If you happen to pass by SM Annex, chances are you will be curious to try Brickfire Oven-Roasted Steaks and Chops. I can still remember last year, I was there trying their Cowgirl Annie just a day after their opening (and the foodie in me strikes again!)
Three (3) months after the opening, I visited again the steakhouse, but this time with my family and tried their breakfast tapa. It's crispy yet tender and juicy and a must try I should say.
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| Brickfire SM North EDSA Annex |
First and foremost, Brickfire is a budget-friendly steakhouse. Its flagship dishes are The Duke and Cowgirl Annie, which are generous cuts of tender local beef classically seasoned with salt and pepper. That is where Brickfire stops being your typical budget steakhouse and becomes so much more.
One of the biggest difference with Brickfire is how the beef is cooked. Instead of the steaks being grilled, they are baked in a Brickfire over, keeping the steaks tender and sealing in the flavorful juices, which is key to that irresistible beefy taste often found lacking in thinly cut grilled steaks.
Brickfire doesn't jsut stop differentiating itself there. It takes further steps into the diverse art of preparing steak by offering two additional playful flavors : Honey Mustard and Wasabi. The Honey Mustard steaks are made with the famous Filipino sweeth tooth in mind are a nice alternative to the traditional salt and pepper flavor.
Address :
Brickfire Katipunan
#41 2/f Xavier Residence Bldg., cor R. Alvero and E. Abada St., Loyola Heights, QC
(02) 426-2254 / 0917-3547318
Brickfire SM North EDSA - Annex
(02) 441-4464 / 0927-5231130
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