MANILA – Grind Bistro at Net Park in Bonifacio Global City is a restaurant seven years in the making, and it was certainly worth the wait.

Owners Steven and Cristina Carl made sure that everything is in order before they opened their first restaurant in the Philippines last May. And they did it quietly, without any grand launch or huge promotions.

“We wanted it to go slowly but at a strong pace… We never really had that horrible day that really overwhelms,” Steven told ABS-CBN News. “Cristina being able to get to every table at the beginning and me being able to get to every dish before it goes out the kitchen, it really made a difference. It made us happy and involved and helped with the consistency.”

This couple’s patience and attention to detail comes from their many years in the food and hospitality industry in the United States – Steven is a chef and used to be the food and beverage director of Hyatt, while Cristina headed hotel operations.

The two are fond of hosting elaborate dinner parties for their relatives and friends, and Grind has become an extension of their home and lifestyle.

Start your meal with the Poke Nachos, a dish inspired by the couple’s two years in Maui. The Hawaiian raw fish salad becomes party-friendly with the addition of local chevre, edamame guacamole, wonton crisps, and taro and potato chips.

Another simple yet tasty appetizer is the Popcorn Shrimp, with the unagi sauce and wasabi aioli providing just the right balance of sweetness and spice.

Grind Bistro’s menu covers most bases with its selection of American dishes, but the burger is the true star of the show here. Even the restaurant is named after it, noted Steven: “Definitely burger first. Our name is Grind because we grind everything in-house.”

Made from 100% USDA beef, the Grind Burger is thick, juicy and has a steak-like taste and texture, a result of a coarser grind. The brioche buns are also made in-house without any shortcuts and artificial ingredients, making them an excellent vehicle to hold the patty.

“Ours is very loose and retains more of the moisture and fattiness and juiciness,” Steven said. “It should be a little bit messy to eat.”

But perhaps what makes the Grind Burger stand out is the salted caper and anchovy butter brushed on every patty, something that the Carls developed specifically for Filipino palates. This together with the cheese delivers a delightful flavor burst, a combination that Steven would want to introduce to American diners in the future.

“If ever we will be opening in the US, I will bring the same burger that we do here because I think they will go crazy for it. It’s nothing that I have come across while I was there. I want to reverse-engineer it back to the US, if I have that kind of opportunity, because I think this is a really good burger,” he said.

Also adding to the Grind Burger’s flavor profile is what the Carls call the “Tiny secret sauce.” There’s nothing “secret” about it, however, with Cristina saying that the sauce is just a homemade blend of ketchup, mayonnaise and other ingredients. “Tiny,” meanwhile, is Cristina’s nickname.

Aside from burgers, Grind Bistro also has a variety of “large plates” such as Nutty Black Chicken, Linguini Pesto and, of course, steak.

Diners can choose the size of the steak and the degree of doneness, as well as the accompanying sauce, toppings and sides.

For dessert, try the S’mores and Hot Cocoa, a sinful combination of toasted marshmallow, vanilla ice cream and dark chocolate potato chips. Watch the frozen marshmallow melt as hot chocolate is poured on the small cauldron. The vanilla ice cream is inside the marshmallow, in case you’re wondering.

A video posted by @karenmflores on Oct 5, 2016 at 11:48pm PDT

While Grind Bistro does not offer something completely new, it takes familiar food to new heights by using quality ingredients and culinary expertise. Simply put, it’s American food done right.

GRIND BISTRO
Net Park, Crescent Park West
4th and 5th Avenue, Bonifacio Global City, Taguig