“Long wait is over and it’s finally open.” I can’t help but exclaim upon beholding RARE Bar & Grill in Quest Plus Clark, a gem of a place away from the hustle and bustle of the city. The all too elegant transformation of the place leaves nothing of its previous incarnation as Charley’s Bar.
Considering the thriving food scene in Clark and in the rest of Pampanga, it really makes one wonder why a some craving can still obtain, as the scarcity of new steakhouses. True, from Korean restaurants and cafes to Filipino dining establishments, Clark offers that wide array of culinary delights. However, for those who value a perfectly seared steak, the options have, for the longest time, remained all-too limited.
So, get ready for a RARE experience! Rare Bar & Grill officially opened its doors on October 8 at Quest Plus, Filinvest Mimosa + Leisure City Clark. This marks their very first branch in the Philippines. Rare offers a selection of steaks and dry-aged meats cooked to perfection from the charcoal grill and Josper oven, paired with handcrafted cocktails. Expect a personalized, interactive service that ensures a memorable dining experience.
“We recognize the demand for a dining experience that truly celebrates quality in food and hospitality, and we knew we had to fill that void in the market,” enthused Quest Plus Clark GM Michael Gapin in his remarks at RARE’s opening.
“Here in Quest Plus Clark and Mimosa Plus Golf Course, we’re excited to introduce another restaurant that will elevate the already vibrant and iconic culinary scene in Pampanga. This addition is designed to enhance our offerings and provide an experience that reflects the rich flavors and hospitality of our region,” he added.
Culinary director Jean Louis Leon stands by the quality of ingredients used in all dishes at RARE. To achieve an authentic taste, most of the ingredients are imported, the meats are from Australia and Japan.
One thing that did not escape me at RARE is the dynamism of their menu. “We want people to keep coming back, so our food must always be interesting,” says Leon.
At the grand launch, we were treated to a plate of seared salmon trout with crispy hito with chilis, spring onions and ponzu sauce for starters. The star of the night was a platter of Tomahawk MS3 and Rib Eye Steak MB5+ cooked in Josper oven, medium rare, the center of the meat gleaming and red. The assortment of roasted carrots, confit garlic and onion, hand cut fries and green beans, and chimichurri, burgundy and BBQ sauce added playful flavors to the whole show.
RARE takes pride in using the Josper oven for steaks, a choice that blends tradition and innovation. The Josper oven originated from Spain in 1969, combining a grill and an oven. It reaches up to 600 degrees Celsius (1112-degree Farenheit). This specialized heat sears the steaks quickly, locking in juices, and creating a perfect steak crust while keeping the meat tender and juicy.
To round off our meal, we were served a too-beautiful-to-eat dessert, a plate of a little bit of everything – Tiramisu, Cheesecake and Chocolate Pistachio! Sparkling wines and refreshing handcraft signature cocktails are readily available such as Ratafia Negroni – a twist on the classic Italian Negroni, invented in Florence in 1919. It pays homage to this iconic drink by incorporating dry gin with Rossi ratafia, a traditional French fortified wine with Scuro and grapefruit bitters.
Such a special evening to celebrate RARE highlighting it with a one-of-a-kind Tomahawk slicing ceremony to officially open the newest steakhouse bar and grill in Clark Freeport. With corporate F&B director Jules Medina, first senior vice president of Filinvest Hospitality Corp. Francis Gotianun, Quest Plus GM Michael Gapin, Share Pro supply head David Gotianun, executive assistant manager for F&B Laurent Pacoley, culinary director Jean Louis Leon, and country manager James Montenegro doing the honors.
RARE Bar & Grill is the first of the many new restaurants that we’ll look forward to at Quest Plus Clark. Restaurants in the pipeline: Spanish restaurant, Filipino restaurant, Bay 49 – Bar and Grill at the Driving Range of Mimosa Plus Golf, and Baker J at Clark International Airport.
