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Cafe Adriatico New Dishes

Posted October 9, 2014

Cafe Adriatico serves Baby Squid Pasta, Arroz a la Cubano
From an appetizer and four main courses to a delightful dessert, Cafe Adriatico recently unveiled six new dishes in its menu.
For starters, try the Hot Shrimp Cocktail, featuring golden breaded shrimps draped on a martini glass filled with creamy aioli sauce.
Two rice dishes have been added to the main course category: Lola Ising’s Adobo Flakes (fried pork adobo flakes with garlic rice, fried egg, and a tomato and onion salad on the side) and Arroz a la Cubano (stewed ground beef and pork with vegetables and tomato, served with fried saba bananas and a fried egg on steamed rice). If you want noodles other than your usual selection, ask for Baby Squid Pasta, which uses a touch of squid ink and Parmesan cheese to enhance a serving of sauteed squid with garlic and tomatoes. Meat lovers definitely shouldn’t miss the Solana Steak, juicy pan grilled US tenderloin topped with shiitake mushrooms and onions, and served with mashed potatoes, buttered zucchini ribbon, and light pepper sauce.
Cafe Adriatico Cream Puff, a classic pastry stuffed with a scoop of vanilla ice cream and served with caramel and chocolate syrup, whipped cream, and slivers of almond, is a perfect way to end each meal.
Cafe Adriatico is at 1790 M. Adriatico Street, Remedios Circle, Malate, Manila (738-8220); 2/F Entertainment Section, SM Mall Of Asia, Pasay City (556-0608); and G/F Gateway Mall, Araneta Center, Quezon City (913-8736).

Good to Dine Campaign

Posted September 30, 2014

LJC Month: A Tribute to Larry J. Cruz

Posted September 17, 2014

Bistro Remedios marks its 30th year with five new dishes

Posted September 5, 2014

Three decades after its opening, Larry Cruz’s Bistro Remedios continues to satisfy patrons’ appetites for homestyle heirloom meals served bistro style

In celebration of its 30th anniversary, the restaurant introduced five new regional dishes in its menu. Lechon Kawali sa Gata features everybody’s favorite fried pork belly simmering in coconut cream. Grilled Cebuano style with soy, vinegar, and spices, Sinugbang Manok is a half chicken that can either be shared or enjoyed solo. Stewed in adobo seasoning and finished with coconut cream, Adobong Hito is an Ilonggo preparation. Another entree with coconut milk as its ingredient, Piniñahang Baboy is stewed pork belly with pineapple and vegetables. And the Sinugba Platter is a generous spread of prawns, pork belly, and chicken grilled Cebuano style and accompanied with achara and spicy vinegar. The dishes, which boast fresh ingredients and a creative, bistro-style plating, are now part of the menu of traditional Filipino specialties that originally belonged to the family of late LJC Restaurant Group founder, Larry J. Cruz.

Bistro Remedios’ list of new offerings also includes two new desserts of local flavors: Pandan Delight and Chocnut Cheesecake.

Bistro Remedios first opened at the corner of Remedios and Adriatico Streets in 1984, it  drew in foreigners as well as locals hankering for authentic, homestyle Filipino food. Today, Bistro Remedios is recognized by the Department of Tourism as one of the restaurants foreigners should visit when in the country.

Bistro Remedios is located at M. Adriatico Street, across the Remedios Circle in Malate, Manila. The restaurant is open from 11am-3pm and 5pm-11pm on Mondays, Thursdays, Sundays; and until 12mn on Fridays and Saturdays. For those who prefer private dining, Bistro Remedios has function rooms that can accommodate 12 to 50 persons. For more information on Bistro Remedios, please call 5239153, 5229163 or visit us at www.ljcrestaurants.com.ph or like us on facebook/LJCRestaurantGroup.



Posted August 22, 2014

Make Mom’s day special. Treat her to an LJC Restaurant and she’ll get a chance to win Spa services of her choice!

Posted May 9, 2014

Abe’s Farm’s Holy Week Schedule

Posted April 15, 2014

Abe's Farm's Holy Week Schedule

Abe’s Farm Advisory

Posted March 11, 2014

A Tribute to LJC

Posted September 3, 2013

It’s Umbrella Time at the LJC Restaurant Group

Posted August 27, 2013