SPACE M Restaurant

OUR STORY

SPACE M Restaurant began operations in the Philippines in the year 1945, just after World War II. SPACE M, a Stanford - educated teacher befriended the American troops stationed at Quezon City, Manila. soldiers would regularly visit Maximo's nearby home for a drink or two..

The troops then insisted that they pay for their drinks and this was what inspired SPACE M to open a café, where the troops could enjoy food and drinks
E'd,Christian, Ford, who managed the kitchen, created a special recipe for chicken that became an instant favorite with the GIs. Soon, the word spread among Filipino residents near-by.
They came looking for the delicious, tender, juicy and crispy fried chicken. SPACE M Restaurant was born.

Why Us

Why Choose Our Restaurant

Great Food

A good restaurant prides itself on the quality of the food that it serves to its visitors and its chefs will have spent weeks, months and even years poring over their recipes to ensure that they reach the standards that diners expect.

Trying Something New

A good restaurant will have a team of diligent and hardworking staff who are committed to doing everything that they can to ensure that you enjoy your meal.

Dedicated Staff

A good restaurant will have a team of diligent and hardworking staff who are committed to doing everything that they can to ensure that you enjoy your meal.

Specials

Check Our Specials

Malted Custard French Toast

Could there possibly be another French toast prepared with as much attention as the one at this bright little place in Chicago's West Town? Here's how Charlie Trotter alum Jeffrey Mauro makes his supersonic version: He dips thick brioche slices in a vanilla-and-malt-spiked custard (inspired by Ben & Jerry's malt ice creams). Then he slowly cooks the slices sous vide in a hot-water bath so that every inch of the brioche absorbs the custard. Just before serving, he caramelizes the French toast in a hot pan, then serves it with marinated fruit (quince in the winter), sweet citrus-flavored whipped cream and a sprinkling of pink peppercorns.

Braised Leeks with Mozzarella & a Fried Egg

Charleen Badman's terrific leek gratin, topped with mozzarella, a fried egg and mustardy bread crumbs, is so popular it has a Twitter hashtag: #leekapalooza. So when it was tweeted that the dish was coming off the menu (the small, sweet leeks Badman sources were going out of season), a crowd of 40 people showed up that last night "for their eggy, gooey situation," says GM Pavle Milic.

Smoked Pork Jowl with Pickles

David McGhee"Smoked pork jowl: It's like bacon to the bacon power," says chef and co-owner Tim Byres. He launched Smoke late last year, hanging elementary-school pictures of the staff on what he calls the "grandma wall" and building a backyard smoke house: a concrete shack with a 1905 Franklin cast-iron stove bought on Craigslist for $250.

Pasta with Lamb Ragù

At Coppa, co-chef Jamie Bissonnette doesn't list all of his purveyors on his menu. "I'm sick of reading menus like that," he says. But that doesn't mean ingredients aren't important to him. For this exceptional restaurant dish, he tosses large hollow pasta tubes (paccheri) with chunks of lamb, tomato ragù and grated Pecorino. Bissonnette finishes the dish with mint from the same pasture where the lamb grazed.

Island Duck with Mulberry Mustard

For chef-owners Rich Torrisi and Mario Carbone, this dish's name is an inside joke and a serious reflection of their food philosophy. The pair use only US ingredients for their Italian-American prix fixe dinner menu. For instance, their ducks come from Long Island, New York. "We think it's funny to say 'island duck'; it sounds exotic," says Torrisi. The succulent bird has a pungent, sweet mulberry-and-mustard-oil glaze that's reminiscent of the mostarda he and Carbone made at Manhattan's elegant Café Boulud.

Events

Organize Your Events in our Restaurant

Birthday Parties

$189

Private Parties

$290

Custom Parties

$99

Reservation

Book a Table

Testimonials

What they're saying about us

Thank you for dinner last night. It was amazing!! I have to say it’s the best meal I have had in quite some time. You will definitely be seeing more of me eating at your establishment. My husband was very impressed and we can’t wait for our parents to come visit so that we can share our new favorite place with them.

Saul Goodman

Ceo & Founder

This was my first visit to SPACE M Restaurant and it was a wonderful experience! The food was delicious, the service was friendly and efficient and the atmosphere was great. I highly recommend it!

Sara Wilsson

Designer

I love this place great food , great atmosphere and a great staff. Very accommodating and great service. Do yourself a favor and treat yourself here you won't be sorry.

Jena Karlis

Store Owner

Great restaurant with a long history of providing our family a consistently excellent dining experience. The owners and staff always exceed our expectations and truly seem to appreciate their customers. There are so many great menu items to choose from. Their salad dressing is AMAZING! We recently celebrated Mother's Day there. The weather was beautiful that morning. We really enjoyed sitting out on the covered patio. If you've never been, you owe it to yourself to give them a try.

Matt Brandon

Freelancer

My family and I attend an after funeral luncheon today, Over the top Service, Food menu choices exceptional, taste and quantity outstanding, this restaurant has a great reputation and perfect stop for all culinary tastes.