Chef Jessie Grill: Com­fort food at its finest

Build­ing on the un­wa­ver­ing suc­cess of Chef Jessie Rock­well Club in Makati, restau­ran­teur and chef ex­traor­di­naire Jessie Sin­cioco has in­tro­duced a new din­ing ex­pe­ri­ence for food­ies and de­voted pa­trons to in­dulge in once again — Chef Jessie Grill.

The Philippine Star - - FEATURES -

Lo­cated at The Grove by Rock­well in Pasig City, Chef Jessie Grill of­fers a more ca­sual and rus­tic ap­proach to en­joy­ing her gas­tro­nomic cre­ations com­pared to the fine culi­nary am­biance of her sis­ter restau­rant in Makati.

“I re­ally want to cre­ate a laid- back, homey at­mos­phere for this restau­rant where fam­i­lies can come any­time, wear­ing any­thing they want, and just en­joy their com­fort food fa­vorites,” said Chef Jessie.

After con­tin­u­ous prod­ding by her beloved church­mates to open a restau­rant in Pasig City, Chef Jessie de­cided that The Grove by Rock­well was the per­fect lo­ca­tion to set up Chef Jessie Grill.

“[ I de­cided to] have this restau­rant with Rock­well again as I have learned with my ex­pe­ri­ence in Rock­well Club that they are very good and re­li­able devel­op­ers and I am con­fi­dent that noth­ing could go wrong,” she said. Ac­cord­ing to her, Chef Jessie Grill is ex­pertly han­dled by her­self and most of her trusted staff from her pre­vi­ously iconic Re­volv­ing Restau­rant.

With a wide ar­ray of mouth­wa­ter­ing dishes spe­cial­iz­ing in siz­zling and char- grilled master­pieces, Chef Jessie Grill only started serv­ing hun­gry cus­tomers last Septem­ber but the restau­rant has al­ready gained a big loyal fol­low­ing.

“We can al­ways ex­pect a num­ber of peo­ple on week­ends and din­ner time, es­pe­cially large groups and fam­i­lies,” she said. “Quite a num­ber of our reg­u­lar cus­tomers live nearby at The Grove as well, the ma­jor­ity of them be­ing cou­ples, ba­lik­bayans and young pro­fes­sion­als liv­ing alone.”

Com­pared to the pre­miere in­ter­na­tional din­ing ex­pe­ri­ence that Rock­well Club has to of­fer, Chef Jessie Grill en­cour­ages big groups to be as com­fort­able as they want, with meals served “fam­ily- style.” How­ever, both whole and plated with just ba­nana leaves and le­mon slices,” said Chef Jessie, adding that most din­ers loved it so much that they started eat­ing with their hands.

Other hot dishes pop­u­lar among fam­i­lies in­clude the Spe­cial Chicken Adobo, the BBQ Pork Spareribs, among others.

World- renowned for her ex­quis­ite pas­try cre­ations, Chef Jessie’s desserts has al­ways been the high­light of all her restau­rants.

Chef Jessie Grill is no dif­fer­ent, with her Green Tea Cheesecake in the menu’s spot­light.

“I’m well- known for my cheese­cakes and I re­ally wanted to have one in the menu. Since green tea or matcha is very pop­u­lar nowa­days I de­cided to make my own orig­i­nal recipe. True enough, it be­came a big hit!” she shared. “The Choco­late Sur­prise and the Fruit Flambé are quite loved by many as well, but the cheesecake is re­ally my finest cre­ation.”

Truly a ver­sa­tile culi­nary ex­pert, Chef Jessie’s dishes can be en­joyed in any set­ting — with Chef Jessie Grill at The Grove show­cas­ing her peak with her most com­fort­ing cui­sine yet. es­tab­lish­ments show­case the ab­so­lute best that Chef Jessie’s culi­nary versatility has to of­fer.

Chef Jessie Grill is equipped with a sim­ple twopage menu of Chef Jessie’s finest, the ma­jor­ity be­ing com­fort­ing Filipino cui­sine.

“A lot of our menu items are au­then­ti­cally pre­pared by char­coal grilling, giv­ing our dishes that spe­cial charred fla­vor. Fresh from the grill, we serve the food right away and that is what makes it de­li­cious,” she said.

Among the care­fully cu­rated ap­pe­tiz­ers, she ex­claimed that the Baked Manila Clams was the big­gest crowd- pleaser.

“Fresh from the sea, we serve 12 per­fectly baked clams on a siz­zling plate. Ev­ery­one loves it!” Chef Jessie said. “The Pork and Lamb Sisig as well as the Sizzil­ing Shrimp Gam­bas are ap­pe­tizer fa­vorites too.”

As for the main course, the lim­ited Black Co­ral Lapu-Lapu has won over the hearts of those lucky enough to try it. Grown by a rel­a­tive of Chef Jessie in Que­zon, the Black Co­ral Lapu- Lapu is cul­ti­vated in sea­wa­ter and fed purely fin­ger­lings. “We only serve [ the fish] oc­ca­sion­ally as the restau­rant’s Fish of the Day so it is def­i­nitely a treat. It is

grilled

BBQ Pork Spareribs

Chef Jessie Grill’s airy am­bi­ence with wooden decor and bam­boo fin­ishes de­liv­ers a truly com­fort­ing din­ing ex­pe­ri­ence

Restau­ran­teur and chef ex­traor­di­naire Jessie Sin­cioco

Baked Manila Clams

Newspapers in English

Newspapers from Philippines

© PressReader. All rights reserved.