Over its short lifespan, Refinery has become known for its all-day offerings, and their new space in Salcedo Village adds an extension to their tiny empire that signifies growth.
Take the decadent bread pudding brûlée, that’s a fresh version of their skillet original, adding banana to the soft and spongy dessert. It’s the beef pastrami benedict however, that really works. A croissant loaf is covered by pastrami that chef Thirdy Dolatre cures in-house, which is thick, peppery, and fall-apart-tender. The sauerkraut is made in the restaurant too, embracing the best parts of sweet and tart to provide a bracing counterpart to the pastrami. The new stuff in Refinery show off just how far the place has come.
A brunch restaurant in Makati.