ArtisAna Comfort Gourmet Resto in Davao
ArtisAna Comfort Gourmet is the brain child of Chef Annie Cacho-Garcia who was a long time restauranteur in Manila before marrying Raffy Garcia and moving to Davao. Always on the look out for new ideas, she had envisioned a space where “food art” would be celebrated, and realized that the name ”ArtisAna” connoted a living space of art in all aspects. From the restoration of this 1950’s house to filling it up with paintings and sculptures of artists to the bringing out the natural beauty of a garden setting outdoor area.
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The House which has all its original elements from the wooden arcs that used to be the Sala to the second floor hardwood to the house grills that serve as a design décor of the external home. All these details boasts of a bygone era of hand craftsmanship yet timeless in its artistic beauty. The very same details of the home are how the owners of Artisana welcome the guests. It boldly states the easy relaxed atmosphere where you can sit and savor the gustatory delights without having to worry about rushing out. True to its theme of having a casual and cozy place to relax and unwind.
Raffy and Annie Garcia, are the couple behind the two successful restaurants Spirale and Pastanni. One look at this house and they knew that a Modern Filipino theme would be perfect for this venue. It is their way of inviting the diners to ”come into our home as we open our doors to you and your family…”
Chef Annie recalls how she would eat a traditional Filipino dish and think of how to tweak it to make it taste different but still have its basic Filipino elements. With her trusty small notebook always tucked inside her bag during travels and musings, she would jot down small ideas for a dish that she could try cooking at home. That very same collection of personal recipes is what we will be served as you go th rough the taste evolution of Chef Annie’s creations with a twist:
SALAD ARTISANA mixes the Pinoy staple kangkong (watercress) and camote tops with lettuce, seedless grapes and Malagos chevre cheese topped with mangosteen pineapple dressing.
BALUT AL AJILLO cooked like the common street food kwek kwek, the balut (duck egg) is enhanced with plenty of garlic.
KBL (KADIOS, BABOY, LANGKA) salutes the famous Ilonggo delicacy with slowly simmered lechon and pork meat.
CRISPY PATA LIKE NO OTHER is a hefty serving of two way pata where the hock is fried to crispy juicy perfection and the knuckle is braised in the Chinese pata tim sauce.
DUCK ADOBADO is shredded crispy duck meat cooked in a home made adobo sauce.
PAELLA MARIANO is an heirloom recipe passed down from the Cacho side and named after Annie’s father. This is the localized Spanish mixed rice paella using the Ilocano Bagnet as the topping.
ROAST PORCHETTA BINAGOONGAN uses the crispy lechon roll cooked with a home made Bagoong shrimp paste.
CHIPIRONES ADOBO EN SU TINTA uses the ink mixed into a home made adobo sauce.
BEEF PARES is a trio dish of beef, rice and soup inspired by the Binondo Chinese practice of rice topping with a clear broth.
BIHOD LINGUINE is an interesting mix of salted egg and fermented black bean based sauce mixed into rice vermicelli and topped with Bihod or Tuna fish roe.
ArtisAna will begin serving breakfast with a wide menu selection. This will be perfect for those parents who just dropped of the kids in school or for those who need to wait for time to pass for the next morning meeting or appointment.
FUTURE PLANS OF ARTISANA: The second floor has two function rooms that can be used for private parties, meetings, art classes and even review sessions. The parking space will be the venue of a weekend market where fresh produce, home made delicacies and artisanal products will be part of the purveyors. By early next year, a bar will open to cater to those who want to grab a cold one before heading home or just simply a neighborhood hang out place to meet with friends.