New Restaurant Alert: Burger Pub at The Grove by Rockwell, Pasig
Your next stop for booze, burgers, and good tunes.
Grove Retail Row, The Grove by Rockwell, E. Rodriguez Jr. Avenue (C5), Pasig City
Contact: 0917-630-4979, 966-4393
Open from 12 p.m. to 10 p.m. (Monday to Thursday), 12 p.m. to 12 a.m. (Friday to Saturday), and 11 a.m. to 9 p.m. (Sunday)
(SPOT.ph) Burger Pub has the makings of a typical watering hole where alcohol, finger food, and music collide. Somewhere, someone is seasoning and grilling burgers. Music by Oasis and Simply Red are on full blast in the background and every now and then you can hear clangs and clicks from the bottles of imported beer.
Unfussy...the way burgers should be.
You get a music education, too.
Cool black color scheme
The triad—music, grub, and booze—make a great mix at this five-month-old gastropub. “My brother and I love music,” says co-owner JP Lim, who runs the bar together with his brother Richard. “Soon we’ll also be asking customers to hook up their own music. They can take turns sharing their stuff.”
Burger Pub is undeniably have-it-your-way, the kind of food stop that begs you to loosen up over a round (or two!) of some good food and drinks. Every nook and cranny of the place screams, “Sit back and relax, because we got this under control.”
Get the merriment started with some Belgian Frites (P190) made from bintje potatoes sourced from Belgium. You can dip these in either of the sauces they make in-house: traditional aioli or the pub original, a pasty sauce that leaves a distinctly sweet aftertaste.
For a more savory option, turn to a bar staple: Gambas (P285), which is a popular choice. Burger Pub sautés their shrimps in a rich garlic and chili concoction. The end product is a bold sensation that contrasts perfectly against the crisp, buttered toast served on the side. Other nibblers on the menu include the Chorizo Peperonata (P365), pan-fried sausage slices topped with caramelized onions and fire-roasted peppers, and Beef Salpicao (P395), nuggets of tenderloin flavored with a fusion of garlic and paprika.
Then, shift your attention to their burger selection, the star of the show. “Ours is very basic,” JP says. “We don’t put a lot of toppings. It’s really just the patty that sets us apart from the rest.”
Richard, who heads kitchen duties, makes these burgers from scratch. The burger buns are slathered with creamy butter and baked fresh daily. The patties, meanwhile, are handcrafted using meat that they import from Canada.
Of the six variants on the current menu, the Pub Original (P345) is dubbed the specialty of the house. This burger blatantly supports the pub’s tagline—“no fuss, mind the patty”—given its flavor and form. At the core of this masterpiece is a hefty 170-gram patty topped with a slightly melted layer of Irish cheddar cheese. Put two and two together, and the equation leads to bitter-salty end notes after each bite.
The Bastard (P345) is a two-in-one variation of the Original. It contains heartier ingredients such as the stack of crispy onion rings (you can also get it as an appetizer) on top of their signature patty. This item is the latest addition to Burger Pub’s expanding menu.
Burger fans who are into more intense flavors can find solace in the Bleu (P345). The nondescript presentation hides the cheese's punch. If you like this pungent cheese, then you'll appreciate how that brazen profile finds its way in every bite.
Pair your burgers with any of Burger Pub’s curated imported beers. They have brews from Weihenstephaner (starts at P155), Fuller’s London (P195), Damm (P500), Lagunitas Brewing Company (starts at P250), and Magners (P165).
After sampling savory options, end your journey with a sweet streak. They only have two desserts to choose from at the moment, the first being Churros (P270), which perfectly balance crunchy and soft textures, and are masterfully indulgent when taken with either dip: chocolate or butterscotch sauce.
For something more decadent, opt for their Quadruple Chocolate Brownies (P325), heavenly homemade pastries made with milk and dark chocolate, hazelnut, and Dutch cocoa. JP tells us that they're prepping for new items, too. Watch for a bigger dessert suite that will include homemade ice cream in flavors such as vanilla bean, whiskey, and chocolate mint.
Now, how’s that for a symphony of flavors in one sitting?
Photos by Jericho San Miguel