CHINGOLO DELI: Bolzico Beef Butchery and Kitchen (A Review)

CHINGOLO is an Argentinian Butchery and Kitchen owned by Nico Bolzico and Erwan Heussaff serving Bolzico, a pure Argentinian certified grass-fed Angus beef. Its name is inspired by the Argentinian term for “chuck tender” meat cut.

Argentinian beef is considered by foodies as the best steak in the world because of its grass-fed, free-range, all natural quality, the flavor of which you can really taste as you chew the meat. Notice that when you eat USDA meats, their flavor is just up front and, as you chew, they lose their taste, making condiments and sauces necessary for you to enjoy the steak.

Chingolo was the perfect place to meet our friend Doji to reminisce our EYP past, catch up on the latest happenings and our dreams for 2020.

Here’s our review of our Chingolo experience…


First Things First

Most Argentinian restaurants in Manila serve USDA meats, and this is the first time you have an Argentinian-owned restaurant that serves Argentinian Bolzico beef with a Filipino restaurant concept and Filipino brand of hospitality.

Chingolo Butchery & Kitchen
UPRC 1 BLDG, Chino Roces Ave., Brgy Bangkal, Makati City
Operating Hours: Tuesdays to Sunday
11am to 3pm with seating times 11.00am-1.00 pm and 1.00-3.00 pm
6pm to 10pm with seating times 6.00-8.00 pm and 8.00-10.00 pm
Email: chingolo.ph@gmail.com
Telephone: +63 915 266 3581
Facebook: Chingolo Deli
Instagram: @chingolodeli

The deli opens at 9 am and serves different cuts of Bolzico beef and chimichurri for an Argentinian steakhouse experience at home.

You enter through the back doors leading to the kitchen where the 25-seater restaurant is located (only for those with reservation).

Chingolo Food Menu | Drinks Menu

The menu is focused on meat-based dishes, featuring Bolzico beef in different derivatives with limited vegetable small plate options.


Small Plates

Croquettas
Croquettas (₱215). garlic / smoked paprika sausages / chimichurri

It was just like a fried fat mash of potato, which you can skip to save on calories.

Arugula
Arugula (₱350). grated Parmesan / extra virgin olive oil / sea salt

Loved this. You can eat this as a salad to start or to pair and enjoy the steak with.


Sandwiches

Burger Chingolo
Burger Chingolo (₱495). double beef patty 160g / chimichurri / sautéed onions / sharp cheddar / roasted tomato / lettuce / soft potato bun / fries

Loved this too! Double burger patty of Bolzico chuck and brisket cut with a dried layer of beef bacon in the middle and a good meat-to-bun ratio.


Meal

Bolzico Beef Salpicao
Bolzico Beef Salpicao (₱430). Bolzico Beef rib fingers / garlic Dalisay rice / smoked paprika / confirming garlic and onions

This was hands down our favorite! Big chunks of Bolzico beef using rib fingers served with the most premium rice in Manila.

We delight in meeting old friends over good food and conversations about retrospective insights on what could have been.

 


Meat

Ribeye (Ancho)
Ribeye (Ancho) (400g – ₱1,500). The king of all cuts, no wonder it’s one of our best sellers. Thick, juicy and generously marbled.

The philosophy of Chingolo is to serve the food as is without being too elaborate and let the meat speak for itself.

The steak’s presentation was underwhelming—on a cold minimalistic plate good for 3-4 people.

We prefer our meat cooked medium but Chingolo recommended medium rare. You’ll love the taste of this leaner kind of meat with minimal fats, and you can enjoy it as is or with chimichurri.

The dry-aged version would be better in terms of tenderness and concentration of flavor.  They have already started dry ageing their meats for 45 days in time for the April dining sessions.

The service team was pleasant. Most of them are new so be patient with them.


Desserts

Creme Caramel
Creme Caramel (₱135)

End on a sweet note with a lighter version of leche flan.

Dulce de Leche Ice Cream
Dulce de Leche Ice Cream (₱120).

Our favorite was the Dulce de Leche ice cream which was extra creamy and milky with a home-made flavor.


Final Thoughts

Overall, we were pleasantly surprised with the value proposition of the food using only the best beef (Bolzico), best rice (Dalisay) and best vegetables in the menu.

Our favorites were the Burger Chingolo and the Bolzico Beef Salpicao, which we’ll definitely go back for. The steak was good but would be a lot better if it was dry aged for added tenderness and concentration of flavor. I would go back when the dry aged Bolzico is ready.

Budget ₱1,200/head with the steak that you can share or ₱600/head for lunch or light dinner.

Although Nico and Erwan are the face of Chingolo, we would like to congratulate Chef Siggy and team for a homey service.

It’s a perfect restaurant to meet up with foodie friends and your Gen Xer barkada and to celebrate your special milestones.

Make sure to reserve with 2 seating times for lunch and dinner.

Chingolo Butchery & Kitchen
UPRC 1 BLDG, Chino Roces Ave., Brgy Bangkal, Makati City
Operating Hours: Tuesdays to Sunday
11am to 3pm with seating times 11.00am-1.00 pm and 1.00-3.00 pm
6pm to 10pm with seating times 6.00-8.00 pm and 8.00-10.00 pm
Email: chingolo.ph@gmail.com
Telephone: +63 915 266 3581
Facebook: Chingolo Deli
Instagram: @chingolodeli

Live an Awesome Life,
Anton
Founder, Our Awesome Planet

Disclosure: We paid for our meal.  I wrote this article with my biases, opinions and insights.

P.S Have you already tried Dalisay rice at ₱80/kilo?

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