 June 15, 2005 Friday
BMK Apizza opens to the Public
When two food lovers get together, what do they do? They talk about food. That's how it is with me and
my good friend Lenny. Finally, he gets to do what he loves to do - put up a restaurant and serve the best kick-ass dish he can muster. I'm happy for him. At the same time, I'm excited having a hang-out place with someone whose cooking continues to excite.
Pasta
With much anticipation, BMK Apizza finally opened its doors with kitchen-tested Italian food -
pasta and pizza, with local wine made with the finest ingredients available. I should know - I was part of the food tasting committee.
3 toppings are available for pasta - classic bolognese, homemade anchovies and napoletana ragu. I'd be hard pressed to choose. Everything has "K". More interestingly, mixing them all up creates a new exciting taste altogether.
Pizza
Pizza is baked on Italian stoneware and comes in some of the following recipes - aglio formagio, quattro formagio and pizza carni. Lenny makes his own pizza dough, anchovy and tomato sauce.
What's the price tag for all that homemade goodness? Starting at P51 for an 8 incher, it's bang for the buck considering what's out there. What's more, proceeds go to the founding of the St. Veronica School, a progressive school underscoring the importance of arts and sports in its curriculum.
Curious? Check it out (154 Maginhawa St., Teachers' Village, QC)...you'll be glad you did.
--- TheLoneRider
June 15, 2005
 Tochs UPM
(22 Jan 2006) I went to BMK influenced by your write up. Ordered quattro formagio and tiramisu. As far as I know, it is only here where blue cheese is in the pizza. But one has to be convinced of the value considering the other outlets in its vicinity. Will try the pasta next time.
Oriens Osorio
(7 Aug 2005) i went there with a friend...we had the classic bolognese and the four-cheese pizza. we also tried mr. lenny's homemade anchovies. food was good! but i think it's a bit pricey. or maybe because i feel like everything has gotten so expensive
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