Level R2, Power Plant Mall, Rockwell, Makati City
Open from 11 a.m. to 9 p.m. (Monday to Thursday), 11 a.m. to 10 p.m. (Friday), 10 a.m. to 10 p.m. (Saturday), 10 a.m. to 9 p.m. (Sunday)
(SPOT.ph) Much excitement surrounds the opening of The Grid. Opening on Monday, July 9, Power Plant Mall’s newest food hall boasts a formidable list of eats from some of the Metro's best restaurants to weekend-market favorites.
Charles Paw, one of The Grid’s founders, shares that they deliberately did away with individual branding for the food hall’s stalls. Instead, the focus is on the food, with each stall showcasing their signature dishes with minimalist signs that are uniform across the board.
“We also encouraged our food stalls to make their menu 70% basic dishes,” shares Paw. “Sometimes, the problem with food halls can be that diners see all these new creative food, and then they don’t know what to order.”
Stall #3 will feature tsukemen or dipping ramen with different kinds of thick, rich broth
Look forward to TankChop XL's pork chops with Thai-inspired spices
EDSA BDG will be serving coffee, cocktails, and flavored soda
But The Grid’s 15 tenants are out to prove that basic can also be tasty. Here’s a sneak peek of what you can have when they open on Monday:
Lobster Roll from Bun Appetit
Their addicting Garlic Noodles (P150) are also at The Grid
Lobster Mac & Cheese
The hearty Clam Chowder (P220) feels like a warm hug
This Salcedo Market favorite by Lawrence and Iya Cua has found a permanent outpost at The Grid. The menu, shares Iya, is pretty much the same as their original stall, though they’ve added a pretty sinful Lobster Mac & Cheese (P795)—just a whiff of the truffle oil is enough to make anyone drool, and they don’t hold back with loading this creamy dish with huge lobster chunks. Apart from that, their buns and grilled cheese sandwiches remain the star of the show. The Lobster Bun (P695) isn’t easy on the budget, but with buttered buns overflowing with fresh, mildly sweet lobster, you know this is worth every buck.
The Salmon & Truffle (P195) looks light but the truffle cream cheese packs a flavorful punch
The Bistronomia group, who are behind Las Flores, Rambla, and Tomatito, have pretty much established themselves as tapas experts, but this is the first time they’ll be serving pintxos. Pintxos are small snacks typically eaten in bars; their main difference with tapas is that they are usually skewered and served on bread. The Chipirones Pintxo (P175) features deep-fried baby squid, only mildly flavored to bring out the briny flavor of the squid-ink aioli, with a smooth texture that, in turn, complements the crunch of the baguette. Of course, it isn’t exactly Las Flores without tapas: The Burrata Caponata (P495) has creamy burrata, its mild flavor spiced up by the tang of capers.
You can buy their Chocolate Chip Cookies and Oatmeal Cookies to-go, too
17-Layer Chocolate and Salted Caramel Cake
Look at all those layers of sweet goodness!
The Workshop, by chefs Miko Aspiras and Kristine Lotilla, has found a new home at The Grid. Aside from their delicious line of pastries and breads, like chocolate chip cookies and croissants, they’re also adding more 17-layer cakes to their repertoire: A luscious 17-Layer Chocolate and Salted Caramel Cake, with alternating layers of chocolate and salted-caramel frosting, then topped with more caramel and crunchy chocolate balls, and a 17-Layer Strawberry Shortcake with fresh sweet strawberries.
Photos by Hans Fausto