Azadore: Backyard Grilling inside an Art-Deco Converted Home

Azadore is another brainchild concept from Chef Tatung – housed in a gorgeous and massive property in the Scout area of Quezon City.

Despite its main structure still resembling a home, its massive area, coupled with its loud and eclectic interiors scrape make you feel like you’re in an art museum rather than a home.

Upon entry, you’d be welcomed by its spacious alfresco dining area; and by the endless warm greetings from their team members that will follow you until you’re comfortably seated on your table.

From its cheeky ‘I’m Taken’ sign for reserved tables to its quirkily designed placemats, you can definitely feel the fun character the restaurant is aiming for.

Complimentary soft rolls are served while you’re waiting for your orders to come – and yes, while we were still happily distracted by their rolls, the waiter immediately apologized that our food was taking a while (mind you, it hasn’t been even 10 minutes so we were far from expecting any dish to be served already!) – but that’s just one example of how attentive and amazing their service is!

SIGNATURE ICED TEA

I opted for their Signature Iced Tea – which was served in a slushie form – I loved how the iced tea was really brewed and came with actual honey and lemon! No pre-made powder mixes detected here!

CREAMY THREE MUSHROOM TRUFFLE (P490)

The Creamy Three Mushroom Truffle penne pasta was a delight – its creamy truffle sauce was standard – but what elevated it would be the generous servings and variety of fresh mushrooms it came with.

LOLA PURA’S LENGUA ALA SEVILLIAN (P820)

If you’re in want of sauce, the truffle pasta pairs amazingly well with Lola Pura’s Lengua Ala Sevillian – its gravy is on the saltier side, so it’s really best paired with some rice or noodles. Again – its lengua was executed perfectly – but generally standard – but again, it’s the fresh mushrooms that they used which helped elevate the dish.

PAELLA NEGRA (P1350)

A medley of seafood (octopus, clams, and shrimps) tops their Paella Negra – similar to its other dishes – it’s nothing extraordinary – but all elements were executed well. Serving size comfortably feeds three pax.

SALPICAO (P690)

Its Salpicao boasts of succulent beef tenderloin cubes (cut up in larger than usual pieces but I don’t mind) accompanied by softened garlic cloves. Azadore’s version is heftier than the usual Spanish tapas so this can easily serve as a main dish for your meal.

PORK CHOPS IN MUSHROOM CREAM SAUCE (P1200)

Personally, I don’t really like masking up grilled meats with gravies or cream sauces; simple salt and pepper seasoning or at most some chimichurri on the side and I’m good – I’d rather appreciate the meat in its natural glory – but somehow, I didn’t mind Azadore’s pork chop to be clothed in a mushroom cream sauce -as that sauce was pretty addicting to eat. It harmoniously paired with the creamy mashed potatoes it came with.

Overall, you can expect dishes made well and served well from Azadore. Nothing really stood out as extraordinary save for its warm and hospitable service that makes you feel like a VIP – but you’re guaranteed to have a decent and enjoyable filling meal.

Azadore

111 Scout Fernandez cor Scout Torillo St., Quezon City

Dates of Visit: April 15, 2023 with Lily Chua and June 29, 2023 with Lily Chua and Jared Chua