(SPOT.ph) After several years in the burger business, 8 Cuts is shaking up its menu and offering a more streamlined selection featuring the crowd favorites along with a few new additions.
8 Cuts is keeping their meat blends simple, so say goodbye to the Beef Bomb, the Steak Cut, and all the other patty blends, and say hello to the House Blend, a juicy mixture of brisket, short rib, and rib-eye, and the Grassfed, a leaner, cleaner choice that combines sirloin, round tip flank, and short plate.
The No. 4 sauce has bowed out of the menu. But if you miss it and absolutely must have it, you can always ask them to whip up a fairly similar sauce for you.
According to Chef Daniel Lachica, around 98% of their ingredients are now homemade. That includes the bun, the corned beef, and the bacon.
Sliders are finally here! The Half-Pounder Worth of Sliders (P320 to P445) gives you three little burgers, and Chef Daniel recommends ordering a mix of the patty blends so you get a good taste of both and enjoy the different textures. If you’ve ever wanted to eat the Piggy, the Q-Daddy, the Hangover 2.0, the Shroom, or any of 8 Cuts’ special stacks in one go, you can have them as sliders too, so you can get three different flavors in one order.
Their famous (and SPOT.ph's number one) Onion Rings (P199) now come in a hefty bucket, so there’s more of them to go around. Or more for you, if you can’t get enough of them and want to keep them for yourself.
Be on the lookout for The Double Dipper (P220), a new side featuring corn chips and a bowl of sour cream and onion.
Not in the mood for a burger? You can always have the Party Spaghetti (P199), which comes with garlic-butter buns. It might look and taste like something straight out of your childhood, but one detail makes it different: Instead of cheese, the spaghetti is topped with grated egg yolk. According to Chef Daniel, the egg yolk is cured for seven days and then baked, which ends up making the egg look like parmesan cheese.
Sample the Chick ‘Wich (P245) as well, which features chicken breast brined for a couple of days, dredged in batter, and slathered in jalapeño honey, then topped with slaw coated with green onion-lemon aioli and a piece of chicken crackling.
If you’ve gone through most of 8 Cuts’ choices and are hankering for something different, all you need to do is ask your server what else you can have that’s not on the menu, and they’ll give you a list of alternatives (blatant hint: sour cream onion rings). You’ll definitely find something that will surprise you and maybe even become a new favorite.
Photos by TJ Tantiangco