When most of us see something labeled “organic,” we automatically think of fruits, vegetables, and other super foods. Grown and produced by practices that only make use of natural substances, we often forget that dairy products and meat can be raised this way too.
With more people becoming conscious of what they’re eating these days, it helps to know we have an abundance of restaurants that have taken up the challenge to keep their menus creative and stocked with dishes made of seasonal, salt of the earth ingredients. Enter: Green Pastures.
Over the years, Chef Robby Goco’s beloved concept has earned quite the reputation for being one of the metro’s farm-to-table establishments thanks to its varying salads and vegan-forward options. But Chef Robby has a different idea about clean eating: “It’s not just about it being healthy but it’s making sure the food is good because of where it’s from. We know the story of each ingredient we serve and work hard to partner with the best local farmers to get them.”
Conscientiously selected elements matched with simple straightforward cooking bring out the fresh flavors Green Pastures is known for. Whether you opt for something familiar—like their Seafood Paella made with brown rice and sustainably farmed seafood, and lightly spiced Berkjala pork Muscovado Baby Back Ribs—or something new like the already fast-selling grass-fed beef of Steak Frites, you’re always assured a nutritious and honestly good meal.
In turn, Green Pastures’ efforts also give back to its partner communities. As part of the movement of Restaurants Against Hunger, a portion of the profit of every Steak Frites ordered goes to Action Against Hunger projects from October 1 to December 1 of this year.
Net Park 5th Ave., Bonifacio Global City, Taguig City. Call (02) 277-5592
Photography by Floyd Jhocson of Studio 100