New Restaurant Alert: Grind Bistro at Net Park, Bonifacio Global City
Their burgers are incredible.
G/F Net Park, Crescent Park West, 4th and 5th Avenue, Bonifacio Global City
Open from 11 a.m. to 10 p.m. (Monday to Thursday), 11 a.m. to 11 p.m. (Friday to Saturday), 11 a.m. to 9 p.m. (Sunday)
(SPOT.ph) Like most married couples, Steven and Cristina Carl enjoy hosting dinner parties for their friends. The Carls, however, take theirs to the next level. “Our dinner parties at home are plated eight-course meals,” Cristina says. Both veterans of the food and hospitality industry in the U.S. (Steven was a director of food and beverage at the Hyatt, while Cristina is an advanced sommelier), the two dreamed of having their own restaurant.
Seven years later, Grind Bistro was born.
Already a BGC favorite
Located at Net Park’s burgeoning block of restaurants, Grind Bistro is an upscale eatery that offers savory meats, decadent desserts, and rich wines. The Carls are very hands-on with their newborn "baby" (Grind Bistro opened in May 2016), with Steven taking the lead in the kitchen and Cristina manning the floor.
The name “grind” represents their burgers, whose patties are ground fresh in-house. Grind Bistro was supposed to be a burger joint, but the Carls adjusted to fit the demands of the locale (their original intention, however, may now be seen at Grind Burger, which opened this July at SM North EDSA). The kitchen also makes their own bread, desserts, and most of the sauces.
“Our motto is, if we can make it, we will,” Steven says.
Popcorn Shrimp (P350)
Laguna Farmer's Salad (P350)
The best-selling Poke Nachos (P495) contain homemade wonton, taro, and sweet potato chips. A Hawaiian dish inspired by the couple’s stay in Maui, it features raw ahi tuna marinated in soy, chili, and sesame. It feels more like a salad, especially after the server offers to toss the whole medley together. The result is a light and savory appetizer that is also crispy and tender all at once.
Crispy Chicken Wings (P275)
Cheese on Rye
The Cheese on Rye (P350) is Cristina’s favorite. An “adult” version of the childhood staple: grilled cheese on dark rye bread is paired with rich tomato soup drizzled with crème fraiche and pesto. Warm and comforting, this dish is perfect for a rainy day—or any day, if you take it from Cristina who orders this sandwich on a daily basis.
House-Aged Rib Eye (P2,200)
Nutty Black Chicken (P550)
The Grind Burger
The Grind Burger (P395) is both a house favorite and a bestseller. The thick patty, made from 100% USDA beef, oozes with juices upon first bite. Sandwiched between homemade brioche buns, vegetables, cheese, and a secret sauce, every bite will definitely satisfy. You can also get this in a smaller version via the Sliders (P395).
Grind Meatballs (P395)
The Heat Burger (P450) is another A-plus. The house patty is flavored with house-pickled peppers, chipotle barbecue, and spicy mayo—a bold combo that's tempered with onion rings and cheddar cheese. Despite the name, this number is not fiery enough that it would scare off the non-adventurous. “Don’t worry, it won’t bite,” Steven describes.
Among the desserts, their S’mores and Hot Cocoa (P380) is gaining popularity. A piece of homemade marshmallow is wrapped around vanilla ice cream and toasted to cookie-crispness on a hot skillet. This highly indulgent dish is garnished with dark chocolate potato chips for a dash of saltiness.
Popcorn Three Way
Grind is also proud of their Popcorn Three Way (P325). The movie snack is reinvented as caramel pot de crème, cheese-flavored dirty ice cream with cheese popcorn bits, and a crispy caramel popcorn ball, all on one dainty plate. The result is a deceptively simple but charming masterpiece.
With two restaurants well underway, you would think that the Carls have satisfied their hunger for the food business. But the couple who served eight-course dinner parties aren’t stopping just yet. Another Grind concept (touted as something between Bistro and Burger) is slated for a September opening at SM Aura Premier.
“We’re open to opening additional locations this year, but that would probably be only one or two more,” Steven says. “Opening three in six months...it’s a lot.”
Photos by Hans Fausto
Video by Hans Fausto; video editing by Criselda Carreon