The Meat of the Matter: Brickfire Oven - Roasted Steaks and Chops

This is a cross post of my blog entry at Manila Foodistas. Thanks to my friend Therese for showing me how! :)) 

Where else can you find brick oven - cooked steak served with delectable sidings, all for an affordable price?  You don't need to travel far, because there's a new place in town that offers diners a casual, cozy environment to indulge in your favorite comfort food. 

It was an idea that came out of the blue while owners Aaron Macalinao and Tadi Diaz were biking in Sierra Madre. They both shared a love for steaks, and given that Aaron already owns a meat shop (yes, he proudly calls himself a butcher!), and Tadi, an experienced chef, the partnership was a match made in meaty heaven. They opened their steakhouse last April 21, 2012, and has been making quite a buzz with students and families frequenting the restaurant. Located just behind the dynamic Katipunan food strip, Brickfire is the place to go for satisfying your carnivorous cravings! I was lucky enough to try out their best-sellers, and I went all gangsta on the meat!

This is the scene right after a packed lunch hour. There are still some customers taking their time to savor the goodness!

The house specialties are fork-tender steaks and chops, but there's something for everyone here. You can order their Baked Fish, Pasta, Tofu Tempura, and Los Indios, a different take on the adobo. Take a look at their wide range of choices:

The menu

If reading the menu isn't mouth-watering enough, check these out. My photos aren't doing these dishes justice! You must try them out for yourself.  

Cowgirl Annie

This T-bone steak is marinated in a special sauce (you can choose from original or honey-mustard) and is tender as can be. Some of the T-bone steaks I've tried are so easy to finish because they've been cut so thinly. I couldn't get enough of this one, but I had to make room for the rest!

The Duke

This premium tenderloin is a juicy slice of heaven, bathed in Brickfire's homemade gravy and eaten alongside the mashed potatoes. The mashed potatoes may seem innocent enough, but once you bite into the delightful chunks inside, you'll realize you might need extra rice with this one. 

Los Indios

Los Indios is an adobo experience I haven't had in a long time. Remember going out on family picnics and unraveling delicious Filipino delicacies wrapped in banana leaves? This take on the adobo is special because the meat so gracefully shared its juices with the rice, making it all the more flavorful. You can choose from pork, chicken, spicy, or sisig.

Tofu Tempura

Not in the mood for meat? You can try their Tofu Tempura. Not too dry, and not too soft as well. The crunch is balanced out by the creamy sauce. Great for sharing!

Brickfire's Marketing Officer Ms. Jowie Maulawin, Me, and founders Mr. Aaron Macalinao, and Mr. Tadi Diaz

It was really a great experience for my taste buds. Chatting with Aaron, Tadi, and Jowie made my experience all the more special. I can't wait to go back! :)

Brickfire is located at:

2/F Xavier Residence Building, E. Abada corner R. Alvero St., Loyola Heights, QC

Contact numbers:

(02) 4262254

(0917)7777034

Operating Hours: 6AM - 10:45PM

Visit their facebook page for more details and get updated with their promotions.