Grind Bistro, an all-American bistro that serves uniquely prepared premium American kitchen staples, desserts, and drinks, was created by Steven and Cristina Carl as inspired by their interests and lifestyle. Steven, former F&B Director for Hyatt and Cristina, formerly heading operations in the same hotel, make everything in-house and maintain total control of their dishes. The dining experience Grind offers is warm and sincere, with every plate personally certified by no less than the owners themselves, seeing to it that only the best reaches the customers and making guests feel important and well taken care of.
The name of the restaurant itself carries the process of how their hero dish, the Grind Burger, is initially prepared – through grinding. They believe that the best is created from scratch and their burgers are a testament to that standpoint. Using 100% USDA approved beef, Steven and Cristina grind their meat in-house and control the size of the grind so that they produce a completely different texture and flavor. The looser the meat, the more juice it can hold in the gaps.
Their burger is cooked in its own natural fat and coated in a special burger butter right before serving, resulting in a well seasoned glaze that is perfectly sealed with molten cheese.
Grind Burger served with Potato Crisps Php395
The excitement doesn’t end with their burgers. Their starters and salads are just as popular. In fact, Grind’s Poke Nachos is among the bestsellers and crowd favorites. Once you pop, you can’t stop munching on this combination of crispy taro, fried wonton, and sweet potato chips with Ahi tuna marinated in soy, chili, and sesame, local chevre, orange and wasabi tobiko, and pico de gallo. The diverse flavors blend into one solid taste that is surprisingly really really good! You can’t go wrong with this one!
Next on the starters list is Grind’s Meat Balls cooked in marinara sauce and topped with lemon scented ricotta. Best when shared, this heavy on the belly dish is a meal in itself. The cheese gives a light contrast and the tomato base and lemon scent a tangy feel to the otherwise strong, meaty taste.
The Ricotta Gnocchi for us was a pleasant surprise. The texture was light and fluffy, just right. The ricotta was subtle, not too overpowering which gave way to the tossed warm beet pesto flavor. It was overall, a delectable experience.
Another special treat to look forward to is Grind’s Popcorn Shrimp with fresh shrimps in a light tempura batter, drizzled with unagi sauce and wasabi aioli. Bite sized goodness that’s rich on flavor. A perfect start to a gastronomic adventure!
Grind’s Laguna Farmer’s Salad, a bowl of locally grown seasonal vegetables, delivers only the freshest, crisp greens to anyone who asks.
A great line up of soups is also available from Grind’s extensive menu. The Tomato Bisque and Asparagus Soup are just a few of them, two of the best soups we’ve tried, if we may add. The tangy sweetness of the Tomato Bisque is completed by a rich creamy note from the creme fraiche! The Asparagus Soup, with a hint of truffle, tastes wonderfully luxurious, pureed to smooth, silky perfection.
Tomato Bisque Php220 and Asparagus Soup Php220
Completely satisfied with the starters we now move on to the sandwiches and pastas… The emmental, savory but mild, goes perfectly well with the corned beef that is house cured for 8 days. The sandwich, packed with pickles, cole slaw, and a ‘secret’ sauce, is concluded by the crispened rye bread.
The strips of salt cured pancetta along with the other spices give the mild taste of the pasta a stronger finish. They may have just missed a spot though, as were looking for more traces of the truffle essence.
Now, from Grind’s main plate is the Salmon Fillet pan seared in soy, miso, and ginger, dripped with lemon syrup. Served with edamame and wakame two ways, the fillet is given a mild sweet flavor on top of the subtly sour glaze.
The Nutty Black Chicken layered with black tempura coating is another crowd favorite. Not surprising because all the excitement for this dish was lived up to. What did it for us was the versatile hazelnut romesco. The mixture of roasted red pepper, hazelnut and almond spread, and sweet chili sauce sent chills to our spine and with every bite an explosion of all the wonderful flavours.
Grind’s house aged USDA 400g rib eye served with steak butter and green pepper corn sauce is simply impressive. The steak, perfect as it is, is served with different types of sauces that can add flavor to the meat, to one’s own liking. For us, the rib eye is best eaten with just the steak butter, giving us the taste of real, natural meat.
On to the desserts… Witnessing the careful preparation of this mouthwatering dessert was a treat for all of us. The vanilla ice cream wrapped in thick marshmallow is torched to a toasted finish, after which the chocolate feuillitine is beautifully arranged to complete the presentation. Guests will enjoy pouring rich hot chocolate over this sweet indulgence and every bite is a burst of creamy, chocolatey goodness that no other dessert can match.
To cap the experience, Grind offers a wide array of housemade ice cream and sorbets. We were served Cookie Dough, Dulce de Leche, Salted Caramel, Halo Halo, Cookies and Cream, and Chocolate Malt, all of which we thoroughly enjoyed.
Dining at Grind Bistro was an amazing and heart warming event for The Foodie Station. People may have conflicting feedbacks and reviews, but for us, the experience was priceless. Thank you Steven and Cristina, we cannot wait to be back.
G/F Net Park, 5th Ave, Fort Bonifacio, Taguig
Phone No: (02) 946 3870
*Prices are based on Grind Bistro’s Menu as of September 21, 2016.