MANILA, Philippines–For most working people, Friday nights usually call for sessions of sizzling sisig and buckets of beer. Friday night ends, the inuman wraps up and people go home. It’s a typical weekend cycle for some.

So to think of burgers and wine as weekend munchies after a hard week’s work may not exactly be the norm for most people, but Murray and D’Vine is setting out full throttle to change that perspective.

Murray and D’Vine could be Bonifacio Global City’s little big secret. Situated in the retail area of posh commercial center Serendra, the restaurant mainly attracts a large number of expatriates who regularly wine and dine to do business transactions, wait for rush hour to subside, or just unwind after a busy day.

And it’s not really surprising to recognize this dining behavior from their usual customers. The bar seats up to 60 people at a time and was designed to exude an atmosphere of a pub and an ongoing street party. More so, it offers a pleasurable—not to mention safe—dining experience for people who want to relax, eat, drink and enjoy all at the same time.

“We normally receive older guests,” says MJ Olea, operations manager of Murray and D’Vine, “But ideally we’d like the bar to have a diverse crowd that’s why we’re aiming to target the younger market, which is the yuppies. They’re the ones who work around the area.”

The bar’s menu is also as diverse as it could get.

While carrying staple fillers such as Caesar Salad (P235), Nachos (P135) and Salpicao (P365), Murray and D’Vine’s menu brings some new flavors that are sure to become favorites, like their Barbequed Pork Tacos (P195), made of pulled tender rib meat served on a taco shell with the bar’s own BBQ sauce, and D’Vine Rumaki (P225), a dish made of chicken liver wrapped in bacon.

Murray and D’Vine’s biggest draw, however, is their line of specialty dishes such as Juicy Lucy (P425), their best-selling special burger which, quite frankly, lives up to its name due to the succulence of its thick meat patty, and Philly Cheese Steak (P425), a combination of tasty beef burger covered with tender, sliced US steak and fused with Cheddar and Swiss cheese, green and red peppers and sautéed onions.

As one diner expressed in utter appreciation of the dish, “This is one great creamy and cheesy burger!”

140718_MurrayAndDVine_Photo_01 — Photo caption: JUICY IT IS. Murray and D’Vine’s bestseller, the Juicy Lucy burger. Image by Micaela Tan

Aside from the deliciousness of Murray and D’Vine’s burgers, another thing that entices diners is the shape that these burgers come in. “We want people to recognize that our burgers are suited for different occasions, that’s why they come in different shapes,” Olea points out, also mentioning that because their burgers could be served heart-shaped, it has opened the bar to dating couples who want to have a good place to spend time together.

140718_MurrayAndDVine_Photo_02 — Photo caption: CUTENESS IN A BOTTLE. Ketchup and mustard served in miniature bottles. Image by Micaela Tan

Another specialty dish that Murray and D’Vine is known for is their version of Baby Back Ribs (P465 for half slab, P765 for full slab), which has a very tender texture and full meaty flavor that is sour and very palatable to local taste. This dish is served with the bar’s signature siding Shoestring French Fries.

140718_MurrayAndDVine_Photo_03 — Photo caption: WE’RE BRINGING BABY BACK. Murray and D’Vine’s Baby Back Ribs served with Shoestring French Fries. Image by Micaela Tan

The food here, as expected, is best paired with alcoholic beverages and even wine. According to Olea, Murray and D’Vine prides itself in its killer mojito, which has been certified best by judging organizations in the metro.

Merlot, a smooth wine with a sweet taste, is also the bar’s best seller. Apart from mojitos and merlot, Murray and D’Vine not only serves imported beers, such as Heineken and Stella Artois, but also global beers, such as Gordon Biersch Hefeweizen and Oaked Arrogant Bastard Ale. Paired with the meaty goodness of their specialty burgers, these exceptional brewery choices add more enjoyment to one’s dining experience at the bar.

The biggest little bar that Murray and D’Vine is may in fact be ready for a bigger audience in the metro. Friday nights may now be weaned from the usual mundane drinking routines as weekends get better at Murray and D’Vine.

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Murray and D’Vine accepts exclusive functions for as low as P10,000.00. Learn more by calling 856-3723 or 901-3029, or log on to www.murrayndvine.com for more details.