Best Dining in Dumaguete City - Your Opinions Wanted!!!

What's the least worst option is more like it isn't it? I mean you can go to a Denny's in the US and a better prepared/tasting meal than most restaurants in Dgte.

I often go to CB for a number of reasons; I can usually get two meals out of what I order, ambiance, location, not too crowded, and the food's usually done well-or well enough. Can't beat home cooking though-when we're eating out it's to give Ma a break.

Adamo needs a multi-page menu with lots of pics to entice and tantalize people instead of a single-sided print menu. It wouldn't cost much at all an informative menu. Not on a FB page... but menus at the restaurant.

 

Hey GB, thanks for answering and appreciate your opinions. I just think we have different tastes..

 

Nice work, thank you! Would be nice if this gets updated from time to time...

 

Couple updates. Last night, mostly cuz of posts here, we tried Andy's Grill, hidden in the residential area near robinson's .... WOW, had a steak, if the other dishes are as good as that and the Hunter's Steak, Andy's will be a regular spot. Small, but very good.

Note, we rarely make reservations, unlike California, where it's a chore. See story below after serious stuff, and GK, the cut up napkins i've heard, is some barato's (cheapskate's) idea of saving money, DCDWI (Dumaguete City, Deal With It). I think whoever told me that was serious...

By the way, i'm starting a movement (so far, only one person). I've heard all sorts of excuses about "out of stock," from VENDOR to INATTENTIVE MANAGER to "EVERYTHING COMES FROM CEBU," but with so many new good restaurants, i'm going to cut (not eliminate) my visits drastically to places where half the menu is "out of stock" way-too-often. Owners beware, i've heard that many restaurant owners simply don't buy stuff because they're too cheap to tie up funds in inventory. If that's true, they will eventually lose me and other customers. Time to find another business if that's the case, or redo ur menu. .

Short story but typical of california, my previous residence. Hot new restaurant opens, decide to make a reservation just to try it out, at 70 yrs old not something we did often. Called, "sorry, but we are booked for the next six weeks." I said, "what the hell, i'll take something in the 7th week." Restaurant: "sorry, but we only take reservations 6 weeks in advance..." Never went there in the next decade, it closed. Pretentious jerks. Typical, one reason i'm here, no longer there.. <grin>...

 

I just dined at Adamo for lunch and found it an excellent experience. The decor is VERY modern; some may not like the concrete but I love natural materials. I asked many questions of the owner (12 years restaurant experience in Manila and the US) because I could see he was very interested in his food and to make the best possible experience for his customers. Unlike almost all other places I have been to in The Philippines, he came to ask if everything was okay for us. The menu is small but the Management frequently change it - in my opinion this is much better than a large 'hard to decide' menu which remains static. The frequent changes of menu allow the restaurant to use locally-sourced products (important part of their ethos) as and when they are in season and of high quality. My wife and I shared the 'Meat Platter' at P575 for 2 to 4 persons; we were unable to finish it and took the excess home. The variety of meats and the way they had been cooked was truly excellent; additionally was added a clear soup, potato wedges, some salad and small pickled items to cut through the richness of the pork. The dessert menu was brief (one item) but the chocolate brownie at P99 was excellent and topped with vanilla ice cream. It was enough for both of us to share. There is a different dinner menu and also they do regular food testing sessions (they show when on their FB page). I enjoyed it there and would definitely recommend it.

 

Cali can be an interesting place. Had the same problem with morning tee (not tea) times .

 

Thanks NMRM, agree, Adamo's owner's name is Edison, and he is as involved as you indicate.. GabrielleK, note NMRM gave a good reason why "big plastic menus with pictures" don't allow frequent changes. My favorite breakfast place in Northern California not only had a changing menu every week, they put the farmer's name on the menu for each main ingredient.. I sorta miss that food but definitely not the prices...By the way, big plastic menus with pictures aren't necessarily bad, witness Gabbi's, Casablanca, Max's, etc...

 

Ate at Gerry's Lechon Haus today near the Hypermart, someone here asked about where they can buy Lechon Baboy, we bought a 3.75Kg Pork Belly and paid at midday, went back and picked it up at 4pm, weighed it when we got home, 3.75Kg on the knocker and was nice and crispy despite being wrapped up for a good hour, was rolled around spices which gave a nice flavour, chopped it up and got no complaints from the Family who tucked in! (Was MUCH tastier than the Lechon we ate inside Gerry's for lunch!) If you Order Lechon you need to prepay and pick up later in the day... Just throwing the info out there for those looking for tasty Boneless Lechon (with the exception of a few small rib bones)

 

If you are not now fast asleep after your feast, what was the price please Brian?

 

It was 2,115 pesos for (CORRECTION->) 4.75 Kilograms mate, sorry I thought it was 3.75 KG's for some reason, maybe over kill on the lechon today topped off with a few shots of 5 year old Tanduay tonight with Papa and the neighbour?