Dominion Cellar

Dominion Cellar runs three floors on Jupiter Street in Bel-Air, opened by Bill Yuen and his wife Roxanne, who also brought Pizza Studio Tamaki to Manila. The ground floor is a wine shop and deli with a bistro attached, strong on Californian bottles the family sources directly. Upstairs is a dining room seating about forty from chef Carlos Garcia of The Black Pig, with a wine bar beside it pouring rare labels by the glass. The by the glass list is the sensible way in. Plates in the dining room climb fast: beef tartare is ₱920 and the 20 day aged duck ₱4,900 for a half. The lounge asks you to book; the shop and restaurant take walk ins.