Centrally located in the city of Cebu, this popular chophouse and cocktail bar has cultivated a loyal following among those looking for a great dining and imbibing experience. 

CENTRALLY LOCATED IN the city of Cebu, this popular chophouse and cocktail bar has cultivated a loyal following among those looking for a great dining and imbibing experience. Weekend opened in 2017 with a menu focused on American pub fare and Mediterranean inspired tapas. 50-day dry-aged prime grade ribeyes, the country’s first 30-day dry-aged pork chop, and the home to Cebu’s favorite chop, the Fat Bastard, is truly a carnivore’s paradise.

The restaurant’s interior is a perfect balance of Brutalist and Art Deco; the heavy concrete hash pattern ceiling and black and white Herringbone marble flooring. The dominant feature is it’s long bar showing a vast curated selection of spirits including 56 kinds of gins, over 2 dozen single malt whiskies, a growing selection of rum and a 16-tap draft system featuring the country’s best craft beers; the country’s first cocktails on tap; and a fine selection of wines. The cozy booths and the long rock wall add up to a romantic ambience perfect for dates, while their outdoor tables are still the best choices for a boisterous get-together with friends and family.

Chef Jan Rodriguez focuses on quality of ingredients and proper process, and most importantly, on hospitality. “We make it our mission to make everyday feel like it’s a Weekend.” With memorable dining and imbibing experiences, returning guests bring family, friends and colleagues.

For a perfect night, start with Negroni, Old Fashioned and Amaretto Sour for the classics or the Botanika, Hacienda and Hayahigh for their signatures drinks. Then, be sure to check their steaks and chops, most especially the Fat Bastard and the dry-aged pork chop, the Dry Bastard and the Prime Ribeye.