DONNIE & CRICKETTE TANTOCO COOK UP ‘FINOPINO' FOOD

I have just experienced a restaurant in a patch of paradise. I say “experienced” — rather than “dined in” — because it is located in a refreshing oasis where you can have soulful moments, far away from the urban polluted maze of the metropolis.

- MILLET M. MANANQUIL

Here, the air is so fresh, you can hear the birds chirping amid lush greenery around a lake as you have lunch or dinner. Most of all, it serves well-loved Filipino cuisine — but with a twist — it is called “Finopino” food.

This is Rico’s at Nena’s Sanctuary in Sta. Rosa, just 35 minutes away from Makati via the SLEX. Rico’s is the latest work of creative couple, Donnie and Crickette Tantoco. From retail mavens (Shopwise, Royal Duty Free Subic) to lifestyle dynamos (Joel’s Place), to hip restaurateurs (Rico’s Cafe) — is this the path that Donnie and Crickette are taking?

I daresay yes, because Rico’s is a combination of Donnie’s long-haired, relaxed and openminded vibe, plus Crickette’s chic and modern elegance.

Think Kare-kare and they have three kinds: vegetable, seafood and beef kenchi bilog, sitting on a bed of Basmati rice. Their bagoong is not your usual — it is shrimp paste mousse.

Rico’s Ribeye Steak comes with three sauces: bistek sauce, Ilocos reduction sauce and black peppercorn sauce.

Their salads ? Finopino Caesar is prepared with unexpected alamang  and coconut vinegar, finished with pandesal croutons and quezo de bola. Pako Salad is in sukang Iloco reduction plated with salted egg mousse.

Marina Coco Vino Medley is mixed seafood simmered in a flavorful broth with coconut wine sauce.