SUBIC BAY FREEPORT- Baguio Craft Brewery Restaurant, a premium casual restaurant/pub with a passion for fresh local ingredients of the Cordillera, opened the doors to its first expansion in Subic Bay Freeport Zone recently.
Baguio Craft Restaurant original brewpub, opened its doors in Baguio City in 2014, with the promise of bringing guests great traditionally-brewed and unique handcrafted beer with none of the additives, preservatives or adjuncts,” says Christopher Ordas, Corporate President.
“Our mission is to produce unique, quality hand crafted beers that are second to none. We at Baguio Craft Brewery honor the traditional craft brewing philosophy,” Ordas added.
The brewery restaurant also introduced its latest menu offerings, a flavorful selection featuring Kapampangan entrées from “Apag Marangle” a well-known Kapangpangan restaurant in San Fernando, Pampanga to complement their selection of gourmet beers with roughly over 50 brews.
The Baguio menu selection combines the latest selection from “Apag Marangle,” into the lunch/dinner menu of the brewery restaurant with the reintroduction of dishes such as crispy pata, kare-kare, 4-hour slow cooked humba, well grinded corn soup, stuff ed frogs, enseladang pako, sisig, dinuguan Kapangpangan version, and of course the famous naseng marangge (sticky rice and vegetables).
“Guests of Baguio Craft Brewery will not be let down by our new menu” said Mark Edmon Navarro, co-founder of the brewery restaurant and owner of Apag Marangle.
Navarro said. “We now feature mouth-watering original dishes and signature classic dishes from Baguio City, that Baguio Craft fans are sure to remember and love again, while the beer lineup has the classic, fresh beer that they crave.”
“We invite everyone, bring your family and friends, to come down to Baguio Craft Brewery and fall in love again with our signature handcrafted beer.” Navarro added.
Baguio Craft Brewery, a 100 percent Filipino owned and operated, is preparing its second expansion that is set to open in Cebu City this year 2017.
