No way but Lorenzo's

Lorenzo's Way is supposedly "where taste matters," and rightly so. After all, what else can we expect from a restaurant named after the late Larry J. Cruz, a man remembered by foodies for his exceptional taste more than anything else?

 

Taste does matter at Lorenzo's Way where even the restaurant's ambiance reflects the aesthetic of the man it was named for. The newly opened branch at Bonifacio High Street is simple and unfettered but elegant all the same. The dark wood, clean lines, and warm lights make the wide space feel both breezy and cozy.

 

According to LJC Group Marketing Director Malou Domingo, space is the key difference between this branch and the original one in Greenbelt 5. The new restaurant is wide and roomy, with a function room and a patio bigger than the other branch.

 

But in every other way, the new branch is the same loving homage to Cruz.

 

“It’s more personal. It’s all of the things he likes, ‘yung personal favorites niya,” Domingo shared.

 

Among these personal favorites were Filipino-European fare like King Prawns Creole Hollandaise, Spanish Garlic Chicken, Costillas de Ternera Guisada, and Paella Valenciana, which were all prepared the LJC way by Chef George Lizares, who had been Cruz’s friend and collaborator.  

 

Unsurprisingly, the Costillas (braised beef short ribs) was a crowd-pleaser, the perfectly seasoned meat falling off the bone and melting in the mouth to hint at the careful cooking process behind it.  

 

The dish is one of the restaurant’s signatures, along with the Spanish Garlic Chicken and the Paella Valenciana, which were just as easy to fall in love with as the braised beef.

 

The chicken was juicy and tender, served with heaps of roasted garlic, which added a smoky-sweet dimension to the olive-oil drenched meat without overpowering it.

 

The paella exploded with all the flavors of the seafood, meat, and vegetables that were mixed in, and somehow managed to balance crunch and chewiness.  

 

Another unforgettable entrée was the King Prawns Creole Hollandaise. As hard as it was to pry the prawns off the shell, all the effort of wielding knife and fork proved worth it at the first taste of the soft, buttery prawns and the fluffy Italian risoni that came with it.

 

The entrees were already filling enough, but the desserts were not to be missed. There was of course, the classic Strawberry Shortcake, which was creamy and dreamy and light and wonderful.  

 

There was also the Baklava, a walnut-pistachio pastry which was almost cloying, but was anchored by the bowl of vanilla ice cream it was served with.  

And then there was the Gigil Tart, a unique dessert you can only get at Lorenzo’s Way. A combination of bibingka, custard, and a salted egg, it’s the perfect example of the Filipino-European food that the restaurant is all about. While certainly not for everyone, it’s worth a shot anyway.  

Truly, taste matters here—Larry J. Cruz wouldn’t have had it otherwise. The great thing is that while the restaurant may be about Lorenzo’s way, in the end, you’ll likely find that his way is yours as well. –KG, GMA News

 

Lorenzo's Way is now open at Bonifacio High Street Central at Bonifacio Global City, Taguig. The original branch is at Greenbelt 5, Makati.