We started with an order of “Only for the Rich” Salad – the greens were overdressed, the duck liver’s richness with was quickly rendered unpalatable with the incredibly bitter flavor of its burnt exterior, and the lobster had the texture of rubber. The only saving grace was the scallop which was cooked well.

We followed with an order of the rib eye which was forgettable. The lobster thermidore was just as tough, though I liked the accompanying pumpkin gratin. I also ordered the smoked salmon pasta, intrigued by its pizza omelette side dish. The order came and didn’t realize it was, quite literally, an omelette sitting on top of a slice of pizza crust. I was expecting to have been blown away by some ingenious preparation. The hammer-in-the-head omelette pizza was just hilarious. I snickered when I got my order.

Where food quality suffers in most restaurants because of the volume of clients (understandable but not excuseable, though), the fact of the matter is that there were only about four or five occupied tables. There was no excuse for bad food preparation.

Suffice to say, I would NOT RECOMMEND this restaurant to my friends, and discourage them from even trying.

@katrina: we tried local cheese whiz and it just didn’t cut it. The local variety is very different from the US version, which the original South Philly cheesesteak establishment Pat’s uses. For one, when melted, it turns to water. Secondly, it’s way saltier than the original too, which in my experience, didn’t enhance the cheesesteak, rather it overpowered the flavor of the rest of the ingredients. As far as cost is concerned, and Lori got it right when she says it’s expensive, a 6.5lb can of original Cheese Whiz from the US costs $16.25 pre-shipping. That translates to a cost of at least P194 for a 50g portion that we would place on each sandwich.

We discovered that the processed cheddar cheese we are using now, when melted, has pretty much the same flavor and texture as the original Cheese Whiz, so we went for that instead.

Still, I placed an order of a few hundred cans of Cheese Whiz from the US so we can try it out and see how the market reacts to it. We should have it within a month or so.

Thanks.

Elbert

also tried Chef Aimee Tran’s desserts – homemade mint and rich chocolate ice cream, lemon cheesecake and banana trifle at Abaca, and those and her bouillabaisse i had earlier for my dinner were also superb! so if ever you’re in Cebu soon..

so sorry you didn’t really enjoy lolo dad’s in 6750’s “only for the rich.” in my case, the first thing that comes to mind when I think of Lolo Dad’s is that dish, which is one of my topmost favorites (Mia and Ariel says they call it that dish in reference to the ingredients used – foie gras, lobster, jamon serrano, etc. in the dish),” .. on the two, three occassions that I’ve been there, I’ve had had no complaints (except for the price, ugh! but usually I share it with another because its actually a big plate, then we do a jak’en’poy for the bigger sliver of foie gras, haha!).. i also order from the menu my favorite dessert in the house – a superb dark chocolate and almond segafredo which shares space on the plate plate with homemade orange ice cream popsicle. sarap!! try that one if ever you find yourself in the place next time..

anyways, happy eating and Happy Easter!

I still haven’t had the chance to try either Elbert’s or Charlie’s (though not from lack of trying), so I have no biases for either one, so far. But I don’t understand how Cheez Whiz can be too expensive, especially compared to provolone. It’s processed cheese in a jar. And last I checked, it’s available locally. Charlie’s supposedly uses Cheez Whiz, and they’re much cheaper.