I have not done this in a while, but I’ll give it a go. The sequence may be different from the ones I have done.
Don gets his which-restaurant- to-eat-at via Zomato reviews. I, on the other hand, read blogs to get a full perspective.
So he suggested Casa Verde in IT Park for lunch. Again, based on reviews and stars!
The ambiance is nice. The walls are plastered with old movie posters, memorabilias and car plates. Something to look at and keep you busy while waiting for your food. Ample dramatic lighting and festive Christmas decors are a plus. In my opinion, more like a diner type of feel.
The Seafood Carbona was served first. Weird, because the appetizer should be the first course, right?
The Seafood Carbonara have shrimp and squid in creamy sauce. It is served with a bread roll with honey butter on the side.
The pasta was bland. Seriously. It’s just pasta with cream. We had to ask for salt and pepper. A little dash here and there made it tastier, but not extraordinary. Kudos for the squid though. It was tender, not rubbery. The honey butter needed a little salt, too.
The Best Sampler and Brian’s Ribs were served simultaneously.
The Best Sampler comes with Golden Fried Cheese, Potato Skins and Buffalo Wings. Dipping Sauces are Marinara Sauce, Sour Cream and Bleu Cheese.
Where to begin? Well, honest to goodness, this is not The Best Sampler. It could have, but it wasn’t in this case. The mozzarella sticks were not crunchy/crispy as you’d expect. I want to say soggy, for lack of a better term. But it was that. If this was deep fried, then you’d expect the CRUNCH, right? The marinara sauce compliments this item.
The potato skins were okay. The bacon bits and cheese enhanced the flavor. This is best dipped in sour cream.
Lastly, the buffalo wings. This I liked. It is spicy, but oh so good. The supposed bleu cheese dip lacks the bleu cheese taste. It was bland, felt like an unseasoned plain cream cheese.
Now, the Brian’s Ribs. The menu description is —
Once you taste me, youʼll never forget me…
Our best seller! Baked pork ribs with a sweet, tangy piquet sauce served with rice and corn and carrots.
First, it is tender. I give it that. Don says it’s not as fall off the bone as he’d want the ribs to be. My first bite: extremely sweet. And that’s all I could taste. No tangyness whatsoever. I even joked, I cook better ribs than this! #sorry And it’s a sad looking plate!
Service: The servers are attentive, not very interactive though. No suggestions/recommendations were made.
Overall: A pleasant experience. The food is a bit disappointing, but there were some redeeming items.
I’m giving it 1.5 Chef Critiques. Could it just be this branch?!