Chef Philip Abraham has held his own for six years dishing out the best Italian-American cuisine in a city that swears by mutton biryani and spicy non-veg gravies with parottas. Today, if you want to dine at Phil’s Bistro, especially on weekends, you need to reserve a table in advance. “Every person who walks in to my restaurant is my guest. The personal rapport I develop with them keeps the place brimming,” he says.

It’s this attitude that lends a warm air to the restaurant. He regularly intereacts with his guests, who never hesitate to give him their feedback and valuable suggestions.

Philip doesn’t believe in fusion menus. Over the years, he has tweaked his menu to give an honest rendition of classic Italian dishes. He has recently added a range of dishes to his menu and has managed to give a bit of familiarity while incorporating something that gives each dish the edge.

Having tasted the best of carbonara, pasta, and tiramisu in the past, to begin my meal this time around, I first eye the Italian wedding soup which is seasoned chicken broth with root vegetables, spinach, meat balls and pasta. But then I settle for the roasted pumpkin soup to keep in tune with the Halloween celebrations. The purée of roasted pumpkin with flavoured thyme and finished with cream leaves a lingering taste as he offers four different starters from his just-launched revised menu.

My instant favourite is the Baltimore style crab cake and the chicken and mushroom parcel. The first one melts in the mouth while the other is crunchy. Then there’s toast ratatouille steaming hot from the oven, brushed with olive oil and topped with Mediterranean crunchy vegetables slathered in cheese and the aracini, deep fried Italian rice balls stuffed with olive and cheese.

Not only are all the items well-cooked and mildly tempered with spices, their presentation is equally appealing. As my apetite rages, the chef lavishes his entrees recommending the chicken parmigiana. I recommend the delicate ravioli and spinach tossed in white creamy sauce. One bite into either tells you why everything is ennobled by perfect ingredients and impeccable cooking. The Italian-American food mosaic also includes aubergine parmigiana (egg plant layered with tomato sauce and parmesan cheese and baked), lamb stroganoff (done with tender lamb, mushroom, bell peppers cooked in wine sauce, finished with cream and served on a bed of herb rice), lemon herb and parmesan crusted fish (which is the daily fresh catch served with sautéed vegetables, mashed potatoes and olive tomato sauce) and more. All items in the menu are priced between ₹110 and ₹435. The Americana pizza topped with chicken sausage, French fries, tomato sauce and mozzarella is moving well, the chef informs me.

The problem is, every dish is so filling that you struggle to finish the desserts. The gooey goodness of the chocolate cheese cake is heavenly and he gives it on the house. There is no better dessert than the ice cream lasagne perhaps enough to feed a full family. The layers of cake and ice cream, topped with white chocolate, are pure comfort.

You will leave feeling full, both in heart and in the stomach. You cannot find Philip’s dishes anywhere else in the city. And that is a good enough reason to reserve a table at his bistro.

Perfect Italian flavours

@ Phil’s Bistro, 444, East 9th Street, K.K.Nagar

HITS: Fresh food and high quality ingredients

MISS: For some items portions are less

Meal for two: Rs.1500

TEL: 0452 258 3444