Prost Braumeister, Fort Bonifacio Review: From Bad to Wurst

January 2, 2019

It’s hard for me to write a bad review. A part of me feels that if a place isn’t great, I should just leave it alone and tell people instead not to patronize it, rather than write about it on such a public platform. There are plenty of reasons to explain my hypothetical unpleasant experience, maybe they were having a bad day, or maybe they’ve only been open a couple of months and I should cut them more slack.

The dishes made me think “Is this it?”

However, the experience I had at Prost was different. It was, to put it lightly, terrible. Hopefully, things can still improve. After all, they have a great space at a great location. If  Prost wants to keep up with the rest of the dining establishments at the Fort, there are a lot of things they need to change.

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The problem with Prost is that it promises you so much but it never really delivers. They tell you that they’re a sausage place, and take pride in making those sausages in-house, but the sausages were probably the worst things on their menu.

Weisswurst with Sweet Mustard, Creamed Sauerkraut and Mash (PHP 350)

You immediately know they’re overcooked.

The weisswurst comes along, and I immediately think “Is this where my money is going? Is this it?” The sausages are misshapen, and look pretty grotesque. You immediately know they’re overcooked. Trying to cut into one is a struggle. The sausage skin lacks snap, and feels like plastic. The meat’s texture makes you think it contains more extenders than real chicken and pork.

Neurnberger with Sauerkraut and Potato Salad (PHP 400)

The thick-cut fries are Proust’s only saving grace.

The nuernberger is a little better texture-wise. However, its taste is similar to the breakfast sausage you get at Mcdonalds, and even that comes with better sides than those that Prost offers you. The potato salad is watery and desperately needs more seasoning. The mashed potatoes are weirdly sweet, and arrived mushy and cold. My advice is to go for the fries. They might have been Proust’s only saving grace, thick-cut, and done relatively well. For a German sausage joint, I also found it very odd that the mustard they serve is plain old American mustard, none of the great grainy stuff you’d find at other restaurants. The only other choice is a sweet mustard that doesn’t pair well with anything else on the menu.

They tell you they’re a braumeister (their logo is a frothy pint of lager), but when you check their menu, you’ll be disappointed. Save for a couple of unfamiliar names, their beer list is less than ordinary, and shorter than that of any beerhouse I’ve been to. If you’re an aficionado, and came to Prost on the premise that it’s a German beerhouse, then you should probably make your way down to the gastropub next door that has a drink list that’s three times as long.

Curry Beer Mussels (PHP 530)

Mini Reuben Spring Rolls (PHP 260)

The curry taste I was excited for was lost and diluted.

The rest of the food was nothing pleasant either. The curry beer mussels were so watered-down that the curry taste I was excited for was lost and diluted. I thought that a conceptually interesting reuben spring roll with corned beef was bound to be a home-run, but it was too greasy. It made me wish that I had patted it down with a tissue before putting it in my mouth. The dip was weird too; it looked and tasted like a cheap brand of plain, undressed mayonnaise.

The service was efficient, but when I needed to know something on the menu, none of our waiters had the answer. I asked about the sausages, what blend they might be, if they were white, if they were spicy, if they were thin, but only the manager knew what any of them were. There were other little annoyances too (water dripping from the ceiling onto a seat but was left unattended, mosquitos everywhere) but it was really the food that disappointed me.

The Verdict

It was a huge disappointment to find out that the food didn’t match the caliber of the place.

I really hope this was a singular bad experience. Prost looked promising; the cozy, albeit slightly dark, interiors were tasteful and chic, and the attention to detail, like the awesome, stamped wooden menus and the perfectly-matched German art on the walls, were all great signs. It was a huge disappointment to find out that the food didn’t match the place whatsoever. I just wish that they were able to deliver what they promised.

prost

The opinions in this review are solely from our writer. If you’re curious about how we conduct our reviews, please check out our ethics page.

Prost Braumeister
G/F Fort Pointe Bldg 26th Ave cor 5th Ave
Fort Bonifacio, Taguig
Tel: (02) 828-3940

Pamela Cortez Pamela Cortez

Pamela Cortez writes about food full-time, and has honed her craft while writing for publications such as Rogue, Town and Country, and The Philippine Star. She once rode on a mule for a mile just to eat mint tea and lamb in Morocco, and has eaten a block of Quickmelt in one sitting. Her attempt at food photography can be viewed online @meyarrr.

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20 comments in this post SHOW

20 responses to “Prost Braumeister, Fort Bonifacio Review: From Bad to Wurst”

  1. john says:

    Great and honest review. Ate there the other day and wouldn’t agree with the 4/10 rating. More like a 2. Hope their food improves in the future.

    • kazushi sakuraba says:

      It actually only got a 4 because of the place. LOL! At the prices they’re charging, they better improve their food.

  2. Michael Angelo Chua says:

    Brotzeit is way better, in my opinion

  3. Con-Con San says:

    if they really knew their german sausages, they should’ve boiled the weisswurst. no frying nor grilling.

    • Pamela Cortez says:

      I love me some sausages but I think my crappy photos show how the sausages looked like when they got to the table 🙁

    • yzabelle says:

      i so agree… they dont know that for sure, so why, amongst so many concepts, have they chosen a german concept…. poor sam milby…

  4. Angelica Gutierrez says:

    Hi Pamela,

    I was just wondering if you got to visit this place more than once? I’ve never been, but I’m just a little bit concerned because the ethics page says multiple visits are mandatory, while you said maybe they were just having a bad day, which seems to imply you only went once.

    Your experience does sound horrible and I’m not questioning that – even just from the pictures the food looks less than appetizing. It’s just that as someone who works in the restaurant industry, I can only imagine the horror Prost’s marketing team must feel once they see this very damaging review. I hope you shared your subpar experience directly with Prost’s staff/marketing team as well to give them a chance to improve. If they’re any good, they’ll take your feedback very seriously, try to make it up to you and let you know what they’re doing to improve their food and service and sincerely thank you for your feedback.

    Actually, let me speak for all high-end restaurants when I say we appreciate it very much when our guests complain on the spot. This gives us a chance to address the problem immediately and make it up to them, especially since (in my restaurant anyway) we very much value our guests. So guys, if you’re dining in a place that’s charging you P250 and up, don’t be shy to tell the waiter if something’s wrong with your dish or the service – you deserve your money’s worth and if the restaurant is any good, they will be eager to rectify the situation and give you your money’s worth too. 🙂 Actually, any restaurant worth their salt should waive the charges for a bad dish or give you a complimentary dish to make up for it. If you’re too shy to speak up on the spot, an e-mail or a private message on their FB page would work as well.

    • cole says:

      Heck, I’d even complain if they were charging me only P50 and I did not get satisfied.

    • Pamela Cortez says:

      Hey Angelica!

      Yes, I always make sure that I visit the place more than just once, but as a paying customer, my experience at Prost was one that might not make me go back again. Hopefully I reiterated it enough in my post that it was a singular bad experience, because I really wanted to share what I had to say, especially since the place is really promising. But you’re right! People have to say what they feel about the food, the restaurant will really be better for it.

      • Angelica Gutierrez says:

        Yup, I totally understand. 🙂 And while as a marketing person I feel sorry for Prost, as a customer I’m thankful for your review. If ever I do decide to try Prost, at least now I know I should give them a month or two to improve before I risk spending my hard-earned money at their establishment. Besides, while this review is damaging for Prost, it should be a big wake-up call for them and encourage them to bounce back and improve their food quality as well.

  5. KLR says:

    I’ve been to Munich and have eaten actual Weisswurst, and this is so far from it. It’s supposed to white, hence the name.

  6. the fat foodie blogger says:

    That’s why I’m not trying restaurants on their soft openings because most are always a dissapointment.. a place like this should hire top-notch chefs..I wanted to try their promo at dealgrocer but now I’m thinking twice.

    Thanks for the review.

    anggeflores.blogspot.com

  7. Ki says:

    Sayang. Co-owner pa naman si Sam Milby..

  8. Robert Johann Grundler says:

    And I Weisswurst is cooked and not fried! I am German and visited Bavaria very often. The Weisswurst was my favourite sausage as I was living in Germany.

  9. joyce says:

    I actually ate there yesterday with girlfriends and was very very very disappointed. even before I read this review. now I feel okay that I’m not the only one who’s had a bad experience in the restaurant.

    I ordered the kielbasa and asked the waitress attending to us (Lou) how many grams the sausages were per serving. she kept saying two pieces, malaki naman sya ma’am, kasya na po yung for sharing. clearly the waitstaff lacks the proper training and product knowledge to answer guest queries.

    the food came, and I was extremely disappointed with the portion size. I myself eat pretty conservatively, but got the shock of my life to find that two dinky malnourished kielbasas were on my plate. I figured baka masarap sya, like mind blowingly good, so maybe that would be its saving grace. but no. the sausages itself looked like an old person’s skin. tasted nothing like authentic German kielbasa (and I’ve been to Munich and Berlin and Frankfurt numerous times). the casing did not have that crunch factor that make your sausage explode like a party in your mouth. nothing. the food was utterly disastrous.

    when I asked the restaurant manager for a comment card, all she have me was a shoddy little piece of paper with indiscernible words, and I immediately called her attention to it. all she offered me was a measly “sorry po ma’am yan lang po ang meron namin.” didn’t offer any piece of paper, no service recovery was put into action, no asking what the concerns were, NOTHING.

    all in all, I had the worst experience in my life in a service oriented establishment. being in the service industry myself, I would have thought that my verbal opinions of the food and service would be address but this restaurant just crashed and burned in my book. wouldn’t recommend this place to people AT ALL.

  10. yzabelle says:

    and even as of this writing, their food and services suck bigtime….

  11. Angel says:

    I haven’t try this place. Plannin to visit it Soon. I can give advice to the manager how to improve their food.
    Anyone have any idea why the cake club close for good?

  12. Marc Ritz says:

    Heh…I am German and was googling for a place around Manila before stumbling on your article. Seeing the photos, I can totally understand your disappointment. All you gotta do is google for photos of a Weißwurst. They are not fried! They are heated up in water but not even boiled, or they would tear. Honestly, I find it ridiculous for a place to announce they’re making their own sausages as that alone is something you’d be learn in a three year apprenticeship.

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