I went there during their soft opening in June. The restaurant is nicely decorated that has the island ambiance. The menu is limited but has the typical items served in filipino restaurants--Lumpia, Pancit and Adobo. What caught my eye was that they also have filipino bistek, Filipino-style spaghetti and Dinuguan which is a traditional pork blood stew. I had ordered the Dinuguan with garlic and butter fried rice and a side order of green beans. The green beans had that firm snap and was lightly seasoned. The presentation of the fried rice and Dinuguan was well-done. The fried rice was also lightly seasoned but not heavy. Typically, Dinuguan is made with choice cuts of pork and offals that is stewed in pork's blood. The pork blood coagulates into a thick black gravy smothering the pork. The pork belly was tender with a light vinegary sauce which led me to wonder if they had used any pork blood at all. The dish was very tasty. The good thing about it not being smothered with the gravy is that it makes it lighter than how it is traditionally prepared. Shelby was the server that evening and she was attentive to the guests that were there for an early dinner. I plan to go back to Pinoy Style and maybe, order the one of the Pinoy standards of Adobo or pancit. Definitely curious about their interpretation of Filipino-style spaghetti. read more