The Kitchen
Small kitchen. Not-small portions.
We opened in 2014 on Anda Riverside with a four-burner stove and a belief that Davao beef deserves to be cooked the way our grandmothers cooked it — low, slow, and without shortcuts. The kitchen hasn't grown much since. The portions have.
Every broth simmers eight hours. Every marinade gets a full day. The peanut sauce for the kare-kare is toasted in-house because the jarred stuff tastes like compromise. We are not a large operation. We are a careful one.
Sunday Kaldereta
Beef brisket braised in liver sauce with olives and bell pepper — the kind of slow stew our grandmothers made for a baptism. We start it early Sunday morning and serve it until the pot is empty. Some weeks that means 2 PM. Some weeks we make it to 6. No two Sundays are the same, and that is exactly the point.
₱365 · Sundays 10 AM – 8 PM · Until it's gone
Hours
When we're here.
The door is open six days a week. On Sunday, the kaldereta is on. Come early.
Kaldereta day — until the pot is empty. Last seating 7:30 PM.
Find Us
Anda Riverside, Door 4.
Anda Riverside, Door 4
Magsaysay Park area
Davao City, Philippines 8000
Nearest landmark: Magsaysay Park — we are two doors down from the park's east entrance, facing the river.
Street parking available along Anda Street. Limited spaces on weekends — a tricycle from the city center takes eight minutes.
Book a Table
Call us. We'll save you a seat.
We do not use OpenTable or Resy. We use the telephone. It works every time.
Direct line
+63 82 305 4422 kitchen@tacow.phWe speak English, Tagalog, and Bisaya. Call during operating hours for same-day reservations. For Sunday kaldereta, call by Saturday evening to check availability.