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Finestra

Jeeves De Veyra

<div><span class="fr-img-caption fr-fic fr-dib" style="width:960px;display:block" width="960"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1774676533425corner exteriors 3.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/><span class="fr-inner">Finestra at Solaire Resort North. <em>Jeeves de Veyra</em></span></span></span></div><p>QUEZON CITY -- Solaire Resort North is a bit different from its Entertainment City sibling in Manila Bay.</p><p>The integrated resort’s location is in the center of Quezon City’s residential and mall areas. Thus, instead of being a once-in-while destination, the resort has become a stop for regular folks.</p><p>Finestra, Solaire’ Resort North’s premiere Italian Steakhouse on the top floor, has seen its share of regular diners. Groups opting for a quiet night out as an alternative to the party atmosphere of Skybar on the other side of the corridor, and families coming in for weekend brunch. Thus, the restaurant added touches of more familiar family style dining to its offering while still retaining its premium identity and quality.</p><div><span class="fr-img-caption fr-fic fr-dib" style="width:960px;display:block" width="960"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1774676632570CHEF JOEL MANCHIA.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/><span class="fr-inner">Chef Joel Manchia. <em>Jeeves de Veyra</em></span></span></span></div><p>At the center of this menu are Chef Joel Manchia’s modern interpretations of Southern Italian favorites that he grew up with. The servings are notably bigger for sharing to cater to communal dining.</p><p>At the bar area, seating has been rearranged to make longer stays more comfortable. One can just snack on Manchia’s curated Italian bar chow like lightly crusted octopus, sourdough with cheese and prosciutto, and baguette with ragu and pine nuts. Pair these with signature cocktails or shots from the bar’s selection of top-shelf wine, gin, and whisky and one has got a recipe for a chill evening.</p><div><span class="fr-img-caption fr-fic fr-dib" style="width:960px;display:block" width="960"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1774676978005BAR - sample bar chow.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/><span class="fr-inner">Sample bar chow. <em>Jeeves de Veyra</em></span></span></span></div><p>Moving on to the main dining area, the best seats are the ones window side overlooking EDSA. For those looking for a private dining space, there are function rooms on the far end that can be reserved ahead of time.</p><p>The chef started with his appetizers. Finestra’s house cured salmon is dressed up with notes of green apple and dill.</p><p>Suppli is like arancini, but smaller with cheese in the center. This version is topped with Wagyu beef and could be quite filling.</p><div><span class="fr-img-caption fr-fic fr-dib" style="width:960px;display:block" width="960"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1774677091786ANTIPASTI -  Wagyu Beef Suppli.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/><span class="fr-inner">Wagyu Beef Suppli. <em>Handout</em></span></span></span></div><p>Among Manchia’s dishes, his Spaghetti Pomodoro really stood out. A deceptively simple dish, this is just supercharged with tomato flavor. He does this by infusing the tomato in three textures – boiling the pasta in tomato water, using plum and sun-dried tomatoes in the sauce, and topping the dish with powder made from tomato scraps. </p><div><span class="fr-img-caption fr-fic fr-dib" style="width:960px;display:block" width="960"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1774677115227MAINS - Tomato Pasta 2.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/><span class="fr-inner">Spaghetti Pomodoro. <em>Jeeves de Veyra</em></span></span></span></div><p>Finestra touts itself as an Italian steakhouse and it’s easy to see why with its family serving of ribeye made with Australian M9 Carrara Wagyu. The massive Florentine style bone-in steak is brought to guests via trolley, and then carved tableside.  Though the steak is already tasty simply seasoned with salt, there are sauces available on the side from the familiar pepper jus and chimichurri, to Italian seafood cacciucco, and crudaiola.</p><div><span class="fr-img-caption fr-fic fr-dib" style="width:960px;display:block" width="960"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1774677145687MAINS - STEAK.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/><span class="fr-inner">Steak. <em>Jeeves de Veyra</em></span></span></span></div><p>The chef was dead serious as he described his sides for the steak. He said that he would never make pasta a side dish. When he was requested to have pesto pasta, he instead made smoked string beans pangrattato, that is, topped with Italian breadcrumbs, that does remind one of green herby pasta.</p><div><span class="fr-img-caption fr-fic fr-dib" style="width:960px;display:block" width="960"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1774677176907Smoked string beans, pan grattato.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/><span class="fr-inner">String Beans Pangrattato. <em>Jeeves de Veyra</em></span></span></span></div><p>The highlight of dessert was the recipe from Manchia’s grandmother that he credits for landing him this job. Appropriately named My Nonna Hanni’s Brown Sugar Tart, this comes in a crunchy crust with a quenelle of coffee gelato.</p><div><span class="fr-img-caption fr-fic fr-dib" style="width:960px;display:block" width="960"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1774677210427DESSERT - My Nonna Hanni brown sugar tart, coffee gelato.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/><span class="fr-inner">Brown Sugar Tart. <em>Jeeves de Veyra</em></span></span></span></div><p>All in all, Chef Mangia’s new dishes complement Finestra’s direction of putting approachability into its fine dining space. It’s worth considering this restaurant for a more casual night out of drinking with friends, or a weekend gathering with friends and family.</p><div><br/></div><div><em>Finestra is located on the 38th level of Solaire Resort North along EDSA, Quezon City and is open every day for lunch from 11:30 a.m. to 2:30 pm and dinner from 5:30 p.m. to 10:30 p.m.</em></div>

<p>At Finestra, Chef Joel Manchia brings a more approachable touch to fine dining, pairing premium steaks and Southern Italian flavors with family-style servings suited for everyday gatherings.</p>

At Finestra, Chef Joel Manchia brings a more approachable touch to fine dining, pairing premium steaks and Southern Italian flavors with family-style servings suited for everyday gatherings.

QC eats: Finestra at Solaire North softens fine dining with a family-style touch

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QC eats: Finestra at Solaire North softens fine dining with a family-style touch

Jeeves De Veyra

Published March 28, 2026 05:00 PM PHT

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Finestra

Solaire North

Italian restaurant

steak

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