Place: Cozy, hip, well-lighted. Tables are spacious and the chairs are comfortable enough. TV is too loud though.
Food: DELICIOUS! Brickfire boasts of oven-roasted (pugon) steaks. We tried the two bestsellers, The Duke and Cowgirl Annie, plus an order of Los Indios Sisig.
The Duke (Php 250). Tender, tender, tenderloin, seasoned with salt and pepper, served with mashed potatoes, steamed vegetables, and gravy. We had it medium rare. It was delicious! The beef was juicy, flavorful, and really good! We also loved the mashed potatoes! It was chunky and also well-seasoned. It wasn't too buttery and had good integrity. The gravy was delicious too. It wasn't too salty and had no raw flour taste. It also had good consistency, not thick, not runny. All in all, the perfect steak dish.
Next, Cowgirl Annie (Php 120). T-Bone steak with rice, steamed vegetables and the same gravy that came with The Duke. We loved this more than The Duke because the meat was sweeter. But just like the tenderloin, the meat was tender and juicy! YUMMY!
Lastly, Los Indios Sisig (Php 150): crispy pork bits, sweet white onions, and bits of finger chili. It's savory with hints of freshness and sweetness from the onions, with the right amount of heat. This one should be eaten with LOTS of rice.
Must-eats: Everything mentioned
Price: Considering food quality, taste, and serving size (not to mention plating), prices are reasonable.
Service: Waiting time was acceptable. The staff? Well, the waitresses we talked to weren't friendly and knowledgeable about the food they're selling. So, there.
Brickfire is on the corner of E. Abada and R. Alvero St., Loyola Heights, Quezon City.