Fork n’ Dagger: Tools of the Foodie Trade
We nailed it now.
Funny story. A couple of weeks ago, I saw a tarp in our neighborhood advertising Fork n’ Dagger will be opening soon. It got me wondering where its location would be as there wasn’t really anything happening around where that ad was. ^^,
Just when I became utterly utterly curious, I saw activity on my newsfeed from our fellow eatsplorer, Aya, showing interest for the soft opening of said restaurant. A few minutes later, she sent me a message telling me about it. (Thankies for the info, Aya!) I just noted the event day was a Sunday, so I delayed publishing the third edition of our menu rundown feature thinking we could check that out and include their food list. =)
When we got to the old location of Tangay Tangay Restaurant (which is where Fork and Dagger is … obviously *heehaha … half *sniffy sniffs because Tangaytangay was replaced), however, there was still cement works going on in the front. The lady Race inquired from, told us their opening was Sunday … next week. *blushies Sorry naman, excited lang. =b
So a week has passed and we’re here again. Balloons on the posts, clear entrance/driveway; they have surely opened to Baguio’s dining public. (“,) We took a seat at their main dining nearest the kitchen window where the orders come out.
Having placed our orders, one of the attendants gave us glasses of iced tea. On the house for the first day of operations, he said. Thanks, you guys! In a few minutes, my beef stroganof arrived at the table. (Yep, stroganoff has my number and always calls to me. =)) )
I took a fettuccine and ate it before I tossed the pasta in with the saucy beef strips. Ohh, fun; al dente and perfectly seasoned. I could eat the pasta alone. It was like a light aglio olio … light aglio, more olio. =D With everything mixed together, the salty zingy flavor the Espagnole sauce had was toned down. I was also glad for the little bursts of freshness that the alfalfa side dish/garnish offered to this tender beef and pasta dish.
Race’s pork and dagger ribs was a sight to behold with its huge chunk of pork. Nice and smoky, he said. Good and tender, too, but he thought it needed a little more spice, considering it did say 10 spices on the description, so he started looking around if there’s Worcestershire sauce … somewhere. Seeing no condiments, we kept munching along. \m/ I especially enjoyed the side salad in his plate which was made up of pickled turnip and carrot sticks.
Somehow, I twirled and I twirled pasta around my fork and I was left with only strips of beef, bell pepper and onions in sauce. Race finished his rice and he still had some pork to finish off. We got an extra order of mashed potatoes to help us clean off every bit of ‘ulam‘ on my plate. Interesting, the mashed potato sort of took on a cheesy taste with the beef stroganoff. NYUM!
X marks Fork n’ Dagger Restaurant for good food in Baguio. Make ready and arm yourselves with fork and dagger, the tools of the foodie trade, my foodie friends. A meaty feast awaits. (Porterhouse steaks and more on their menu, coming soon.)
Fork N’ Dagger
Corner Green Water, Nevada Square (beside Locked In Escape Game Room)
Baguio City, Philippines
0917 681 0056
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Search for Good Baguio Food
X Marks the Spot for Good Baguio Foods is a personal blog. Everything posted in this blog is PERSONAL OPINION DERIVED FROM PERSONAL EXPERIENCE and since TASTE can be pretty SUBJECTIVE, should NOT be taken as THE NORM or the LAW OF DINING around in the City of Pines.
Its (prosaic =b) contents are meant to help with the question “san tayo?”/where do we go? in relation to eating out in Baguio, to ENCOURAGE EXPLORING (eatsploring) and TRYING NEW THINGS offered in the City of Pines.
By all means, eat where you want to eat and eat what you want to eat. May you have a great experience with all the places you visit and may all the restaurants you go to deserve a ton of treasure chests! (“,)
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