II. Brief History/Background of the Company/Company Profile

In a new casual dining steakhouse in Katipunan, that’s exactly what you’re going to get: juicy, succulent steaks and chops cooked in the 400-degree dry heat of a brick fire oven.

In contrast to the traditional grilling and frying methods, cooking in an enclosure of a brick oven locks in flavor and allows the meat to cook in its natural juices.

“The meat is also cooked in the same temperature all around,” explained Tadi Diaz, one of the co-founders of Brickfire Steaks and Chops; he is also the restaurant chef. The result of this cooking process is what Tadi and his business partner, Aaron Macalinao, call “fork tender”. Your fork sinks right into the meat without much of a fight.

As Aaron described it, “It’s the kind of meat you can eat without your jaws aching from chewing.” Aaron’s family who has been in the meat industry for the last twenty years, sure knows his meat.

Brickfire Steaks and Chops started with Aaron Macalinao and Tadi Diaz’s passion for palette symphony. Aaron, whose family has been in the meat-supplying business for more than 25 years, has been constantly exposed to various sizes, quality, and taste of steaks and chops. Likewise, Tadi Diaz, a chef who opened up his own food business in the early 2000s, has a penchant land not to the culinary skills for top of the line, great tasting, reasonably-priced food. Packed with the resources, talent and ambition, the two dynamo tied-up to bring Katipunan residents, foodies, and meat-lovers alike the home-style, eclectic and gustatory Brickfire Oven Roasted Steaks and Chops.

The Brickfire menu was streamlined to fit the taste buds of the meat-loving, saline-driven Filipinos. A choice cut of beef cooked perfectly with its all its juicy goodness—it is no wonder that the steak is typically associated with fine dining. Brickfire, however, makes it accessible to more people, as it offers reasonably priced brick oven-roasted steaks and chops. Despite its affordability, diners are assured of getting choice cuts since the restaurant gets it from a reputable supplier. All the meat is actually locally sourced. According to Aaron Macalinao, one of the owners of the restaurant, “We serve all our steak with thick yellow fat for that juicy, tender steak.” Macalinao is the one who supplies all the meat in the restaurant; after all, his family has been in that particular business for years now.
One of the house specialties is The Duke (P250), a juicy tenderloin steak that would satisfy any meat lover. It is cooked medium well, unless otherwise specified, and it is prepared with the restaurant’s original sauce blend, which highlights the traditional salt and pepper flavor. Each bite was a pleasure, as the succulent meat interacted with my taste buds.
Diners would especially enjoy paring it with a serving of creamy mashed potatoes with savory gravy. There are real potato chunks in it, unlike the more commercial ones that are made from prepared mixes.
The Broccoli Tex-Mex (P160) is also a nice accompaniment to the steak. A plate of broccoli flowers is smothered in rich cheese sauce and topped with grated cheese and crunchy bacon bits. Eating veggies also made me feel less guilty for indulging on a steak meal.
Another bestseller is the dish called Cowgirl Annie (P120). It is a T-bone steak cooked with a sweet and tangy sauce. Although not as fork-tender as the tenderloin, its taste factor is still high up the scale. Nearby university students would especially appreciate this budget-friendly meal that comes with rice and a vegetable side dish already.
The Los Indios (P89-P150) is a must-try as well. It is the restaurant’s version of adobo that is served in a bamboo container, along with one boiled egg and some tomato and onion salad on the side. Brickfire offers a few adobo variations, from pork to chicken and even sisig, any of which would cater to different tastes. Its unique presentation makes this Filipino favorite more fun to eat. I thought it was a very creative dish.
Brickfire, though, is not just for meat lovers; it has non-meat options as well. A must-try is the Baked Fish (P250), fillet of fish that is topped with a mixture of chopped tomatoes, mayonnaise and cheese, then wrapped in aluminum foil and left there to cook in its own marinade. The result is a very light, flaky, and satisfying seafood dish. I enjoyed this very much since I am a big fan of seafood. There are other non-meat alternatives like the Tanigue Steak, Green Pasta (pesto, shrimp and garlic), and Tofu Tempura that comes with a dark, sweet, and gingery sauce.
New diners, though, should definitely try the specialties of the house first. Niña Terol-Zialcita, a lifestyle writer, enjoyed the steaks when she first visited the restaurant. “I would recommend either Cowgirl Annie or The Duke. What I like about Cowgirl Annie is the fact that steak lovers have options for their sauce—either original, which has a bit of a savory twist to it; or sweet and tangy, which caters more to the Filipino taste.” She likes the fact that the meals are very easy on the pocket. This casual steakhouse does not just serve steak all day but breakfast fare as well. Diners can order local favorites, which is served with egg, garlic rice, and coffee or tea. The Crispy Tapsi and Corned Beef are the bestsellers, both of which are homemade and come from the original recipe of Macalinao’s family. Other breakfast choices in the menu include the Longganisa (Filipino-style sausage), Pares (saucy beef), Bangus Belly, and Spicy Tuyo (dried fish).
The best thing about eating in Brickfire is that diners do not have to dress up just to feast on steak, unlike in other more formal steakhouses. Its interiors are very laid-back and there is no dress code limitation. This casual dining place welcomes anyone. Just come with a big appetite.
Also Brickfire boasts that is supports fresh and local meat products. All its food products are delivered to the store every day, so consumers are sure that what they’re eating are of best quality.

Brickfire Steaks and Chops is a fast-growing restaurant chain, Soon the conceptualized catering arm of the restaurant will be established.