You can cook almost anything on a griddle, depending on what you have on hand. Flat iron ones are perfect for sautéing, searing and grilling meats, particularly steaks and vegetables, while deep-dish skillets can be used for braising, deep-frying and even baking cakes. Since they are often made with cast iron, they can conduct heat for a long time, making them ideal for slow cooking.
1771 Group Chief Operating Officer and Executive Chef Vicky Pacheco said using a griddle is the easiest way to cook food quickly. In fact, at Flatiron, her new restaurant at Uptown Place Mall, the griddle is essential in preparing the specialty of the house called Flatiron Brisket 6.
The fork-tender Flatiron Brisket 6 is a beef brisket that has the number six in its name since it has been slow cooked for six hours then seared to order on the griddle. It is served in a skillet with brown and red rice tossed in the drippings and fresh cucumber and carrot slaw.
By placing it front and center of Flatiron, Chef Vicky puts emphasis on food that is served hot. Apart from being used to finish the specialty of the house and other grilled items, the griddle is where most lunches are prepared. Busy executives wanting a quick to-go lunch will appreciate the hot meals prepared here.
“I wanted a place where people can go to if they wanted a hot to-go lunch. I know that people working in offices want to eat something hot for lunch. Since there are a lot of offices around here, they can just send someone here to pick up their meals. The griddle will be a busy place, especially when it comes to preparing lunch-to-go meals. A lot of things will be coming from the griddle,” she explains.
The griddle serves as inspiration for the restaurant. The griddle, also known as a flat iron, is also the name of a happening district in New York known for its trendy restaurants. The area has as its landmark the iconic Flatiron building.
The name Flatiron came to her by accident. The chef says she wants to bring a New York vibe to the place, yet still offer food that is familiar to Asian palates.
She calls it urban comfort food.
“New York is a melting pot of influences,” she stresses. “Most of our dishes are American in core but with Asian and Mediterranean touches. My goal here is not to be highfalutin. This is a casual place. The menu can be easily understood by everyone.”
Among items that would be familiar to diners are: Tostado Adobo Wings with Garlic Mayo Dip, toasted chicken wings adobo; Pizzaiola Pasta, a pizza and pasta dish in one; Giant Gambas, the restaurant’s version of gambas al ajillo; and Black Jack Mac, baked macaroni and cheese using sharp Black Jack cheddar cheese for a little kick.
Flatiron is part of 1771
Group of Restaurants.