JT’s invades Tagaytay

Tagaytay has always been known for it’s scenic views and the delectable Filipino cuisines it houses; and as JT’s Manukan Grille’s newest branch kick’s off, another native culinary haven is set to delight both the locals and tourists.  Located at Kaybagal South, Aguinaldo Highway 4120, Tagaytay, the newly opened grille is the offspring of the real life and business partnership of Roy and Kath Amurao. What was once a humble branch outlet in Granada Street near Gilmore Quezon City, JT’s Tagaytay is now the eight branch among JT’s chain of grills.

  

It isn’t a wonder why such venture was got into by the couple, with their business and culinary backgrounds, it seems to be a very brilliant idea. Roy, has polished his culinary skills when he was doing apprenticeship at Spago Beverly Hills owned by Wolfgang Puck, then worked at Peninsula Hotel in Beverly Hills while her wife Kat graduated with a business degree from Entrepreneurs School of Asia.

Despite a foreign gastronomic inclination, the team-up have decided to go local with the traditional Ilonggo grilled chicken. With an open-air set-up, alfresco settings which resemble the Inasal chicken outlets commonly seen in Bacolod City, the JT’s Manukan Grille-Tagaytay is sure to capture the hearts of every foodie, young and old.

JT- “Joyously Tempting”

Well originally, JT stands for Joel Torre, a stellar actor who has found a second stardom in is humble yet very popular roadside restaurant-JT’s Manukan Grille. He and his wife Cristy has started the business way back (the year the business started). JT’s does not only boast good food but a laid back and Pinoy ambiance as well.  People eat off of banana leaves with wooden tables and chairs perfect for the roadside setting. With all these, support came not only from family and friends but from the mob too. As they say, there’s just no better advertisement for a restaurant than a full house, so as expected a loyal clientele had been established and the rest is history.

But what else could be the star of the restaurant but the grilled chicken Inasal, marinated and prepared the way Ilonggos have been coking it for generations. The chicken’s succulence is in the secret marinade, a distinct recipe of vinegar, calamansi, soy sauce ect., then it is skewered onto barbeque sticks and put on the heat. And while the chicken is being cooked, it’s basted with atchuete (annatto) oil, which lends to it an appetizingly yellow sheen. Served either with plain and garlic rice, the Inasal is eaten with a make-your-own special sauce made from sinamak (native Ilonggo vinegar), soy sauce, calamansi and red finger chilies.

But if one does not feel like eating chicken, there are also alternative dishes such as Pork Barbeque, Spareribs, Boneless Bangus, Sate Babi, Kansi (Bulalo of the Ilonggos) and Batchoy. One can also fulfill his craving for chicken wings, on Baticolon (chicken gizzard), Atay (chicken liver) and Isol (chicken bottom).