The humble sandwich shop offering comfort food inspired by Maine, Massachusetts that was once just a stall in the Salcedo Saturday Market now has expanded in a permanent corner at The Grid. All the favorites are there, plus some new additions. The best-selling lobster roll, which is a bit on the steep side for a snack, really is scrumptious. If you can’t shell out that much, their shrimp version, which now has a spicy variant is just as good, as well as their crab roll that’s packed with real crab meat that goes splendidly with their garlic noodles and clam chowder on the side.
If you love cheese, they also have versions of each roll that includes gooey, creamy cheese plus a lobster mac ‘n cheese version, too. What are you waiting for? Run to stall no. 11 at The Grid for your fix.
If Mexican fare rocks your boat, La Chinesca’s tacos, otros and bebidas come highly recommended. The innovative way Chef Bruce Ricketts approaches Mexican street food is what makes La Chinesca unique. His daring choices for seasoning, coupled with super fresh ingredients are the qualities that make stall 09 a favorite of foodies, as evidenced by the constant long lines since they opened shop. We had the Carnitas, their classic, shredded pork seasoned so well that we instantly fell hard, the Camaroncito with freshly fried shrimp in a folded tortilla that was heavenly, and the other crowd favorite, the Chicharrón—soft pork and chicharon bits enough to make you beg for more.
We downed it with their Lychee Raspado, a refreshing and sweet drink peppered with beautiful slivers of bright violet that comes with ground ice, so make sure you get to enjoy it as is.
Rambla & Happy Barrels
Rambla (stall 08) is the place to go for pintxos at happy hour and pairing it with one of the bottles from wine shop, Happy Barrels, located on the right side of the entrance as you enter The Grid.
Each pintxo is meticulously assembled by their resident chef trained in all things Spanish; you can definitely tell once you take a bite off their Pintxo de gambas or the Salmon truffle. If you love a mash-up of sweet and savory, try the Morcilla and Apple Compote Pintxos, which is quite lovely, a symphony of taste!
It’s apt that dessert is located right by the entrance of The Grid (right side), especially when the offerings are made by renowned Le Petit Soufflé chef Miko Aspiras. Workshop + Le Petit Soufflé is pure sugar heaven: out of this world cakes, cookies and loaves that are made fresh everyday, much to the sweet tooth’s delight. Their best-seller, the 17 Layer Strawberry Shortcake is TDF and definitely lives up to its reputation.
The Basque Burnt Cheesecake is so creamy and light you won’t notice the slice is gone.
Then there’s the Flourless Chocolate Cake that’s served with cream and vanilla ice cream on top. And finally, their Vanilla Salted Caramel Loaf, with a layer of frosted icing, is one of the most moist and yummy slices of cake we’ve ever had. No joke!
The Grid Food Market is at the R2 Level expansion.