visited: September 20, 2026
post last updated: September 21, 2026
201 Brunch & Bistro is part of the new breed of establishments bringing Katipunan back to life. It’s an invitation to discover the favorite dishes of Chef Rosebud Benitez-Velasco, fondly known as the “Umami Mommy.” We were initially skeptical—sometimes, celebrity chefs are better known on TV than in the kitchen. But Chef Rosebud surprised us. The portions are enough to share for two, and we ordered a good mix of their best-sellers and drinks. Here are the dishes and the experience we genuinely enjoyed.
vibe
This is the lucky spot that once housed Hapag, now redeveloped into a three-story lifestyle center.
201 Brunch and Bistro
201 Katipunan Avenue Extension, Quezon City
Tuesday-Sunday | 11AM-10PM
@201brunchandbistro
+63 956 486-3093
Vibe reminds you of Seva, but in the daytime and less intimidating—perfect for a casual date or Sunday brunch.
A 20-seater private dining room is available for intimate celebrations and food-loving gatherings.
We like this cozy window corner with natural light and comfy lounge chairs to make you feel at home.
Everyone gets a welcome drink – an alcoholic, non-alcoholic and milo dinosaur options for the kids.
food
The sourdough bread was gone in seconds—nicely charred, served with olive oil and balsamic.
Burrata | Greens | 1,180
Italian Burrata Cheese. Prosciutto. Dried Figs.
Mixed greens. Caramelized Mushrooms.
Pistachio. Citrus house dressing.
Balsamic Crema
The burrata salad was good—just the right mix of vegetables, pistachios, mushrooms, and creamy, moist burrata.
Signature Steak Salpicao | 1,280
Butter-aged Ribeye steak bites. Fresh Shimeji
Mushrooms. Umami glaze. Blistered Tomatoes.
Roasted Garlic. Toasts
Highly recommended! Not your usual salpicao—the steak comes in generous chunks, coated in a rich umami glaze.
Miso | Truffle Cream | 680
Truffle-Miso Brown Butter Cream sauce.
Caramelized Mushrooms. Bacon Crisps.
Penne. Parmigiano Reggiano.
Sourdough toast
The pastas were good, especially the truffle miso brown butter cream—sobrang malasa but nicely balanced.
Ubos rin ito, and we had to use the toasted bread to wipe the bowl clean.
Prosciutto | Fig Flatbread | 960
Prosciutto. Roasted tomato Marinara.
Mozzarella. Dried Figs. Balsamic crema
Arugula. Grana Padano.
Truffle Maple Glaze
The flatbread was horizontally triangles sliced, light and easy to eat, with a truffle maple glaze that hits the spot.
Umami Glazed Salmon | 980
Baked Salmon. Signature umami glaze.
Roast Vegetables. Citrus-Brown Butter Jus
Blistered Capers. Dill
Masarap din—salmon cooked medium with a savory umami-miso glaze, served with vegetables.
Two Cheese Angus Burger | 890
6oz Angus Beef Burger Patty. Toasted
Brioche Bun. Fresh Mozzarella. Brie. Signature
umami dressing. Pickled Jerkin. House Fries.
Salad greens
The burger boy loved it—a thick, juicy Angus patty with a soft yet sturdy brioche bun.
Prime Ribeye | Fries | 4,490
Pan Crusted 14oz Double R Ranch USDA Ribeye.
House Fries. Anchovy Aioli. Roasted Vegetables.
Black Pepper Crema. Pickled Japanese cucumber. Side Salad
The steak was good—a prime ribeye cooked medium-rare, served with all the right accompaniments and fries.
Grilled Chicken | Vodka Pasta | 780
Grilled Boneless Chicken. Signature tomato
cream sauce. Penne. Parmigiano Reggiano.
Fresh Basil. Sourdough Toast
This was better than the roast chicken, thanks to the creamy vodka sauce pasta paired with nicely grilled chicken.
drinks
Tamari Old Fashioned | 490
Bourbon Whiskey, Rosemary, Earl Grey
Syrup, Coffee Liquor, Tamari, and
Angostura Bitters
The cocktails are also on point, and the old fashioned is smoked tableside for a nice smoky notes to the whiskey.
Miso Paloma | 490
Tequila, Grapefruit Juice, Lemon Juice,
Agave, Soda Water, Miso Cordial,
Grapefruit slice
This was bubbly and refreshing, with just the right tequila buzz and bright citrus notes from grapefruit and lemon.
201 Red Sangria | 490
Red Wine, Brandy, Gin, Pineapple
Juice, Simple Syrup, Lemon Juice,
Cinnamon Sticks
Masarap din yung sangria—made with proper red wine, brandy, and gin, brightened with fresh citrus flavors.
Fresh Mango Smoothie | 290
Big enough to share, not too sweet, with a distinct mango flavor and an interesting aftertaste.
Iced Miso Spanish Latte | 260
Espresso, Condensed Milk,
Fresh Milk, Miso Foam
Iced Shiro Caramel Latte | 260
Espresso, Caramel Syrup,
Milk, Miso Foam
We loved the iced coffees, both topped with miso foam for a creamy finish without being too sweet.
dessert
Tres Leches French Toast / Ala Mode | 640
Toasted brioche with butter, vanilla ice cream, and tres leches sauce—masarap!
Calamansi Tart | 290
A bright, refreshing dessert with a tangy base and crisp, crunchy shell—perfect for resetting the palate.
Chocnut Cheesecake | 440
Loved the sharp, tangy cheesiness of the cake, topped with chocnut bits for a delicious chocolate-nutty contrast.
Faux Twix with Sea Salt | 390
Looks simple, but delivers on the classic Twix flavor. Best to order all the desserts and mix and match!
final thoughts
Congrats to Chef Rosebud for creating a really good Katipunan brunch spot. We like how the umami sauces taste natural—not overpowering or too sweet—letting the main dishes shine. The food is modern comfort food, elevated but not intimidating. We loved the pastas, while the meats—especially the salpicao, steak, and salmon—are solid. The burger and flatbread are good too.
What makes 201 special is that it’s the kind of restaurant where you can go for good food and good drinks, which doesn’t always happen. The cocktails and iced coffee are on point—balanced, interesting, and not too sweet, perfect for longer conversations.
201 Brunch and Bistro
201 Katipunan Avenue Extension, Quezon City
Tuesday-Sunday | 11AM-10PM
@201brunchandbistro
+63 956 486-3093
Live an Awesome Life with Christ,
Founder & Digital Creator, Our Awesome Planet
Disclosure: This article was written entirely by a human—reflecting my own biases, opinions, and insights—with grammar and clarity checked using AI assistance. Thank you to Chef Rose Bud for inviting us to your resto.
p.s. check out @thehol.indoorgolf on the 2nd flr with 1,000/hr (non-peak 8am-4pm) and 1,200/hr (peak 4-12pm)
