Main Street at McKinley Hill opens for weekend brunch


Posted at Aug 02 2014 02:23 AM | Updated as of Aug 02 2014 08:20 PM

MANILA – The Canadian restaurant Main Street is now offering weekend brunch at its cozy outlet at Tuscany, the exciting dining destination at McKinley Hill in Taguig.

With its row of quaint establishments, this area at the former Fort Bonifacio military camp is a relaxed place to enjoy brunch with friends or family – or even alone. The restaurants in this quiet neighborhood that reeks of suburban flair all have outside seating for those who want to soak in some morning sun.

As such it was a no-brainer for owner Adam Tan, who worked in Canada for five years, to offer brunch at Main Street, which is known for its classic menu of North American food from poutine (potato fries, gravy and cheese curds) to burgers and pork chops.

The brunch menu, which is offered from 9 a.m. to 12 noon on Saturdays and Sundays, is a continuation of Main Street’s popular culinary bent at reasonable prices.

Crabcake Eggs Benny. Photo by Vladimir Bunoan for

Main Street offers two kinds of eggs Benedict: the Classic Eggs Benny (P300), a hefty serving of two poached eggs on English muffins, with bacon, spinach and Hollandaise sauce with a side of roasted herb potatoes; or the Crabcake Eggs Benny (P320), which features the restaurant’s popular crabcakes.

The Eggslut. Photo by Vladimir Bunoan for

Another egg dish is the intriguingly named The Eggslut (P300), which is actually an egg sandwich. This one has creamy scrambled egg on a sesame bun with bacon, cheddar cheese, sriracha mayo and caramelized onions with a side of hand-cut fries.

Main Street Fritata.Photo by Vladimir Bunoan for

There is also the rather rustic Main Street Fritata (P260), which is made from three eggs with fried chorizo, cherry tomatoes, garlic, onions and rosemary plus kesong puti and sour cream topping.

Kitayama Hanging Tender Steak and Eggs. Photo by Vladimir Bunoan for

But if you’re looking for something more filling, Main Street has its version of the popular breakfast fare, steak and eggs. The Kitayama Hanging Tender Steak and Eggs (P390) uses local Wagyu from the Kitayama farms in Bukidnon served with salsa verde and topped with pickled radish a perfectly poached egg plus a side of roasted potatoes.

The Bacon Slab.Photo by Vladimir Bunoan for

The gorgeous Bacon Slab (P320) is an irresistible plate for bacon lovers. The thick cut of applewood-smoked bacon is made in-house and served with two sunny side-up eggs and sweet potato mash – just the right amount of richness to start your day with a smile.

Buttermilk Fried Chicken Bacon Waffle.Photo by Vladimir Bunoan for

But the star of Main Street's brunch menu has to be the Buttermilk Fried Chicken Bacon Waffle, which can easily compete as one of the top fried chicken dishes in town at only P330. It’s also a hefty dish with three chicken pieces, artfully placed on top of the bacon-and-chive waffles, then doused with honey that’s infused with the acclaimed Don Papa rum, with some apple coleslaw. Not only is the chicken crispy with a deep smoky flavor, the waffle too is perfectly made with a crispy outside.

Of course, breakfast can’t be complete without coffee (barako brewed) or freshly squeezed orange juice, which are also available. One can also order additional sides, including herb rice.