Interview with the Owners of Las Flores and Some mixing (VIDEO)
With the always awesome video team Seabiscuit Films we’ve been trying out different show formats, just to stretch our creativity. We don’t have any scripts or anything, we just go out there and shoot and see what works. We really just enjoy doing it and I hope you guys watching these video collaborations!
Spanish cuisine in the Philippines is as common as Chinese food in every other country. There are so many options that they suddenly dull the food expectations and people settle for social tapas and watered down, overly sweet sangrias. While there are some staples that work in tradition extremely well, namely Cirkulo and Terry’s, there was a gap between these top notch authentic establishments and the likes of Barcinos. When Las Flores came into the market, everyone thought that the Spanish market was already saturated and that there really was no need for another player to come in. It opened somewhat quietly in a corner of BGC that is own to harbour failed restaurants, and steadily spread through word of mouth.
Seabiscuit Films (www.seabiscuitfilms.com)
Director/Editor Sabs Bengzon S
hot By Sabs Bengzon, Nicky Daez, Sarie Cruz, Daniella Gamboa, Roanne Aujero
Sound by Pointbee Multimedia
Music Minor Swing – Rachel Portman
Music Gustavo Santaolalla – Apertura
After some short weeks, everyone could not get enough of it, simply because they serve elevated Spanish tapas, the type you would find in Barcelona or Madrid, straying ever so slightly from tradition, in a setting that makes you want to spend long afternoons conversing about, in a dining room that invites you talk to strangers and an outdoor terrace that isn’t overcrowded with pedestrians and passing cars. The branding of the whole establishments, from the logos, fonts, décor, to the placemats are sleek and coherent, nothing looks out of place, a pointer that many business owners should take to heart. Additionally for the first time in this country’s history, the Cocktails may ever so slightly over shine the good food. These Spanish owners knew that if they were to establish themselves as a cocktail bar/ restaurant, they had to produce a selective and creative drink menu. They brought in an expert mixologist to train their bartenders and achieved a well-made and properly dosed list.
Now, with the introduction of a new Chef and weekly new or tweaked addtions to their Menu, the food is hitting its stride and you can be sure of a good night.
The third aspect that set Las Flores apart from the rest of the market at the time of opening, was the amount of involvement from the owners. Chef driven restaurants are usually great because the main concept owner is behind the kitchen watching out for the operations, restaurateur/owner/investor started ones can go both ways. Some restaurateurs open a restaurant then move on to the next one almost immediately, or go on vacation a week after opening, not really keeping a hand on the daily on goings nor the quality of the output, others, like in Las Flores, are present every day, even going as far as serving and talking to the guest directly, building a rapport with people that will last and make them come back.