#ribeye Instagram Photos & Videos

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  • 🔥🔥 NEW VIDEO 🔥🔥
The question is Does the steak usually shown in Tom and Jerry exist?
This is a round steak. The top part is top round. The lower left part is bottom round and the bottom right is the eye of round. Close, but not exact.
Special Round Steak from @cznburak 👏👏
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🎥 @cznburak
👁️ @steakchannel
  • 🔥🔥 NEW VIDEO 🔥🔥
    The question is Does the steak usually shown in Tom and Jerry exist?
    This is a round steak. The top part is top round. The lower left part is bottom round and the bottom right is the eye of round. Close, but not exact.
    Special Round Steak from @cznburak 👏👏
    🔊 Follow: @steakchannel®
    🔊 Takip: @steakchannel
    ➖➖➖➖➖➖➖➖➖➖➖➖➖➖
    💓 Double Tap If You Like This
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    ➖➖➖➖➖➖➖➖➖➖➖➖➖➖
    📷 All rights reserved to the perspective owners
    🎥 @cznburak
    👁️ @steakchannel
  • 26,970 472 17 March, 2019
  • Cheeseburger 🍔🧀🥚🍟
👉Follow: @steakvideos
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🎥 By: @mersindeneyenir
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  • Cheeseburger 🍔🧀🥚🍟
    👉Follow: @steakvideos
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    🎥 By: @mersindeneyenir
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  • 51,391 672 17 March, 2019
  • Sometimes you just cant bring yourself to share 😍🤣. @qualitychop is one of my favourite restaurants in London. I've been going for over 4 years and it never disappoints. They do SO MUCH MORE than steak - but what a steak is it! 
WHERE IS YOUR FAVOURITE PLACE FOR STEAK IN LONDON? Let me know in the comments below 🤟🏻
  • Sometimes you just cant bring yourself to share 😍🤣. @qualitychop is one of my favourite restaurants in London. I've been going for over 4 years and it never disappoints. They do SO MUCH MORE than steak - but what a steak is it!
    WHERE IS YOUR FAVOURITE PLACE FOR STEAK IN LONDON? Let me know in the comments below 🤟🏻
  • 2,403 61 19 March, 2019
  • Remember this video?
Yesss, Well this is Picanha steak, it's delicious, perfect. 👌👌
So, a little about Picanha you need to know.
Picanha is a cut of beef called sirloin cap in the United States or the rump cap in the United Kingdom, that is popular in Brazil 🇧🇷 In the United States, it is little known, but referred to as the rump cover, rump cap, or culotte.
In Brazil 🇧🇷🇧🇷 , the most prized cut of meat tends to be the picanha. There, the fat is retained until the steak has been cooked. In the United States, however, it tends to be removed unless requested otherwise by the customer
🔊 Follow: @steakchannel®
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🎥 @debetti
👁️ @steakchannel
  • Remember this video?
    Yesss, Well this is Picanha steak, it's delicious, perfect. 👌👌
    So, a little about Picanha you need to know.
    Picanha is a cut of beef called sirloin cap in the United States or the rump cap in the United Kingdom, that is popular in Brazil 🇧🇷 In the United States, it is little known, but referred to as the rump cover, rump cap, or culotte.
    In Brazil 🇧🇷🇧🇷 , the most prized cut of meat tends to be the picanha. There, the fat is retained until the steak has been cooked. In the United States, however, it tends to be removed unless requested otherwise by the customer
    🔊 Follow: @steakchannel®
    🔊 Takip: @steakchannel
    ➖➖➖➖➖➖➖➖➖➖➖➖➖➖
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    🎥 @debetti
    👁️ @steakchannel
  • 15,488 348 18 March, 2019
  • Beautiful Wagyu Strip ❤️
Tender Meat, So Juicy 🔥
Eat or Pass 🤔🤔
🔊 Follow: @steakchannel®
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🎥 @sasquatch_bbq
👁️ @steakchannel
  • Beautiful Wagyu Strip ❤️
    Tender Meat, So Juicy 🔥
    Eat or Pass 🤔🤔
    🔊 Follow: @steakchannel®
    🔊 Takip: @steakchannel
    ➖➖➖➖➖➖➖➖➖➖➖➖➖➖
    💓 Double Tap If You Like This
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    📷 All rights reserved to the perspective owners
    🎥 @sasquatch_bbq
    👁️ @steakchannel
  • 13,263 215 16 March, 2019

Latest Instagram Posts

  • I take reviews, good or bad, like my steaks: w/ many grains of salt...because I don’t believe in the machine. Never have. Not with pop culture, pop music, prime time, or trending tastes of the masses. Like Johnny Thunders sang “So I’m not the critics choice I never wanted to be.” Of course, I’m very happy when people dance to the music.  Ecstatic when they dig what we do! So was he. It’s not that he-or I- are saying we don’t want people to enjoy the fruits of our creative labor, of course we do, we’re entertainers. He’s saying that “the machine” that makes decisions generally makes the safe decision. Being “safe” in creativity is no fun. Not for me. Not for my partner Joe, a filmmaker that faced a fury of chaos for his film “The War Within.” Not for Rocco, a restaurateur that opened his restaurant BOOM in a dead zone of Manhattan while hordes of panicked people were fleeing the most violent city on earth. 
We don’t make decisions based on what we THINK people want,  we create based on what WE want, and what we- card carrying members of the collective culturally undernourished- NEED. We create to fill holes the pop stars of our crafts cant fill. And when people that feel the way we do come together and “get it”...that’s what it’s all about. 
I can cross lines, and turn up the volume because- well, that’s what I’ve always done, that’s what my partners have always done, and that’s precisely what we’ll continue to do. There are only 12 notes to play, only a certain amount of foods, finite land to build...It’s not about reinventing the wheel, it’s about setting it on fire! And we have a Marshall Stack of an oven! .
.
We’re very grateful to all that recognize what Anthony Bourdain summed up in an email to me a few years ago:
“We are in the business of CREATING a market- not following one.
We ARE, and always have been- everything we’re NOT- as much as what we ARE. We are always the other guys.”
.
Let’s raise a glass to the other guys, the indies, the noisemakers & outcasts that keep the fire burning, and cheer Johnny Prime for cheering with us the way hungry people used to take the path less travelled to cheer to bands that used to rock Maxwells in Hoboken!
  • I take reviews, good or bad, like my steaks: w/ many grains of salt...because I don’t believe in the machine. Never have. Not with pop culture, pop music, prime time, or trending tastes of the masses. Like Johnny Thunders sang “So I’m not the critics choice I never wanted to be.” Of course, I’m very happy when people dance to the music. Ecstatic when they dig what we do! So was he. It’s not that he-or I- are saying we don’t want people to enjoy the fruits of our creative labor, of course we do, we’re entertainers. He’s saying that “the machine” that makes decisions generally makes the safe decision. Being “safe” in creativity is no fun. Not for me. Not for my partner Joe, a filmmaker that faced a fury of chaos for his film “The War Within.” Not for Rocco, a restaurateur that opened his restaurant BOOM in a dead zone of Manhattan while hordes of panicked people were fleeing the most violent city on earth.
    We don’t make decisions based on what we THINK people want, we create based on what WE want, and what we- card carrying members of the collective culturally undernourished- NEED. We create to fill holes the pop stars of our crafts cant fill. And when people that feel the way we do come together and “get it”...that’s what it’s all about.
    I can cross lines, and turn up the volume because- well, that’s what I’ve always done, that’s what my partners have always done, and that’s precisely what we’ll continue to do. There are only 12 notes to play, only a certain amount of foods, finite land to build...It’s not about reinventing the wheel, it’s about setting it on fire! And we have a Marshall Stack of an oven! .
    .
    We’re very grateful to all that recognize what Anthony Bourdain summed up in an email to me a few years ago:
    “We are in the business of CREATING a market- not following one.
    We ARE, and always have been- everything we’re NOT- as much as what we ARE. We are always the other guys.”
    .
    Let’s raise a glass to the other guys, the indies, the noisemakers & outcasts that keep the fire burning, and cheer Johnny Prime for cheering with us the way hungry people used to take the path less travelled to cheer to bands that used to rock Maxwells in Hoboken!
  • 1 1 1 minute ago
  • Stuck at work dreaming of the dinner I had the other night. Ribeye and  creamy cauliflower risotto! Who says you can’t eat good on Keto?!
  • Stuck at work dreaming of the dinner I had the other night. Ribeye and creamy cauliflower risotto! Who says you can’t eat good on Keto?!
  • 4 1 12 minutes ago
  • Ribeye + The Limiñanas
.
The first thing we notice at #BoucherieLesProvinces are glowing display cases, the meat inside so voluptuously red it nearly pulses with its own light. This is an eat-in boucherie in #Paris’s #12tharrondissement, hidden behind the stalls of #MarchedAligre. “Stable to table” dining, as it were. Customers queue to buy cuts of beef, veal, pork, and lamb—or chickens plucked to the neck and dangling—from artisan butcher Christophe Dru. Most take their bounty home in paper, but for a little extra why not have the protein you’ve chosen prepared for you?
.
The shop seats roughly twenty at wooden tables set with spice grinders and #steak knives. Our meal—eaten under swaying sausages—was bone-in #ribeye, seared minimally on each side and sanguine at its core. The salted auburn crust was paired with greens that awaited dressing in dijon, buttery yellow like the chop’s rim of fat. Crisp gold potatoes. Bottle of Gamay. That grassy field flavor of #beef in #France.
.
When last we visited Les Provinces, their logo flaunted a (presumed cannibalistic) cartoon chicken, pig, and cow dining with unbridled joy. The owners recently expanded to open @les_provinces_da_cote next door, where filament bulbs swing instead of saucisses and chef @nano5c experiments with the stock: pigs’ feet in pesto, boudin with figs and pickled cherries. For dinner at the #boucherie we still recommend the basics.
.
Like savoring grilled #meat in the company of a #butcher’s counter, the songs of @the_liminanas are decadent, urgent, and unflinching. A married couple from southern France, their #music is a dark and jangling brew of new wave, dark wave, garage punk, yé-yé, sixties art #rock, psychedelia, and a dusting of cinematic Morricone western. This is a #band for fans of The Stooges and Joy Division, tambourines and back-alley murmurs. With every driving bass line, #TheLimiñanas embody ominous glimmer and opulent grit. Their early cut “Migas 2000” is a hazy reverb-laden recitation of a family recipe for a #carnivorous dish. Gnaw your beef, down your wine, and move on somewhere loud and dim and smoky. Whether meat hooks or guitar hooks, some classics are classic for a reason.
  • Ribeye + The Limiñanas
    .
    The first thing we notice at #BoucherieLesProvinces are glowing display cases, the meat inside so voluptuously red it nearly pulses with its own light. This is an eat-in boucherie in #Paris ’s #12tharrondissement , hidden behind the stalls of #MarchedAligre . “Stable to table” dining, as it were. Customers queue to buy cuts of beef, veal, pork, and lamb—or chickens plucked to the neck and dangling—from artisan butcher Christophe Dru. Most take their bounty home in paper, but for a little extra why not have the protein you’ve chosen prepared for you?
    .
    The shop seats roughly twenty at wooden tables set with spice grinders and #steak knives. Our meal—eaten under swaying sausages—was bone-in #ribeye , seared minimally on each side and sanguine at its core. The salted auburn crust was paired with greens that awaited dressing in dijon, buttery yellow like the chop’s rim of fat. Crisp gold potatoes. Bottle of Gamay. That grassy field flavor of #beef in #France .
    .
    When last we visited Les Provinces, their logo flaunted a (presumed cannibalistic) cartoon chicken, pig, and cow dining with unbridled joy. The owners recently expanded to open @les_provinces_da_cote next door, where filament bulbs swing instead of saucisses and chef @nano5c experiments with the stock: pigs’ feet in pesto, boudin with figs and pickled cherries. For dinner at the #boucherie we still recommend the basics.
    .
    Like savoring grilled #meat in the company of a #butcher ’s counter, the songs of @the_liminanas are decadent, urgent, and unflinching. A married couple from southern France, their #music is a dark and jangling brew of new wave, dark wave, garage punk, yé-yé, sixties art #rock , psychedelia, and a dusting of cinematic Morricone western. This is a #band for fans of The Stooges and Joy Division, tambourines and back-alley murmurs. With every driving bass line, #TheLimiñanas embody ominous glimmer and opulent grit. Their early cut “Migas 2000” is a hazy reverb-laden recitation of a family recipe for a #carnivorous dish. Gnaw your beef, down your wine, and move on somewhere loud and dim and smoky. Whether meat hooks or guitar hooks, some classics are classic for a reason.
  • 9 0 32 minutes ago
  • Jack's Creek Black Angus Porterhouse Steak 🔥🔥
@steakchannel not responsible if you feel hungry. 😍😍
Like and Tag your friends! 🍻
🔊 Follow: @steakchannel®
🔊 Takip: @steakchannel
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🎥 @bigbbqde
👁️ @steakchannel
  • Jack's Creek Black Angus Porterhouse Steak 🔥🔥
    @steakchannel not responsible if you feel hungry. 😍😍
    Like and Tag your friends! 🍻
    🔊 Follow: @steakchannel®
    🔊 Takip: @steakchannel
    ➖➖➖➖➖➖➖➖➖➖➖➖➖➖
    💓 Double Tap If You Like This
    🔔 Turn On Post Notifications
    🍺 Tag Your Friends 🍺
    ➖➖➖➖➖➖➖➖➖➖➖➖➖➖
    📷 All rights reserved to the perspective owners
    🎥 @bigbbqde
    👁️ @steakchannel
  • 958 23 35 minutes ago
  • Wish this was your dinner earlier? You’re not alone! 
Book your #SmithButcher experience through: +632 833 9623 or +63 977 841 5378.
  • Wish this was your dinner earlier? You’re not alone!
    Book your #SmithButcher experience through: +632 833 9623 or +63 977 841 5378.
  • 4 1 44 minutes ago
  • Был на выставке, общался по сухому вызреванию. Один вид мяса, конечно, не дает спокойно на него смотреть😋
.
В России пока что это направление практически не развито, хотя по яркости вкуса стейки сухого вызревания из правильного мяса вообще вне конкуренции 🥩🔝
.
Смысл сухого вызревания (Dry Aged) в том, что мясо без вакуумной упаковки помещают в специальную камеру, где поддерживается температура 0-2 градуса, влажность 70-80% и настроена правильная циркуляция воздуха☝🏽
.
Очень важно при этом контролировать уровень pH. Чем пренебрегают многие рестораны... Неправильный режим вызревания и в камере мясо будет не сушиться, а гнить 😬
.
В камере мясо снаружи покрывается грибком (вид его, конечно, далеко не съедобный 😀 Если не знать какой аромат внутри...☺️), зато испаряется лишняя влага, а говяжий вкус становится более концентрированным и ярким✊🏽. Но не волнуйтесь, вся высохшая грибковая корочка потом срезается и остается только невероятное по вкусу мясо.
.
В результате таких действий отруб может потерять до 30-40% веса. Поэтому в такие камеры направляют мясо с большим шматком внешнего жира, чтобы именно его потом утилизировать🗑
.
Кстати, считается, что прирост яркости вкуса сильно замедляется после 20-30 дней вызревания. Но самые лучшие стейки, что я пробовал, были с отруба вызревшего от 100 дней 🙃
.
Всем мяса!
.
#мужикимясо #сухоевызревание #dryaged #мясо #стейк #рибай #стриплойн #тибон #портерхаус #гриль #мраморнаяговядина #ужин #steak #beef #meat #tbone #ribeye #porterhouse #striploin #newyorksteak
  • Был на выставке, общался по сухому вызреванию. Один вид мяса, конечно, не дает спокойно на него смотреть😋
    .
    В России пока что это направление практически не развито, хотя по яркости вкуса стейки сухого вызревания из правильного мяса вообще вне конкуренции 🥩🔝
    .
    Смысл сухого вызревания (Dry Aged) в том, что мясо без вакуумной упаковки помещают в специальную камеру, где поддерживается температура 0-2 градуса, влажность 70-80% и настроена правильная циркуляция воздуха☝🏽
    .
    Очень важно при этом контролировать уровень pH. Чем пренебрегают многие рестораны... Неправильный режим вызревания и в камере мясо будет не сушиться, а гнить 😬
    .
    В камере мясо снаружи покрывается грибком (вид его, конечно, далеко не съедобный 😀 Если не знать какой аромат внутри...☺️), зато испаряется лишняя влага, а говяжий вкус становится более концентрированным и ярким✊🏽. Но не волнуйтесь, вся высохшая грибковая корочка потом срезается и остается только невероятное по вкусу мясо.
    .
    В результате таких действий отруб может потерять до 30-40% веса. Поэтому в такие камеры направляют мясо с большим шматком внешнего жира, чтобы именно его потом утилизировать🗑
    .
    Кстати, считается, что прирост яркости вкуса сильно замедляется после 20-30 дней вызревания. Но самые лучшие стейки, что я пробовал, были с отруба вызревшего от 100 дней 🙃
    .
    Всем мяса!
    .
    #мужикимясо #сухоевызревание #dryaged #мясо #стейк #рибай #стриплойн #тибон #портерхаус #гриль #мраморнаяговядина #ужин #steak #beef #meat #tbone #ribeye #porterhouse #striploin #newyorksteak
  • 22 3 48 minutes ago
  • Efsane Lezzetler için Takipte Kalın 👉 @EfsaneBirYemek
——
🍻 Arkadaşlarını Etiketle 👇
💗 Eğer Beğendiyseniz Çift Dokunun
🔔 Gönderi Bildirimlerini Açın
📸 @faruk_cheff
  • Efsane Lezzetler için Takipte Kalın 👉 @EfsaneBirYemek
    ——
    🍻 Arkadaşlarını Etiketle 👇
    💗 Eğer Beğendiyseniz Çift Dokunun
    🔔 Gönderi Bildirimlerini Açın
    📸 @faruk_cheff
  • 55 1 54 minutes ago
  • Find someone who looks at you the way I look at Dry Aged Beef! 💚
  • Find someone who looks at you the way I look at Dry Aged Beef! 💚
  • 53 2 1 hour ago
  • Wagyu???😅😅😅
No...!!! Rib-eye svizzero!!!
Questo é il risultato di un accurata scelta della Materia prima... e di un ottima frollatura effettuata da noi.🥩🥩🥩
Esatto... Il nostro chef seleziona personalmente tutta la Carne servita in trattoria.🔎🔎🔎
prima di essere servita al cliente la nostra  carne subisce un ulteriore frollatura di 3_4settimane(dipende dal peso) cosi da conferire un gusto unico e una morbidezza degna di nota!!!🤩🤩🤩 Provare percredere!!! 😋😋😋
#montecarasso #ribeye #dryaged #beef #ticino #specialita #mangiarebene #ticinoturismo #bellinzona #foodporn #frollatura #carne
  • Wagyu???😅😅😅
    No...!!! Rib-eye svizzero!!!
    Questo é il risultato di un accurata scelta della Materia prima... e di un ottima frollatura effettuata da noi.🥩🥩🥩
    Esatto... Il nostro chef seleziona personalmente tutta la Carne servita in trattoria.🔎🔎🔎
    prima di essere servita al cliente la nostra carne subisce un ulteriore frollatura di 3_4settimane(dipende dal peso) cosi da conferire un gusto unico e una morbidezza degna di nota!!!🤩🤩🤩 Provare percredere!!! 😋😋😋
    #montecarasso #ribeye #dryaged #beef #ticino #specialita #mangiarebene #ticinoturismo #bellinzona #foodporn #frollatura #carne
  • 20 0 1 hour ago
  • Birthday dinner for me was a cowboy steak at The Chop House last night 🎂🎈 This #birthday was one of the best 🎉 Thanks everyone for all the calls, messages, and get-togethers this week 🎁 My steak last night was the best I’ve had at this #restaurant 🥩 I’m a sucker for a good ribeye (and also bernaise and au gratin potatoes) 🥰 If you’ve never been to The Chop House, I recommend everything I tried tonight + their lobster bisque 🦞 This was my first time having their cheesy rolls as the bread course and that was one of the best bites of the night 🧀🥐 Chop House has the best birthday deal in town @mainstreetventuresinc 🍽 This 22 oz. ribeye was only $27 🤑
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🍽 COWBOY STEAK: 20 oz.-22 oz. of USDA Prime beef. Only 2% of all beef raised is graded Prime for its superior marbling and texture. All prime meat is aged 28 - 34 days. ($53.95 before half off discount)
📍 @thechophousegrandrapids
  • Birthday dinner for me was a cowboy steak at The Chop House last night 🎂🎈 This #birthday was one of the best 🎉 Thanks everyone for all the calls, messages, and get-togethers this week 🎁 My steak last night was the best I’ve had at this #restaurant 🥩 I’m a sucker for a good ribeye (and also bernaise and au gratin potatoes) 🥰 If you’ve never been to The Chop House, I recommend everything I tried tonight + their lobster bisque 🦞 This was my first time having their cheesy rolls as the bread course and that was one of the best bites of the night 🧀🥐 Chop House has the best birthday deal in town @mainstreetventuresinc 🍽 This 22 oz. ribeye was only $27 🤑
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    🍽 COWBOY STEAK: 20 oz.-22 oz. of USDA Prime beef. Only 2% of all beef raised is graded Prime for its superior marbling and texture. All prime meat is aged 28 - 34 days. ($53.95 before half off discount)
    📍 @thechophousegrandrapids
  • 18 4 1 hour ago
  • Moja dnesna flaxnicka #ribeye sorka vege kamosi, no ja som dravec, moje maso zije z masa
  • Moja dnesna flaxnicka #ribeye sorka vege kamosi, no ja som dravec, moje maso zije z masa
  • 2 0 1 hour ago
  • مطعم بامباس يقدم عرضًا حصري
 لمحبي اللحوم. احجز الآن لتجربة أفضل ستيك لحم في مدينة #جدة!
⠀
اتصل بنا على 9800 231 12 966 
Pampas restaurant is now offering a very alluring #offer for #meat lovers. Make your reservation today to try the best steak in town!⠀
⠀
Call us at +966 12 231 9800 now!
  • مطعم بامباس يقدم عرضًا حصري
    لمحبي اللحوم. احجز الآن لتجربة أفضل ستيك لحم في مدينة #جدة !

    اتصل بنا على 9800 231 12 966
    Pampas restaurant is now offering a very alluring #offer for #meat lovers. Make your reservation today to try the best steak in town!⠀

    Call us at +966 12 231 9800 now!
  • 46 4 19 March, 2019
  • Restaurante La Pinta @lapinta_bog📍Bogotá.

1. Caldereta de mejillones y almejas en su caldo. 📊8/10
💵32.000 COP

2. Ribeye con hueso a la parrilla y manchego fries.
📊8/10
💵 47.000 COP

3. Chuletas de cordero acompañadas con pasta Cacio & Pepe.
📊9/10
💵41.000 COP

4.Bebidas:
•Limonada de frutos rojos. 📊10/10
💵7.000 COP •Limonada de hierbabuena. 📊10/10
💵 7.000 COP •Bebida gasificada de gulupa. (Tengan en cuenta que la gulupa es una fruta cítrica)
📊10/10
💵12.000 COP

Comments: El lugar no tiene un aviso con su nombre o algo que lo identifique, así que pasa por desapercibido, pero una vez entran es muy lindo el restaurante y acogedor. 
La atención fue muy buena, y con ningún plato nos fue mal. •Los mejillones con su toque de limón, le dan un sabor muy rico, pero no es más de allí por eso mi puntuación. •La carne estaba muy jugosa y buen buen hecha, así tal cual como lo describe la foto y las papas que vienen con queso Manchego son súper adictivas! •Y sin duda, mi plato favorito fueron las chuletas de cordero, además de que estaban muy ricas, las pastas le agregaron un sabor espectacular, y quiero resaltar que vienen sazonadas con bastante pimienta para aquellos que no les guste lo tengan en cuenta.

#food #instafood #eat #dinner #lunch #bogota #colombia #yummy #tasty #drinks #lapinta #restaurants #españa #yummy #foodphotography #delicious #comida #chuleta #cordero #elmenudeshirley #lunchtime #dinnertime #caldereta #mejillones #almejas #ribeye #manchego #fries #pastas #cacioepepe
  • Restaurante La Pinta @lapinta_bog📍Bogotá.

    1. Caldereta de mejillones y almejas en su caldo. 📊8/10
    💵32.000 COP

    2. Ribeye con hueso a la parrilla y manchego fries.
    📊8/10
    💵 47.000 COP

    3. Chuletas de cordero acompañadas con pasta Cacio & Pepe.
    📊9/10
    💵41.000 COP

    4.Bebidas:
    •Limonada de frutos rojos. 📊10/10
    💵7.000 COP •Limonada de hierbabuena. 📊10/10
    💵 7.000 COP •Bebida gasificada de gulupa. (Tengan en cuenta que la gulupa es una fruta cítrica)
    📊10/10
    💵12.000 COP

    Comments: El lugar no tiene un aviso con su nombre o algo que lo identifique, así que pasa por desapercibido, pero una vez entran es muy lindo el restaurante y acogedor.
    La atención fue muy buena, y con ningún plato nos fue mal. •Los mejillones con su toque de limón, le dan un sabor muy rico, pero no es más de allí por eso mi puntuación. •La carne estaba muy jugosa y buen buen hecha, así tal cual como lo describe la foto y las papas que vienen con queso Manchego son súper adictivas! •Y sin duda, mi plato favorito fueron las chuletas de cordero, además de que estaban muy ricas, las pastas le agregaron un sabor espectacular, y quiero resaltar que vienen sazonadas con bastante pimienta para aquellos que no les guste lo tengan en cuenta.

    #food #instafood #eat #dinner #lunch #bogota #colombia #yummy #tasty #drinks #lapinta #restaurants #españa #yummy #foodphotography #delicious #comida #chuleta #cordero #elmenudeshirley #lunchtime #dinnertime #caldereta #mejillones #almejas #ribeye #manchego #fries #pastas #cacioepepe
  • 51 6 18 March, 2019