Makati eats: Happy hour at this Salcedo Village hotspot starts at 8 a.m.

Angelo G. Garcia

Posted at Sep 05 2019 05:46 AM

Refinery Salcedo's chic interior. Handout

MANILA -- Refinery Salcedo in Makati offers unlimited wine and, according to one of its staff, the most wine a customer had was 20 glasses. That's more than three full bottles! 

Refinery serves the wine in carafes, which contains about 125 ml of wine. A carafe is like a small decanter, which is served alongside a wine glass. 

The restaurant, which has three branches, has been known for its unlimited wine offering priced at only P550. And happy hour at Salcedo specifically starts at 8 a.m. until 12 midnight. 

“The area is mostly offices and residential,” explained Refinery co-owner Bernice Tenchavez. "So we wanted an adult counterpart."

There's also a new promo that started last September 1, the “Always Happy Hour” that offers 25 percent discount to the restaurant's craft creations or cocktails. It also starts at 8 a.m.

Refinery also offers unlimited beer for P550, unlimited moscato for P690, and unlimited sangria for P690. There's also the buy-one-take-one promo for Belgian beer Hoegaarden on tap for P299 (white) and P350 (rosé).

Frozen sangrias. Handout

“What we're trying to advocate, it's [drinks and good food] not only for special occasions, it's celebrating all the small wins in life and you just want to celebrate,” she said. 

Located at the ground floor of Frabelle Corporate Plaza, on Tordesillas St. in Makati City, the restaurant/bar opened in January this year. It is known here as a coffee shop, a breakfast place, a restaurant, and a bar. 

The elegantly designed space — a combination of industrial chic and posh coffee shop sophistication — and the refined menu are what Refinery is all about. 

It was first known for its breakfast dishes like the Refinery Benedict, a more refined version of eggs benedict. It's jamon serrano, poached egg, and arugula on a croissant loaf with a creamy hollandaise sauce, served with a side salad. 

Cinnamon macadamia latte. Handout

Refinery also serves a variety of coffee. Customers can choose their preferred beans (Sumatra Mandheling, Ethiopia Misty Valley, La Trinidad Benguet, etc.) and extraction process (pourover, chemex, syphon, and aeropress). 

They likewise offer classic and signature espresso drinks like the new Cinnamon Macadamia Latte, their version of pumpkin spice drink. 

Moreover, the owners also decided to beef up its appetizer menu to give customers more options on what to pair with their drinks. 

“We have all the alcohol covered. What happens is, since we turned into a drinking place, then we beefed up our appetizers. We needed to embrace what people wanted but more refined,” Tenchavez said. 

Chicken skin with mango chipotle vinegar and lime salt. Handout

Most Filipinos request the classic bar chow but Refinery wanted to offer something that is still akin to the brand. Like, a more sophisticated version of crispy chicken skin. 

Their crispy chicken skin is served with a mango-chipotle vinegar and lime salt, while their version of sweet potato fries is a plate of cubed crispy fried sweet potatoes (skin on) peppered with Cajun seasoning and served with a lime aioli dip. 

And for customers looking for something more hearty to pair with their drinks, the new Maccheroni (macaroni) Chicken Arrabiata is a spicy tomato-based pasta with chicken, chopped basil, and chili flakes. 

Maccheroni chicken arrabiata. Handout

“What we do we innovate and we add new items. We noticed also, when people drink, they want to carbo overload, so they either order a pasta or a rice bowl. So we added the chicken arrabiata,” she said. 

They've also added new cocktails like the Frozen White Sangria, ice blended white wine, lychee, and orange liqueur. There's also the Orange Aperol Spritz — fresh orange juice, aperol, sparkling wine, and soda. 

After opening their first branch at Rockwell five years ago, staying relevant in a very competitive industry is what keeps the beer taps and espresso machine running for Refinery. 

“It's being relevant. We've been open for five years and this is our third branch. It's being relevant to our customers and constantly innovating, adding more but not too gimmicky and sustaining our menu. We don't want to have a promo but the food is not good. It's sustaining the business, being relevant to your customers, and being top of mind,” Tenchavez said.