By Joel D. Pinaroc

From the outside, Colasa’s is merely a hole in the wall and just one of the many establishments found along Timog Avenue in Quezon City. But the restaurant’s quaint charm, good service and probably the best chicken barbecue in all of Manila make the place very popular among food enthusiasts.

Starting small

Colasa’s, which traces its roots in Davao, is the brainchild of husband and wife Salamanis and Nicolasa Cequiña.

The Cequiñas are born entrepreneurs. The couple started small, peddling their barbecues in a cart, gong house-to-house. Eventually, this small-scale operations proved successful, thus, “Colasa’s,” after Nicolasa’s nickname, was born.

The place was called “Colasa’s B-B-Que,” before adopting the now more familiar “Colasa’s.”

The need for expansion soon followed, and eventually Colasa’s found its way in Manila.

At first glance, Colasa’s doesn’t look that different from the many food and beverages establishments lining Timog Avenue.

In this part of Quezon City, competition is fierce for loyal patrons and customers, and the need to be ‘unique’ is most sought after, and will often determine the place’s commercial success.

So what makes Colasa’s unique? The place doesn’t boast of chic decors or eye-popping facades.

The first thing that diners will see is a big grill area fronting the place. The grill is perhaps more of an enticement to one’s sense of smell rather than a space-saving design.

The smell of grilled chicken is a nifty way of whetting the appetites of diners, giving a prelude of the treats waiting inside.

Loyal customers

Once inside, Colasa’s diners are greeted by sawali-decorated interiors, and a wall dedicated to the many accolades and praises that the place got.

The wall essentially shows the ‘who’s who’ in the field of lifestyle and culinary journalism. Food columnists are one in praising Colasa’s grilled food, saying it is a must-visit place when you happen to pass by Timog Avenue.

These testimonials, plus the A-list of celebrities known to have found a liking to Colasa’s very famous chicken barbecue are reason enough to visit the place.

And the place can be quite full, even during off-peak hours. Throngs of families with their kids tagging along are usually found during lunchtime and on weekends.

On a day-to-day basis, the place is usually buzzing with activity, as office workers, mostly young urban professionals, perhaps waiting to let traffic pass-by, are seen eventually taking the place of the usual ‘family’ crowd. As the night progresses, one would notice another set of customers, this time individuals or groups wanting to merely unwind or meet up for a bottle or 2 of ice-cold beer that Colasa’s serves.

Throughout the day and mostly at night, one can catch a glimpse of a TV personality or a movie celebrity, quietly dining and enjoying Colasa’s grilled food.

The place is open even during the wee hours of the night. Another set of customers, perhaps those wanting a nightcap, or those whose work falls on the “nightshift,” are seen slowly filling up Colasa’s tables.

The place is quite small, with only about 6 tables on the ground floor and about 6 more on the upper floor. Unlike other establishments, which put a premium on space, Colasa’s intimate setting actually works to make the place really homey.

What’s on the menu?

You can’t classify Colasa’s as your typical restaurant. The place is merely an unpretentious dining place where food is the main attraction and not the ambience.

And speaking of food, Colasa’s offers customers a slew of grilled items ranging from the popular chicken, to pork to chicken innards.

You can’t go wrong with an order of “inihaw na pecho” (grilled chicken breast) or “inihaw na hita” (grilled chicken legs).

Colasa’s customers swear the secret to the grilled food that Colasa’s serves is the sauce or the basting. The grilled chicken has the right mix of tangy, sweet, and spicy blend, that makes it unique.

Feeling a bit adventurous? Then, try the various grilled chicken innards, which include chicken liver, heart and “balun-balunan” (gizzard).

If you don’t feel the need to be adventurous, there is always piping hot “bulalo,” served in a big bowl to go with your pork barbecue and steaming white rice. Colasa’s even serves all-you-can-eat soup. Just ask the friendly waiters for a re-fill.

This unlimited soup serving is quite popular with beer drinkers, who might need to sober up a bit before calling it a night and heading home. Fish is also served, and a variety of regional dishes.

Dining out need not be expensive or fancy. So if you happen to pass by Colasa’s in Timog Avenue, do drop by, it could be worth your while.