Its flagship dishes are The Duke and the 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 differences with Brickfire is how the beef is cooked. Instead of the steaks being grilled, they are baked in a Brickfire oven, 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 just stop differentiating itself there. It takes further steps into the diverse art of preparing steaks by offering two additional playful flavors: Honey Mustard and Wasabi. The Honey Mustard steaks are made with the famous Filipino sweet tooth in mind and are a nice alternative to the traditional salt and pepper flavor.
Brickfire katipunan 41 2/F Xavier Residence Bldg., cor. R. Alvero and E.Abada St., Loyola heights, Q.C. Philippines
Brickfire SM north edsa Ground Flr annex