Frazzled means worn out. Physically or emotionally exhausted. But it doesn’t have to be negative—it can mean translate to a deep passion for something. To giving it your all. For Chef Jude of the Frazzled Cook, I believe this is exactly what frazzled means.
A quaint little restaurant along Luna Mencias St. near Shaw, The Frazzled Cook is the latest brainchild from the people who brought us Fat Michael’s. Like its popular hole-in-the-wall older sibling, The Frazzled Cook is charming, homey and full of character
Entering the place transports you to your Lola’s house, where no two chairs match and knick-knacks fill the wall. Books are scattered along the shelves, inviting diners to take them down and leaf through them. Old Chinese beer posters sit along the walls. No fancy floral arrangements here; instead, bottles of bright yellow santans adorn the tables.
Antiques are placed all over the store, probably as an homage to its past as an antique shop. Trompe l’oeil detailing can be seen everywhere. Endless vines with tiny flowers creep along the floor and walls, all towards the kitchen—the most important place in the restaurant.
What wondrous delights lie behind the kitchen doors? After a reasonable wait—everything is freshly cooked and personally overseen by Chef Jude—plate after plate soon began to fill our table.
First out of the kitchen is their Pizza Caprese (Php 270). It’s not your pizza joint pizza. It has fresh tomatoes, white cheese, and basil. It almost sounds like the sophisticated pizzas from chi-chi Italian restos, but one bite takes you home. Forgive me if I say this, but it almost reminded me of the 3M Pizzas of my childhood. I mean it in the most loving way. Served with garlic oil for extra heat, it’s a pizza I want to keep coming back to, for a truly heartwarming bite.