Unpretentious, authentic, and simply satisfying, the Makati-based bar and bistro continues to create moments (and bites) that are meant to be shared.
Since opening in 2017, Dr. Wine has stood tall in the heart of Poblacion—a two-story bar and bistro perched on an elevated cobblestone foundation, and exactly what the doctor ordered for anyone craving authentic, no-frills French cuisine and good wine. And when we say “no-frills,” rest assured, the dishes are still photo-worthy; what truly defines the Dr. Wine experience is a deep, satisfying sense of comfort. Portions are generous, every plate is crafted with care, and when paired with wine from its carefully curated list, each meal turns into a memorable evening best enjoyed in great company.
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The Beginnings Of Dr. Wine
Vincent Landais, co-founder of the Dr. Wine Group, never planned to open a wine bar. A business school graduate, he stumbled into the world of oenology while working at a New Zealand vineyard. What began as a lighthearted gig turned into a calling. Vincent returned to France to study wine, then honed his craft in Saint-Tropez and New York, where he worked as a sommelier at David Bouley’s two-Michelin-starred restaurant, Danube.
Despite the rigor of fine dining, what stayed with him was the joy of human connection. “I liked making it fun,” he shares. “I would ask people, especially women, if they preferred their men with strong or smooth personalities, and then pick a wine to match. It made people laugh. That was my style.”
After moving to Shanghai, Vincent saw a gap in the market: people were curious about wine, but there were few places to enjoy it casually. He opened the first Dr. Wine—a lively two-floor space with a rooftop and full kitchen—and it became an instant hit. The bar-bistro got its name from a joke told on a visa trip to Hong Kong. “Every time you eat something in China, someone tells you it’s good for your liver or your eyes,” Vincent explains. “I said wine is good too. My friend said, ‘In that case, you should be called Dr. Wine.’ That was it. Everyone hated the name. But we loved it. It was funny and easy to remember.”
When Vincent and his wife, Eva Marzan, later moved to Manila, they saw the same untapped potential. Teaming up with Simon Côté, a seasoned hospitality professional, they opened Dr. Wine Manila in 2017. Warm, rustic, and generous in spirit, it quickly stood out for its classic French dishes, well-priced wines, and unpretentious allure.
“I want people to be surprised,” Vincent shares. “They come in thinking it’s just a wine bar, and then the food is excellent. The atmosphere is warm. The service is real.”
“We want people to open bottles without worrying about cost,” Simon adds. “It’s a wine bar. You’re supposed to drink, enjoy, and share.”
And that’s exactly what guests continue to do. Eight years in the dining scene, and the space still buzzes with the sound of chatter and laughter from guests who gather for different occasions, yet visit for the same reason: to enjoy meals and drinks at a place where they know they’ll come out with nothing but full stomachs and smiles.
Basking In The Comfort Of Tradition
Dr. Wine began with a simple idea it upholds to this day: wine and food should be shared, not complicated. That philosophy comes through the moment you see generous plates emerging from the kitchen, where Executive Chef Romain Escande—a proud native of Toulouse, France—oversees each dish with the kind of care you’d expect from a host cooking in his own home.
He serves a plate of Dr. Wine’s signature Terrine de Foie Gras au Calvados with a grin, noting that it’s his grandmother’s recipe and hoping we’ll like it. A dish similar to pâté—but cooked within a covered pottery mold and bain-marie before being chilled—it’s buttery smooth, topped with flecks of salt, and paired with slivers of toasted bread and a dollop of mango chutney that cuts perfectly through its rich, velvety flavor. One can’t help but silently thank his grandmother after a few bites. That thread of homemade goodness runs through the entire meal, infusing every dish with a French charm that feels effortlessly “come as you are.”
The Chef’s Romain Salad is a must-order for those seeking their balanced dose of vegetables and protein for a meal: crisp greens tossed with a zesty dressing, then topped with slices of oranges, thinly sliced Rougié smoked duck breast, quail eggs, and grated 12-month comté cheese.
For mains, another signature dish to try is the Filet de Boeuf with Sauce Périgueux: Clear River USDA beef tenderloin that’s grilled to juicy, pink rightness, then served with a red wine truffle sauce and gratin dauphinois (thinly sliced and layered potatoes that are baked to achieve that distinctly textured crust). Here’s a tip: order the additional pan-seared foie gras suggested on the menu—you won’t regret it (you can always go for a long run afterwards).
If you’d like to start the meal with seafood, you can’t go wrong with the Irish Gallagher Oysters, served raw in platters of three, six, or 12, with a tart mignonette sauce that provides wonderful acidity to their sweetness. The Confit Cod Zucchini (slow-cooked zucchini velouté, leeks, crispy garlic, smoked pimenton d’Espelette) is also a good place to start.
And all the while, one can (and should) indulge in these dishes with wines that bring out their best characteristics. Whether you want to start the meal with a crisp blanc or take your red meats with a balanced red (the Château de Fesles La Chapelle Vieilles Vignes Cabernet Franc 2022 was an apt recommendation for the Filet de Boeuf), there’s something for everyone at any time of the day. Of course, if wine isn’t to your taste, the Dr. Wine bar also has an extensive line-up of classic and contemporary cocktails.
It’s not a dessert spot, but it could easily pass for one with its thoughtful lineup of sweet treats to end the meal. Expect French classics done right: the Tarte Tatin is a must, especially for apple pie lovers. This traditional favorite features a buttery crust layered with thinly sliced apples that bake into a delicate, almost croissant-like texture. Served warm and topped with French vanilla ice cream, it’s indulgent without being fussy, and even better with a pour of dessert wine to complete the experience.
More Than Meets The Eye
While the Dr. Wine branch in Poblacion has always been a place that comes alive when the clock strikes 5 PM, it’s now expanding its horizons with a setup that will soon be serving lunch on top of its usual evening fare. Its branch in BGC also has plenty to offer, hosting a Wine & Cheese night every last Thursday of the month and offering a breakfast menu that will satiate those morning cravings.
Most people know Dr. Wine for its excellent charcuterie platters, namely the go-to Dr. Platter that has everything you could possibly want: a selection of cheeses (a nice bleu, cambosola, and brie among them), cold cuts, pork rillettes, and chicken liver mousse, complemented with sweet-sour vegetable pickles and pineapple mostarda that turn it into a flavorful medley.
But over the years, it’s become much more than that place to grab your wine and cold cut pairings. With a team of talented young chefs from France and Spain, its kitchen has enhanced its menu with an array of new dishes that carry the spirit of French tradition, keeping its promise of providing hearty, genuine meals that are as welcoming as they are enticing.
Dr. Wine’s Makati branch is located at 5921 Algier, Poblacion. It’s open from 5 PM to 2 AM on Monday, Tuesday, and Wednesday; 5 PM to 1 AM on Thursday and Friday; 12 PM to 2 AM on Saturday; and 12 PM to 1 AM on Sunday. For inquiries and reservations, contact 0917 563 8811, or email [email protected].
Its BGC branch is located at Parklane, Forbestown Road, Bonifacio Global City, Taguig, and is open daily from 7 AM to 4 AM. For inquiries and reservations, contact 0917 715 2807, or email [email protected].
Photos courtesy of EAT Public Relations (unless specified).
