New on the Menu: Pablo's The Pounder Burger
The burger is huge but manageable.
Pablo’s Pub & Restaurant
2/F Forum South Global, 7th Avenue corner Federacion Drive, Bonifacio Global City
Open daily from 12 p.m. to 2 p.m. and 5 p.m. to 1 a.m.
Different but the same
(SPOT.ph) The last time we were at Pablo's Pub and Restaurant, co-owner Miguel Escueta was extra excited about their burger. The lone sandwich on the menu was simple: American cheese, lettuce, a chunky potato bun. The modestly seasoned, half-pound of beef takes up most of the burger in terms of composition and flavor.
It's been a year and the stylish pub has grown. The carefully trimmed-down menu of affordable bar grub (Miguel refuses to believe that comfort food should come with a hefty price tag) has been joined by the likes of vegetarian lasagna (P300) with eggplant and zucchini, salsa and chips (P380), fried chicken skin (P200) to rival the popularity of the chicharon bulaklak, and chicken butt which has been fancified to "derriere" (P220).
The burger itself underwent a restoration. Instead of the hearty crackling bread, the potato bun has softened into almost like a brioche. It's spongier, the bottom soaking up the juices from the freshly fired patty, and the cheese and greens once again playing foil to the rest of the components.
The Pounder: a buffed-up version of the Half Pounder
The Half Pounder (P295) has gotten so big that it actually grew to be a full pound: The Pounder (P475). The same formula but with a pair of half-pound pure-beef patties that crumble a bit as you bite into them. The burgers are fired quickly in high heat, getting a nice charred crust over ground meat that's so moist, the bottom bun is yellow with the meat's juices. Just like its predecessor, you can embellish it with add-ons like foie gras (P350), blue cheese (P80), and bacon (P80).
Despite the daunting sound of a pound-heavy burger, this one is actually pretty manageable: a two-decker that you can hold with ease and bite without breaking your jaw. Miguel did say comfort food. It shouldn't be too hard to enjoy.