An ancestral home in affluent New Manila is transformed and given new life as the next new dining destination this side of the metro...
Chefs Robby Goco and Chester Velas share their inspired take on classic flavors with an inventive contemporary spin at 1950 Restaurant for a unique modern meets vintage vibe. Set in an ancestral home, 1950 Restaurant showcases refreshing interpretations on comfortingly familiar and traditional flavors by the celebrated chefs. The location and the elegant home completes the nostalgic experience, it's a novel dining concept complemented by its menu of vintage-inspired favorites...
Located in the quaint neighborhood along Castilla Street in New Manila, it's hard to miss 1950 Restaurant. The clean lines of the two-story Contemporary American design features large window frames on both floors draped in light seen from the street to welcome you. 
Inside 1950 Restaurant, the multi-level design with a sunken living room converted into an additional dining space reflects the architectural style of the fifties. The warmth of the original home is preserved consistent with the vintage theme of 1950 Restaurant. 
At the helm of 1950 Restaurant's kitchen is Chef Robby Goco of Green Pastures, Souv by Cyma and Cyma Greek Taverna Restaurants. Along with Chef Chester Velas, 1950 Restaurant takes you back in time to rediscover new expressions of classic flavors.
At the exclusive preview of 1950 Restaurant, Chefs Robby Goco and Chester Velas served their signature dishes starting with the Roasted Bone Marrow (P 380) topped with portobello, onion jam and microgreens with sourdough toast.
1950 Restaurant's menu includes a wide selection of tasty offerings, from soups to salads and starters to mains, bowls and desserts. The Roasted Bone Marrow is the perfect way to get acquainted with 1950 Restaurant's culinary style...
...with each bite of the toast topped with bone marrow, onion jam and nutty portobello draping the palate with a savory richness. Both texture and flavor come into play with the Roasted Bone Marrow, but there's more...
The Roasted Cauliflower (P 260) draped in cheese and honey butter emulsion on black olive soil combines the subtle sweetness of the vegetable with mild smoky hints perfectly finished by the honey butter. The natural crispness of the cauliflower and delicately layered flavors come together perfectly.
The Lobster Bisque (P 600) with Maine Lobster, succulent crab meat, cream, tarragon and brandy is an elegant soup with the briny sweetness of fresh premium seafood enriched with cream coming down smoothly with each sip...
...while the fresh and crisp Caesar's Salad (P 400) offers fresh and clean notes with a delectable crunch.
Each slice and bite delivers a burst of rich flavors from the crisp Romaine lettuce spears, bacon and the creamy cured egg yolk perfectly finished by the rich Caesar's dressing.
In between bites, enjoy a refreshing tipple from 1950 Restaurant's bar like the Classico Mojito (P 200) and extensive selection of soothing Mocktails (R) like the Red Carpet (P 150) and Dreaming Apple (P 150). 1950 Restaurant offers a wide selection of cocktails and spirits to pair with your dishes. 
Chef Robby Goco offered the crisp and refreshing Aperol Spritz (P 350) to cleanse the palate, and we're ready for another round of tasty bites. Not too sweet, the blend of cava, vodka and orange delivers a velvety smooth finish with every sip.
The Buttermilk Fried Chicken (P 300) offers tender bites of juicy chicken coated in a crisp batter drizzled with honey on garlic scones and served with brown butter gravy...
...while the Gambas na Hipon (P 375) offers comfortingly familiar flavors with succulent shrimps, garlic confit and smoked paprika. Chef Robby Goco described the menu as "simple and straightforward" with an emphasis on real flavors. We certainly got more of that with the next dishes...
...like the Fennel Confit (P 340) with torn bread topped with Burrata, aburi orange and watercress and the Grilled Octopus (P 320) with its bright and vibrant purple yam confit, fresh pomegranate and squid ink tuile that first feeds the eyes before the palate. 
The hearty and comforting Seafood Chowder (P 240) served in a classic sourdough bowl warms both the palate and body with its rustic richness. The medley of fresh seafood in a thick and creamy chowder is tempered by the sharp notes of the double-smoked bacon for balanced flavors.
The Sinigang na Lechon (P 375) is both familiar and comforting yet refreshingly different with tender pork belly and tomato sofrito gently simmered in a flavorful broth soured by sweet and tart pineapple and tamarind. Topped with crisp strips of pork, it's sinigang with a modern twist.
The Sablefish Aburi (P 725) offers delicately clean, fresh and subtle notes with flaky white fish lightly seared for that melt in your mouth butter-like texture served with cauliflower puree, fennel confit and crisp bits of bacon.
1950 Restaurant also offers savory bowls like the Angus Prime Ribeye Burnt Ends (P 400), a hearty rice bowl topped with tender and savory chunks of Angus Prime Ribeye glazed with housemade BBQ sauce...
...and the Tori Kuwayaki (P 250) with crisp and juicy Japanese fried chicken draped in Kansai sauce on soft and fluffy rice. Both options just hits the spot for a complete meal in a bowl. Other options include the Bagnet Sisig (P 300) and Angus Tapa (P 375).
The next dish was a pleasant surprise, combining both flavor and aesthetics on a lavish plate with the elegant Roasted Duck Breast (P 600). The tender slices of roasted duck breast with its juicy and deep pink center offers an indulgent and savory richness paired with sweet squash, kale and Bordelaise sauce. It's a dish reminiscent of the glamour and glitz of the fifties, recreated at 1950 Restaurant.
The Lamb Ribs Caldereta (P 650) with potato tuile and heirloom carrots elevates the classic local favorite with lamb adding layers of richness to the hearty dish. Extra rice? Absolutely.
The ornately plated Shellfish Curry (P 650) combines plump clams, succulent mussels, scallops and egg in a rich and thick burnt coconut cream infused with curry spices...
...while the Baked Hipon and Laing (P 280) is a modern interpretation of a local classic with garlic roasted shrimp topped with fish roe on taro leaves simmered in toasted coconut cream. Both seafood dishes were masterfully executed and just some of the absolute must-try offerings at 1950 Restaurant.
And here's the beef. The Prime Rib Au Jus (P 1,500-200g/P 2,300-300g/P 3,500-500g) offers fork-tender premium prime rib slathered in its own au jus served with mashed potatoes and vegetables. It's the classic meat and potatoes dish from the fifties, where the beef is the star of the plate. Perfectly grilled to medium with a juicy pink center, the au jus adds that perfect savory finishing touch to the dish.
For lighter options, the Kale Soba Noodles (P 400) is a flavorful meat-free alternative with green tea soba draped in creamy Alfredo sauce and topped with nutty wild mushrooms. The contrasting yet nuanced flavors are perfectly balanced for another satisfying dish at 1950 Restaurant.
If there is one dish that defines our culinary heritage in all its diversity, it's adobo. 1950 Restaurant celebrates this diversity with their Adobo Classics (P 350), a sumptuous platter showcasing the different regional versions of adobo like the Chicken Adobong Tagalog...
...the Bangus Belly sa Gata...
...and the Pork Belly Adobo sa Dilaw for a trifecta of pure adobo bliss...
...completed by a delicately poached egg. It's inventive dishes like this that makes 1950 Restaurant a welcome addition to the city's culinary scene.
Savory dishes inspired by the classics for that vintage vibe and reasonable price points, 1950 Restaurant takes you back in time with its modern interpretation of popular favorites.
The indulgent desserts also reflect that same vintage theme with the Bavarian Cake (P 280), a tall layered cake with milk crumble, peanut brittle and strawberry ice cream...
...and the iconic fifties classic, the Baked Alaska (P 280) with strawberry ice cream and chocolate crumble. Celebrating the exuberant optimism of that decade in our history wouldn't be complete without Baked Alaska.
1950 Restaurant caps our dinner experience with their other desserts, including the WhiteChocolate Blondie (P 280) with baked chunky chocolate chip cookies topped with vanilla ice cream and creamy milk and the Molten Chocolate Cake (P 280) with chocolate soil, caramel, popcorn and vanilla ice cream. 
But it's the Toasted Ensaymada (P 280) served with hot chocolate and caramel bacon that seals the deal with the nostalgic vintage concept of 1950 Restaurant. This one takes you back to countless childhood summers with the sweet and savory notes rounded out by a sip of hot chocolate. And it just doesn't get better than that.
Still on its soft opening phase, 1950 Restaurant brings back the celebrated times of the affluent New Manila neighborhood with its modern spin on vintage-inspired classics. Take a tasty bite back in time...at 1950 Restaurant.
1950 Restaurant is located at 14 Castilla Street, Brgy. Valencia, Quezon City.
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