Binge on brunch favorites and comfort food at Come Forth Kitchen (GMA News Online)

The Margherita pizza is topped with fresh cherry tomatoes and basil

(This feature was published in GMA News Online last May 4, 2016)

People have different definitions of comfort food. What’s comforting for one may not be for the other.

But what’s nice about my new restaurant discovery, Come Forth Kitchen, is that it offers a curated menu featuring dishes that would evoke a sense of nostalgia to its diners.

Opened last March 2, Come Forth Kitchen is the first restaurant venture of foodie friends Rondelle and Tricia de Leon, Claudine de Leon, Theresa Leung, Chef Gigi Almeda, and Chef Kat Pascual.

“It’s our take on comfort food, the kind of food that we grew up with. The one you can come home to as a second home,” Tricia said. Her favorite dish there is the Tinapa Caesar Salad, which she can eat every day.

“When we conceptualized the menu, it’s something that we want to eat. Like we cook the food that we want to eat—kung baga parang may puso,” said pastry chef Kat Pascual who is also the cousin of de Leon.

“It’s like a combination of our traditions,” shared executive chef Gigi Almeda who mentioned that they make their own bread and pickles, mix their own burgers, and put a lot of thought into their food. “We like to highlight the affordable prices with really good food. The portions are big and the flavors are all natural.”

The quaint establishment has a modern yet homey vibe with its predominantly black and white theme accented by industrial lighting fixtures, exposed ceiling beams, and pops of color from the decorative ornaments scattered across the space. It has that New York-loft vibe, especially with the white painted brick walls, and ivory tiled wall by the counter.

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