More importantly, everything was properly home-cooked here and my colleagues could attest to this. Yes, although we are an 'extra rice bunch,' we also have discriminating tastebuds. You'd be surprised.
We came for the sutukil - sugba (grilled), tuwa (clear broth) and kilaw (ceviche). This timeless trinity of Cebuano comfort food could represent anything that's delicious and good and right in the universe.
Providore Cebu is not just Summit Galleria Cebu's default breakfast facility. Its very own logo promises that it is more than that.
I've never been to that upscale neighborhood or NY for that matter, but I imagine that the restaurant is influenced by the NY foodscene in certain respects - a diverse menu, brick-laden walls, open kitchen and eager crews clad in hipsteresque flat caps and aprons.
'Better' in that regard is a bit of understatement. Because if you would ask me, it was one of the best I've had in a long while.
They say that good food is all about creating and invoking memories. Aside from the pochero, this is where the eatery succeeded.
In a nutshell, you can come to the Top of Cebu for both the views and the food.
The takeaway here is that authenticity, when used to describe a particular cuisine, is only useful for context and not necessarily validation. While you can have a forgettable biryani even in India, you can also have a good one absolutely anywhere - in Dubai, in Yangon and even here in Cebu.
Recognition from award-giving bodies should be taken with a grain of salt. But for being declared as Cebu's best fruit shake, Tropic Fruit Bar, rightfully deserves it.