Suite à notre visite au restaurant boeuf cochon. Moi et mon mari avons été épaté du service de Nathalie qui a tout de suite su nous aiguiller dans nos besoins/goût. Elle su nous convaincre d'aller vers une coupe de viande qu'on aurait jamais été porter à essayer et on a été épaté par la qualité. Elle connaît son affaire! Le porterhouse était cuit à la perfection avec une sauce qui élevait le goût de la viande comme rarement réussi. Roxane et Jean-François
Nothing innovative ,no elevated quality in the dishes - just simple,home cooking that any amateur can do in his kitchen. We (there's 2 of us) spent $57 taxes & tip included with 2 classic dishes,fried belly pork and a pork blood stew with rice and pickles. The belly pork has crispy skin but the meat part is mostly fat and the stew my companion brought it home as a left-over. There ,he did a much needed make-over by adding some vinegar to kill the metallic gameness from the blood and only then did it taste the authentic delicious dinuguan it should be in the first place. If they slash their prices by about 25% perhaps I think the place can attract more crowd and increase their staying probability now there are so many (and counting) competitions in the vicinity offering same ethnic cuisine.
We went for the first time and had the All You Can Eat Mussels. I was very impress with the variety of sauce and how each was tastier than the last. I look forward to returning and trying more of what they have to offer. The service was also super friendly and attentive.
Ce restaurant est ZERO accessible pour des personnes en fauteuil roulant. Toutes les tables sont hautes (table bar) et celles avec banquettes ont toutes un step donc impossible d'y accéder en fauteuil. Retirer la mention accessible ...
