Your Daily Grind at Grind Bistro

"If we can make it, we will," and that's all you need to know when you head over to Grind Bistro for their honest, real and home-style made from scratch signature dishes...   

Steven and Cristina Carl prepare all their dishes fresh and in-house, maintaining total control of each and every dish at Grind Bistro for a uniquely satisfying, warm, and personal dining experience. Definitely not your usual daily grind...

The couple's passion for preparing honest and rustic cuisine can be traced back to the days when Steven Carl was F & B Director for Hyatt along with Cristina heading hotel operations. Their love for entertaining and cooking for others eventually led to the opening of Grind Bistro at NetPark, with their own take on classic comfort food...

A refreshing Iced Coffee (P 120) kicks off my dining experience at Grind Bistro, with the bold yet soothing notes of premium freshly brewed coffee lining your palate with every sip...

...or why not indulge in a tipple with one of Grind Bistro's handcrafted cocktails, like the Grind House Sangria made with Spanish wine, brandy and Cointreau...

...or simply give in and go with the flow with Grind Bistro's rich and sinful shakes, like the Malted Chocolate (P 225) or the Bourbon Caramel Vanilla (P 350), a creamy blend with real bourbon for that extra layer of flavor. The wide selection of beverages and cocktails are more than enough reasons to visit Grind Bistro.

Start right with Grind Bistro's Laguna Farmer's Salad (P 395), a seasonal plate of locally sourced vegetables and produce (ask your server for the freshest seasonal produce), with crisp greens and vegetables and local cottage cheese. The flavors are clean yet vibrant, the perfect start to any meal at Grind Bistro.

The Poke Nachos (P 495), with fresh premium Ahi Tuna marinated in soy, chili, and sesame, local chevre, orange, and wasabi tobiko, tart pico de gallo, and served with crisp and thinly-sliced taro and sweet potato chips reflects Grind Bistro's diverse culinary styles, threaded by their single-minded approach on using the freshest ingredients for rich flavors. The briny sweetness of the Ahi Tuna, layered by the fresh and clean flavors of the pico de gallo, is perfectly complemented by the crisp taro and sweet potato chips.

Grind Bistro's signature Popcorn Shrimp (P 395), plump shrimps in a light and crunchy tempura batter drizzled with sweet unagi sauce and sharp wasabi aioli, small bites that's big on flavor. The crisp tempura batter and the snap from the fresh shrimps deliver contrasting textures, with each bite releasing rich flavors. Another great starter from Grind Bistro, and there's more...

Grind Bistro's popular Sliders (P 395), a trio of mini Grind Burgers with 100% USDA ground beef on soft bite-sized brioche buns with onions and pickles, offer diners a preview of their house specialty, and the inspiration behind the name of Grind Bistro. Grinding is at the heart of the entire process for their signature dish, and the Carls grind their 100% USDA-certified and approved beef in-house daily. The Carls tediously shape and form the patties controlling the size of the grind to produce the exact texture and flavor that make their burgers a cut above. Since its freshly ground, the patty is looser and the gaps retain more juices while maintaining its form all the way to the last bite. And the Sliders are the perfect way to get acquainted with Grind Bistro's culinary style. Each juicy bite releases rich, beefy and savory notes, capped by the onions, pickles and the soft buttery brioche. Just perfect.

Grind Bistro also offers a wide selection of sandwiches and burgers...

...like the Cuban Sandwich (P 395), with 18-hour sous-vide pork draped in rich Dijon mustard blend topped with house-made pickles and Emmental cheese, served with a side of mojo aioli and crisp salted plantain chips. The rich flavors of the Dijon mustard blend, creamy yet sharp Emmental cheese and tart house-made pickles combine in a seamless blend with the delicate notes of the juicy sous-vide pork. At Grind Bistro, slow-food still rules, and the 18-hour sous-vide pork along with their signature corned beef cured for eight days is the norm so you get intense flavors.

And there's definitely no short cuts with their flagship dish. The signature Grind Burger (P 395), with a thick and juicy 100% USDA beef patty on a buttery soft brioche fresh from the oven topped with vine-ripe tomato, iceberg lettuce, sweet onion, American cheese, and Grind Bistro's secret sauce, is a must-try. I first tried their signature burgers in their new outlet up north (for more on Grind Burger, see my previous post, Now Grinding Up North: Grind Burger at The Block), and it was great to finally sample the original. Preparing the signature burger is a long and complex process, with freshly ground beef grilled on a griddle and cooked in its own natural fat for that crisp outer layer and caramelized crust for rich flavors. As the patty is laid on the soft brioche, the patty is draped and coated with a special burger butter for that well-seasoned glaze, and sealed with a topping of melted cheese. And it just doesn't get better than that. Seriously.

Grind Bistro also offers a wide selection of comforting pasta dishes, including the Linguini Pesto (P 425, L) with haricot vert and potatoes on soft yet firm linguini draped with a rich and nutty pesto; and the classic Spaghetti and Meatballs (P 550, R), topped with their signature meatballs, Parmesan fondue, and house-made ricotta.

But Steven and Cristina Carl have even more flavorful surprises up their sleeves, with even more comforting dishes from their extensive menu. The Salmon Fillet (P 650), 180 g premium pan-seared salmon with soy miso and ginger, lemon syrup, wakame two ways and edamame, is a light yet flavorful main dish with the buttery richness of premium salmon punctuated by the soy, miso, and ginger glaze with lemon.

And you can find some serious pork love at Grind Bistro too. The Double Pork Chop (P 695), pure pork love on a wooden board, should satisfy any hefty appetite. The thick double-cut and slow-cooked pork chop is served with fried onions, shiitake mushrooms, and green peppercorn sauce. The inch-thick juicy pork chop delivers a savory richness, completed by the flavorful green peppercorn sauce.

And here's the beef. Grind Bistro's Ribeye Steak (P 2,300), house-aged prime USDA 400g ribeye served with steak butter and green peppercorn sauce, is impressive. There's just nothing quite like a premium slab of beef laid on a wooden board. Fork-tender, the ribeye is great on its own, and the steak butter is all you need. Perfectly grilled to medium with a juicy pink center, you don't need much to enjoy its pure beefy notes, adding anything else to steak this good is a crime.

Cap your feast at Grind Bistro with their equally impressive dessert selection, including the sinful S'Mores and Hot Cocoa (P 380), an indulgent dessert with a large toasted marshmallow topped with vanilla ice cream and chocolate feuillitine laid on hot chocolate and served on a cast-iron skillet...

...or indulge in Grind Bistro's Housemade Ice Cream and Sorbets (P 100-one scoop/P 175-two scoops/P 225-three scoops/P 425-six scoops) with their wide assortment of flavors.

Build your feast with starters, mains all the way to dessert, and end it with a classic cocktail. Grind Bistro's Old-Fashioned is the perfect ending to your dining experience at Grind Bistro. Steven and Cristina Carl have so much more to offer, and it's time for your daily grind...at Grind Bistro.

Grind Bistro is located at the Ground Floor, NetPark Building, Fifth Avenue, Bonifacio Global City, Taguig City or call (02) 246-9069 extension 649 for inquiries and more information.

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