Get early access
Griddle picks restaurants and experiences in your city — no endless scrolling, no indecisive group chats.
Tell us the mood. We hand you the plate.
Griddle learns the places you keep going back to — the counter seats, the 11pm noodle spot, the bakery with the unmarked door — and finds you more of them.
A real place, a real wait, a real walk. Never the same four restaurants everyone already knows.
experiences
RECGriddle · field tapes · Bengaluru
Everything we have run, and everything we are about to — nine prints, still developing. Pull one off the line and it finishes in your hands.
Seats go to the list first. We run small rooms on purpose, so the list is how it works.
CorrespondenceBengaluru · MMXXVI
One card, three ways. A person reads all of them, usually the same day.
Griddle · Exploring RedefinedComing to 12 cities
The Weekly Griddle · Week 33
Five rooms, ranked. Scored on the room, the wait and what actually arrives — and re-run every Monday, so a place has to keep earning the top of the board.
More are being eaten through. The list grows as they earn it.
Three, and only three. A star is earned whole — there is no half of one, and no score out of anything.
Griddle Tier 1
Consistent. Reliable. The kitchen never has an off day, and you leave satisfied.
Griddle Tier 2
The place feels as good as it tastes — the kind of spot that makes the whole evening.
Griddle Tier 3
The complete experience. These are rare. When we give three, we mean it.
Griddle Select
One dish. One vibe. One reason to go. Somewhere we would send you today, that has not yet earned a star — and might, once the kitchen proves it can do it every time.
for teams
The offsite dinner, the client table, the twelve-person lunch that somebody always ends up organising at 6pm on a Thursday. Send us the constraints — heads, budget, neighbourhood, who doesn’t eat what — and we come back with three rooms that will actually take the booking.
Heads, budget, neighbourhood, and whatever the dietary situation is. You get three rooms with live availability and a hold already on them — not a shortlist to go and research.
Two more, three fewer, someone flying in on the day. Tell us up to the afternoon of and we re-lay the table rather than re-open the search.
A per-head budget set once and respected every time. One monthly invoice, itemised by team, with nothing to reconcile and no receipts to chase.
We know which places are workable for a client dinner at eight on a Thursday, and which merely photograph well empty at four.
Forty-eight hours is comfortable for most sizes, and the same afternoon is usually still possible under twelve heads. Anything over thirty, or anything on a Friday, give us the week.
Nothing per booking. You set a per-head budget, we hold every table inside it, and you settle one itemised invoice at the end of the month. No cover charge, no markup on the bill, no per-seat fee.
We do, once. Tell us the room’s constraints — the vegetarians, the allergy, the person who does not eat after sundown on a Tuesday — and they are carried on your account and briefed to the kitchen every time, without you re-typing them.
Bengaluru is the city we have walked ourselves, so it is the only one we will vouch for today. Eleven more are being laid the same way. Tell us where your teams sit and we will open yours in the right order.
A person calls you, not a notification. We re-lay the table at an equivalent room in the same neighbourhood and price, hold it before we tell you, and the difference — if there is one — is ours.
We are onboarding a limited number of teams before launch, city by city. Tell us where you are and roughly how many of you there are, and we will come to you first.
