Given how much I liked the pulled pork sandwich when I visited this place a couple of years ago, you'd have thought I'd have gone back numerous times. But somehow, I never did. Part of it was that for awhile they weren't open at lunchtime except on weekends, and part of it was that it just sort of slipped my mind. In the interim, they've expanded, at least doubling, if not tripling in size, and they now have things like arepas and patacones all the time instead of just for weekend "brunch". They also offer up a selection of burgers, "Caribbean style":
The choices are beef, chorizo patty, or chicken patty, and you can get a single or double or triple of any of those, or a combo of any two (although not listed, I'll be they'll do all three too). I decided on a bit of discretion and just went with a straightforward single beef patty, ordered up rare to medium rare. They assured me that wasn't an issue, though you can see it's easily into medium or beyond territory just based on color. Still, nice and juicy, and really well seasoned with some mix of spices that gives it a great flavor.
All the burgers come with the same toppings - working one's way up from the bottom, a cabbage and carrot coleslaw in housemade mayo, then chopped lettuce and tomato, then the patty, then a perfectly fried egg, then a layer of thick sliced avocado, and then a big handful of shoestring potatoes (papas pays). It's a lot more vegetable than I usually want on a burger, and in truth, rather than those accenting the meat, this comes across as the meat accenting the rest. At the same time, the overall combo is fantastic. The only real negative here is the bun, which is either a cottony supermarket burger roll or an awfully good imitation of one - it doesn't even hold up from the first moment of trying to pick the burger up - presumably why they wrap the burger in paper, so you can keep it all held together, because if you take it out of the paper, it all falls apart instantly. (120 pesos, on up to 180 for the triple.) read more