From First Bite to Last Pour: The Dr. Wine Experience

There’s something quietly magnetic about Dr. Wine — a place that’s as comfortable for a quick glass after work as it is for a full meal that stretches into the night. It’s not just a wine bar. It’s an all-day, all-night bistro built around real food, real conversation, and a rhythm that never feels rushed.

Whether it’s lunch with colleagues, steak frites at midnight, or a bottle shared between friends, Dr. Wine is made for lingering — for enjoying the kind of meal that reminds you why eating and drinking together will always be life’s best ritual.

A Bistro Built on Generosity

From the beginning, founders Simon Côté and Thomas Gassier knew what they wanted to create: generous food, honest wine, and a space that feels like walking into a friend’s apartment rather than a restaurant.

The menu is French at heart but never fussy. It’s built for sharing — rich, comforting dishes meant to gather people around the table. Favorites include the Chicken Liver Mousse with Maple Syrup and Cognac, Steak Tartare, Foie Gras Torchon, Escargot, Oysters, and Gambas Flambé. Every plate comes with the same spirit — bold, satisfying, and made to pair perfectly with a glass of wine.

“We built Dr. Wine so people could come in any time of day,” shares Simon Côté. “On a date, with colleagues, with family — and feel like they got more than they paid for.”

Each branch carries its own personality, shaped by its neighborhood. Some start the morning with coffee and croissants, others come alive at lunch with hearty steaks and burgers. Sundays bring in the families, the oysters, and the laughter that spills long past dessert.

A Place for Every Hour

When the sun sets, Dr. Wine shifts gears — the lights dim, the playlist turns up, and the space glows. You can stay for dinner, slide into cocktails, or finish the night with one last bottle.

“We want to create a place where people stay for the full experience,” says Thomas Gassier. “Start with dinner, have drinks, hang out. There’s no need to move anywhere else.”

And that’s exactly how it feels — casual, intimate, and effortlessly alive.

The Wine, Always Worth It

With a list of over 400 bottles, Dr. Wine’s selection is vast but never intimidating. The wines come from small, family-owned vineyards — the kind you rarely see in retail — and every bottle is handpicked.

“We taste everything ourselves,” Simon explains. “The only question we ask is whether it’s worth the price.”

This philosophy shows in the curation: bottles that surprise but never alienate, designed for exploration whether you’re a seasoned drinker or just starting your journey.

The atmosphere mirrors that balance — lively but never loud, stylish without stiffness, and personal without pretension. Guests return because they feel looked after. Because every visit feels both familiar and new.

The Chefs Behind the Table

At Dr. Wine Poblacion, Executive Chef Romain Escande — a native of Toulouse, France — leads the kitchen. Trained at the Lycée Hôtelier de Toulouse, Romain brings traditional French sensibility to modern Manila dining, focusing on clean, balanced flavors and generous portions that stay true to bistro spirit.

Over at Dr. Wine BGC, Executive Chef Marc Silvestre carries his own flair. Originally from Spain’s Costa Brava, Marc has cooked in some of the world’s most celebrated kitchens, including El Celler de Can Roca and Meadowood Napa Valley. His dishes blend French technique with Mediterranean warmth, grounded in seasonality and flavor.

Signature Dishes to Remember

• Confit Cod Zucchini — slow-cooked zucchini velouté with leeks, crispy garlic, and smoked pimenton d’Espelette.
• Dry-aged Angus Beef Prime Ribeye Steak — 21-day dry-aged, bone-in perfection.
• Filet de Boeuf, Sauce Périgueux — grilled USDA beef tenderloin with red wine truffle sauce and gratin dauphinois.
• Osso Buco à la Gremolata — slow-cooked beef shank with basil and garlic paste.
• Pan-seared Foie Gras & Hokkaido Scallops — with porcini, smoked cauliflower purée, and 24-month Comté sauce.
• Terrine de Foie Gras au Calvados — duck liver terrine with mango chutney and rustic toasted bread.

The Spirit of Dr. Wine

What sets Dr. Wine apart is its balance — between food and wine, between energy and ease. It’s a place that feels alive without being overwhelming, sophisticated without being cold.

“We’re bringing the focus back to food and hospitality,” says Thomas. “Yes, Dr. Wine has energy after hours. But at our core, we’re a bistro and a wine bar. That’s what we want people to enjoy and remember.”

Whether you’re at the cozy, dimly lit Poblacion branch or the open, breezy BGC space, one thing remains constant: the sense that you’re exactly where you’re supposed to be.

From first bite to last pour, that’s the Dr. Wine experience.