanese Executive Chef Masushi Shiohara Franco (R), both trained by Chef Salvatore Cuomo himself. Behind them is the custom-made oven shipped from Naples, where a combination of local beechwood and imported composite wood are used to give their signature pizza its distinct taste and texture. Salvatore Cuomo's growing empire includes a growing chain of restaurants in Japan and other Asian locations, catering services, cookbooks, and a variety of licensed products. Known as "The Pizza Man" in Japan, Salvatore Cuomo is regarded as the one who introduced authentic Neapolitan pizza to Japanese diners. Appearances in Iron Chef and Iron Chef Japan added to his fame, followed by TV hosting stints with his own cooking program and a string of cookbooks. The son of an Italian father and a Japanese mother, Salvatore Cuomo started his culinary journey at the young age of eleven, working in his uncle's pizzeria and some of Naple's finest pizza restaurants before returning to Japan where he opened his first Italian restaurant. And the rest, as they say, is history...

I've always appreciated open kitchen lay-outs, and Salvatore Cuomo & Bar's spacious configuration provides diners a glimpse of the action (L). On one side, the impressive chillers feature premium Italian hams and cheeses, right next to the wine selection. 

And it all starts with the freshest and finest ingredients. The premium bufala mozzarella, vine-ripened cherry tomatoes, and tomato sauce are imported and proprietary to Salvatore Cuomo & Bar. "The ingredients are very important. We want to make sure we get the freshest and the tastiest products available to us. We spend years selecting and choosing, and even creating some of our ingredients to make sure they are the best. It took us maybe three years to get the perfect basil. This makes a big impact on taste and flavor, ensuring that we are able to serve premium quality pizzas and other dishes," explained Chef Salvatore Cuomo.

Shortly after, the first round of dishes were served, kicking off our unique dining experience at Salvatore Cuomo & Bar...

The refreshing Caprese con Mozzarella di Bufala (P 750), a rustic and classic Buffalo Mozarella salad with cherry tomatoes, perfectly captures Salvatore Cuomo's passion for the finest and freshest ingredients and traditional, old school methods for authenticity. A simple dish, yet a whole lot can go wrong when preparing simple dishes like these. With creamy bufala and juicy cherry tomatoes imported from Savatore Cuomo's own proprietary sources in Italy and Japan, the Caprese con Mozzarrella di Bufala is the perfect way to get acquainted with Salvatore Cuomo & Bar's authentic Neapolitan flavors...

Each bite delivers a fresh snap from the premium cherry tomatoes releasing a burst of bold and sweet, tart notes followed by the smooth yet creamy flavors of the bufala for contrast and rounded out by the nutty olive oil and minty fresh basil. You can find this same salad in many Italian restaurants in the metro, but none match the freshness and clean flavors of Salvatore Cuomo & Bar's Caprese con Mozzarella di Bufala.

This is followed by Salvatore Cuomo & Bar's other tasty starters with the Tagliere di Affettati (P 960), thinly-sliced assorted Italian cured meats, like fresh Parma Ham, Neapolitan Salami, and Mortadella Ham with pickled olives and crisp bread sticks served on a wooden board. The Parma ham simply melts in your mouth releasing its savory notes, the Mortadella's subtle flavors coat your palate with its richness, while the distinct sharpness of the Neapolitan salami lingers long after the first bite. The crunchy bread sticks, baked fresh daily in-house, completes the dish along with the pickled olives. The signature starter also pairs well with Salvatore Cuomo & Bar's extensive selection of handcrafted cocktails and premium spirits.  

And if you're wondering why an Italian restaurant serves yakitori, Salvatore Cuomo's unique Japanese roots is the reason why. The Assorted 5 Kinds of Yakitori (P 550), with charcoal-grilled skewers of Tsukune (chicken meatloaf with egg), Momo (chicken leg), Sasami (chicken breast), Tebasaki (chicken wing tips), and Butabara (pork belly) allow diners to sample all their yakitori specialties in one dish. Each skewer is delicately grilled on fiery hot charcoal, adding a subtle layer of smoky notes to the fresh and clean flavors of the pork and chicken. The gentle notes of the skewered meats are enhanced by hints of salt to bring out even more flavor. Diners can also opt for a sweet teriyaki glaze, but the shio version, with just salt, is my personal favorite.  

At Salvatore Cuomo & Bar, diners are introduced to authentic Neapolitan style pizza with their pizza selections, including this Quattro Formaggi (P 770), the classic Neapolitan-style crust topped with four cheeses and served with honey. The traditional crust, with its spotted scorch marks from the wood-fired brick oven, is the perfect base for the rich blend of cheeses. The distinct notes of the cheese blend weaves a seamless tapestry of flavors. Add some honey to contrast with the sharp notes of the cheeses for that perfect combination of sweet and salty flavors in a classic pizza. And the crust is the best part, drizzle some extra honey to complete the flavors.   

The D.O.C. (P 850), or Denominazione Di Origine Controllata, an original pizza creation by Chef Salvatore Cuomo, recreates the flavors of Naples with bufala mozzarella, fully-ripened cherry tomatoes, and basil drizzled with a liberal layer of olive oil on a rustic crust. The richness of the bufala is tempered by the sweet and tart notes of the tomatoes for perfectly balanced flavors. And it just can't get better than this... 

But don't pass up Salvatore Cuomo & Bar's other signature dishes, including their line of authentic pasta. The Fettuccine ai Scampi (P 850), a visually appetizing pasta dish that tastes as good as it looks, delivers rich and rustic flavors in a comforting bowl, with fresh river prawns on soft yet firm handmade fettuccine pasta draped in a rich tomato cream sauce. The briny sweetness of the plump prawns pair well with the tart tomato sauce, elegantly finished by the handmade pasta. Perfect.  

The rich flavors of seafood are highlighted in Salvatore Cuomo & Bar's hearty Zuppa di Pesce (P 1,400), transporting you to the quaint and picturesque fishing villages of Naples with a simple yet satisfying stew of the day's freshest catch. Yellow fin, clams, mussels, shrimps, squid and scallops are simmered in a light broth flavored with the vibrant notes of fresh tomatoes and herbs. The broth absorbs all the richness of the fresh seafood, perfect for dipping with the lightly toasted fresh-baked bread. Simple dishes made the traditional Neapolitan way with the finest ingredients, that's what you can expect at Salvatore Cuomo & Bar. 

Cap your Neapolitan feast with Salvatore Cuomo & Bar's indulgent desserts, like the sinful Tiramisu served with Pistachio Gelato (P 380), a decadent combo with the classic tiramisu paired with homemade gelato... 

The rich and creamy notes of the velvety smooth Mascarpone is punctuated by the sharp hints of cocoa and coffee, adding depth to the Tiramisu. The nutty and creamy texture of the Pistachio gelato completes the elegant dessert. From starters to mains and desserts, the attention to detail with the use of the best ingredients remain consistent.

Pair your dessert with a freshly brewed cup of Caffe Latte (P 180)...

...or a creamy Flat White (P 180), a Sydney-style cafe latte, for that perfect ending. Salvatore Cuomo & Bar uses imported Paul Basset Coffee, one of Australia's finest brands. Sourcing coffee beans of the highest quality from all over the world, meticulously roasted and brewed to bring out its deep notes, it's premium casual dining at its best. At Salvatore Cuomo & Bar...