Brisket Sisig and cocktails invade Fireside's menu
Buttermilk chicken tenders? What's that?
Fireside by Kettle
3/F SM Mega Fashion Hall, SM Megamall, Mandaluyong City
Open daily from 10 a.m. to 10 p.m.
G/F Power Plant Mall, Rockwell, Makati City
Open from 11 a.m. to 10 p.m. (Sunday to Thursday) and 11 a.m. to 12 a.m. (Friday to Saturday)
(SPOT.ph) Chef Chiloy Santos understands the importance of a good drink at the end of a long day. It's a ritual he enjoys even at home where he might pour himself a glass of wine and sip as he ponders the events of the day.
At his American grill chain Fireside—a spin-off of the hugely successful Kettle restaurants—the cocktail ritual is as much a part of the restaurant's persona as the hearty grilled meats and popular southern comfort food. Chiloy called on mixology maven Larry Guevarra to whip up some fun concoctions for them, which he admitted were a tad too fancy for their casual joint.
"Medyo pinakialaman ko," the boyish family man admits with a sheepish grin. "Larry is very talented and creative, so some of his creations were really complicated. I just had to simplify them a bit to make them more appropriate to the Fireside brand."
Wild Berry Smash
But, as their cocktails prove, simple doesn't always mean a downgrade. The White and Red Sangrias (P289 each) are fruity and refreshing without washing out the flavor of the wine base. The Orange Crush (P239), a mix of vodka, Cointreau, orange juice, tonic, and Wild Berry Smash (P349), gin, mixed berries, basil, lemon, and tonic, are extremely drinkable and light—the fresh fruitiness perfect for a balmy afternoon.
Manille Gin Fizz
Honey Old Fashioned
Making use of some top-grade local liqueur from Destileria Limtuaco, the Mango Mojito (P229)—a formula of rum, mango liqueur, mint, mango cubes, tonic—and Manille Gin Fizz (P199), which puts together calamansi liqueur, gin, basil, tonic, are certified bestsellers. But if you are looking for something more potent, Chef Chiloy highly recommends the Honey Old Fashioned (P299), an easy-to-love glass of bourbon, spiced honey, orange peel, and bitters or the Tamarind Margarita (P269), which purees the tropical fruit fold for a bigger impact.
Southern Fried Chicken Sliders
A good drinking sesh can only get better with tasty bar chow, something that Chef Chiloy gives equal attention to. The Chorizo Meatballs (P279) are dense yet juicy, a perfect stage to set up the piquant marinara sauce. The heartier Southern Fried Chicken Sliders (P289)—a nice novel way to enjoy Chef Chiloy's awesome chicken—feature a nice balance from the vinegared slaw. Tip? Add a blast of fun with hot sauce.
What stands out, however, is the tender Brisket Sisig (P299), slathered with cilantro and red pepper sauces. This sisig doesn't really sizzle, probably to avoid overcooking the lean meat, but what it lacks in showmanship, it makes up for in mouthwatering flavors. Accompanied by rice, it's a worthy main course.
Now available at the branches at SM Mega Fashion Hall and Power Plant Mall, and eventually in Bonifacio High Street's Central Square (which will open before 2016 ends), Chef Chiloy makes Fireside harder to resist every time he goes back to the kitchen.
Photos by Hans Fausto