Cocktail hour at Vask

Even before Vask opened its doors to the public, the restaurant that espouses modern tapas and gastronomic cuisine had already made rounds on the world wide web, most especially in food blogs and the social media realm of Facebook, Twitter and Instagram. The excitement and feedback have been so apparent that you are most likely to run into somebody you know, when ever you dine there. Just last Saturday, they served 90 pax, and now they have two seatings per evening. Reservations are highly advisable. And, they should be made a few days beforehand.

My personal favorite time to visit Vask though is at cocktail hour — right after work at 7 p.m. I like to sit by the bar (no reservations needed), where spreads of pintxos and tortillas de patata are laid out on the carrara marble table. Jamon and Parmesan mousse; sous-vide tuna on caramelized onion; salmon and crab tartare; eggplant, Parmesan, garlic and red capsicum confit topped with quail egg; and curried prawns and green asparagus — are P95 per pintxo, and you can help yourself to one or as many as you want. There are days I have all six in one go — both a perk and disadvantage of sitting at the bar!

The Drinks

I really have to commend Vask for their stellar cocktails — the main reason why I have repeat visits here at my “happy” hour. My personal favorite is Vask (P250), a refreshing concoction of basil and pepper infused rum, triple sec, apple liqueur and cider, with a bit of a fiery kick after each sip. I also like Flamenco (P250), made with tequila, triple sec, passion fruit juice, aptly named after the passionate, rhythmic dance. La Reina (P250) is both sweet and mellow, made with earl grey and vanilla infused vodka, apple liquer and passion fruit, a tribute to Mary I of England. Granada (P250) has the lingering tangy-sweet kick of ginger, made with rum, pomegranate liquer and ginger ale. Their Basque version of the sangria, Kalimotxo (P250), is refined and sophisticated, where the crème de casis ingredient brings out the natural flavors of the wine, and is unlike the sugary sweet watered down sangrias found elsewhere. Served in a tall carafe, it is good for sharing. 

And some of them have interesting stories behind them, too. Bilbao (P300) is a tribute to Frank Gehry’s deconstructed Guggenheim Museum Bilbao. Since it is made out of aluminum sheets, Vask decided to add a metal ingredient to the cocktail reminiscent of a mint julep —Pepsi. It is served on a Bilbao mug that’s a play on Andy Warhol’s famous Campbell Soup pop art. Pamplona (P350) is a beer cocktail, and owing to the Spanish city known for its bull fights, the drink is infused with Red Bull.

A Happy Place

There is a cocktail for every mood you are in, and they are such refreshing ways to unwind after work! Super added pluses are the interiors done by my good friend, architect and co-owner Carlo Calma, that I always feel inspires and transports me to a different world. First, when in the elevator leading up to the 5th floor, observe the walls. It is the map of Fort Bonifacio etched on the black wooden walls. Then when in the restaurant, look up at the ceiling. Carlo had intended it to look like a perforate Emmental cheese pattern, but many have noticed similarities to hidden Mickey, and therefore the description stuck. And then try to spot the little skull light bulbs on the ears of the rat art on the wall. Vask is a bright, cozy and happy, the kind of respite you need after a long day. It has become my happy place.

While dining at the bar often the  Pulpa a la Gallega (P475) or Pimientos Rellenos de Bakalao (P450)), sometimes, the other partners (Jean Fernando, Jericho Fernando, Pan Cortez, Cortez and Tessa Valdes) and friends who happen to be dining there come up to say hello. It is casual, relaxed and fluid, and reminds me of the bars in Europe, which is what chef Jose Luis “Chele” Gonzales had in mind.

Something to look forward to in the next couple of months is the infusion of modern techniques in the creation of cocktails, like the use of a cotton candy machine. “We used it a lot in El Bulli,” Chele discloses of the famous three Michelin star restaurant in Roses, Spain, where he used to work.

Vask also has a beautiful outdoor terrace, with V puzzle-shape sofas, and a vertical garden overlooking Makati and the rest of Taguig. While it is already open to the public, come May 15, Carlo’s latest sculptures—transformation utensils like spoon bends as loveseats, knife as see-saw and fork as lighting armature — will have been mounted. Til then, you can always find me at the bar.

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Vask is located at 11th Avenue corner 39th Street, Bonifacio Global City, Taguig. For reservations, call 0915-507-7047 or e-mail [email protected]. It is currently open at dinner time from 6 p.m. to 2 a.m. (except Sundays), but starting May 15, it will open for lunch at 11:30 a.m..

You can reach me at http://www.twitter.com/cheryltiu or e-mail [email protected]