This restaurant has been a Salcedo Village favourite since 2014—here’s how Pablo Bistro did it

Their regulars, many of whom have been patrons since 2014, have truly become part of the family. “On Fridays, the people who come here are the same people from 10 years ago—friends of David, our barkadas, neighbours, they all converge here,” Dario observes. “It’s like a religion for them to be here every Friday,” adds Mari. At the same time, the team shares that they’ve enjoyed a lot of organic growth, and their clientele has expanded and diversified. Mari continues, “I’m glad that we kind of shifted to that—I mean, we love having our regulars, and they still come, thank you, lord. But it’s growing, we meet new people, make new friends, make new regulars. Hopefully, we’ll still be here for another ten years because we will always be evolving.”

Keep reading to learn more about how Pablo Bistro has established itself as a true neighbourhood favourite, how it evolved with the times while remaining faithful to its promise, and the misconceptions about owning a restaurant:

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What was your vision for Pablo Bistro when you first opened? ⁠How has Pablo Bistro evolved or changed since that original concept?

David Collado (DC): To offer patrons a true taste of Spain through home-cooked meals that are both traditional and contemporary. Ten years later, it remains as Salcedo’s neighbourhood go-to restaurant. It hasn’t changed much in terms of quality, which is our top priority. We just add new items to the menu or tweak our original items so that customers always have something to look forward to. 

Rocio Mari (RM): Pablo Bistro is still faithful to the original idea which was to have something that was always evolving, something alive.

How have you positioned Pablo Bistro as a neighbourhood favourite? Why do you think people return to Pablo again and again?

RM: We make it feel like you’re coming into our home, not a restaurant, so it’s always warm, it’s always fuzzy. Not too serious or uptight. We really train our staff to be personal, remember your name, and make you feel at home when you come. We try to remember who our guests are, what they like, and what they don’t like. I guess people just love coming here because it feels like you’re at home. You’ll always go back to where your heart feels comfortable.

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What has been the key to your longevity? How have you beaten the odds?

DC: We are constantly evolving to remain relevant and special to our loyal patrons, ensuring we can provide a unique experience every time guests come over and [encourage] them to come back and try new things. When you position yourself to be a dynamic institution in the food industry, clients will always come back for more. 

RM: David really involves Jed and me with the R&D; he always asks us, “What do you think?”. You really need to learn to listen to other people [who say] don’t add this, or take this out, or maybe you should put this. I guess that’s why Pablo Bistro evolves. It’s super collaborative here. Some of our dishes have interesting stories, like our ‘pizzeta’—there was a client who said, “Why don’t you make pizza on a pita?”. People liked it, and they kept asking about it, so David put it on the menu.

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What was Salcedo like when you first opened ten years ago, and how has it changed?

DC: Ten years ago marked the beginning of big changes in Salcedo. We started as one of the very few restaurants in the area—well, Spanish restaurants, for that matter. As time went by, more and more restaurants have been opening, which is great because the restaurant community is growing and Salcedo has become a culinary destination. We are very proud to contribute to Salcedo’s growth, making it one of the most vibrant neighbourhoods.

What do you love about your neighbourhood? 

RM: I love Salcedo. There’s a community feel—for me, more than other places. There’s also a big expat community, and the Salcedo Expact Social Club comes here every first Wednesday of the month. We got to know them already, and when they pass down the street they wave. Even customers who have only come two or three times, we see them all the time walking their dog, and you really get that community feel, that feeling of being at home. It’s quiet, but it’s mushrooming. There are so many more restaurants here.

Jed Dario (JD): And actually the people here, even the business owners are very supportive of each other. We drink at Sampiro sometimes, we’ll do happy hour, and then Fridays we’ll switch to Spritz, then come back here to Pablo. Yuichi Ito (Crosta’s pizzaiolo) always sends us pizza, and he was here last night actually.

RM: So, in turn, we’re also pushed to keep our status, our menu, our vibe, everything up to par.

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⁠What is the biggest lesson you’ve learned as a restaurateur?

DC: The restaurant business is delicate yet complex. Building a core team is vital. The only way to keep evolving is to keep up with the times so we can deliver the Pablo experience, which involves great food, the best service, and a cosy, homey ambience. 

RM: Patience, patience, patience. With everything, from top to bottom, especially with customers. We’re not a restaurant that says no; we always try to give the customers what they want, even if it’s not on the menu. I tell my staff, never say “No, we can’t”—ask me first, and then we’ll do something. We can always try to do give the customers what they want.

What advice can you offer to aspiring restaurateurs?

DC: It’s a 24/7 job. Loving what you do every day will allow you to immerse yourself in every department. All departments need to work closely, so leadership and company culture can only be dictated by the restaurant owner. Leading by example and a good attitude will make the difference between success and failure.

JD: Everyone thinks that it’s glamorous, owning a restaurant, but it’s not. There are a lot of moving parts. 

RM: I’m both front of house and back…if people could only see what back of house is like, oh my god. Jed is right. There are so many moving parts. But David is super hands-on, even with the staff—constant training, constant coaching, constantly evolving. And I think that’s because he really loves this place; he loves what he does, and his heart is here. And so, of course, if you see that, it inspires you to love what you do, too.

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