December 06, 2017

Grind Bistro in BGC: Not your usual grind

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  • Other than falling in love with each other, Steven and Cristina Carl also fell in love with American Cuisine when they were still working abroad (Steven worked for 35 years from a dishwasher to the executive chef of one of the many branches of Hyatt Hotel while Cristina was in the accounting department).

    They later decided to bring their experiences and passion for food here in the Philippines by opening The Grind Bistro.

    Grind Burger (Php 395)

    Indulge Burger (Php 495)

    Located in Netpark, Bonifacio Global City, Taguig; The Grind Bistro stands out among other restaurants nearby. As some would say, the restaurant has a “rustic charm,” with seats that remind you of home for its comfiness and decors that can only be described as classy American. Headed by Chef Dale Sy, Grind Bistro’s executive chef, he makes sure that all burgers are made fresh and ground daily.

    Double Double Burger. Double the beef patty, double the trouble (Php 550)

    Through Steven and Dale’s wit, they’ve created their recipes that have defined their menu. The Grind Bistro stays true to their tagline “not your usual grind”, as they also serve other dishes aside from burgers. If you’re on the luxury side when it comes to food, they have a chef’s table upstairs which can accommodate customers for a five-course meal.

    The burgers are served on a wooden platter along with their house fries and pickles, customers can also customize their burgers as they wish. The Grind Bistro uses all U.S chuck and short rib, a perfect combination of meat and fat for their burger patties. They also cook their burgers standard medium.

    During the morning they make their own pastries, bread, and meat, which are locally produced and used for their burgers. If you’re looking for a straightforward food, especially good tasting burgers,  The Grind Bistro is the place to go.


    This also appears in Philippine Primer Japanese Magazine’s December issue (Vol. 117).
    Written by Edlaine “Mintzy” C. Flor

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