Along the quieter pockets of Quezon City’s buzzing Tomas Morato stretch is After Hours, a cocktail bar that feels less like a trendy hotspot and more like your favorite man cave hangout—if the man cave served Sinigang Risotto and artisan cocktails.

After Hour’s cocktail master, Ruel Sabalza | Photo: After Hours

This isn’t your typical bar story. After Hours was born out of a craving—not just for great cocktails, but for conversation. “My wife, my two brothers-in-law, and I have always loved bars,” owner Rey Trillana shares. “But not the loud ones where you have to shout over the music. We wanted a place where you can unwind, talk, and drink well.” That shared sentiment became the blueprint for their first foray into the bar scene.

The idea of putting up a cocktail bar in QC, however, didn’t come without resistance. “We kept hearing, ‘That kind of bar won’t work in QC,’” he recalls. But instead of replicating a Makati or BGC-style concept, they leaned into the heart of their own neighborhood—crafting something distinctively “Kyusi". “We wanted a cocktail bar that reflects the spirit of Quezon City. No frills. Just really good drinks and a place you’d actually want to hang out in after work.”

The man cave-inspired bar is dim and cosy, perfect for a decompressing nightcap | Photo: After Hours

Their opening was dramatically postponed by the pandemic—March 15, 2020 was both their scheduled launch and the day the country went into lockdown. But thanks to generous building owners and the support of industry mentors like Ken Bandivas, Lester Ligon, and Abby Quilal-lan, After Hours made it through the storm.

And now? It’s one of the city’s most talked-about and best-rated hidden gems.

Craft in a glass

The drink philosophy here is refreshingly simple: thoughtful cocktails made from quality ingredients, with none of the artificial shortcuts. “I never liked cocktails before. They all used to taste the same—like juice with alcohol,” he admits. But after traveling to top bars in Singapore, Hong Kong, and Europe, and spending time at homegrown spots like The Curator, his appreciation for the art of mixology deepened.

The author's personal favorite: Smooth But Not Criminal, sweet, tart, and milky, the trinity that makes this drink uniquely refreshing and comforting | Photo: After Hours

At the helm of the bar is Ruel Sabalza, a quiet force behind the counter. With years of experience and an instinct for layering flavors, he turns cocktails into expressions of mood and memory. One signature creation, Dark Spirits, is a perfect example—white rum sous vide with black sesame and lychee, finished with a splash of tapuey, a traditional Filipino rice wine. “It’s simple ingredients, handled with care. A complex cocktail that tells a story.”

Come for the drinks, stay for the food

Unlike most bars that treat food as an afterthought, After Hours takes it seriously. “We didn’t want to be that place where people say ‘okay lang, bar food naman yan,’” he explains. “If we’re serving it, it has to be as good as our drinks.”

The Sinigang Risotto is a big crowd pleaser | Photo: After Hours

The kitchen is led by Chef Miguel Canizares, who’s been with them since day one—back when tasting sessions were done out of their condo kitchen. Today, he and Ruel work side by side, infusing culinary techniques into the bar’s R&D.

The result? Dishes like Sinigang Risotto—an unlikely hit that has become a cult favorite, even among non-drinkers. “We weren’t sure how people would react, but now we have regulars who come in just for that dish.” Other menu stars include Kare-Kare Wings, Smoked Soy Poke, and Ribeye Steak, all rooted in a balance of texture and flavors.

The bar with no pretensions

Step into After Hours and you won’t find velvet ropes or dress codes. Whether you're in office wear, walking shorts, or weekend glam, everyone’s welcome. “We’re a neighborhood bar,” he says. “A place where the bartenders know your name, your drink, and maybe even what kind of day you’ve had.”

Dark Spirits—white rum sous vide with black sesame and lychee, finished with a splash of tapuey | Photo: After Hours

That warmth is intentional and extends far beyond the bar top. “People can always buy liquor and drink at home. What they come for is the experience,” he adds. Much of that hospitality is credited to Sang Mamatlalo, their impressive front-of-house anchor. “One regular once told me, ‘I’m not even out of my car yet, and your staff is already waving at me.’ That’s the kind of place we are.”

What’s next?

This May, After Hours is rolling out a new lineup of signature cocktails inspired by Filipino myths and folktales—an homage to both heritage and creativity. And in June, Chef Miggy is taking guests on a flavorful trip across Southeast Asia with an entirely new food menu.

After Hours is redefining bar culture in QC | Photo: After Hours

As for the name, After Hours? It captures more than just a time of day—it’s a mood. It’s where the city unwinds. Here, drinks are made with care, food surprises you, and strangers often become friends.

Oh, and if you're wondering what the owner orders after a long day—“A Dry Martini, 7:1 gin to vermouth. Nothing beats it after hours.”

After Hours, 125 Roces Avenue, Quezon City. Call 0917-1767383. For reservations, visit their website here. Follow them on Instagram: @afterhours.bar.