Tito Rey's large menu provides both Tagolog names and English descriptions. Be careful when ordering appetizers--they are tempting and come in very generous portions. Try the shrimp-filled crispy eggplant bites ($5.95) or the baked mussels ($7.95) with garlic-paprika butter. Lumpia lovers shouldn't miss"Grandma's springrolls" ($5.10) filled with ground pork and hearts of palm, then fried to a perfect crisp and served with a thick brown sugar sauce.
The grilled halibut ($12.95), accompanied with a vinegar-garlic sauce and a fresh vegetable relish, was simple but perfectly cooked. The fried calamari ($7.95) was a disappointment, arriving at the table cold and dry, but the gising-gising ($6), a spicy mix of finely cut green beans and ground pork, was excellent sprinkled over rice. Traditional dishes include kare-kare ($9.95), an oxtail stew thickened with peanuts, and adobo ($8), the national dish of chicken and pork braised with vinegar, garlic, and bay leaves. While Tito Rey's menu leans heavily toward meat dishes, strict vegetarians need not worry. Upon request, the kitchen will cook many of the dishes without meat.
It's difficult to save room for one of the fun, sweet desserts, but it's worth a try. Taking halo halo to the extreme, Tito Rey's serves a flambe version ($4) of the"merry mix" of bananas, coconut, and ice cream. Another distinctly Filipino desserts is bobo-cha-cha ($4.25), an island sundae of vanilla ice cream, sweet potato, gelatin, coconut milk, and rice crispies.
Live jazz begins every night at 9pm in the bar. On Monday nights, ballroom dancing takes over the restaurant and a limited appetizer menu is available. |
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