Chef Jessie Rockwell Club

A sublime experience one will be fond of when you dine at this restaurant. Pricey as it is but the experience is something special. Upon getting in staff are very attentive and courteous, they will have you seated to the right direction. The sea bass is my favorite, juicy with savory aroma and a slight crispy texture on the side with a sweet and salty zest. The mashed potatoes is also unique. The lamb is also superb medium but just right. Also liked thier onion soup and salmon. Thier coffee is very aromatic even for just plain black. No parking, so you have to either park beside Rockwell mall or another building across the street.

I was invited to a birthday lunch at chef Jessie’s. Service- courteous, servers were right there when you need them, attentive . The place has a classy feel even though people dining here are casually dressed. The decor was simple and tasteful and the music from the pianola was calming and non obtrusive to ongoing conversations. We had a pre-set menu and I think the hosts’ choices displayed the best sampling of chef Jessie’s innovative creations. We were served the camote top juice- a very refreshing pinkish purple ( my fav color) that I was imagining as perfect by the pool. The special concoction of bread dip in oil with chopped red and green peppers, a taste of garlic and I was told there’s also cheese in it, is light and I accidentally double dipped in balsamic vinegar and found out it works. The cream of carrot and pumpkin soup is the perfect combination of taste and consistency. I enjoyed the beautifully presented salad with the tender heart of palm on top of the alughati leaves, that reminds me of the taste and looks of ashitaba leaves. A pre-entre pasta, chef Jessie ‘s signature linguini is perfectly al dente and did not skimp on the mushroom, scallop, shrimp. I cannot make out the special sauce, and it is very distinct. My husband would love the saltiness but I would opt for less. However, I did clean up my plate because it’s very tasty. The main entre - grilled lemongrass chicken & pan fried Lapu lapu filet was served in a similar dark sauce ( very tasty) and atchara over a bed of greens. The portions are just right and you don’t feel stuffed. It actually gives you a chance to savor each dish and flavor. The desserts are so creative in taste, serving portions - it’s like getting a flight of desserts.-bibingka, 3 types of ensaymada with filling, turon, and sapin sapin. I love getting a combo of desserts like this - to enjoy the taste of my favorites with a modern twist . With the kind of cuisine and service and the atmosphere - I would highly recommend for a memorable date night or a celebratory special night or lunch. Or just go because I guarantee you’ll enjoy yourself. Bon Appetit!

I hate not to give 5 stars because I know the effort In creating an experience but I would give 4.5. It maybe because I came in with high expectations and it fell short just a bit. Overall, the experience was great. I had their seabass and it was delicious. I was a bit disappointed by the sisig. I understand that it was a variation of the original style but I was not blown away. I don’t mean to say that it was not good, it was delicious, but I was looking for something different. I was actually excited to try it.

A place for special occasions. Food is good and service is attentive. Edit: Second time this year. Got the set meal. Soup was bland. Entree was a bit small but probably just right for the ladies and seniors. Dessert was not memorable capped with brewed coffee. Ambiance is still nice but I'm still young (at heart) and still have other gustatory places to explore.

I recently had lunch at Chef Jessie Rockwell Club, and it was okay. With low lighting and upscale furnishings, the atmosphere was posh and classy. The waitstaff was responsive and well-informed, and but got swamped with work as soon as the lunch rush hit. It was frustrating that we had to wait 1.5 hours for our food despite having ordered the day before. When the dinner finally arrived, it was simply amazing. The appetizer was opulent and substantial. I got a dish for my main meal that was well cooked and came with a delectable reduction sauce. The dessert was also quite interesting. Overall, the eating experience was diminished by the lengthy wait for the food, despite the fact that the cuisine and service were great. Prices were also on the higher side. I would recommend Chef Jessie Rockwell Club with caution and advise to confirm the waiting time before making a reservation.

This is my second time dining at Chef Jessie's and it did not disappoint. Everything we ordered were on point: 1. Angus Ribeye Steak 2. Charcoal Grilled Lamb Chops Old Style 3. A la Créme with Truffle Pasta 4. Grilled Chilean Sea Bass topped with Scallops (instead of Pan fried goose liver since out of stock) 5. Smoked Salmon, grilled prawns & Sautéed Mushrooms salad 6. Classic French Onion Soup with Guyere Cheese 7. Cream of Carrot & Pumpkin with Curry, Shrimp & Mango Soup 8. Baked prawns with cheese Before any of our orders was served, they have served a generous amount of bread and they were delicious with a Elle & Vire butter at the side. The salad we had was good. Not the usual salad. The steak was okay, good, but not better than most restaurant, but still highly recommended. We ordered it at medium. It was more thinly sliced than the usual. It has a steak sauce that came with it. For me, the Lamb chops is the star of the main course. We ordered it at medium doness. This might be the best lamb chop I've tasted. It also came with a sauce but it could stand on its own. The soups we ordered were good, just like the usual in other restaurants. I wasn't able to taste much of the seabass since the serving was just very small. It is really just meant for one person. Since we are a group of 6 people, I was not able to get a share. My companions say it was really. I guess that's why the dish did not reach my plate. The overall star of the course was the dessert. Crepe Samurai really do not disappoint. I will go back here just for this dish. Everyone of us really took note of this dish. A crowd favorite.